Rating: 3.78 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 9 Ratings

This puree can be used as a filling for Stuffed Sweet Dumpling Squash, but is delicious served on its own.

Martha Stewart Living, November 1996

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Recipe Summary test

Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.

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  • Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.

  • Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

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Reviews

9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0