Miso Lime Sweet Potato Purée
Servings
227 g.
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Ingredients
- 2.4 kg. Jumbo Sweet Potatoes
- 7 g. Gordon Choice Distilled White Vinegar
- 113 g. Gordon Choice Unsalted Butter, browned
- 28 g. Fresh Ginger, minced
- 227 g. Gordon Choice Heavy Whipping Cream
- 56 g. Light Brown Sugar
- 227 g. White Miso Paste
- 3 ct. Markon Limes, zested and juiced
- ¾ tsp. Trade East Ground Nutmeg
- to taste Trade East Ground Cayenne Pepper
- to taste Kosher Salt
- 56 g. Furikake Seaweed Spice
Recipe Preparation
- Peel the sweet potatoes, cut into quarters and add them to a large pot of cold salted water.
- Heat the pot to boiling and add the vinegar (to help retain the colour of the potatoes.)
- Simmer the sweet potatoes until just tender (the tip of a paring knife can penetrate the centre of the largest potato without resistance).
- Strain sweet potatoes and place them in the original pot on the stove to keep warm (yield should be about 2.1 kg. of potatoes).
- Add the browned butter, ginger, heavy cream, white miso, brown sugar, nutmeg and lime juice in a large saucepan.
- Whisk ingredients to fully combine and bring to a simmer.
- Add the sweet potatoes to a food processor, and smooth in equal-sized batches by adding the cream mixture until incorporated. Season with salt and pepper.
- Transfer potatoes to a serving platter and garnish with lime zest and furikake seasoning. Serve immediately.
English 
French 
