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.
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.
DANIEL HUMM'S SWEET POTATO PUREE
Use this sweet potato puree to prepare chef Daniel Humm's Loup de Mer.
Provided by Martha Stewart
Categories Sweet Potato Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Cook sweet potatoes, stirring, until tender, 10 to 15 minutes; season with salt. Add half-and-half; cover. Let simmer for 10 minutes.
- Transfer sweet potatoes and liquid to the jar of a blender; blend until smooth. Strain mixture and use immediately or cool completely in an ice-water bath. Transfer to an airtight container and keep refrigerated until ready to use.
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
SILKY SWEET POTATO PUREE
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
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
HOMEMADE PUREED SWEET POTATO BABY FOOD
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
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
VANILLA SCENTED SWEET POTATO PUREE
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes, 2 cups water, salt and pepper into a medium saucepan with a lid. Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes. Add the potatoes, but not the liquid, to a food processor, and puree until smooth. Add the butter and the vanilla bean seeds to the puree, and pulse again until all ingredients are incorporated and smooth. Hold until ready to plate.
SAMBAL SWEET POTATO PUREE
Provided by Ming Tsai
Number Of Ingredients 6
Steps:
- Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.
SWEET POTATO PUREE WITH BROWNED-BUTTER MAPLE SYRUP
With just a modest amount of pure maplesyrup, this version retains all theexpected sweetness of the familiar dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.
- Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.
- Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.
Nutrition Facts : Calories 241 g, Cholesterol 4 g, Fat 4 g, Fiber 6 g, Protein 4 g, Sodium 335 g
SWEET POTATO PURéE WITH BROWN SUGAR AND SHERRY
Provided by Janet Fletcher
Categories Potato Side Bake Thanksgiving Vegetarian Sweet Potato/Yam Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
SWEET POTATO PUREE
Provided by Marian Burros
Categories side dish
Time 45m
Yield 12 - 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly.
- Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Purée may be made a day ahead and refrigerated; return to room temperature and bake).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 659 milligrams, Sugar 8 grams, TransFat 0 grams
SILKY SWEET POTATO PUREE
Make and share this Silky Sweet Potato Puree recipe from Food.com.
Provided by Pikake21
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
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, Fat 9.3, SaturatedFat 5.9, Cholesterol 25, Sodium 177.2, Carbohydrate 35.7, Fiber 5.1, Sugar 8.7, Protein 3.8
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
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