From Martha Stewart Living Omnimedia A quick and easy guide to pureeing sweet potato, with three different options: maple-butter, orange-ginger, and lime-cayenne. Pick one or all, the result will be delicious and easy. Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- sweet potato puree Courtesy of Martha Stewart Serves: 4 Total Time: 30 min Prep Time: 10 min Ingredients U.S. Metric Conversion chart 3 large sweet potatoes Coarse salt Ground pepper Maple-Butter: 2 tablespoon(s) butter, melted 2 tablespoon(s) maple syrup Orange-Ginger: 1/4 cup(s) orange juice 1/4 cup(s) milk 2 tablespoon(s) butter, melted 2 teaspoon(s) fresh ginger, minced Lime-Cayenne: 1 tablespoon(s) lime juice 1 pinch(s) cayenne Directions Peel and cut 3 large sweet potatoes into 2-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor, with flavorings (above), if desired; season with coarse salt and ground pepper. For the Maple-Butter version: Add 2 tablespoons each melted butter hand coffee grinderand maple syrup. Serve puree with more butter and syrup. For the Orange-Ginger version: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. For the Lime-Cayenne version: Add 1 tablespoon lime juice and a pinch of cayenne.PolyU Social Responsibility Thin with a bit of cooking liquid, if needed.
