Best Yam Puree Recipes

YAM PUREE

Steps:

• Place the yams in a saucepan and add cold water to cover. Bring to a boil and simmer for 30 minutes or until done. Drain.
• Peel yams when cool enough to handle. Cut into 1-inch cubes and put them through a food mill or ricer. Put the yams in a saucepan and add remaining ingredients. Blend thoroughly, stirring until blended and hot.

ROASTED YAM PURéE WITH BROWN BUTTER

Steps:

• Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
• Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
• Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)

GARNET YAM PUREE

Steps:

• Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
• Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.

ROASTED YAM PUREE WITH BROWN BUTTER

Steps:

• Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
• Cool slightly.
• Melt butter in heavy large skillet over medium heat.
• Cook until butter turns light brown, about 5 minutes.
• Scoop flesh from yams into processor. Process until smooth.
• Blend in brown butter.
• Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.).

YAM PUREE

Steps:

• Preheat oven to 350 degrees. 1. Pierce yams with fork. Roast 1 hour, 15 min on baking sheet. Remove from oven; let cool 10 min. 2. Remove skins while yams are still warm. Transfer yams to food processor. 3. Split vanilla bean in half. Scrape out seeds (discard pod). Add seeds and butter; puree until mixture is smooth.

BABY- SWEET POTATO (YAM) PUREE RECIPE

Steps:

• Baking Sweet Potatoes for Baby Food: 1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking/microwaving. 2. Place in a 400 degree oven and bake for 30-60 minutes or until soft 3. Remove skins by slitting the sweet potato lengthwise when cooled then scoop out the "meat". Use a liquid from your preferred source to puree or thin the sweet potatoes. Boiling/Steaming Sweet Potatoes for Baby Food: 1. Peel sweet potatoes and cut into small chunks 2. Place chunks into a pan with just enough water to slightly cover potato 3. "Steam" boil until tender, be sure to check on the water level. 4. Reserve any left over water to use for thinning out the sweet potatoes if desired.

YAM AND CARROT PUREE

Steps:

• Put carrots, water, sugar and 2 Tbsp butter in saucepan. Bring to a boil and cook, uncovered until water has evaporated and carrots sizzle in butter. Cook potatoes in oven Combine in a food processor with butter and cream. Process until smooth. Add spices Transfer to oven proof dish and cover with foil. Bake at 350 for 25 minutes