Sweet Potato Puree
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
12-14
ingredients
- 8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup heavy cream
- 2 eggs, beaten
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon salt (or to taste)
- 3⁄4 cup pecans, toasted and chopped
directions
- Heat oven to 350 degrees.
- Peel and mash sweet potatoes. (I use a food mill for this.).
- In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
- Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
- Bake 30 minutes.
- Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
- Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.
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