One of the first dishes I made this season was this Butternut and Sweet Potato Puree. A complete experiment, it was the perfect accompaniment to my beef stew one weekend. Now it’s made a weekly appearance at our table!
At first, I called this a mashed potato substitute, but I had to stop myself. Sure, it’s got an amazing thick texture reminiscent to that old standby. And it’s perfect to serve with almost any main course. But this delicious Fall side dish has a personality all it’s own…how could I do it such a disservice, I ask you?
This recipe makes such a nice big batch, that it’s just the thing to serve for the holidays – and unlike mashed potatoes, it’s perfect to make ahead! Just pull it all together the day before, and it’s just as wonderful the next day. How awesome is that?
Butternut-Sweet Potato Puree
INGREDIENTS:
2 lb Sweet Potato, peeled and cut into 1″ chunks
3 lb Butternut Squash, peeled, de-seeded and cut into 1″ chunks
1 t. dried, ground Lemongrass
1/2 t. ground Cumin
3 T. Butter or Ghee
Salt and Pepper
INSTRUCTIONS:
1. Combine the sweet potatoes and squash in a large pot and cover with water. Bring to a boil, and let simmer until both the potatoes and squash are easily pierced with a fork. Drain. Wipe down the pot with a cloth or paper towel to remove any remaining pieces.
2. Working in batches, if necessary, puree the potatoes and squash in a food processor until quite smooth. Pour the puree into the pot.
3. Add the lemongrass, cumin, and butter/or ghee to the puree and stir vigorously with a wooden spoon or whisk until the butter is melted. Season to taste with salt and pepper, and serve.
Enjoy!
Jennifer is a stay-at-home, homeschooling mom of four. She is an avid cook, health enthusiast, and lover of all things homemade! At Sweet Plantains she shares original recipes, homeschooling tips, parenting thoughts, and anything else that strikes her fancy. In her spare time she enjoys experimenting in the kitchen, reading nutrition books, and being barefoot outdoors with her little ones!
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