Reviewed: Apr. 12, 2009

Unbelievable. Smooth, tasty and such a pretty color. Not too sweet like so many sweet potato recipes.

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Reviewed: Feb. 4, 2009

Roasting makes all the diff! Used whipping cream as that's what was at hand. Rave reviews - simple, delish dish! Thanks for sharing!

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Cheryl

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

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 sugar.

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mminette

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 12, 2008

The name of this recipe is perfect "Silky" -- it is truly a wonderful side. The only change I made was cutting the butter back to 3 tbs and it couldn't have been better!

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PATHEFLIN

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Reviewed: Feb. 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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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jan. 24, 2008

This was a nice complement to my mahi-mahi, and so delicious you can almost eat it as a dessert!

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jmbabin

Cooking Level: Expert

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Reviewed: Nov. 23, 2007

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 the flavor. Perhaps I just don't care for the buttermilk in it. I actually thought the potatoes tasted better before I added all the stuff. It wasn't a complete failure, but I don't think I'll be making it again unless I decide to try it with all plain milk.

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Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jan. 5, 2007

The recipe was so delicious, creamy and easy to make. It was only for my husband and I, so I used 4 small sweet potatoes, roasted them until their skin easily came off (about 35 minutes) threw in my food processor and added low fat milk (it was all I had on hand) and added a little butter, salt and pepper. I was so incredibly creamy and delicious!

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Mrs. Sanchez

Cooking Level: Intermediate

Living In: La Verne, California, USA

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Reviewed: Nov. 26, 2006

This recipe was great. I made it the day before and reheated it in the oven. Might make it instead of mashed next year, as it's awfully similar in texture (but not taste).

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