Silky Sweet Potato Purée


This sweet potato purée can be made 2 days in advance. Store in an airtight container in the refrigerator.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • 3 pounds whole sweet potatoes, pricked with a fork

  • salt and ground black pepper to taste

  • ½ cup buttermilk

  • ½ cup whole milk

  • 6 tablespoons butter, softened


  1. Preheat the oven to 425 degrees F (219 degrees C). Adjust an oven rack to the upper-middle position. Line a baking tray with aluminum foil.

  2. Bake potatoes on the prepared tray in the preheated oven until tender, 45 to 60 minutes. Peel when cool enough to handle.

  3. Purée peeled potatoes in a food processor until smooth; season with salt and pepper. With the motor running, add buttermilk and milk gradually through the feeder tube, then butter. Continue processing until silky smooth.

Nutrition Facts (per serving)

238 Calories
9g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 238
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 323mg 14%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 4g
Vitamin C 4mg 21%
Calcium 89mg 7%
Iron 1mg 6%
Potassium 621mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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