Sweet Potato- Banana Purée
Notes: You can make this fruity purée from chef Ron Siegel of Masa's in San Francisco up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a microwave oven on full power (100%), stirring occasionally, about 3 minutes.
How to Make It
Step 1
1
Peel sweet potatoes and banana; cut into 1-inch chunks.
Step 2
2
In a 3- to 4-quart pan, combine sweet potatoes, banana, and milk. Split vanilla bean in half lengthwise; scrape seeds into pan, then add pod (if using vanilla extract, add it later). Bring mixture to a boil over high heat, then reduce heat, cover, and simmer until sweet potatoes are tender when pierced, 11 to 13 minutes. Remove vanilla pod and discard.
Step 3
3
Pour sweet potato mixture into a fine strainer set over a bowl; discard milk. In a food processor, purée sweet potato mixture with butter (and vanilla extract if using) until smooth. Stir in lemon juice and salt to taste. Spoon into a bowl.
Ingredients
2 pounds Garnet or Jewel sweet potatoes (often called yams)
1 ripe banana (6 oz.)
2 cups milk
1 piece (3 in.) vanilla bean (or 1/2 teaspoon vanilla)
2 tablespoons butter (optional)
About 1 tablespoon lemon juice
Salt
Directions
Step 1
1
Peel sweet potatoes and banana; cut into 1-inch chunks.
Step 2
2
In a 3- to 4-quart pan, combine sweet potatoes, banana, and milk. Split vanilla bean in half lengthwise; scrape seeds into pan, then add pod (if using vanilla extract, add it later). Bring mixture to a boil over high heat, then reduce heat, cover, and simmer until sweet potatoes are tender when pierced, 11 to 13 minutes. Remove vanilla pod and discard.
Step 3
3
Pour sweet potato mixture into a fine strainer set over a bowl; discard milk. In a food processor, purée sweet potato mixture with butter (and vanilla extract if using) until smooth. Stir in lemon juice and salt to taste. Spoon into a bowl.
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