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Silky Smooth Sweet Potato Puree

By: Ulysses Press/Jonnie Downing
Silky Smooth Sweet Potato Puree
This image courtesy of

Most people expect to see a candied sweet potato casserole covered with marshmallows on the Thanksgiving table, but this slow cooker sweet potato recipe offers a nice twist on the predictable. This recipe for Silky Smooth Sweet Potato Puree combines sweet potatoes with milk, buttermilk, and butter for a smooth and creamy side dish. A hint of nutmeg gives the dish a bit of spice and fall flavor. You can make this potato puree ahead of time and keep it in the slow cooker on warm until you are ready to serve.


The image above is courtesy of Ulysses Press and Judi Swinks Photography.


Preparation Time30 min

Slow Cooker Time HIGH6 hr


  • 5 medium sweet potatoes or yams, unpeeled (about 1 1/2 pounds)
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • salt and pepper
  • grated nutmeg


  1. Scrub the sweet potatoes thoroughly, but don't dry them. Using a fork or skewer, poke several holes in each potato. Place in the slow cooker and sprinkle with salt and pepper. Cover and cook on high for about 6 hours. (That gives you plenty of time to concentrate on the rest of the menu!)

  2. Remove the potatoes from the slow cooker, peel, and cut into cubes. Transfer the chunks into the bowl of a food processer and add salt and pepper to taste.

  3. Puree the potatoes, slowly adding the whole milk, then the buttermilk, and finally the butter through the processor's feeder tube. Make sure everything is well pureed and combined, but don't let the mixture liquefy.

  4. Spoon the potato mixture back into the slow cooker, sprinkle with nutmeg to taste, set the slow cooker on warm, and wait for the oohs and ahs.

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