Best Big Daddys Seasoned Sweet Potato Puree Recipes

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SEASONED SWEET POTATO PUREE



Seasoned Sweet Potato Puree image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 cups chicken stock
2 tablespoons brown sugar
2 tablespoons sea salt, plus more for seasoning
1 tablespoon freshly cracked black pepper, plus more for seasoning
1 pinch grated nutmeg
1/2 teaspoon almond extract
3 sweet potatoes
3 tablespoons heavy cream
1 lemon, juiced\

Steps:

  • In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
  • Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
  • Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

SWEET POTATO PUREE WITH BROWN BUTTER



Sweet Potato Puree with Brown Butter image

The biggest mistake people make with purees in simply not cooking the main ingredient long enough in the first place. Sweet potatoes can be boiled on the stovetop in water and such but I want to make this simple. Bake, scoop and mix. That's my favorite way. I am always surprised at what a sleeper this can be. I only add a little milk here to thin it out: I find cream and milk can dilute the sweet potato flavor. It also makes a great soup whisked into hot milk and blended...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

4 1/2 to 5 pounds medium sweet potatoes
2 sticks (8 ounces) unsalted butter
4 tablespoons dark brown sugar
2 tablespoons blackstrap molasses, plus some additional, if needed
1 teaspoon ground ginger
1 large knob fresh ginger, peeled and finely grated
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Kosher salt, to taste
Freshly ground white pepper, to taste
3/4 cup whole milk, heated
The zest and juice from 1 orange
Worcestershire sauce (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Bake the sweet potatoes: Place the sweet potatoes in a single layer on 2 baking sheets. Put the trays in the center of the oven and bake until completely yielding when pierced with the tip of a knife, 1 hour to 1 1/2 hours.
  • Make the brown butter: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat and stir in the brown sugar, molasses, dry ginger, fresh ginger, cinnamon and cloves. Set aside.
  • Make the puree: When the potatoes are cooked, place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and run the potatoes through the food mill. Transfer to a large bowl and season with salt and pepper. Stir in the milk and all of the reserved brown butter mixture. Taste for seasoning.
  • Finish and serve: Add a few "grates" of orange zest and then cut the orange and half and squeeze in the juice. Taste for seasoning. If the puree lacks sweetness, add a little molasses. If it lacks salt, add more salt or a splash Worcestershire Sauce.

SWEET POTATO PUREE



Sweet Potato Puree image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

SWEET POTATO PIE



Sweet Potato Pie image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 7

1 pre-made pie shell
2 (12-ounce) cans yams
2 eggs
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons ground allspice
1 cup brown sugar

Steps:

  • Preheat oven 400 degrees F.
  • Parbake pie shell for 10 to 12 minutes until lightly browned. Remove from oven.
  • In a stand mixer fitted with a paddle attachment mix together yams, eggs, vanilla, cinnamon, allspice and brown sugar until smooth.
  • Pour mixture into parbaked pie shell. Wrap the rim of the crust with foil. Place into oven at 325 degrees F and bake for 1 hour.
  • Remove from oven and allow to cool completely on a rack before cutting and serving.

BIG DADDY'S MINI SWEET POTATO PIES



Big Daddy's Mini Sweet Potato Pies image

I saw these on a recent episode of Big Daddy's House. They look easy and yummy and I can't wait to try them!

Provided by FeelinYummy

Categories     Pie

Time 40m

Yield 24 mini pies, 24 serving(s)

Number Of Ingredients 14

24 miniature tart shells
oil, for pans
1 (12 ounce) can yams or 1 (12 ounce) can sweet potatoes
2 tablespoons cream cheese, softened (reserved from Whipped Cinnamon Cream Cheese)
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 cup brown sugar
1/4 cup caramel sauce
1 (8 ounce) package cream cheese, softened (reserve 2 tablespoons for pies)
1/4 cup heavy cream
1/2 cup powdered sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the pre-made mini shells inside a greased 24-count mini muffin pan.
  • In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
  • Beat with a hand-held electric mixer until well combined.
  • Dollop 2 to 3 tablespoons of the pie mixture into each shell.
  • Bake until the custard sets, about 25 minutes.
  • Remove from the oven and set aside to cool.
  • For the Whipped Cinnamon Cream Cheese:.
  • Add the cream cheese, cream, sugar and cinnamon to a large bowl.
  • Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.
  • Transfer the mixture to a disposable pastry bag with a star tip.
  • Pipe a small amount of whipped cream cheese on each mini sweet potato pie.
  • Arrange on a serving platter and serve.

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