Sweet Potato Puree with Honey and Crispy Shallots

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1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 4.50 out of 5)

This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve this sweet potato with a Thanksgiving turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast any night.

sweet-potato-puree-recipe4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
4 tablespoons butter, divided
3/4 cup low-fat milk
3 tablespoons honey
3 tablespoons soy sauce
sea salt and freshly ground white pepper

Bring a large pot of boiling salted water to a boil and drop in potatoes. Return to a gentle boil over medium heat and cook for 12-15 minutes, until tender enough to pierce with a fork. Drain in a colander and transfer half of the potatoes to a food processor.

Heat oil in a large sauté pan over medium heat and sauté shallots for 10-12 minutes, stirring frequently, until deep golden brown (be careful—they go quickly from golden to burnt in the last minute or so). Transfer to a paper towel. Set aside 2 tablespoons shallots.

Add 2 tablespoons butter, milk, honey and soy sauce to the food processor with the sweet potatoes and puree for 30 seconds, until smooth. Scrape into a bowl and repeat with the remaining ingredients. Combine the two batches of puree, season with salt and pepper and stir in all but the reserved 2 tablespoons of the shallots.

Scrape into a serving bowl and top with reserved shallots.

Serves 12

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  • Catherine

    Made this yesterday for our Thanksgiving feast, and it was a big hit with every generation.  A delicious dish, and incredibly simple.  Five stars.  

    • http://nourishnetwork.com Lia Huber

      So glad, Catherine! We missed being with y’all on Thanksgiving …