from Ina’s most recent cookbook comes this recipe for sweet potato puree. i decided to try these potatoes for thanksgiving this year, and the recipe was delicious. i use a vegetable steamer for most vegetables, but had not tried this technique for potatoes. i must say that the sweet potatoes cooked perfectly without becoming mushy in boiling water.
to make the puree:
cook the potatoes over simmering water for at least 25 minutes, stirring them to change their level in the steamer. i used two large sweet potatoes for four to six servings of puree. be certain to cover the steamer and frequently check the pot for a boil over under the steamer.
when done, transfer to a bowl and mix with an electric mixer. slowly add about one teaspoon of orange zest, either grated or dried, 1/2 cup or more of orange juice, and salt and pepper to taste. i used blood orange juice.
next, add margarine and half and half, a tablespoon or two at a time to make a creamy puree of the sweet potatoes. at first, the potatoes will be stringy and of a thicker consistency. keep adding ingredients to suit your taste and desire for appearance. serve hot and enjoy.