Five-Spice Sweet Potato Purée
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Whole Milk3 tbsps
ButterDirections:
1
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes
2
Drain well
3
Cool slightly and peel
4
Cut potatoes into large chunks; place in processor
5
Add milk, butter, ginger juice, and five-spice powder
6
Process until very smooth, about 1 minute
7
Season to taste with salt and pepper
8
Return to pot and stir over medium heat until warmed through, about 5 minutes
9
(Can be made 2 hours ahead
10
Let stand, uncovered, at room temperature
11
Rewarm over medium heat, stirring frequently, before serving
12
) Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes
13
Drain well
14
Cool slightly and peel
15
Cut potatoes into large chunks; place in processor
16
Add milk, butter, ginger juice, and five-spice powder
17
Process until very smooth, about 1 minute
18
Season to taste with salt and pepper
19
Return to pot and stir over medium heat until warmed through, about 5 minutes
20
(Can be made 2 hours ahead
21
Let stand, uncovered, at room temperature
22
Rewarm over medium heat, stirring frequently, before serving
23
) *A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets
24
*A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets