Yam, Sweet Potato, or Any Winter Squash Puree

Name: Yam, Sweet Potato, or Any Winter Squash Puree
Cuisine: French
Ingredients: Scalded milk, if and as needed; 6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha; 6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha; ¼ cup heavy cream, scalded; 6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha; 3 to 8 tablespoons unsalted butter or to your personal taste; 2 to 3 tablespoons dry sherry or to your personal taste; Pepper from the mill; Salt; 6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha; 6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The proteins in these vegetables not being of the same nature as those in white potatoes, you can process the puree in the food processor or blender.

Ingredients

6 large yams or sweet potatoes or 2 large winter squash such as butternut or kabocha
¼ cup heavy cream, scalded<

Europe
France
Side dish
Vegetarian
Gluten-free
Winter

Method

Bake the yams, sweet potatoes, or squash in a preheated 375° to 400°F oven until tender, about 1¼ hours. Place the cream in a food processor or blender with the sherry and butter. Scoop out the meat of the vegetables and add to food processor or blender.