“Kiss And Tell” Maple Whipped Sweet Potatoes

By Jackie DeKnock  ,   

September 20, 2015

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4 large sweet potatoes

2 tablespoons unsalted butter at room temperature

2 tablespoons sour cream or heavy 35% cream

2 tablespoons 2% milk

2 tablespoons pure maple syrup (Dark Canada No 3 or similar if possible as it adds more intense flavour, otherwise use whatever you have)

1 1⁄2 teaspoons cinnamon (or to taste)

Kosher salt and freshly ground pepper, to taste


Preheat oven to 375° F or heat up your BBQ as was the case during this class.

Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes 45 Minutes , until soft. Let cool slightly.

When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream, milk and maple syrup. Using a potato masher or sturdy whisk mash or beat the potatoes until smooth… man power, elbow grease at its best!

Season to taste with cinnamon, salt and pepper. Transfer to a covered casserole dish and keep warm until ready to serve. Garnish with a drizzle of maple syrup and serve.

If you don’t want leftovers, divide recipe in half.

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