Ahhh, the Fall season brings beautiful foliage, cooler temperatures, and Thanksgiving flavors. My girlfriend and I went to a friend’s parents for Thanksgiving, and she made a sweet potato pie with graham cracker crust. She also made way more sweet potato puree than needed for the pie (this recipe reflects enough to make as a side dish for 2-3 people). That “mistake” only meant I could make sweet potato-inspired dishes, which you will see in the next couple of posts. Sweet potato puree is incredibly easy to make!
Tips: This puree is made just a hint sweeter with maple syrup, but you can really play around with the flavor profile. For example, you can sub in lime juice and cayenne pepper or orange juice and ginger for the lemon juice and maple syrup. You can use the puree for a number of recipes such as a ravioli filling, or add eggs to make a pie filling.
Ingredients and Directions:
-1 pound sweet potato, peeled and cubed
-1 tablespoon vanilla extract
-Sugar to taste
-Maple syrup to taste
-1 tablespoon lemon juice
-1 tablespoon salt
-1/4 stick of butter
Cover cubed sweet potatoes in water and bring it to a boil. Continue boiling until easily pierced with a fork, 10-15 minutes once brought to a boil. Drain and add potatoes to a large mixing bowl, if using a hand blender. You can also do this in a blender or food processor. Begin pureeing sweet potatoes while adding in all the other ingredients in the list. Puree to desired smoothness.
Serve and enjoy!
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