Pureed Sweet Potatoes with Sour Cream and Nutmeg

 I love sweet potatoes but I don’t want them to taste like dessert,  which is why I love this recipe. (Adapted from Emeril Lagasse ) These are warmly spiced and the texture is pure velvet.


1.  Bake 4 large sweet potatoes in a 350 degree oven until soft, about an hour.
2.  Carefully peel potatoes while hot and put them a large bowl with 4 tablespoons butter, 4 tablespoons sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg (freshly grated if possible)
3. Beat with a hand mixer until light and fluffy. Taste and adjust seasonings if necessary.
4.  Serve with a dollop of sour cream and an extra sprinkle of nutmeg.


  • Reply
    December 13, 2012 at 1:42 am

    Just pinned this for later this week! Thx!

  • Reply
    November 14, 2012 at 9:53 pm

    I, too, am tired of sweet potatoes and squash that taste more like dessert than a side. This dish sounds perfect. Thanks for sharing.

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