Pomme Puree with Sweet Potatoes

Will the Pomme Puree recipe work with sweet potatoes? I know that a lot of what matters in choosing the potato for the job is starch content but I haven't wrapped my head around this yet.

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Ben_Johnson_34605

I don't feel that substituting sweet potato strait up would yield the best results. I would think the puree would be too thin. I would try cutting the milk and butter in half as a starting point. You can always add more back in later. Let us know how it goes!

Johan_Edstrom_5586

I'd start by adding the sweet potato and butter really slowly, then I'd probably mesh that and keep adding butter, then liquid.

christopher.j.esteves

Tried this substituting the potatoes and milk with sweet potatoes and coconut milk (silk) and added a dash of nutmeg when i Added the white pepper. ben is correct that the puree was too thin. The flavor was excellent but too thin. My initial thought was to do it with Japanese sweet potatoes but all i had on had was the plain american ones. I'll give it another try another time

t.stanoulis

I have experimented briefly with preparing a slightly caramelized sweet potato puree. I tried to balance it a bit with a lactic tang from buttermilk and sour cream, which I find also help to thicken the mixture (by lowering the temperature, in part). It needs much work yet. Basic technique:

100% peeled sweet potato, 1cm slices
50% butter
10% dark brown sugar
Place in a single layer into a 72°C water bath for 1 - 4h and agitate as necessary. Pour into pan set over water in a pressure cooker and "steam" at full pressure for 35m. Set under a grill / torch / broiler to just lick the tips to a deep amber. Purée through a sieve / mill.
37.5% buttermilk
10%+ fatty, thick, flavourful sour cream / crème fraîche / equivalent
Whisk in buttermilk, adjust consistency and brightness with thickened cream, sieve to smoothness, season as desired…

As a matter of curiosity, I figure that a blender could be used to finish the purée to a finer texture and fully emulsify the mixture, as the lower starch content might ward off the gluey-ness that regular potatoes exhibit when overworked.

Matt_67991

I once tried something like MCAH pressure cooker carrot soup recipe with sweet potato instead of carrots (and a bit less butter) and didn't add any carotene butter or carrot juice stuff, just left it as a puree. It had a very nice nutty flavour, and didn't seem gluey. Maybe try starting with that.

I ended up seasoning it, mixing it with some egg and it making some nice sweet potato pies.