Puree of Yams

By Pierre Franey

Published November 26, 1985

Total Time
45 minutes
Rating
4(11)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:About 3½ cups

  • 4 yams or sweet potatoes, about 2 pounds

  • Salt to taste if desired

  • 2 tablespoons butter

  • ¼ cup heavy cream

  • ½ cup milk

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 35 milligrams cholesterol; 232 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 12 grams fat; 4 grams fiber; 424 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place yams in a saucepan and add cold water to cover. Bring to the boil and cook 30 minutes. Drain.

  2. Step 2

    When yams are cool enough to handle peel them. Cut yams into 1-inch cubes and put them through food mill or potato ricer.

  3. Step 3

    Put potatoes into a skillet and add butter, cream and milk. Heat thoroughly, stirring.

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Ratings

4 out of 5
11 user ratings
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Comments

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Rena S.

Used half and half instead of heavy cream and milk. The yams came out great. No sweetener needed at all.

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