Sweet potatoes make one of the smoothest, creamiest, and prettiest purees of all. It compliments roasted poultry especially well, but it’s also a good match for lamb. Try some of the variations that follow as well; they can be served with all the dishes suggested for sweet potato puree, as well as Pan-Roasted Squab or any of the lamb dishes in this book.
• The puree can be refrigerated up to 2 days; reheat in a small pot over low heat, with a little cream, milk, or stock, stirring constantly.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, savory, sweet
- 3 medium to large sweet potatoes, peeled and sliced 1 to 2 inches thick
- Kosher salt
- 4 tablespoons butter
- ¾ cup heavy cream, warmed
- Freshly ground black pepper
Place the potatoes in salted water to cover in a large pot over high heat and bring to a boil. Reduce the heat to medium and simmer until very tender, about 20 minutes. Drain and place in a food processor. Pulse until almost pureed; then add the butter and cream and continue to pulse until smooth. Season to taste with salt and pepper.
For parsnip puree, substitute 2 pounds parsnips (9 or 10 parsnips), peeled and cut into 1-inch pieces, for the sweet potatoes. Use ½ cup heavy cream
For celery root puree, substitute 2¾ pounds celery root (about 4) peeled and cut into 1½-inch pieces, for the sweet potatoes. Use 2/3 cut heavy cream.
1996 Debra Ponzek and Joan Schwartz