- 10 medium-size sweet potatoes
- 1 cup butter
- 1 cup maple syrup
- 1/2 cup sour cream
- 1 bunch chives, finely chopped
- 1 cup 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. Put them in a food processor, along with butter, maple syrup and sour cream and mix to obtain the consistency of a puree.
- Put the puree in a bowl, add chives, gently mix together, then put the roasted pecans on top and serve.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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