Sweet Potato Puree with Pecans and Maple Syrup

Preparation:  10min

Cooking: 1 hour


12 servings


  • 10 medium-size sweet potatoes
  • 1 cup (250 mL) butter
  • 1 cup (250 mL) maple syrup
  • 1/2 cup (125 mL) sour cream
  • 1 bunch chives, finely chopped
  • 1 cup (250 mL) oven-roasted pecans



Preheat the oven to 180˚C (350˚F).
Using a knife, prick the sweet potatoes. Put on a cookie sheet and bake for 1 hour (or until they are soft).
Remove from the oven and let rest for a few minutes. Peel the sweet potatoes.
Put them in a food processor, along with butter, maple syrup and sour cream and mix to obtain the consistency of a puree.
Put the puree in a bowl, add chives, gently mix together, then put the roasted pecans on top and serve.


Source: Fédération des producteurs acéricoles du Québec