Ignames en Purée

Purée of Yems

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Ignames en Purée. Sweet potatoes make a most excellent purée. They are peeled and quartered and boiled till render. They are then rubbed through a sieve, beaten till quite light with milk and butter, and sometimes a little grated cheese is added to the purée.