Recipe Background
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.
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.
Ingredients
- 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
Directions
- Put the oven rack to the upper-middle position.
- Preheat the oven to 425 degrees F.
- Put the sweet potatoes on a baking pan lined with aluminum foil.
- Bake the dish until the sweet potatoes are tender, about 45-60 minutes.
- Remove the sweet potatoes from the oven and let cool.
- Peel the sweet potatoes when they are cool enough to handle safely.
- Place the sweet potatoes into a food processor.
- Season the sweet potatoes with the salt and pepper.
- Puree the sweet potatoes.
- With the motor still running, slowly add the buttermilk, milk, and butter.
- Process until the potatoes are silken.
- Serve!
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