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15 minutes
45 minutes
60 minutes
- 3 pounds whole sweet potatoes, pricked with a fork
- 0.5 cup buttermilk
- 0.5 cup whole milk
- 6 tablespoons butter, softened
- Preheat the oven to 425 degrees F (220 degrees C) and position the oven rack in the upper-middle position. Line a baking tray with aluminum foil.
- Roast potatoes on a prepared tray in the preheated oven until tender for 45 to 60 minutes. Peel once cooled slightly.
- Blend peeled potatoes in a food processor until creamy; season with salt and pepper. While blending, slowly pour in buttermilk and milk, then add butter. Blend until velvety smooth.
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