Recipe from Daniel Defoe
Silky Sweet Potato Purée
Cooking time: 1 hour
Servings 8
You may make this sweet potato purée up to 2 days in advance. So you can keep it in the fridge for times when you don't feel like cooking.


  • Sweet potatoes
    3 pounds
  • Salt
    to taste
  • Buttermilk
    0,5 cup
  • Whole milk
    0,5 cup
  • Butter
    6 tbsp
  • Ground pepper
    to taste

Nutrition facts per serving

  • Calories

    238 kcal

  • Protein

    4 g

  • Fat

    9 g

  • Carbohydrates

    36 g


  • Turn the heat on the oven until it reaches 425 °F (220 °C).


  • Wash the potatoes then bake them on the prepared baking sheet until cooked, 45 to 60 minutes. Peel when cold enough to manage.

  • Puree peeled potatoes with a fork in a shallow dish until smooth; sprinkle with pepper and salt as needed. While mashing the potatoes with the fork, carefully pour the cream, milk, and butter into the mixing dish. Keep processing the ingredients until it is nice and soft. Place the prepared dish on a serving plate and enjoy it!



  • You can make them ahead of time and clean them up before serving. As servings, orange-glazed duck breasts and roasted asparagus are good choices.



Bon Appetit!

Similar recipes


Step by step recipes

1349 recipes