Sweet Potato PureePosted: February 7, 2011
This will make 4 side portions:
2 large yams or sweet potatoes – peeled and diced to ¾”
2 tbsp. olive oil
3 tbsp butter
2 tbsp milk or cream
Salt & Pepper
¼ tsp nutmeg
½ tsp cinnamon
¼ tsp cayenne
¼ tsp ground ginger
Preheat oven to 400, while you are dicing the yams. I cut them in quarters the long way, then in ½ to ¾ inch slices, so you are getting pie-wedge chunks. Just aim for even sizes so they cook evenly. Toss with olive oil, salt & pepper, cayenne and cinnamon. Place on foil lined cookie sheet. Bake in middle to upper part of oven for 20-30 minutes, until tender but not too wilted. Turn once during cooking. Let cool slightly.
Put cooked yam in food processor, and add 2 tbsp milk, 2 tbsp melted butter, ginger, nutmeg. Puree briefly to get smooth consistency, but not to start “whipping”. Check consistency and flavor, and if needed, add more salt & pepper and an additional tbsp of melted butter (I did).
Serve as a side with any savory dish that aligns with a sweetish flavor – I served with slow cooked short ribs.