Sweet Potato Puree

with Roasted Garlic & Orange

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

INGREDIENTS

Using a fork, poke holes all over each of the sweet potatoes and place them on a sheet pan.

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Prep the Potatoes

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Cut off the top 1/3 of the head of garlic and place it on a piece of aluminum foil and drizzle the halves with olive oil.

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Prep the Garlic

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Close up the foil around the garlic tightly, so that no steam can escape.  Place it on the sheet pan with the potatoes and roast in a 375 degree oven until tender.

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Roast

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When the garlic is cool enough to handle, squeeze the cloves into a large bowl.

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Squeeze the Garlic

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Mash the garlic with a fork and then add the butter to the large bowl.

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Mash the Garlic

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Pass the potatoes through a ricer or food mill into the bowl with the garlic and butter.

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Rice the Potatoes

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Finally, add the zest of an orange and kosher salt and black pepper.  Stir everything until well combined.

Add the Seasoning

Transfer the finished puree to a serving bowl and ENJOY!

Finish & Serve

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