Sweet Potato Puree

Name: Sweet Potato Puree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American-Southern-Soul Food
Ingredients: 4 lb. orange-fleshed sweet potatoes, <br> peeled and cut into 1-inch cubes; 2 tsp. coarse salt, plus more, to taste; 1 1/4 cups half-and-half; 1/4 cup maple syrup; 5 Tbs. unsalted butter; Freshly ground white pepper, to taste

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 8 Serves 8 to 10.

Look for sweet potatoes that have dark brownish orange skin and a bright orange interior, sometimes labeled "yams" at the supermarket. Their flesh is naturally moist and sweet when cooked and pureed.

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Ingredients:

4 lb. orange-fleshed sweet potatoes,
peeled and cut into 1-inch cubes
2 tsp. coarse salt, plus more, to taste
1 1/4 cups half-and-half
1/4 cup maple syrup
5 Tbs. unsalted butter
Freshly ground white pepper, to taste

Directions:

In a large saucepan over medium heat, combine the sweet potatoes, the 2 tsp. salt and water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain in a colander and transfer to a large bowl. Using a potato masher, mash the sweet potatoes well.

In a small saucepan over medium heat, warm the half-and-half and maple syrup until hot. Remove from the heat. Add 4 Tbs. (1/2 stick) of the butter to the sweet potatoes, then slowly pour in the hot half-and-half mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season with salt and white pepper.

Transfer the sweet potatoes to a warmed serving bowl and top with the remaining 1 Tbs. butter. Serve immediately.

Serves 8 to 10.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

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Sweet Potato Puree

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