Silky Sweet Potato Puree recipe

8 servings

3 pounds whole sweet potatoes, pricked with a fork

1/2 teaspoon salt and freshly ground pepper, to taste

1/2 cup buttermilk

1/2 cup whole milk

6 tablespoons butter

Adjust oven rack to upper-middle position; heat to 425 degrees.

Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender.

Peel when cool enough to handle.

Puree with salt and pepper in a food processor.

With motor running, gradually add milks through feeder tube, then butter.

Process until silken.

(Can make up to 2 days ahead; store in an airtight container.

) Reheat and serve.