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This sweet potato pur?e can be made 2 days in advance. Store in an airtight container in the refrigerator.
Ingredients
- 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
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Adjust an oven rack to the upper-middle position. Line a baking tray with aluminum foil.
Step 2
Bake potatoes on the prepared tray in the preheated oven until tender, 45 to 60 minutes. Peel when cool enough to handle.
Step 3
Pur?e 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat6g | 30% |
| Cholesterol25mg | 8% |
| Sodium323mg | 14% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber5g | 18% |
| Total Sugars9g | |
| Protein4g | |
| Vitamin C4mg | 21% |
| Calcium89mg | 7% |
| Iron1mg | 6% |
| Potassium621mg | 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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source by allrecipe
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