Pella Chronicle

Food

November 14, 2012

Spicy Sweet Potato Puree

Pella — 3 medium sweet potatoes

1/2 cup low-sodium chicken broth

1/4 cup 2% milk

2 3-inch strips lime zest

1 tbsp. fresh lime juice

1 garlic clove, minced

1/2 tsp. jalapeno, seeded and finely chopped

1 tsp. mustard seeds

1 tsp. whole coriander seeds

1/4 tsp. kosher salt

freshly ground black pepper

1 tbsp. unsalted butter

1. Preheat oven to 375F. Line a sheet pan with parchment paper.

2. Pierce the sweet potatoes with a fork, and roast on sheet pan until soft, about 40 minutes. Let cool slightly.

3. Toast mustard and coriander seeds by heating them in a small, dry skillet until just fragrant.

4. In a medium saucepan, combine stock, milk, lime zest and juice, garlic, jalapeno, and mustard and coriander seeds. Bring to a boil and season with salt and pepper. Adjust the heat and simmer until reduced by a third. Strain through a fine-mesh sieve into a bowl and discard the solids.

5. Peel potatoes and place in a food processor. With the machine running, add enough of the stock mixture to create a smooth puree. Add thebutter and continue processing until melted and fully incorperated. Season to taste with salt and pepper.

Serves 4.

 

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