Sunday, May 01, 2011

Savory sweet potato puree

Made this the other night. Its good for diabetics as a replacement for regular mashed potatoes because of its low glycemic index (among other things), and its good for everyone else because it tastes AWESOME. Cordi had half of the bowl all by herself. Very, very, very different than the usual thanksgiving sweet potato with marshmallow fare (here I will admit I don't enjoy the usual marshmallow fare).

4-5 sweet potatoes or yams
milk or cream
3 tbls butter
salt to taste
1.5 oz grated Parmesan, to taste

Cut sweet potatoes thin; I used my mandoline set to thick cut. Arrange in a saucepan evenly. Add milk (for healthy) or cream (for extra-delicious) to about halfway up the potatoes; also add a bit of salt. Heat over medium heat until just simmering, then turn down to low and cook about 20 minutes until tender. If you're using milk it will curdle, cream will not, but it doesn't really matter for the finished product. Dump entire contents of pan into food processor along with butter, and pulse until pureed. Add Parmesan and pulse further. Eat. Enjoy.

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