After featuring our sweet potato puree at several public functions we have had multiple requests for the recipe. I also want to add that when we call it a “puree” it really is no different from mashed potatoes. Sweet potatoes are not as starchy as their Idaho cousins and can be put into a blender to add all the goodness to them without taking on a gummy texture. This is one of the most simple recipes and changed my life with sweet potatoes forever.
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius or Gas Mark 6. Do nothing to the sweet potatoes, leave the skin on, do not coat in oil, do not sprinkle with salt or pepper. Place the sweet potatoes on a baking sheet and bake in the oven until very soft. The time it takes to cook the potatoes will of course vary according to where you are at geographically speaking, the size of the potatoes, and whether or not you oven is a conventional oven or a convection oven. It should take roughly 30 minutes to completely cook a medium to medium large size sweet potato. Once the potatoes are cooked through take them out of the oven, have your blender ready. Working quickly and carefully remove all the skin (should peel off very easily) and put the flesh into the blender. For every sweet potato that you cook you will need to have ready 1 1/2 Tablespoons or 3/4 ounces or 22 grams of cold butter and a pinch of salt. Add the butter to the potatoes and season with salt. I don’t use pepper with this recipe but you can of course change it how you would like to. Puree the mixture until all the ingredients are evenly combined and the texture is velvety smooth.
Let me know how you like it. I have also added vanilla to the mix in the form of either extract or scraped beans. This will sweeten the end result so be careful with what you are serving it with. I have also added dark brown sugar and Tabasco sauce (in copious amounts) with great results; a sweet and spicy potato.
— matt bolus