My Creamy Orange Sweet Potato Puree

My Creamy Orange Sweet Potato Puree

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Kelly Williams

By
@WildfloursCottageKitchen

I can't believe I finally like sweet potatoes!! Come to find out, there is a huge difference in flavor when it comes to "sweet potatoes" and "yams". I've been missing out all these years because evidently, I've never actually had sweet potatoes before yesterday! You MUST use sweet potatoes for this. They are usually smaller and one or both ends will be very pointy. The rounded end ones that look like russets are yams. Sweet potatoes are naturally sweet and soooo much better! Hope you enjoy my recipe!

Rating:

★★★★★ 1 vote

Serves:
Makes a 1 1/2 quart casserole dish
Prep:
10 Min
Cook:
10 Min

Ingredients

  • 3 lbs.
    sweet potatoes (3 large), *do not sub yams!
  • 2 Tbl.
    butter, softened
  • 1/2 cup
    heavy whipping cream, don't sub
  • 1 1/4 tsp.
    ground ginger
  • 1/4 tsp.
    cinnamon
  • 1 1/2 tsp.
    fine orange zest
  • 1/2 tsp.
    vanilla
  • 1/2 tsp.
    salt
  • ·
    dash of white pepper

How to Make My Creamy Orange Sweet Potato Puree

Step-by-Step

  1. Place a small pot of water on the stove on high to get heating up. Peel sweet potatoes and cut into 1" slices, then halve the slices. Add all to hot water and heat to boiling. When to a boil, turn down heat to a low boil and boil for 10 minutes or til fork tender. Drain in colander placed in the sink. Transfer potatoes to a food processor. Add rest of ingredients. Processor bowl will be very full but don't worry. Process til smooth and creamy. Transfer to 1 1/2 quart caserole dish, cover with lid and keep warm in low oven. Or refrigerate, remove 30 minutes before baking, and reheat in oven at 350 for 25-30 minutes or til heated through. (Covered.)Garnish with more orange zest if desired.

    *I just use my fine grate hand grater, but you can use the fine side of any cheese grater for the zest. Keep rotating the orange so you only grate off the orange part and not any white part.

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