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Spiced Sweet Potato Puree


Spiced Sweet Potato Puree
Jody Hoy
Chef Kamisha Jones of the 2013 Almost Famous Chef Competition prepared this recipe for spiced sweet potato puree to be served with her signature Seared Breast of Duck with Cranberry Apple Chutney and Sauce Gastrique. I am offering two options here. One is an adaptation of the original, resplendent with butter and cream, and the other is a vegan version for those of you who are dairy free. Both are noteworthy. The puree is delicious with roast chicken, broiled fish, or a crisp tempeh cutlet.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 pound jewel or garnet sweet potatoes
  • 2 tablespoons unsalted organic butter
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • Pinch of cayenne pepper
  • Pinch of ground anise
  • Pinch of cloves
  • ½ cup organic heavy cream
  • Sea salt and freshly ground pepper


Peel the sweet potatoes and cut into 1/2 –inch dice. Set aside.
Melt the butter in a heavy bottomed pan over medium-low heat. Add the ginger, cardamom, cinnamon, nutmeg, turmeric, cayenne, anise and cloves and stir for 1 minute. Add the sweet potatoes, and stir to coat thoroughly with the spice mixture.
Cover the pan and cook until the potatoes are tender, stirring occasionally, about 15 minutes.
Either pulse the potatoes in the bowl of a food processor or mash them by hand, slowly adding the cream until the puree is smooth. Season with salt and pepper to taste.
Vegan Variation: Substitute 2 tablespoons of Earth Balance, coconut manna (organic coconut butter) or olive oil for the butter. Substitute ½ cup of coconut milk for the cream. This will obviously shift the flavor a bit, but coconut harmonizes beautifully with sweet potato and spices.
Serves 4-6
Adaptation Copyright 2013 by Jen Hoy

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