7/31/2019 Sweet Potato Puree from Barefoot Contessa Foolproof by
Ina Garten
2/4178 | barefoot contessa foolproof
sweet potato pureSERVES 6
Theres a restaurant in Paris that makes the most sublime pured
potatoes. (I
secretly think they use more cream than potatoes!) I decided to
use a similar
method to prepare these sweet potatoes. Some orange juice and
cayenne pepper
really enhance the distinct sweet potato flavor.
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
cup half-and-half
1 teaspoons grated orange zest
cup freshly squeezed orange juice teaspoon ground cayenne
pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 sticks) unsalted butter, at room
temperature
Place a steamer insert or a mesh colander in a large pot and
add
enough water to reach the bottom of the steamer. Place the
sweet
potatoes in the steamer and bring the water to a boil. Cover the
pot,
lower the heat, and cook over simmering water for about 25
minutes,
until very tender. Check occasionally to be sure the water
doesnt
boil away.
Transfer the sweet potatoes to the bowl of an electric mixer
fitted
with the paddle attachment. With the mixer on low, slowly add
the
half-and-half, orange zest, orange juice, cayenne pepper, 1
tablespoon
salt, and 1 teaspoon black pepper. With the mixer still on low,
add the
butter, 1 tablespoon at a time, until incorporated. Taste for
seasonings
and mix until smooth. Serve hot.
I use a rasp for zesting.
To make in advance,
reheat in a bowl set
over a pan of simmer-
ing water.
