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Silky Sweet Potato Puree

Silky Sweet Potato Puree

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

Silky Sweet Potato Puree can be made two days in advance.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BEANIE5
68

BEANIE5

12/22/2004

My family really enjoyed this new way of serving sweet potatoes. Makes a great side dish for holidays.

katiela
46

katiela

12/26/2005

This was amazing - we loved it! The taste is so wonderful and subtle!

chibi chef
33

chibi chef

2/18/2008

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 sugar 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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