Purple Potato Yam Puree Recipes
MASHED PURPLE YAMS WITH SESAME BROWN BUTTER
These Mashed Purple Yams with Sesame Brown Butter make an extra tasty, pretty, and healthy alternative to regular sweet potatoes. They are a crowd-pleaser both on the table and on the plate. You will love them!
Provided by Kristen Stevens
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
- Place the yams on the baking sheet - do not pierce their skins! - and bake them for 30-45 minutes, or until they can easily be pierced with a knife. (They can vary in size quite a bit and the larger ones will take longer to cook.) Remove them from the oven and, when they are cool enough to handle, cut them in half and scrape out the flesh. Discard the skins.
- While the yams are roasting, make the brown butter. Put the butter in a small frying pan over medium-high heat. The butter will first melt, then become very frothy and finally it will start to brown. Once the froth begins to die down a little keep a close eye on it and start to stir the butter so you can see exactly what is going on. You want lots of dark brown bits in the butter. This should take about 5-7 minutes. Once the butter is very brown remove it from the heat and pour it into a small bowl to stop the cooking. Stir in the sesame oil.
- Mash the yams with a fork and add all but one teaspoon of the brown butter/sesame oil. Add the rice vinegar to the yams and stir until everything is well combined. Season to taste with sea salt.
- Serve the yams with the remaining brown butter drizzled over tbe top and sprinkle with some sesame seeds.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 285 kcal, Sugar 1 g, Sodium 65 mg, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 48 g, Fiber 7 g, Protein 3 g, Cholesterol 15 mg, UnsaturatedFat 5 g
PURPLE SWEET POTATO PUREE
A lectin-free, easy and delicious alternative to mashed potato.
Provided by Claudia Curici
Yield 4
Number Of Ingredients 6
Steps:
- Boil the potatoes until fork-tender. Drain water, let slightly cool and peel the skin. Mash the potatoes in a bowl, add the butter, salt and pepper, mix and taste. Adjust if necessary. Add to a serving bowl, add extra virgin oil on top and decorate with few rosemary leaves, salt flakes, a cube of butter and a drizzle of lime if you wish.
Nutrition Facts :
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