Sweet Potato Puree
Sweet potatoes don’t have to be served sweet. Try this savory puree seasoned with garlic and thyme.
2 pounds sweet potatoes
4 garlic cloves, unpeeled
2 tablespoons butter
3 tablespoons fresh thyme, chopped
¼ cup heavy cream, heated
Salt and pepper to taste
Aged balsamic vinegar
Equipment: Natural gas oven
Food processor
Serves 4 to 6
Preheat oven to 425 degrees.
Wash and dry the sweet potatoes, prick the skins with a fork, and place them on a foil-lined baking sheet. Seal the garlic cloves in a small piece of aluminum foil and place on the baking sheet. Cook in the oven until tender.
The garlic should be ready in 15 to 20 minutes; remove from the oven, peel, mash, and set aside. The potatoes will take about 45 minutes. Remove from the oven and remove the peel as soon as the potatoes can be handled.
Place the peeled potatoes, mashed garlic, butter, and thyme in the food processor and process until smooth. Add salt and pepper to taste and the cream, and pulse to mix well. If the puree is too thick, add more cream a tablespoon at a time until the desired consistency is reached.
Empty the puree into a casserole dish, cover, and keep warm in a 200-degree oven until ready to serve. Serve the puree with a splash of balsamic vinegar.