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Sweet Potato Puree

Serves 4 as a side

© by Peter Frank Edwards

A simple sweet potato baked slowly in the oven gives off the most enticing aroma. The natural sugars transform into a sort of magical sticky glaze that keeps the flesh nice and moist, and when it’s scooped out and simmered with a touch of vegetable stock and milk, it becomes almost decadent. Seasoning the puree with freshly squeezed orange juice makes it pop, elevating that familiar and comforting sweet potato flavor.


  • Sweet potatoes 2 large (about 1 ½ lbs total), scrubbed and patted dry
  • Vegetable Stock ½ cup
  • Whole Milk ½ cup
  • Kosher Salt 1 tsp
  • Freshly Ground White Pepper ¼ tsp
  • Fresh Orange Juice 2 Tbs

Cook It

  1. Preheat the oven to 375˚F.
  2. Place the sweet potatoes in a baking dish and bake for about 1 hour and 15 minutes, until completely tender. Let cool completely.
  3. Cut the sweet potatoes lengthwise in half, scoop out the flesh, and roughly chop it (discard the skins). Combine the flesh, vegetable stock, and milk in a medium saucepan and bring to a simmer over medium heat, stirring occasionally to prevent scorching. Simmer, stirring occasionally, until the liquid has reduced by about half, about 15 minutes.
  4. Transfer the mixture to a blender, add the salt and white pepper, and blend on high until completely smooth, about 2 minutes. Blend in the orange juice and serve. Or transfer to a container, cool to room temperature, cover, and refrigerate for up to 2 days; reheat before serving.

Recipe excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Read the review South by Sean Brock