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.
CARROT AND YAM PUREE
Provided by Giada De Laurentiis Bio & Top Recipes
Time 51m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
- Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.
ROASTED YAM PURéE WITH BROWN BUTTER
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
- Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
- Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)
PUREE OF YAMS
Provided by Pierre Franey
Categories easy, side dish
Time 45m
Yield About 3 1/2 cups
Number Of Ingredients 5
Steps:
- Place yams in a saucepan and add cold water to cover. Bring to the boil and cook 30 minutes. Drain.
- When yams are cool enough to handle peel them. Cut yams into 1-inch cubes and put them through food mill or potato ricer.
- Put potatoes into a skillet and add butter, cream and milk. Heat thoroughly, stirring.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 5 grams, TransFat 0 grams
GARNET YAM PUREE
The garnet yam, named for its dark reddish-brown skin, is the variety you're most likely to find in the produce section of the supermarket. It's actually a sweet potato, and it's so flavorful that it requires only a little cream and butter, and some tart lime juice.
Provided by Josie Le Balch
Number Of Ingredients 7
Steps:
- Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
- Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.
CREAM OF SWEET POTATO SOUP
This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.
Provided by ZOEMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
- Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g
YAM PUREE
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the yams in a saucepan and add cold water to cover. Bring to a boil and simmer for 30 minutes or until done. Drain.
- Peel yams when cool enough to handle. Cut into 1-inch cubes and put them through a food mill or ricer. Put the yams in a saucepan and add remaining ingredients. Blend thoroughly, stirring until blended and hot.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 7 grams, TransFat 0 grams
SWEET POTATO PUREE
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
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
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