Rating: 4.81 stars
54 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Silky Sweet Potato Puree can be made two days in advance.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

238 calories; protein 3.8g; carbohydrates 35.7g; fat 9.4g; cholesterol 25mg; sodium 322.5mg. Full Nutrition
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Reviews (54)

Most helpful positive review

Rating: 5 stars
12/23/2004
My family really enjoyed this new way of serving sweet potatoes. Makes a great side dish for holidays. Read More
(73)

Most helpful critical review

Rating: 3 stars
11/24/2007
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. Read More
(7)
54 Ratings
  • 5 star values: 45
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2004
My family really enjoyed this new way of serving sweet potatoes. Makes a great side dish for holidays. Read More
(73)
Rating: 5 stars
12/26/2005
This was amazing - we loved it! The taste is so wonderful and subtle! Read More
(47)
Rating: 5 stars
02/18/2008
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. Read More
(37)
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Rating: 4 stars
07/19/2010
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. Read More
(25)
Rating: 5 stars
01/22/2012
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. Read More
(11)
Rating: 3 stars
11/23/2007
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. Read More
(7)
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Rating: 5 stars
02/27/2012
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! Read More
(7)
Rating: 5 stars
11/30/2008
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. Read More
(6)
Rating: 4 stars
11/08/2011
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. Read More
(5)