Sweet Potato Puree

I cooked several things for Super Bowl, but the best thing I cooked was this Sweet Potato Puree, which was an afterthought – just to serve under the Short Ribs.

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.


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