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Sweet Potato Puree

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

  • Yield: Makes 2 cups

Source: The Martha Stewart Show


  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups 1-inch cubes sweet potato
  • 1 tablespoon coarse salt
  • 2 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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