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Creamy Sweet Potato Puree

MAKES 1 CUP This creamy, decadent condiment is scoop-straight-from-the-bowl delicious. Intentionally thin, it’s used to top Ljubomir’s ceviche. Once you try it, you’ll see why you’ll also want to try upping the amount of sweet potato to make a stellar, thicker side dish.

Ingredients

  • 1-1/3 pounds sweet potatoes (about 2)
  • 1/4 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Preheat the oven to 400°F. Wrap each sweet potato in foil and bake until tender, about 45 minutes. Let cool.
  2. Peel the sweet potatoes, put through a food mill fitted with the finest attachment or place in a food processor and process until smooth. Stir in the cream, salt, and pepper, then adjust seasonings as desired. Serve at room temperature.