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
Editor’s Notes:
You can make the puree up to 2 days before serving. Store in an airtight container and reheat before serving.
Directions
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 –Serve!