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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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smnwestin


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Reviewed: Dec. 26, 2005

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

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katiela

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA
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Reviewed: Dec. 22, 2004

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

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45 users found this review helpful

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BEANIE5


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