African-Inspired Sweet Potato Puree
Attribution: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE; Recipes Wiki contributors
View SourceDescription
A sweet potato puree flavored with cane syrup, lemon, ginger, butter, and cream.
Yield: 6 cups puree, serving 6 to 8
Ingredients
sweet potatoes, peeled, cut into 1-inch cubes | 3 | lbpound |
cane syrup, dark | 0.5 | cupcup |
butter, unsalted, softened | 4 | tbsptablespoon |
heavy cream | 0.25 | cupcup |
lemon juice, fresh | 1 | tbsptablespoon |
ginger, ground | 1.25 | tspteaspoon |
lemon zest | 0.75 | tspteaspoon |
salt | 0.13 | tspteaspoon |
black pepper, ground, pinch of | 1 |
Directions
1. Place the peeled, cut sweet potatoes in a medium saucepan and add enough cold water to cover by 2 inches 2. Bring to a boil over high heat 3. Reduce the heat so that the potatoes remain at low boil, and cook until fork-tender, about 10 minutes 4. Drain in a colander placed in the sink 5. Transfer the potatoes to the bowl of a food processor along with all of the remaining ingredients, and process until fairly smooth, 1 to 2 minutes 6. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving Note: If you like a chunkier consistency or if you do not have a food processor, the potatoes may be mashed with a potato masher instead