Food Geek Friday: Sweet Potato Puree
This is currently my favorite fall/winter go-to side dish. Completely decadent comfort food that is still healthier than a lot of other comfort food out there. I decide how many meals it will accompany at the beginning of the week and then make a big batch of it since it's just as good reheated. It's especially great alongside pork chops or chicken apple sausage. You can also use this basic recipe as a springboard for all sorts of options - stir in mascarpone, maple syrup, or cinnamon and nutmeg for something sweeter. Or take advantage of one of my fave combos - sweet and spicy - by stirring in some cayenne pepper. Heck, you could even stir in some marshmallow fluff.
Your only limits are your imagination.
Sweet Potato Puree
(Amounts vary according to how much you need to make. Play around with it until you find your favorite ratios.)
- sweet potato
- butter, room temperature
- cream, room temperature
- salt and pepper to taste
- Chop sweet potato into 1 inch chunks. (Can peel first, but not totally necessary.) Place in large pot and fill with cold water until potatoes are covered by an inch. Bring to a boil and boil for 10 minutes or until potatoes are fork tender. Drain well.
- Add boiled potatoes, butter, cream, salt and pepper into food processor and process until smooth. Do so in batches if necessary.
- If adding in other ingredients, do so at this time and process until just incorporated. (I put mascarpone in almost every single time. Tastes so luxurious.)