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Nutrition Facts
Serving Size 224 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 20 g 100%
Trans Fat 0.5 g
Cholesterol 90 mg 30%
Sodium 190 mg 8%
Total Carbohydrate 40 g 13%
Dietary Fiber 4 g 16%
Sugars 23 g
Protein 5 g
Vitamin A 420% Iron 4%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Caramelized Maple Onion Sweet Potato Puree

Prep Time
45 minutes
Cook Time
1 h 10 m
Total Time
1 h 55 m
8  People


Recipe makes 8 Servings

3 Lb organic sweet potatoes, rinsed, peeled and cut into chunks
6 Tbsp salted butter, divided use
2 medium white onions, julienned or sliced thinly
1/4 Tsp kosher salt, plus more as needed for seasoning finished potatoes
1/3 cup(s) H-E-B Organic Medium Amber Maple Syrup
1/4 cup(s) brown sugar
2 Tbsp white vinegar
1 cup(s) heavy whipping cream
8 Oz mascarpone cheese
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Place sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of salted butter, onions and salt in a large nonstick pan. Cook on medium-low heat, stirring constantly, to avoid burning onions.
When onions are light brown, add maple syrup and brown sugar, turn heat to medium, and stir onions until sugar is bubbly and sticky.
Add vinegar and cook until completely evaporated.
Pour onion mixture into a blender and allow to cool just slightly. Add heavy cream and blend until smooth and creamy. Set aside.
Once potatoes are fork tender, drain well.
Add cream mixture, mascarpone cheese and remaining butter to the potatoes.
Place pot over low heat and mash potatoes until smooth and creamy.
Season to taste with more salt and pepper as needed. This dish is great garnished with honey toasted pecans.


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