Ingredients
3 pounds whole sweet potatoes, pricked with a fork
salt and ground black pepper to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter, softened
Directions
Preheat the oven to 425 degrees F (220 degrees C). Adjust an oven rack to the upper-middle position. Line a baking tray with aluminum foil.
Bake potatoes on the prepared tray in the preheated oven until tender, 45 to 60 minutes. Peel when cool enough to handle.
Purée peeled potatoes in a food processor until smooth; season with salt and pepper. With the motor running, add buttermilk and milk gradually through the feeder tube, then butter. Continue processing until silky smooth.
Nutrition Facts (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.
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