Sweet Potato Puree
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 680.38 g sweet potatoes, peeled and cut into 1-inch cubes
- 4 small garlic cloves, sliced thin
- 709.77 ml low sodium chicken broth or 709.77 ml low sodium vegetable broth
- 44.37 ml chopped fresh thyme or 7.39 ml dried thyme
- 29.58 ml unsalted butter
- kosher salt, to taste
- fresh ground white pepper, to taste
- 29.58 ml aged balsamic vinegar or 29.58 ml balsamic vinegar, reduction
directions
- Place sweet potato cubes and garlic in a saucepan and pour in chicken or vegetable broth to within a half inch of the top of the potatoes.
- Boil until very soft (the potatoes will sink down into the liquid as they cook), 12-15 minutes.
- Drain, reserving cooking liquid.
- Return potatoes to saucepan and mash with potato masher.
- Slowly add some of the cooking liquid, stirring until you get the consistency of a loose puree. It need not be perfectly smooth.
- Stir in thyme and butter, adding more to taste if needed, and season with salt and white pepper to taste.
- Keep warm in a double boiler.
- Drizzle aged balsamic vinegar over each portion just before serving.
- For Vegetarian use the Vegetable Broth only.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!