Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 10 to 12 (about 6 cups puree)
- 5 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Sweet Potato Puree
Ingredients
- 4 large sweet potatoes (2-1/2 to 3 lbs.), peeled, cubed
- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 1 Tbsp. finely chopped fresh sage
- 1-1/2 cups heavy cream
- 3/4 cup (3 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
Directions
- Place potatoes in a large saucepan; cover with cold water and add salt to water if desired. Bring to a boil over high heat. Reduce heat; simmer uncovered 14 minutes or until potatoes are very tender. Drain potatoes in a colander.
- Melt 1 tablespoon of the butter in the same saucepan over medium heat. Add garlic; cook 1 minute. Add sage; cook 1 minute. Add cream; bring to a boil.
- Put hot cooked potatoes through a ricer or press through a strainer.* Gradually add the potatoes to the cream mixture, beating with a wooden spoon or large whisk. Gradually beat in remaining butter 1 tablespoon at a time, stirring vigorously after each addition.
- Stir in cheese until melted. Season with salt and freshly ground black pepper to taste.
