This fruity purée from Chef Ron Siegel of Masa's in San Francisco may be made up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a microwave oven on full power (100%), stirring occasionally for about 3 minutes. I wouldn't have thought banana would be a positive addition to a sweet potato puree, but it really is. The banana adds texture, flavor, and depth without overpowering the sweet potato. Wonderful! Not at all unhealthy either like many sweet potato side dishes served during the holidays laden with cream, butter, and brown sugar. Kudos to my friend Marci Chan for sharing this with us when we visited them.
- 2 pounds Garnet or Jewel sweet potatoes (often called yams)
- 1 ripe banana (6 oz.)
- 2 cups milk
- 1 piece (3 in.) vanilla bean (or 1/2 teaspoon vanilla)
- 2 tablespoons butter (optional)
- About 1 tablespoon lemon juice
- Peel sweet potatoes and banana; cut into 1-inch chunks.
- In a 3- to 4-quart pan, combine sweet potatoes, banana, and milk. Split vanilla bean in half lengthwise; scrape seeds into pan, then add pod (if using vanilla extract, add it later). Bring mixture to a boil over high heat, then reduce heat, cover, and simmer until sweet potatoes are tender when pierced, 11 to 13 minutes. Remove vanilla pod and discard.
- Pour sweet potato mixture into a fine strainer set over a bowl; discard milk. In a food processor, purÃ©e sweet potato mixture with butter (and vanilla extract if using) until smooth. Stir in lemon juice and salt to taste. Spoon into a bowl.
|Amount Per Serving||%DV|
|Serving Size 101g|
|Recipe makes 6 servings|
|Calories from Fat 58||61%|
|Total Fat 6.52g||8%|
|Saturated Fat 3.97g||16%|
|Trans Fat 0.0g|
|Total Carbs 6.77g||2%|
|Dietary Fiber 0.3g||1%|