Silk Purse Potatoes Food
SILKY SWEET POTATO PUREE
Silky Sweet Potato Puree can be made two days in advance.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g
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- 1. Place the potatoes in a large pot. Fill it with enough cold water to cover the potatoes by a few inches, and bring it to a boil over medium heat.
- 2. Reduce the heat and simmer until the potatoes are completely tender, about 20–30 minutes. (Alternatively, you may also steam the potatoes.)
- 3. Meanwhile, combine the milk and heavy cream in a small saucepan, and gently heat. Stir the mixture constantly, until steam rises from the surface, then remove the pan from the heat.
- 4. Remove the potatoes from the pot, and slice them in half lengthwise. Using a ricer or a food mill, process the potato flesh directly into a large saucepan. Discard the skins.
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