Info
- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Can be made ahead of time.
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Sweet Potato Puree
Cookbook
This is a smooth creamy purée in the French style. Try it for a change at Thanksgiving.
Yield : Serves 4 as a side dish
Ingredients
- 2 pounds sweet potatoes (about 2 large potatoes), each pricked 3 or 4 times with a fork
- 1 cup plus 2 tablespoons heavy cream
- ¼ pound unsalted butter
- 2 teaspoons kosher salt
- Freshly ground black pepper
Directions
1. Cook potatoes, uncovered, at 100% for 13 to 15 minutes, until tender. Remove from oven and peel.
2. Pass potatoes through a ricer or the medium disc of a food mill. Add remaining ingredients and mix well. Serve hot.
Notes
To serve 8. Double all ingredients. Cook potatoes at 100% for 25 minutes.
Mixture may be made in advance and kept, tightly covered and refrigerated, for up to 3 days. Then heat purée, uncovered, at 100% for 5 minutes before serving.
© 1987 Barbara Kafka
Nutritional Information
Nutrients per serving
626 kcal
12 % daily value
10 % daily value
69 % daily value
812 mg
61 mg
5 g
9 g
7 g
47 g
152 mg
1314 mg
30 g
48 g
8 % daily value
