The pulp of baked sweet potatoes is scooped out and whipped smooth with butter, sour cream and pure maple syrup.

Maple-Whipped Sweet Potatoes

4 large sweet potatoes
1 tablespoon unsalted butter, at room temperature
2 tablespoons sour cream
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper to taste

1. Preheat oven to 375°F (190°C).
2. Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes, until soft. Let cool slightly.
3. 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, and maple syrup. Using a potato masher or sturdy whisk mash or beat the potatoes until smooth. Season to taste with salt and pepper. Transfer to a covered casserole and keep warm until ready to serve.

Serves 4 to 6.