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    from "Real SimpleŽ magazine"

    Sweet potatoes have a shorter shelf life than regular potatoes. You can keep them in a cool, dark, dry place for two to four weeks.

    Hands-on time: 15 minutes
    Total time: 1 hour, 50 minutes

    Makes 8 servings

    5 pounds sweet potatoes (about 10 large), unpeeled
    5 tablespoons unsalted butter, at room temperature
    1 cup sour cream
    1/4 to 1/2 cup maple syrup
    1/2 teaspoon kosher salt
    1/4 teaspoon ground nutmeg

    Print recipe

    Heat oven to 375° F. Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1 to 1 1/2 hours, depending on size; let cool. Slice each sweet potato in half lengthwise. Scoop the inside of each potato into a saucepan and discard the skins. Add the butter, sour cream, and maple syrup (to taste). Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg. Warm over medium heat, stirring occasionally, for about 5 minutes. Transfer to a serving bowl.

    CALORIES 318 (38% from fat); FAT 13g (sat 8g); PROTEIN 4g; CHOLESTEROL 31mg; SODIUM 150mg; FIBER 6g; CARBOHYDRATE 47g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Jewel Yams, Medium - $1.49/lb
     Farm Fresh, Med
      Breakstone's Sour Cream - $3.19/ea
      Coombs Family Farms Certified Organic Grade A Dark Amber Maple Syrup - $6.99/ea
     8 fl.oz.
    You May Already Have
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
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