Laura Bush's Sweet Potato Purée
Updated August 2, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 large or 8 to 10 medium sweet potatoes, baked (about 8 pounds)
½ cup melted unsalted butter
¼ cup heavy cream
2 eggs, beaten
½ teaspoon cinnamon
1 teaspoon vanilla
Salt to taste
¾ cup toasted chopped pecans
Nutritional analysis per serving (12 to 14 servings)
53 grams carbs; 45 milligrams cholesterol; 342 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 8 grams fiber; 699 milligrams sodium; 6 grams protein; 11 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
- Step 1
Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and ½ cup pecans. Blend thoroughly.
- Step 2
Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Puree may be made a day ahead and refrigerated; return to room temperature and bake).
Private Notes
Comments
This recipe has been a staple on our Thanksgiving table for at least the last 15 years. It’s quite rich, not to everyone’s taste but once a year, it’s a great treat. The fact that it’s very simple to put together, you can make it ahead and it feeds a crowd is why it’s a keeper.
What to use it for?