SWEET POTATO PUREE
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.
Provided by Laura2of7
Categories Yam/Sweet Potato
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 8
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, Fat 15.3, SaturatedFat 6.7, Cholesterol 58.1, Sodium 375.1, Carbohydrate 62.2, Fiber 9.8, Sugar 13, Protein 6.6
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Kale Rogers
[email protected]This sweet potato puree was a bit bland for my taste. I think it needed more seasoning, maybe some garlic or paprika. The texture was also a bit too thick for me. I prefer a smoother puree.
Kaylee Solano
[email protected]I'm not usually a fan of sweet potatoes, but this puree was surprisingly good. The texture was smooth and creamy, and the flavor was subtle and not too sweet. I'd definitely make it again.
Lucky Shaikh
[email protected]I'm always looking for healthy and delicious side dishes, and this sweet potato puree fits the bill perfectly. It's packed with nutrients and has a naturally sweet flavor that I love. I've already made it several times and it's always a hit.
Bukola Bolade
[email protected]This was a lifesaver on a busy weeknight. It came together in no time, and my kids loved it. I added a little extra butter and maple syrup to make it a bit more decadent.
Scott Wright
[email protected]This sweet potato puree was a hit at my dinner party! It was so smooth and creamy, and the flavor was perfectly balanced. I loved that it wasn't too sweet, and the hint of cinnamon and nutmeg really made it special.