SWEET POTATO PUREE CANNED RECIPES

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SWEET POTATO PUREE RECIPE - FOOD.COM



Sweet Potato Puree Recipe - Food.com image

This recipe was submitted by First Lady Laura Bush to the New York Times for an article called "America Reaches For Tradition; Giving Thanks at the President's Table", by Marian Burros, Nov. 14, 2001. I believe she said that it wasn't her creation but that it originally came from a neighbor. It has no sweetener of any kind, but you'd never guess. I've made this for Thanksgving a few times and everyone loves it. Last year, I used a sugared pecan for the topping, which went over well at dinner. If you're allergic to nuts, leave them out. It's still good. Whatever you do, don't try this with boiled or canned sweet potatoes. It really needs the baking process to bring out the sweetness and keep the puree from being soupy. I learned that lesson the hard way. Prep time doesn't include baking and cooling time for sweet potatoes.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12-14 serving(s)

Number Of Ingredients 8

8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
1/2 cup unsalted butter, melted
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt (or to taste)
3/4 cup pecans, toasted and chopped

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.

Nutrition Facts : Calories 405.5, FatContent 15.3, SaturatedFatContent 6.7, CholesterolContent 58.1, SodiumContent 375.1, CarbohydrateContent 62.2, FiberContent 9.8, SugarContent 13, ProteinContent 6.6

SWEET POTATO PUREE RECIPE | INA GARTEN | FOOD NETWORK



Sweet Potato Puree Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

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