Sweet Potato Puree

(82)
sweet potato puree
Prep Time:
10 mins
Total Time:
30 mins
Servings:
4

At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.

Ingredients

  • 3 large sweet potatoes, peeled and cut into 2-inch chunks

  • Maple-butter, orange-ginger, or lime-cayenne flavoring (optional, see below)

  • Kosher salt and freshly ground pepper

Directions

  1. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.

  2. Add flavorings, if desired; puree.

    Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup.

    Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger.

    Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.

  3. Season with salt and pepper; serve.

Cook's Notes

Never keep sweet potatoes in the refrigerator, as their natural sugars will convert to starch, making them less sweet. They will keep for up to 3 weeks in a cool, dry place.

Originally appeared: Everyday Food, November 2003

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