Sweet Potato Purée Recipes

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SEASONED SWEET POTATO PUREE



Seasoned Sweet Potato Puree image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 cups chicken stock
2 tablespoons brown sugar
2 tablespoons sea salt, plus more for seasoning
1 tablespoon freshly cracked black pepper, plus more for seasoning
1 pinch grated nutmeg
1/2 teaspoon almond extract
3 sweet potatoes
3 tablespoons heavy cream
1 lemon, juiced\

Steps:

  • In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
  • Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
  • Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

SWEET POTATO PUREE



Sweet Potato Puree image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 3

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

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.

Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 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 PURéE WITH SMOKED PAPRIKA



Sweet-Potato Purée with Smoked Paprika image

Categories     Food Processor     Potato     Side     Bake     Thanksgiving     Vegetarian     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika*
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
*Available at kalustyans.com

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

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

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 PURéE



Sweet Potato Purée image

Categories     Side     Bake     Thanksgiving     Vegetarian     Orange     Sweet Potato/Yam     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 4

5 pounds sweet potatoes
3/4 cup fresh orange juice
3 tablespoons unsalted butter, cut into bits
1 1/2 tablespoons sugar

Steps:

  • In a shallow baking pan lined with foil bake the sweet potatoes, pricked in several places, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are very tender, let them cool until they can be handled, and peel them. Force the sweet potatoes through the medium disk of a food mill into a heavy saucepan and add the orange juice, the butter, and the sugar. The sweet potato purée may be prepared up to this point 1 day in advance and kept covered and chilled. Heat the sweet potato purée over moderately low heat, stirring, until it is heated through and the butter is melted and season it with salt and pepper.

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.

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

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