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Orange Ginger Sweet Potato Puree

This puree was originally developed as a filling for stuffed sweet dumpling squash, but is just as delicious served on its own.

  • Yield: Makes about 5 cups
Orange Ginger Sweet Potato Puree

Source: Martha Stewart Living, November 1996


  • 3 1/2 pounds sweet potatoes (about 7 medium)
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 2 teaspoons chopped crystallized ginger
  • 1 teaspoon grated orange peel


  1. Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.

  2. Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.

  3. Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

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