Sweet-Potato Purée with Smoked PaprikaRomulo Yanes
It is critical that you use smoked — not regular—paprika in this dish. Whether you use sweet or hot, you will end up with irresistible sweet potatoes.
Cooks' note:
Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
3
pounds sweet potatoes
1
/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1
/3 cup heavy cream
1
/4 teaspoon sweet or hot smoked paprika*
1
/4 teaspoon salt, or to taste
1
/8 teaspoon cayenne, or to taste
*Available at kalustyans.com
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.