Silky Sweet Potato Puree Recipes

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 PUREE

Steps:

• 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.

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.

CANDIED SWEET-POTATO PURéE

Steps:

• Preheat oven to 400°F. and line a baking sheet with foil.
• Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until very tender, 1 to 1 1/4 hours.
• Finely grate enough zest from orange to measure 1 teaspoon and squeeze enough juice from orange to measure 1/2 cup. In a small saucepan melt 4 tablespoons butter over moderate heat and stir in zest, orange juice, sugar, bourbon, nutmeg, and salt, stirring until sugar is dissolved.
• When potatoes are just cool enough to handle, peel and put flesh in a food processor. Add butter mixture and pur e just until smooth. Sweet-potato purée may be made up to this point 2 days ahead and chilled in a 1 1/2-quart shallow baking dish, covered. Reheat purée, covered, in middle of 350°F. oven. Transfer purée to a serving dish and dot with remaining 2 tablespoons butter, letting it melt to form pools.

SWEET POTATO PUREE

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.