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
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
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.
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
SWEET POTATO AND APPLE PURéE
This autumnal side dish is great for Thanksgiving, pairing tart apples and sweet potatoes, the flavors melding in the soft purée. It is also a cinch to prepare. Bake the apples and sweet potatoes until soft. Peel both and core the apples, chop and then purée until smooth and lustrous. Lime juice adds zing, yogurt adds creaminess and honey adds a note of sweetness. Melted butter? That is to enrich the texture.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
- Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
- Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 16 grams, TransFat 0 grams
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 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 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
ANCHO SWEET-POTATO PURéE
Categories Milk/Cream Blender Food Processor Dairy Side Bake Thanksgiving Vegetarian Hot Pepper Sweet Potato/Yam Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. and line a baking sheet with foil.
- Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
- Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
- Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
- Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.
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 & CARROT PUREE
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
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
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