This is a very simple puree that could be made in many different ways just by adjusting the seasoning. Because I really liked the blend of flavors from my Moroccan(ish) Spring Stew, I chose to use a similar spice mix. As side dishes go, this is pretty healthy: no added fat or sugar.
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| Any spice mix could be used for these potatoes. I chose a blend of spices that evokes Moroccan cooking. |
Sweet Potato Puree
2 lb. sweet potatoes (two large potatoes or three or four smaller ones), peeled and cut into 1-2 inch chunks
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. garlic powder
1/2 tsp. ground cinnamon
1/2 tsp. smoked paprika
1/2 tsp. turmeric
Salt and fresh-ground black pepper, to taste
Bring a large pot of water to boil over medium-high heat. Add potatoes and cook until soft, about 15-20 minutes. Drain, reserving about 1/2 cup of the cooking liquid. Transfer potatoes to a large bowl and mash with a potato masher or transfer to a food processor and puree. Stir in enough cooking water to reach desired consistency. Add spices and stir to combine.
Hooray for this puree! It was really delicious. Thanks for making it.
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