Pureed Sweet Potatoes In A Won Ton Basket Recipes

SILKY SWEET POTATO PUREE

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.

SWEET POTATO PUREE WITH BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F.
• Bake the sweet potatoes: Place the sweet potatoes in a single layer on 2 baking sheets. Put the trays in the center of the oven and bake until completely yielding when pierced with the tip of a knife, 1 hour to 1 1/2 hours.
• Make the brown butter: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat and stir in the brown sugar, molasses, dry ginger, fresh ginger, cinnamon and cloves. Set aside.
• Make the puree: When the potatoes are cooked, place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and run the potatoes through the food mill. Transfer to a large bowl and season with salt and pepper. Stir in the milk and all of the reserved brown butter mixture. Taste for seasoning.
• Finish and serve: Add a few "grates" of orange zest and then cut the orange and half and squeeze in the juice. Taste for seasoning. If the puree lacks sweetness, add a little molasses. If it lacks salt, add more salt or a splash Worcestershire Sauce.

SWEET POTATO PUREE

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.

SWEET POTATO PURéE WITH BROWN SUGAR AND SHERRY

Steps:

• Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
• Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.