Sweet Potato Puree

By Marian Burros

Published April 7, 1998

Total Time
1 hour 5 minutes
Rating
5(31)
Comments
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Featured in: The Quiet Star Of New Orleans

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Ingredients

Yield:4 servings

  • 2 pounds sweet potatoes or yams

  • 1 ½ tablespoons unsalted butter

  • 1 ½ tablespoons molasses or honey

  • ⅛ teaspoon grated nutmeg

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 11 milligrams cholesterol; 256 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 7 grams fiber; 128 milligrams sodium; 4 grams protein; 15 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

    Preheat oven to 375 degrees. Scrub potatoes, and bake on lowest rack for 45 minutes to 1 hour, until potatoes are soft.

  2. Step 2

    Cool slightly, remove skins and mash with butter, molasses and nutmeg. Heat through, on top of the stove or in a microwave oven, and serve.

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Ratings

5 out of 5
31 user ratings
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Comments

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Marie

The ingredients call for sweet potatoes or yams. I doubt how well this would turn out if it were to be made with yams. While there is a sweet potato variety named "Yam", yams & sweet potatoes are not anywhere near the same. Check out the following article.
http://www.epicurious.com/ingredients/whats-the-difference-between-sweet...

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