“Silky Sweet Potato Puree can be made two days in advance.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
- Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 238 cal
- 12%
- Fat
- 9.4 g
- 14%
- Carbs
- 35.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"My family really enjoyed this new way of serving sweet potatoes. Makes a great side dish for holidays...." See more"
chibi chef
"Amazingly easy and delicious! I'm going to bake my sweet potatoes from now on instead of boiling. Baking causes water to evaporate, leaving an intensely sweet and flavorful potato. Absolutely no su..." See moregar needed. In the past, I've boiled my sweet potatoes, which made them lose a lot of their flavor. Pureeing in a food processor gave them a creamy and airy quality that I never got with mashing by hand. The only changes I made to make it healthier was to use fat free buttermilk, 1% milk, and half the butter. It was still unbelievably creamy with these substitutions. My husband, who doesn't care for sweet potatoes went back for thirds."
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