Pureed Potatoes Gold And Sweet Recipes

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SWEET POTATO PUREE



Sweet Potato Puree image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

POTATO PUREE



Potato Puree image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

HOMEMADE PUREED SWEET POTATO BABY FOOD



Homemade Pureed Sweet Potato Baby Food image

A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.

Provided by tcasa

Categories     Everyday Cooking

Time 40m

Yield 10

Number Of Ingredients 2

2 sweet potatoes, peeled and halved, or more as desired
water to cover

Steps:

  • Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
  • Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g

SWEET POTATO & CARROT PUREE



Sweet Potato & Carrot Puree image

This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.

Provided by karen

Categories     Yam/Sweet Potato

Time 55m

Yield 14 serving(s)

Number Of Ingredients 8

4 lbs sweet potatoes, peeled & cut into 2-inch pieces
2 lbs carrots, peeled & cut into 1-inch pieces
2 tablespoons light brown sugar
8 tablespoons butter
1 cup sour cream or 1 cup cream
1/4 teaspoon ground cloves
salt and pepper
cinnamon (optional)

Steps:

  • Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
  • Add sugar and 2 tbsp butter.
  • Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
  • Mix in remaining butter, sour cream and cloves.
  • Working in batches, puree mixture in food processor.
  • Season with salt & pepper.
  • Sprinkle top with cinnamon if desired.

Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5

SWEET POTATO PUREE



Sweet Potato Puree image

This recipe was submitted by First Lady Laura Bush to the New York Times for an article called "America Reaches For Tradition; Giving Thanks at the President's Table", by Marian Burros, Nov. 14, 2001. I believe she said that it wasn't her creation but that it originally came from a neighbor. It has no sweetener of any kind, but you'd never guess. I've made this for Thanksgving a few times and everyone loves it. Last year, I used a sugared pecan for the topping, which went over well at dinner. If you're allergic to nuts, leave them out. It's still good. Whatever you do, don't try this with boiled or canned sweet potatoes. It really needs the baking process to bring out the sweetness and keep the puree from being soupy. I learned that lesson the hard way. Prep time doesn't include baking and cooling time for sweet potatoes.

Provided by Laura2of7

Categories     Yam/Sweet Potato

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 8

8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
1/2 cup unsalted butter, melted
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt (or to taste)
3/4 cup pecans, toasted and chopped

Steps:

  • Heat oven to 350 degrees.
  • Peel and mash sweet potatoes. (I use a food mill for this.).
  • In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
  • Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
  • Bake 30 minutes.
  • Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
  • Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

Nutrition Facts : Calories 405.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 58.1, Sodium 375.1, Carbohydrate 62.2, Fiber 9.8, Sugar 13, Protein 6.6

PUREED POTATOES, GOLD AND SWEET



Pureed Potatoes, Gold and Sweet image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds sweet potatoes, peeled and cut into chunks
1 pound Yukon gold or Idaho potatoes, peeled and cut into chunks
4 tablespoons heavy cream, butter, or chicken broth
Salt and freshly ground black pepper
Grated orange zest, fresh horseradish (optional)

Steps:

  • Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.

CARROT AND POTATO PURéE



Carrot and Potato Purée image

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Side     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 lb carrots, cut into 1/2-inch pieces
2 1/2 lb large Yukon Gold potatoes
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon fine sea salt
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
  • While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
  • Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
  • While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
  • Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

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