Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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SWEET POTATO PUREE
Vegetables & Side Dishes
Contributed by: Marialista Calta
3 pounds sweet potatoes
1?2 cup half-and-half
11?2 tsp. grated orange zest
1?2 cup freshly squeezed orange juice
1?4 tsp. ground cayenne pepper
1 TBS kosher salt
1 tsp. freshly ground black pepper
12 TBS (11?2 sticks) unsalted butter, at room temperature
Peel potatoes and cut into 1-inch chunks. Place a steamer insert or mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place sweet potato chunks in the steamer and bring water to a boil. Cover the pot, lower heat and cook over simmering water about 25 minutes, until very tender. Check occasionally to be sure the water doesn’t boil away.
Transfer sweet potatoes to the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low, slowly add half-and-half, orange zest, orange juice, cayenne pepper, salt and black pepper. Add butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and adjust if desired. Mix until smooth. Serve hot.
Note: You can make this several hours in advance. Reheat in a heat-proof bowl set over a pot of simmering water.
Recipe slightly adapted and reprinted from “Barefoot Contessa Foolproof” by Ina Garten (Clarkson Potter, 2012).
(This recipe was contributed as part of a "Cook of the Week" feature.)