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Wolfgang Puck's Sweet Potato Puree
1 hour, 15 minutes
Side Dish
0 of 0
5(1)
317 cal/serving
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Ingredients
  1. 1/2cups (≈67.5gestimated from: Nuts, hazelnuts or filberts [cup, whole]) Hazelnuts
  2. 2lb (907.2glb → g) Sweet Potatoes scrubbed
  3. 1/2cups (≈119gestimated from: Cream, fluid, heavy whipping [cup, fluid (yields 2 cups whipped)]) Heavy Cream
  4. 4oz (113.4goz → g) Butter, Unsalted cut into small chunks
  5. 2tbsp (≈27.5gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  6. 1/4tsp (≈0.7gestimated from: Spices, cinnamon, ground [tsp]) Cinnamon, Ground
  7. 1pinch (≈0.1gestimated from: Spices, nutmeg, ground [tbsp]) Nutmeg, ground
  8. 1pinch (≈0.1gestimated from: Spices, ginger, ground [tbsp]) Ginger, ground
    9. Optional
  9. 1tsp (≈0.8gestimated from: Thyme, fresh [tsp]) Thyme, Fresh or marjoram leaves; chopped fresh
  10. 1tbsp (≈3gestimated from: Chives, raw [tbsp chopped]) Chives or flat-leaf parsley; minced
Steps
  1. 1 Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, 10 to 12 minutes. Immediately empty the nuts into a folded kitchen towel; fold the towel over them and rub the hazelnuts inside to remove their skins. Pick out the nuts and set aside to cool. Discard the skins. When the nuts have cooled, coarsely chop with a sharp knife or in a food processor fitted with the metal blade. Set aside.
  2. 2 Raise the oven temperature to 400 degrees F. Cover a baking sheet with foil. Pierce the sweet potatoes in a few places with the tip of a sharp knife and place on the baking sheet. Bake until very soft when pierced with a thin skewer or knife tip, 45 minutes to 1 hour. Remove from the heat and allow to cool until you can handle them.
  3. 3 Steady each cooked sweet potato with a folded kitchen towel and cut in half lengthwise, taking care to keep your hands clear of steam. Holding each half in the folded towel, scoop the pulp out of the skin into a food mill. Discard the skin. Puree through the food mill fitted with a fine blade, or in a food processor. With a whisk (or in the food processor), stir in the cream, 4 tablespoons of the butter, the brown sugar, cinnamon, nutmeg, and ginger. Beat until thoroughly combined. Season to taste with salt and white pepper. Cover the bowl and keep the sweet potatoes warm over a pan of simmering water if serving right away.
  4. 4 Put the remaining 4 tablespoons butter in a small saucepan over medium heat. Melt the butter and then swirl the pan continuously over the heat until the butter turns nut-brown and fragrant. Remove from the heat and stir in the hazelnuts and optional thyme or marjoram.
  5. 5 Transfer the sweet potatoes to a serving dish and drizzle the hazelnut butter over them. Serve immediately.
  6. 6 Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy," Rutledge Hill Press, 2004
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