This easy sweet potato purée is a luxurious side dish for any dinner. It’s smooth, creamy, and has just the right amount of spice.
Sweet potato purée is one of my favorite side dishes. It’s so silky, filling, and easy to make. I often serve it with duck, though it pairs perfectly with any protein. It would be delicious with salmon, roast chicken, or pork chops. I’ve made a version of this purée and topped it with crispy mushrooms and chickpeas for a gorgeous vegetarian dinner too.
How to make this easy sweet potato purée recipe:
This side dish couldn’t be easier to throw together. You only need a few ingredients, a pot, and a food processor or immersion blender. If you don’t have a food processor or immersion blender, you can use a potato masher or a hand mixer. I find that I achieve the smoothest consistency with a food processor or immersion blender, but even if the potatoes are a little chunky, they’ll still be delicious.
What you need
- Sweet potatoes: Use your favorite variety here, but I do love garnet yams.
- Butter: It just makes everything better, doesn’t it?
- Whole milk and sour cream: This gives the purée a creamy texture with just a hint of tanginess.
- Aleppo pepper and paprika: Aleppo pepper adds just a touch of heat with subtle, smoky undertones.
What is Aleppo pepper?
I’ve waxed poetic about my love for Aleppo pepper many times. It’s a spice I keep in my cabinet at all times. Aleppo pepper (which you may find sold as silk chili) is made from the Halaby pepper. These chiles originated in the eastern Mediterranean region. Aleppo pepper is unique in that it brings a complex, fruity, sweet flavor that is well-balanced with heat and subtle smokiness. The peppers are semi-dried and then coarsely ground, making it perfect for a garnish.
If you don’t have Aleppo pepper, you can add a dash of smoked paprika and a pinch of cayenne powder instead. Or you can just use extra paprika.
How to make the sweet potato purée:
- Step 1: Peel and cube your sweet potatoes. Throw them in a pot and cover them with water. Boil until very soft, and then drain them.
- Step 2: Combine the drained sweet potatoes with all your purée ingredients and simply blend, mash, or process in a food processor until your desired consistency is met.
- Step 3: Serve it up! Spoon the sweet potatoes onto a serving platter and garnish with more Aleppo pepper flakes or more paprika if you like.
Easy Sweet Potato Purée
Equipment
- Medium pot
- Colander
- Food processor or use an mmersion blender, hand mixer, or potato masher
Ingredients
- 1½ pounds sweet potatoes, peeled and cubed
- 2 tablespoons butter, at room temperature
- ½ cup whole milk plus more, if needed
- 2 tablespoons sour cream
- 2 teaspoons Aleppo pepper
- 2 teaspoons paprika
- Salt and pepper
Instructions
Boil the potatoes:
- Place the cubed sweet potatoes in a large pot and cover with water. Add a big pinch of salt.
- Bring to a boil and cook for 20–25 minutes or until the sweet potatoes are very tender.
Drain the potatoes:
- Pour the potatoes into a colander to drain, and return the pot to the stove.
- Return the potatoes to the warm pot and allow them to dry off using the residual heat from the stove.
Blend into a purée:
- Transfer the potatoes to a food processor with butter, milk, sour cream, Aleppo pepper, and paprika. Blend until smooth, adding more milk if a creamier consistency is wanted. Taste and add more salt and pepper.
To serve:
- Spoon the purée onto a serving platter and garnish with more Aleppo pepper or paprika. Enjoy!
