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Recipe

Sweet Potato Puree

  • Yield: 4 to 6 servings

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons butter, softened at room temperature
  • 1/2 cup heavy cream
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 pinch ground white pepper

Directions

  • Place potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil and cook until fork tender, about 10 minutes. Drain in a colander placed in the sink.
  • Transfer the potatoes to the bowl of a food processor along with all remaining ingredients and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.