Orange and Gold Potato Puree, Sweet Potato Chips

Total Time
1hr
Prep 20 mins
Cook 40 mins

Sweet potatoes and Yukon Gold potatoes very simply mashed together with buttermilk and garnished with crispy baked sweet potato chips. Makes a wonderful and savory presentation at winter and fall gatherings. The potatoes could also be baked, the shells refilled with the puree, and garnished. From Rozanne Gold, a favorite cookbook author.

Ingredients Nutrition

Directions

  1. Sweet Potato Chips: Preheat oven to 225°; use 1/2 pound of the sweet potatoes and slice into paper-thin rounds; place on baking sheet and bake 50 minutes; turn twice and don't allow them to brown; when crisp, remove and sprinkle with salt; set aside.
  2. Puree: Cut remaining sweet potatoes and potatoes into large chunks and boil until very soft, about 30 minutes; drain.
  3. Mash, add buttermilk and mix until creamy and smooth; season with salt and pepper; scrape into serving bowl and partially insert chips into the puree in a decorative fashion.