Sweet Potato Puree

Name: Sweet Potato Puree
Yield: 15
Ingredients: For the puree; 1.5 kg of sweet potatoes; 1/4 cup of butter; 1/4 cup of confectioners' sugar; 1 tablespoon of salt; 1 pinch of cinnamon; 1/2 tablespoon of ground nutmeg; 1/2 cup of milk; 1/4 cup of honey; To cover; 2 tablespoons of butter; 1 tablespoon of confectioners' sugar

1
For the puree
2
1.5 kg of sweet potatoes
3
1/4 cup of butter
4
1/4 cup of confectioners' sugar
5
1 tablespoon of salt
6
1 pinch of cinnamon
7
1/2 tablespoon of ground nutmeg
8
1/2 cup of milk
9
1/4 cup of honey
10
To cover
11
2 tablespoons of butter
12
1 tablespoon of confectioners' sugar

Ingredients

1
For the puree
2
1.5 kg of sweet potatoes
3
1/4 cup of butter
4
1/4 cup of confectioners' sugar
5
1 tablespoon of salt
6
1 pinch of cinnamon
7
1/2 tablespoon of ground nutmeg
8
1/2 cup of milk
9
1/4 cup of honey
10
To cover
11
2 tablespoons of butter
12
1 tablespoon of confectioners' sugar

Directions

1
Cook the sweet potatoes in boiling water (enough to cover), for about 25 minutes, or until tender
2
Drain, let it cool a bit and remove the skin
3
Puree while still warm and combine with the remaining puree ingredients
4
Mix well
5
Spread into a square baking dish of 25 cm greased with butter
6
On top, place small pieces of butter and dust with confectioners' sugar (at this point you can prepare the recipe with a day's advance preparation, store covered in the refrigerator)
7
About 15 minutes before serving, put it in a moderate oven (180°C), preheated, and bake for 45 minutes, or until the surface browns
8
Serve warm
9
157 calories per serving.