Silky Sweet Potato Puree Recipe
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Silky Sweet Potato Puree

By: USA WEEKEND columnist Pam Anderson 
"Silky Sweet Potato Puree can be made two days in advance."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (24)

 

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Original Recipe Yield 8 servings
 

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

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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 238 | Total Fat: 9.4g | Cholesterol: 25mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 22, 2004 by BEANIE5   view full review
My family really enjoyed this new way of serving sweet potatoes. Makes a great side dish for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 26, 2005 by katiela   view full review
This was amazing - we loved it! The taste is so wonderful and subtle!
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 18, 2008 by chibi chef   view full review
Amazingly easy and delicious! I'm going to bake my sweet potatoes from now on instead of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Jul. 19, 2010 by Sarah Jo   view full review
I've been making this puree for a very long time, since my oldest was very little. I don't use...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 21, 2012 by Baker Bee Supporting Member (Click to learn more about Supporting Membership)  view full review
I was so glad to have found this recipe. A restaurant by my house, that is no longer in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 30, 2008 by mminette   view full review
Like other people suggested, I lighted this up just a tad. I used I Can't believe it's not...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 8, 2011 by Baking Nana Supporting Member (Click to learn more about Supporting Membership)  view full review
This is a great base recipe - I agree with others that there is too much liquid. I didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 4, 2009 by Cheryl   view full review
Roasting makes all the diff! Used whipping cream as that's what was at hand. Rave reviews -...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Nov. 15, 2011 by footballgrl16   view full review
This preparation is def unexpected when it comes to sweet potatoes, but I really enjoyed the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 14, 2009 by marybeth   view full review
Unbelievable. Smooth, tasty and such a pretty color. Not too sweet like so many sweet potato...

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