Best Sweet Potato Purée With Ginger And Cider Recipes

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SWEET POTATO PURéE WITH GINGER AND CIDER



Sweet Potato Purée with Ginger and Cider image

Categories     Food Processor     Ginger     Potato     Side     Thanksgiving     Fall     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

2 1/2 pounds sweet potatoes (about 3 medium)
4 cups apple cider
1/4 cup minced peeled fresh ginger
2 tablespoons (1/4 stick) butter

Steps:

  • Place potatoes in large pot; add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low; simmer until potatoes are very tender, about 40 minutes. Drain; cool. Peel; cut into large chunks. Transfer to processor.
  • Bring cider to boil in heavy medium saucepan over high heat. Reduce heat to medium-low; simmer until cider is reduced to 1 cup, about 30 minutes. Transfer cider, ginger, and butter to processor with potatoes; process until very smooth. Season with salt and pepper. (Can be made 4 hours ahead. Transfer puree to heavy medium saucepan. Cover; chill. Stir over medium heat to rewarm before serving.)

SWEET POTATO PUREE WITH GINGER AND CHILES



Sweet Potato Puree With Ginger and Chiles image

Sweet potatoes mashed with butter (or peanut oil) and spicy chiles and seasonings. From "Everyday Vegetables" by Jack Bishop. A zippy little side, different from the usual sweet potatoes. Vegan if you use the peanut oil instead of the butter.

Provided by MathMom.calif

Categories     Yam/Sweet Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs sweet potatoes, peeled and cut into 1-inch cubes
salt
2 tablespoons unsalted butter or 2 tablespoons peanut oil
1 tablespoon minced fresh gingerroot
1 small jalapenos or 1 small other fresh chili pepper, stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves

Steps:

  • Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes.
  • Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and sauté over medium heat until fragrant, about 1 minute. Remove the pan from the heat.
  • Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree.
  • Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.

Nutrition Facts : Calories 249.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 127.7, Carbohydrate 46.3, Fiber 7, Sugar 9.7, Protein 3.8

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

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.

GINGERED SWEET POTATO PURéE



Gingered Sweet Potato Purée image

Categories     Ginger     Side     Thanksgiving     Quick & Easy     Wheat/Gluten-Free     Sweet Potato/Yam     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 4

2 medium sweet potatoes (about 3/4 pound total)
3 tablespoons milk
1 tablespoon unsalted butter
3/4 teaspoon grated peeled fresh gingerroot

Steps:

  • Peel potatoes and cut into 1-inch pieces. In a small saucepan boil potatoes in salted water to cover 15 minutes, or until very tender, and drain well in a colander.
  • In a food processor purée hot potatoes with milk, butter, and gingerroot until smooth and season with salt and pepper.

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



Sweet Potato Puree image

At their sweetest in fall and winter, these spuds make a crowd-pleasing side dish. Use the basic version without flavorings to make pie, biscuits, or souffles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 3

3 large sweet potatoes, peeled and cut into 2-inch chunks
Maple-butter, orange-ginger, or lime-cayenne flavoring (optional, see below)
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
  • Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
  • Season with salt and pepper; serve.

Nutrition Facts : Calories 172 g, Fat 1 g, Fiber 4 g, Protein 3 g

FIVE-SPICE SWEET POTATO PURéE



Five-Spice Sweet Potato Purée image

Categories     Milk/Cream     Food Processor     Ginger     Side     Thanksgiving     Vegetarian     Spice     Sweet Potato/Yam     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds red-skinned sweet potatoes (yams), unpeeled
1/4 cup whole milk
3 tablespoons butter
1 4-inch-long piece peeled fresh ginger, grated, pressed through garlic press to extract 1 tablespoon juice
1/2 teaspoon Chinese five-spice powder*

Steps:

  • Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes. Drain well. Cool slightly and peel.
  • Cut potatoes into large chunks; place in processor. Add milk, butter, ginger juice, and five-spice powder. Process until very smooth, about 1 minute. Season to taste with salt and pepper. Return to pot and stir over medium heat until warmed through, about 5 minutes. (Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.)
  • *A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets.

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