INGREDIENTS
* 3 pounds whole sweet potatoes, pricked with a fork
* 1/2 teaspoon salt and freshly ground pepper, to taste
* 1/2 cup buttermilk
* 1/2 cup whole milk
* 6 tablespoons butter
DIRECTIONS
1. Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
2. Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.
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