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Pureed Sweet Potatoes with Smoked Chili and Maple Syrup


Celebrate the season with some of our favorite timeless recipes!

Pureed Sweet Potatoes with Smoked Chili and Maple Syrup

From Sylvia’s Table

Serves 4


  • 1 1/2 pounds sweet potatoes

  • 1/2 cup plus 3 tablespoons heavy cream

  • 1 teaspoon chipotle powder

  • 2 tablespoons maple syrup

  • 1 teaspoon grated orange zest

  • 2 tablespoons unsalted butter, at room temperature

  • Kosher salt and white pepper


  1. Preheat the oven to 350 F.

  2. Wash and scrub the potatoes as necessary, but leave them a bit damp (see below). Put the potatoes on a baking sheet and bake until tender when tested with a cake tester or a fork, about one hour. Remove the potatoes from the oven and let them cool enough to handle, 10 to 15 minutes; peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.

  3. Meanwhile, pour the cream into a two-quart pot, stir in the chipotle powder, maple syrup and orange zest, and set the pot over medium heat. Bring just to a simmer and cook for five minutes; remove the pot from the heat.

  4. Stir the cream mixture, pour it over the potatoes and add the butter. Puree the potato mixture until smooth. Season with salt and freshly ground white pepper to taste. Keep covered and warm until ready to serve.