Silky Sweet Potato Puree can be made two days in advance, and is a simple and delicious side dish for your holiday meal.
INGREDIENTS (for 8 servings):
- 3 pounds whole sweet potatoes, pricked with a fork
- 1/2 teaspoon salt and freshly ground pepper, to taste
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 6 tablespoons butter
PREPARATION:
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.
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.
This recipe was originally featured in the USA WEEKEND article A Simple Christmas Dinner on December 14, 2003.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.