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Maple Sweet Potato Purée
Chef Delucie's sweet potato purée is a smooth, velvety side dish that's perfect for Thanksgiving. The sweet potatoes are cooked until tender, then puréed with maple syrup for natural sweetness and a hint of nutmeg for warmth. Butter and a touch of salt balance the flavors, creating a rich and comforting dish that pairs beautifully with savory holiday classics like turkey and stuffing. It's a simple yet flavorful side, adding a bit of sweetness and pop of color to the Thanksgiving table.
Nutritional facts
Protein
2g
Carbs
32g
Calories
220
Fat
10g
Ingredients
Nutmeg, Sweet Potatoes, Butter, Kosher Salt, Cayenne Powder, Maple Syrup
Reviews
4.4
Based on 44 reviews
Ingrid Solano · 12/23/24
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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