Spicy Sweet Potato Puree

Carla Hall's Spicy Sweet Potatoes.
Jessica Merchant.
  • Yield: 4 servings

Sweet potatoes are great sources of vitamins C and A, as well as fiber, potassium and bone-building calcium.


3medium sweet potatoes
1/2cup low-sodium chicken broth
1/4cup 2% milk
2 3-inch strips lime zest
1tablespoon fresh lime juice
1clove garlic
1/2teaspoon jalapeño, seeded and finely chopped
1teaspoon mustard seeds
1teaspoon whole coriander seed
1/4teaspoon kosher salt
freshly ground black pepper
1tablespoon unsalted butter


  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. Pierce the sweet potatoes with a fork, and roast on sheet pan until soft, about 40 minutes. Let cool slightly.
  3. Toast mustard and coriander seeds by heating them in a small, dry skillet until just fragrant.
  4. In a medium saucepan, combine the stock, milk, lime zest and juice, garlic, jalapeño, and mustard and coriander seeds. Bring to a boil and season with salt and pepper. Adjust the heat and simmer until reduced by a third. Strain through a fine-mesh sieve into a bowl and discard the solids.
  5. Peel potatoes and place in a food processor. With the machine running, add enough of the stock mixture to create a smooth puree. Add the butter and continue processing until melted and fully incorporated. Season to taste with salt and pepper.

Recipes excerpted from Cooking With Love: Comfort Food that Hugs You by Carla Hall with Genevieve Ho. Copyright 2012 by Carla Hall. Published by Free Press.


Nutritional Info *per serving

  • Calories 121
  • Fat 3g
  • Sodium 202mg
  • Carbohydrate 21g
  • Fiber 3g