Orange and Gold Potato Puree, Sweet Potato Chips |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Sweet potatoes and Yukon Gold potatoes very simply mashed together with buttermilk and garnished with crispy baked sweet potato chips. Makes a wonderful and savory presentation at winter and fall gatherings. The potatoes could also be baked, the shells refilled with the puree, and garnished. From Rozanne Gold, a favorite cookbook author. Ingredients:
2 lbs large sweet potatoes or 2 lbs yams, peeled |
1 1/2 lbs yukon gold potatoes, peeled |
2/3 cup buttermilk, at room temperature |
salt & freshly ground black pepper |
Directions:
1. Sweet Potato Chips: Preheat oven to 225°; use 1/2 pound of the sweet potatoes and slice into paper-thin rounds; place on baking sheet and bake 50 minutes; turn twice and don't allow them to brown; when crisp, remove and sprinkle with salt; set aside.
2. Puree: Cut remaining sweet potatoes and potatoes into large chunks and boil until very soft, about 30 minutes; drain.
3. Mash, add buttermilk and mix until creamy and smooth; season with salt and pepper; scrape into serving bowl and partially insert chips into the puree in a decorative fashion.
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