Sweet Potato Puree

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 10 to 12 (about 6 cups 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

1. 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.
2. 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.
3. 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.
4. Stir in cheese until melted. Season with salt and freshly ground black pepper to taste.