Holidays & Events Thanksgiving Recipes Thanksgiving Side Dish Recipes Sweet Potato Recipes Daniel Humm's Sweet Potato Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Use this sweet potato puree to prepare chef Daniel Humm's Loup de Mer. Ingredients 4 tablespoons unsalted butter 1 ½ cups 1-inch cubes sweet potato 1 tablespoon coarse salt 1 ¼ cups half-and-half Directions Melt butter in a medium saucepan over medium heat. Cook sweet potatoes, stirring, until tender, 10 to 15 minutes; season with salt. Add half-and-half; cover. Let simmer for 10 minutes. Transfer sweet potatoes and liquid to the jar of a blender; blend until smooth. Strain mixture and use immediately or cool completely in an ice-water bath. Transfer to an airtight container and keep refrigerated until ready to use. Rate it Print