Sweet Potato Purée with Pecans and Maple Syrup

The Federation of Quebec Maple Syrup Producers (FPAQ)

Sweet Potato Purée with Pecans and Maple Syrup

Maple infused sweet potato purée with almonds.

Serves 12.


  • 10 medium-sized sweet potatoes
  • 250ml butter
  • 250ml maple syrup
  • 125ml sour cream
  • 1 bunch chives, finely chopped
  • 250ml 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 and put them in a food processor, along with butter, maple syrup and sour cream and mix to obtain the consistency of a purée.
Put the puree in a bowl, add chives, gently mix together, then put the roasted pecans on top and serve.