Sweet Potato Puree

Recipe by: Barbara Kafka | from Microwave Gourmet

Cookstr

Course: Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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This is a smooth creamy purée in the French style. Try it for a change at Thanksgiving.

Yield: Serves 4 as a side dish

INGREDIENTS

2 pounds sweet potatoes (about 2 large potatoes), each pricked 3 or 4 times with a fork
1 cup plus 2 tablespoons heavy cream
¼ pound unsalted butter
2 teaspoons kosher salt
Freshly ground black pepper

Directions

1. Cook potatoes, uncovered, at 100% for 13 to 15 minutes, until tender. Remove from oven and peel.

2. Pass potatoes through a ricer or the medium disc of a food mill. Add remaining ingredients and mix well. Serve hot.

Notes

To serve 8. Double all ingredients. Cook potatoes at 100% for 25 minutes.

Mixture may be made in advance and kept, tightly covered and refrigerated, for up to 3 days. Then heat purée, uncovered, at 100% for 5 minutes before serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 626kcal (31%)

Calcium 118mg (12%)

Vitamin C 6mg (10%)

Vitamin A 2057mcg RAE (69%)

Potassium 812mg

Magnesium 61mg

Protein 5g

Sugar 9g

Fiber 7g

Total Carbohydrate 47g