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    You are in: Home / Recipes / Orange and Gold Potato Puree, Sweet Potato Chips Recipe
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    Orange and Gold Potato Puree, Sweet Potato Chips

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    sugarpea's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Puree: Cut remaining sweet potatoes and potatoes into large chunks and boil until very soft, about 30 minutes; drain.
    3. 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.

    Ratings & Reviews:


    Nutritional Facts for Orange and Gold Potato Puree, Sweet Potato Chips

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 239.7
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.2 g
    Cholesterol 1.0 mg
    Sodium 116.3 mg
    Total Carbohydrate 54.6 g
    Dietary Fiber 6.5 g
    Sugars 8.6 g
    Protein 5.4 g

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