Sweet Potato Puree with Brown Butter
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 503, total fat 31 G., saturated fats 20 G., proteins 4 G., carbohydrates 52 G., fiber 7 G., cholesterol 89 mg, sodium 694 mg, sugar 15 G.
Calories 503, total fat 31 G., saturated fats 20 G., proteins 4 G., carbohydrates 52 G., fiber 7 G., cholesterol 89 mg, sodium 694 mg, sugar 15 G.
To maximize the richness and intensity of his sweet potato mash, Alex Guarnaschelli makes it with baked sweet potatoes. After baking, the flesh is easily mashed with a spoon or whisk. Alex toasts the mashed potatoes again in the oven to concentrate the flavor, and then seasons them with cream and a mixture of dark butter, orange juice, molasses, and dry sherry for a stunning holiday garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g medium sweet potato with skin, wash well and dry with a kitchen towel
- 1/4 cup heavy cream
- 1 tbsp softened unsalted butter + 110 g
- 1/4 cup freshly squeezed orange juice + a little grated orange zest
- 1 tbsp. l. dry sherry
- 1 tbsp molasses
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Place the sweet potatoes in a single layer on a baking sheet and place them in the center of the oven. Bake until the center is completely tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of the potatoes. Remove the sweet potatoes from the oven and reduce the temperature to 190°C (350°F).
- Place the sweet potato on a flat surface and use a sharp knife to cut it in half lengthwise. Use a tablespoon to scoop out the flesh from the skin.
- Transfer the pulp to a medium oven-safe dish. Stir gently to create a chunky puree and place in the oven. Bake for 10 minutes, then stir the pulp again. Bake for another 10 minutes. Remove from the oven.
- Heat the cream in a small saucepan. Transfer the sweet potato flesh to a medium bowl and combine with 1 tablespoon of butter and the cream. Season with salt to taste.
- Creamy sauce:
Heat a frying pan and add the remaining 110g of butter. Heat until melted and light brown. Transfer to a bowl to prevent browning. Add orange juice, orange zest, sherry, and molasses. Taste. Serve immediately with sweet potatoes.
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