Reviewed: Feb. 27, 2012

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. When I was growing up, candied sweet potatoes were always served with greens--usually turnip or collards--so I sauteed some collard greens with onions and a spalsh of Dale's, a drop of liquid smoke, and a nice splash of apple cider vinegar. Took me back to my childhood only it was better! I would suggest adding a little of the milks and then checking your consistency--mine would have been a soup had I added a whole cup of milk!

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Reviewer:

wisweetp

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Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Feb. 11, 2012

Thank you! An excellent recipe. Works well with a hand held mixer as well.

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Reviewer:

yvoloshin

Reviewed: Nov. 23, 2011

These were just wonderful! I made them Tuesday to serve Thanksgiving Day. So sweet and the texture is dreamy. I was done with over sweetened, doctored sweet potatoes; these don't need a thing! I used 1/2 the liquid and used Fat Free Half & Half and just 2 tablespoons of butter. Wonderful!!

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Reviewer:

mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Nov. 15, 2011

This preparation is def unexpected when it comes to sweet potatoes, but I really enjoyed the change. I did add a few T of brown sugar and a few dashes of cinnamon. Simple and delish!

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 10, 2011

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 like this recipe. I used to always order it. I started with 3 sweet potatoes. After they were baked I weighed them and they came out to be 1lb peeled. So, I just halved the rest of the ingredients. I added everything but no pepper. For the buttermilk I just did 2% milk and a couple drops of vinegar and let it sit. With the butter I used whipped butter to cut the saturated fat in half. I always roast sweet potatoes at 410 deg., for about an hour, and did the same with this recipe. I don't have a food processor, so I used the blender but I had to stop and stir a few times. I will definitely be making this every year. Thank you for posting a simple, basic, creamy recipe for mashed sweet potatoes.

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Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 8, 2011

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 flavor.

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Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Sep. 4, 2011

Made this last night and served it with Grilled Pork Tenderloin by Betsy Carrington from this site and it was a wonderful combination. The potatoes were quite sweet without adding any sugar and very silky. My only complaint was that I thought there was too much liquid. I mixed the buttermilk and milk together and added a little over half of it and my potatoes were too “loose.” I’d have preferred them a little stiffer, but that is easily remedied. I will definitely make these again.

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bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Dec. 27, 2010

A great recipe. Puree was very smooth. I used it in a Sweet Potato pound cake recipe and it worked great.

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natisha

Cooking Level: Expert

Reviewed: Jul. 19, 2010

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 so I could add it to his macaroni and cheese mainly, but I'd stir it in to other foods to boost his vitamin/vegetable intake for the day. This is a good base recipe for most vegetable puree. If you'd rather not use milk or you have a lactose-intolerant family member, soy/rice/almond milk or broth works just as well.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 19, 2010

I love sweet potatoes, so I knew I would like it no matter what. And it was good, the only thing I didn't like was it looked like baby food on the plate. Maybe I pureed it a bit too much, but the taste did not match the look of it.

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