Sweet-Potato Puree

This image courtesy of Joseph DeLeo

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.

NotesMake-Ahead Note

• 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

Kid FriendlyYes

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

Equipmentfood processor

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


  1. 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.

  2. Variations:

  3. 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

  4. 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.


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