YieldsMakes About 3 1/4 cups; 6 to 8 servings
AuthorChef Ron Siegel
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.

Sweet Potato- Banana Purée