Lemon Sweet Potato Puree

Meyer Lemon Sweet Potato Puree

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What You Need

2 pounds of sweet potatoes

¼ cup salted butter

½ cup cream cheese

2 tsp. Kosher salt

2 Tbsp. brown sugar

1 Dandy® lemon; zest and juice

Dash of cayenne pepper

Make It

  1. Preheat oven to 400 degrees F.
  2. Pierce each sweet potato twice with a fork and place in an oven proof baking dish.
  3. Bake for 1 hour until soft.
  4. Remove from oven, once cooked.
  5. Let cool and peel skin off potatoes.
  6. Place in a food processor with the butter and cream cheese.
  7. Puree until smooth, and then add salt, brown sugar, lemon zest and cayenne pepper.
  8. Puree for another minute until smooth and well combined. Serve hot with your holiday favorites.

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