Food & Cooking Recipes Quick & Easy Recipes Sweet Potato Puree 3.3 (82) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 26, 2017 Rate PRINT Share Close 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 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. 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. 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 Rate It PRINT