Go to the Recipe: Fresh and Simple Yam (or Sweet Potato) Purée
You dudes keep inovating
Can this be drop into a water bath instead? If so, temp and time?
@RG Goan Probably. I'd try 185°F/85°C for 1.5 hours. You can test the results from there, and see if alterations need to be made. I would, however, reduce the water quantity. Boiling/steaming in a pot will allow water to boil off, however, in a water bath, the water has no where to escape, so i'd reduce by 2/3rds minimum, if not removing altogether.
So simple and so freakin delicious!!
Is there anyway I can use less butter for this?
Just use less butter! I always cut the butter by about 75% and it still comes out fine. A sprinkle of lime and some black pepper will get your mind off butter in no time.
lol, why on earth would you want to do that?
Yeah. Just replace it with bacon fat.
If I've got a heavy duty blender like a Vitamix, is there any reason to peel the sweet potatoes? Just thinking about the nutritional value of the skin. Will it mess up the consistency too much to blend unpeeled slices?
Holy that's a stick of butter, wtf are you trying to kill me?
When you say steam do you mean put in a double boiler. Or do you mean boil in the water
I sous vide the sweet potatoes with butter and salt and it is amazing! Cook at 185 degrees in a vacuumed sealed bag with all its flavors.
Sautéed a small shallot, deglazed w/some good Madeira then added a tbls of maple syrup to the potatoes before the blitz & my dinner guests could not stop raving - "best sweet potato purée ever!"
this puree looks good i might have to make it
I roast the sweet potato to get some caramelisation and then blend with a little cream and cumin. Goes great with a 5 spice duck breast and roasted asparagus.
Put the potatoes + water + butter + salt all-together in a chefs pan and cook covered until tender. Actually, I usually just do the potatoes and water, then add the butter and salt in the blender. BTW, 100g is a lot of butter and you can reduce to make less rich.
Requires a lot more water than the recipe calls for, or you will end up with something more like a mash than a puree (and have trouble blending it with a KitchenAid mixer...yes, I need to get a Vitamix!). I cut the butter by 50% and added a little lemon juice. Also more salt than in the recipe.
Made this recipe and used several additions from the comments, cream, sauteed shallots, and cumin. Came out awesome. Thanks for the recipe and suggestions!
Just made it! Tastes delicious 😋!!!
Can I replace butter with oil
Can I use a broth instead of water?
Good God, man! NO! This is cooking, an exact science with no possible innovation 😊
I have made this about a dozen times, and while the flavor and texture is always great, the consistency always seem closer to a sauce than a purée. Is that because I am not using enough butter?
I don’t add any water but I double the butter.
500 g of sweet potatoes is about TWO potatoes. 100 g of butter is almost one stick (mine says 113 g on the label). That is insane. I love butter but that just seems like a totally wrong ratio. Edit: I used ~42 g of butter (unsalted) and 4 g salt as listed and blended in a vita-mix and it was delicious and a wonderful texture, definitely a substantial purée vs. sauce. On the edge of too much salt for me, so I’d be careful with that much salt, especially if using salted butter (they don’t specify in recipe).
then you might want to stay away from the pomme puree recipe that calls for a 1:2 butter to potato ratio by mass
Man, I love the steaming idea! So far I have benn bowling potatoes and throwing away that good broth... Can't wait to try this (with less butter and salt, though...)
I tried this by replacing butter with coconut oil. While the flavor is great, the texture is runny and oily. Would not recommend.
Anyone have a good dairy free butter substitute that will yield a similar texture? Asking for a friend.
Never use salted butter unless a recipe calls for it. You never know what their quantity is, so it’s hard to control salt in a given recipe.
Just simply exquisit.
With the kale salat a perfect duo complimenting each other so perfect.
Tell me you've never cooked in a restaurant without telling me you've never cooked in a restaurant.
Made this with carrot instead of yam. Same quantities of everything but added ½ tsp of toasted cumin and the same amount of toasted coriander seed. Added 2 tbsp maple syrup toward the end of the cooking time. Gorgeous colour and just delish. Served w duck breast and brussels sprout slaw.
sounds delicious i am definitely gonnna try this
Did anyone defy the recommendation around yams versus sweet potatoes and replaced with Japanese sweet potatoes?
I did and I don’t recommend - definitely call for pizza as the chef authors suggest.
Yes, this is a killer recipe.
When I make this I cook it until the water is completely reduced and there is only butter left on the bottom of the pan. Too much water could cause it to be thinner. Just a thought
