Orange and Gold Potato Puree, Sweet Potato Chips

1. 1

   Sweet Potato Chips: Preheat oven to 225; use 1/2 pound of the sweet potatoes and slice into paper-thin rounds; place on baking sheet and bake 50 minutes; turn twice and don't allow them to brown; when crisp, remove and sprinkle with salt; set aside.

2. 2

   Puree: Cut remaining sweet potatoes and potatoes into large chunks and boil until very soft, about 30 minutes; drain.

3. 3

   Mash, add buttermilk and mix until creamy and smooth; season with salt and pepper; scrape into serving bowl and partially insert chips into the puree in a decorative fashion.

* Per serving · 4 servings · Values may vary.

No additional tips available.