tailieunhanh - Sweet Potato Puree from Barefoot Contessa Foolproof by Ina Garten

Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in | Y THE 1 NEW YORK TIMES BESTSELLING L AUTHOR A barefoot contessa F o OL PRO OF recipes you can trust sweet potato purée SERVES 6 There s a restaurant in Paris that makes the most sublime puréed potatoes. I secretly think they use more cream than potatoes I decided to use a similar method to prepare these sweet potatoes. Some orange juice and cayenne pepper really enhance the distinct sweet potato flavor. I use a rasp for zesting. To make in advance reheat in a bowl set over a pan of simmering water. 3 pounds sweet potatoes peeled and cut into 1-inch chunks cup half-and-half 1 teaspoons grated orange zest cup freshly squeezed orange juice teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 12 tablespoons 1 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 I tablespoon salt and i teaspoon black pepper. With the mixer still on low add the butter I tablespoon at a time until incorporated. Taste for seasonings and mix until smooth. Serve hot. 178 I barefoot .