• Thursday, November 26, 2020

Sweet Potatoes

Sweet Potato Purée with Garlic and Thyme
December 3, 2013

2 lb jewel sweet potato or garnet yams
2 tablespoons unsalted butter
1 garlic clove, minced
1/8 teaspoon fresh thyme
1/3 cup half and half
kosher salt, to taste


These easy and delicious sweet potatoes will be a star of a Kwanzaa meal. Since your little ones love pushing buttons (yours included), they’ll get a kick of turning the food processor on and off as the potatoes are puréed.

Yield: 4 servings

Preheat oven to 400˚F. Poke a few holes in each sweet potato. Line a baking sheet with parchment paper, and place sweet potatoes on top. Bake until very soft, about 1 hour. Slit potatoes open, and allow to cool slightly.

While potatoes are baking, heat a small sauté pan on medium-low heat. Add 1 tablespoon of butter. When foam has subsided, add garlic and thyme. Cook, stirring frequently, for 2–3 minutes. Scrape thyme-butter into the bowl of a food processor fitted with a metal blade.

Scoop flesh from potatoes into bowl of food processor. Discard skin. Add remaining 1 tablespoon of butter and half and half. Season with salt, and purée until smooth. Serve immediately, or refrigerate in an airtight container.

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