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Silky Sweet Potato Puree Recipe


"Silky Sweet Potato Puree can be made two days in advance."
Original recipe yield: 8 servings.
Servings:
8

Silky Sweet Potato Puree INGREDIENTS:

  • 3 pounds whole sweet potatoes, pricked with a fork
  • 1/2 teaspoon salt and freshly ground pepper, to taste
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 6 tablespoons butter

Silky Sweet Potato Puree 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.


This recipe was originally featured in the USA WEEKEND article A Simple Christmas Dinner on December 14, 2003.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

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