Sweet Potato Purée with Walnuts and Ginger

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 to 8 sweet potatoes (about 3 pounds)
  • ½ cup ginger preserves
  • 3 tablespoons dark rum
  • 2 tablespoons butter
  • 1 cup chopped walnuts, preferably black walnuts
  • ¾ cup milk


  • Preheat the oven to 350 degrees.
  • Put the potatoes in a baking dish and place in the oven. Bake 1 to 2 hours, depending on the size of each potato. Press with the fingers and remove each potato as it becomes soft.
  • When all the potatoes are cooked, let them rest until cool enough to handle. Split each potato in half and scoop out the flesh.
  • Put the flesh through a fine sieve or potato ricer. There should be about 3 cups. Put this in a saucepan.
  • Combine the preserves and rum in a small saucepan. Bring to the boil, stirring. Add this to the potatoes. Add the butter, walnuts, and milk and heat to the boiling point, stirring.