Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
372
Calories
5g
Protein
17g
Fat
52g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 lb sweet potatoes
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- =
Directions
1
Preheat oven to 400°F.
2
Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour.
3
Remove and cool slightly.
4
Halve potatoes lengthwise and scoop out warm flesh into a large bowl.
5
Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer.
6
Stir in butter, cream, syrup, salt, and pepper.
Recipe sourced from
fandom