Silky Sweet Potato Puree

Silky Sweet Potato Puree

32

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

Ingredients

servings 238 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

32
  1. 39 Ratings

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Most helpful

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

Most helpful critical

I made this for Thanksgiving and thought that it was OK. My uncle really liked it, though. It was really creamy and looked pretty but I thought that there was something not quite right about t...

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

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

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...

I've been making this puree for a very long time, since my oldest was very little. I don't use that much milk, just enough to thin it down enough to feed my child. Once he got older, I made it s...

I was so glad to have found this recipe. A restaurant by my house, that is no longer in business, used to sell a soft mashed sweet potato puree. It wasn't spicy or sweet but more buttery just li...

Excellent. I didn't even use the whole milk only a little buttermilk and the butter. I didn't measure, but I don't think it was more than 1/3 cup or so. It was the perfect consistency for me....

Like other people suggested, I lighted this up just a tad. I used I Can't believe it's not butter and I used 1/2 buttermilk and the other 1/2 Half & Half. I also added just a tiny bit of brown s...

This is a great base recipe - I agree with others that there is too much liquid. I didn't even use 1/2 of the liquid called for. You could certainly add nutmeg and or cinnamon to punch up the ...

I made this for Thanksgiving and thought that it was OK. My uncle really liked it, though. It was really creamy and looked pretty but I thought that there was something not quite right about t...