Velvety Sweet Potato Purée
Ingredients List
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3 pounds whole sweet potatoes, pricked with a fork
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salt and ground black pepper to taste
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½ cup buttermilk
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½ cup whole milk
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6 tablespoons butter, softened
Instructions
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Preheat the oven to 425°F (220°C) and adjust the oven rack to the upper-middle position. Line a baking sheet with foil.
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Roast the sweet potatoes on the prepared baking sheet in the preheated oven for 45 to 60 minutes, or until they are tender. Allow them to cool enough to handle, then peel.
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Place the peeled sweet potatoes in a food processor and blend until smooth. Season with salt and pepper. While blending, gradually add the buttermilk and milk, followed by the butter. Continue blending until the mixture is silky smooth.
Nutritional Information (per serving)
| 238 | Calories |
| 9g | Fat |
| 36g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 6g | 30% |
| Cholesterol 25mg | 8% |
| Sodium 323mg | 14% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 5g | 18% |
| Total Sugars 9g | |
| Protein 4g | 8% |
| Vitamin C 4mg | 5% |
| Calcium 89mg | 7% |
| Iron 1mg | 6% |
| Potassium 621mg | 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.
Evaluation :
5/5