Daniel Humm's Sweet Potato Puree

2 cups

Use this sweet potato puree to prepare chef Daniel Humm's Loup de Mer.


  • 4 tablespoons unsalted butter

  • 1 ½ cups 1-inch cubes sweet potato

  • 1 tablespoon coarse salt

  • 1 ¼ cups half-and-half


  1. 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.

  2. 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.

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