Spicy Sweet Potato Puree

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.