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