Sweet Potato Puree (Serves 6)
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
½ cup half-and-half
1½ teaspoons grated orange zest
½ cup freshly squeezed orange juice
¼ teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1½ sticks) unsalted butter, at room temperature
Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn’t boil away.
Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.