3 ratings

Maple Syrup Sweet Potato Puree


Maple Syrup Sweet Potato Puree

Instead of the requisite sweet potatoes with marshmallows dish, try this healthier version for your Thanksgiving feast!


  • 3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes
  • 3 Tablespoons freshly squeezed orange juice
  • 3 Tablespoons pure maple syrup, preferably Grade B
  • 1 Tablespoon fresh ginger, peeled and grated on a Microplane
  • 3 Tablespoons unsalted butter
  • freshly ground black pepper, to taste
  • kosher salt, to taste


Place the potatoes in a small pot filled halfway with cool water.

Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.

Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).

Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.

Cover with aluminum foil until ready to serve.