Sweet Potato Puree

Name: Sweet Potato Puree
Prep time: 10 min
Total time: 30 min
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

3.3

(82)

1 Review

By

Martha Stewart Test Kitchen

Updated on October 26, 2017

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