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
Provided by Marian Burros
Categories easy, side dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Scrub potatoes, and bake on lowest rack for 45 minutes to 1 hour, until potatoes are soft.
- Cool slightly, remove skins and mash with butter, molasses and nutmeg. Heat through, on top of the stove or in a microwave oven, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 1 gram, Carbohydrate 51 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 128 milligrams, Sugar 15 grams, TransFat 0 grams
SEASONED SWEET POTATO PUREE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
WEANING RECIPE: SWEET POTATO PURéE
Sweet potatoes are a great first food when you start weaning your baby and you can blend in their regular milk. Try this simple purée
Provided by Caroline Hire - Food writer
Time 50m
Yield Makes about 425g
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and roast in the oven for around 45 mins or until a knife inserts easily into the flesh.
- Allow to cool a little, carefully peel off the skin, removing any hard bits and blitz in a food processor, with a splash of baby's milk, until smooth. You may need to scrape the sides of the bowl a few times to get a smooth consistency throughout.
- Serve one portion and divide the rest between small containers or ice cube trays and freeze.
Nutrition Facts : Calories 18 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.02 milligram of sodium
SWEET-POTATO PURéE WITH SMOKED PAPRIKA
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
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 PURéE WITH STREUSEL TOPPING
Provided by Rick Rodgers
Categories Bake Roast Thanksgiving Sweet Potato/Yam Fall
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
- Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
- Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
- Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
- Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
- Variation:
- Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.
SWEET POTATO PUREE
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
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 PURéE
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
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
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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- Peel your sweet potatoes and cut them into 1-2 inch cubes. Try to keep the size uniform so they cook evenly.
- Add a steamer basked to a pot filled with 2 inches of water. Add in the sweet potato, cover and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork.
- With a spoon, transfer the potatoes to a food processor fitted with the S blade. Process until the potatoes are completely broken down and a smooth puree forms, scraping down the sides as needed.
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