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Ingredients
0.3 teaspoon ground nutmeg
0.5 teaspoon kosher salt
0.3 cup maple syrup
1 cup cup heavy whipping cream sour
5 pounds sweet potatoes unpeeled
5 tablespoons butter unsalted at room temperature
Equipment
baking sheet
sauce pan
oven
potato masher
wooden spoon
aluminum foil
Directions
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 flesh into a saucepan and discard the skins.
Add the maple syrup (to taste), butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg.
Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.Make Ahead: Assemble the puree the day before (but don't heat it). Allow an extra 5 minutes for warming.
