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Sweet Potato- Banana Purée





Yields
Makes About 3 1/4 cups; 6 to 8 servings

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 136Calories from Fat 15
% Daily Value *
Total Fat 2.3g4%

Saturated Fat 1.3g7%
Cholesterol 8.5mg3%
Sodium 41mg2%
Total Carbohydrate 26g9%

Dietary Fiber 2.7g11%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.