Baked Sweet Potato Puree is so smooth. This dish is flavor enhanced by baking rather than boiling the sweet potatoes (yams). Our recipe uses less sugar than candied sweet potatoes, boasts a gorgeous orange color and adds a spot of brandy for a gourmet finish. Hot, velvety smooth and lingering best describes it. If you prefer top it with some cinnamon sugar and nuts.
6-7 medium sized sweet potatoes (yams)
8 tablespoons butter
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons brandy
1 teaspoon kosher salt
Pinch of nutmeg
(Sprinkle with cinnamon sugar and nuts before baking if desired)
Preheat oven to 350ºF.
- Bake sweet potatoes (yams) until soft. Remove from skins and puree in a food processor with remaining ingredients. Taste and adjust seasoning.
- Pour into a greased ramekin or baking dish.
- Sprinkle with chopped nuts and cinnamon sugar if desired.
- Bake for 30 minutes.
Baked Sweet Potato Puree is best served hot.