Five-Spice Sweet Potato Purée Recipe

Five-Spice Sweet Potato Purée Recipe

  • 3 pounds red-skinned sweet potatoes (yams), unpeeled
  • 1/4 cup whole milk
  • 3 tablespoons butter
  • 1 4-inch-long piece peeled fresh ginger, grated, pressed through garlic press to extract 1 tablespoon juice
  • 1/2 teaspoon Chinese five-spice powder
  1. Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes. Drain well. Cool slightly and peel.
  2. Cut potatoes into large chunks; place in processor. Add milk, butter, ginger juice, and five-spice powder. Process until very smooth, about 1 minute. Season to taste with salt and pepper. Return to pot and stir over medium heat until warmed through, about 5 minutes. (Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.)
  3. A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets.