Sweet Potato Puree

Posted: December 7

Time: 75 minutes

Yield: 8 servings

recipe image

What separates a mash from a puree? The answer is texture. Mashed potatoes tend to have a little more texture and potato chunks while purees are silky smooth, often employing a machine to get them that way. To get a real feel for the difference, try this Sweet Potato Puree. The liquids help break down the solids, resulting in a creamier texture. Sweet Potato Puree is the perfect mixture of sweet, earthy, and savory.


• 3 pounds sweet potatoes, pricked with a fork • 1/2 teaspoon salt • 1/2 teaspoon freshly ground pepper • 1/2 cup buttermilk • 1/2 cup whole milk • 6 tablespoons butter

Editor's Notes:

You can make the puree up to 2 days before serving. Store in an airtight container and reheat before serving.


Step 1

Put the oven rack to the upper-middle position.

Step 2

Preheat the oven to 425 degrees F.

Step 3

Put the sweet potatoes on a baking pan lined with aluminum foil.

Step 4

Bake the dish until the sweet potatoes are tender, about 45-60 minutes.

Step 5

Remove the sweet potatoes from the oven and let cool.

Step 6

Peel the sweet potatoes when they are cool enough to handle safely.

Step 7

Place the sweet potatoes into a food processor.

Step 8

Season the sweet potatoes with the salt and pepper.

Step 9

Puree the sweet potatoes.

Step 10

With the motor still running, slowly add the buttermilk, milk, and butter.

Step 11

Process until the potatoes are silken.

Step 12


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