Sweet Potato Puree
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Recipe serves 4
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Preparation Time
10 min
- Cooking Time
15 min
Ingredients
- 500g sweet potatoes, peeled and chopped into small cubes
- 25g butter
- 50 –80ml water
- 1 Knorr Reduced Salt Vegetable Stock Cube
Method
- Place the cubed sweet potato in a large pyrex bowl. Add in half the butter and all the water. Cover with cling film.
- Place the covered bowl in a microwave and cook on HIGH (900 watts) for 12–13 minutes, until the sweet potato is tender. The advantage of cooking the vegetables in a microwave is that this way they retain their nutrients and their texture.
- Drain the sweet potato in a sieve, reserving the drained liquid. Place the sweet potato with the remaining butter in a food processor. I’ve used butter, but you could use olive oil instead, if you prefer.
- Season the sweet potato by crumbling in a Knorr Reduced Salt Vegetable Stock Cube, which enhances the flavour.
- Blend into a smooth puree, adding a little of the reserved cooking liquid or a little boiling water if needed. You can then pass this through a fine sieve if you want to make it really smooth. For myself, I like a little bit of texture.
- Transfer the puree from the food processor to a serving dish. To keep it warm, simply wrap the puree in its serving dish in cling film to retain its heat. Serve.
