Sweet Potato Puree with Browned-Butter Maple Syrup

With just a modest amount of pure maple syrup, this version retains all the expected sweetness of the familiar dish.
Martha Stewart Living, November 2010
  • Yield Serves 8
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  • 4 pounds sweet potatoes
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 4 1/2 teaspoons pure maple syrup
  • 1/4 cup chopped toasted pecans


  1. Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

  2. Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

  3. Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Recipe Reviews

Reviews (3)

  • hiker2011 19 Nov, 2012

    This recipe sounds good and looks easy. I did notice that step # 3 is incomplete. I believe it should say to add the pecans to the butter since it says to cook until an nutty aroma! Oh well, that's what I will do. I plan to try it for this Thanksgiving (2012)

  • tamdevon 22 Nov, 2011

    I made this last year and loved it so much that I am bringing it out again. It's easy to make as described and easy to modify. It also looks pretty on the table.

  • claritygolden 23 Nov, 2010

    Wow, this is delicious! I was making this for a special dinner so I thought more butter would be good but it's so rich I don't think it needed it. I did stir half the syrup mixture in and drizzle half on. I also didn't think the nuts added much. I preferred it without. But excellent recipe!