No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 3

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

Source
Martha Stewart Living, November 1996