Best 20 Sweet Potato Puree Recipes

SILKY SWEET POTATO PUREE

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

SWEET-POTATO AND PARSNIP PURéE

Steps:

• Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
• Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper.

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

SWEET POTATO AND APPLE PURéE

Steps:

• Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
• Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.

SWEET POTATO-PARSNIP PUREE

Steps:

• Peel sweet potatoes and parsnips; cut into chunks.
• Place in large saucepan and just cover with water.
• Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
• Drain; place in food processor and puree.
• Put puree back into saucepan; mix in the cumin and tahini (or oil) .
• Reheat over medium-low heat, stirring occasionally, for 10 minutes.
• Serve.

BOURBON SWEET-POTATO PURéE WITH BUTTERED PECANS

Steps:

• Preheat oven to 425°F.
• Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
• When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Reduce temperature to 325° F.
• In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
• Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

SWEET POTATO PURéE WITH BROWN SUGAR AND SHERRY

Steps:

• Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
• Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

GINGERED SWEET POTATO PURéE

Steps:

• Peel potatoes and cut into 1-inch pieces. In a small saucepan boil potatoes in salted water to cover 15 minutes, or until very tender, and drain well in a colander.
• In a food processor purée hot potatoes with milk, butter, and gingerroot until smooth and season with salt and pepper.

ORANGE GINGER SWEET POTATO PUREE

Steps:

• Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.
• Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
• Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

SWEET POTATO, PUMPKIN AND APPLE PUREE

Steps:

• Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
• Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL

Steps:

• Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
• *Available at Italian markets, specialty foods stores and some supermarkets nationwide.

SWEET POTATO AND CARROT PUREE

Steps:

• Scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a a preheated 375 F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Meanwhile, peel and trim carrots and cut them into 1-inch lengths. Put them in a saucepan and add the water, sugar, 2 T of the butter, and salt and pepper to taste. Set over medium heat, bring to a boil, and cook uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender. If not, add a little additional water and cook until carrots are done and all loquid has evaporated. Scrape out the flesh of sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter and the creme fraiche and process until very smooth. Add nutmeg, and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend. To reheat, bring to room temperature in an ovenproof serving dish and cover with foil. Heat in a preheated 350 F oven for about 30 - 40 minutes, or until steaming hot. If topping with marshmellows, broil for 5 min.

SEASONED SWEET POTATO PUREE

Steps:

• In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
• Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
• Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
• Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
• Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
• Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.

SWEET POTATO PUREE WITH MAPLE

Steps:

• Heat oven to 375 degrees.
• Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1-1/2 hours, depending on size; let cool.
• Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg.
• Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

SWEET-POTATO PUREE WITH TOASTED MERINGUE

Steps:

• Sweet potatoes: Preheat oven to 350 degrees. Prick each potato in several places with the tines of a fork. Bake until very soft, 1 to 1 1/2 hours, depending on size. Let stand until cool enough to handle.
• Butter a 9-by-13-inch baking dish. Halve potatoes, scoop out flesh, and transfer to a food processor; puree until smooth. Add butter, syrup, ginger, cinnamon, nutmeg, white pepper, and salt; pulse to combine. Transfer to prepared dish, cover, and bake until hot, about 10 minutes.
• Meringue: Meanwhile, beat egg whites, cream of tartar, and salt on low speed until frothy, about 30 seconds. Increase speed to high; beat until soft peaks form, about 1 minute. Gradually add sugar, beating until thick, glossy peaks form, about 5 minutes. Spoon meringue evenly over potatoes. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

SWEET POTATO PUREE

Steps:

• Heat oven to 350 degrees.
• Peel and mash sweet potatoes. (I use a food mill for this.).
• In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
• Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
• Bake 30 minutes.
• Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
• Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

CURRIED SWEET POTATO PUREE

Steps:

• Preheat oven to 450 degrees. Prick the sweet potatoes in several places. Put them in the oven and bake them until they are tender, about 50 minutes.
• Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two. Add the curry powder, cook, stirring a minute or so longer, then stir in the milk. Heat the milk until steaming but not boiling. Remove the mixture from heat and set aside.
• When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
• Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan. Mix all the ingredients together and season to taste with salt and pepper.
• Brush a 4-to-6-cup baking dish with half the remaining butter. Spread the puree in the baking dish. Dot the top with the remaining butter and sprinkle with the cinnamon. Set aside until 30 minutes before serving time. Refrigerate if the puree is made the day before.
• Before serving, preheat oven to 350 degrees. Place the baking dish in the oven and bake for 20 minutes. Serve at once.

SWEET POTATO PUREE

Steps:

• Preheat oven to 375 degrees. Scrub potatoes, and bake on lowest rack for 45 minutes to 1 hour, until potatoes are soft.
• Cool slightly, remove skins and mash with butter, molasses and nutmeg. Heat through, on top of the stove or in a microwave oven, and serve.