| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 cups chicken stock
- 2 tablespoons brown sugar
- 2 tablespoons sea salt, plus more for seasoning
- 1 tablespoon freshly cracked black pepper, plus more for seasoning
- 1 pinch grated nutmeg
- 1/2 teaspoon almond extract
- 3 sweet potatoes
- 3 tablespoons heavy cream
- 1 lemon, juiced
Instructions
- In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
- Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
- Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 243 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 404 mg |
| Serving Size | 1 of 4 servings |
| Calories | 243 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 404 mg |
Reviews
I love this recipe. It goes well with blackened fish or chicken. I throw in some collard greens and it becomes a “party on your plate”.
I would remove the salt. Way to much salt for my wife and my taste.
Amazing! I thought this puree was simply mouth-watering! We served it alongside an herbed pork tenderloin and it was perfect. I just peppered it to taste, but the lemon was fine. Many people have commented that it was too lemony, but I just tasted as we went and I thought it was great.
This recipe was amazing and I will for sure make it again. Instead of chicken stock I used vegetable stock. I also added butter. I left out the lemon juice and didnt use as much pepper. Amazing recipe!
felt that a tablespoon of pepper just overwhelmed the puree and made it inedible, perhaps it should have been a teaspoon???
THANK YOU, BIG DADDY.THANKSGIVING IS MY FAVOURITE DAY OF THE YEAR.NO EXPECTATIONS EXCEPT THANKS TO THIS COUNTRY.LOVE THE DIVERSITY OF THIS MEAL AND THE SIDES ARE MY FAVOURITES!YOU ROCK THIS OUT!BEST TASTES AND SO DEEPLY GRATEFULL YOU ARE A PART OF SUCH A GREAT TEAM OF CHEFS,COOKS AND BAKERS.A HAPPY PARTY ON MY TASTE BUDS WITH DANCE AND MUSIC.SWEET POTATOES ARE SUPER FOOD.
This is my one of my most favorite recipes of all time. I love sweet potato, but this has a savory spin on it with the lemon juice and chicken broth that gives it such a great flavor. I can eat this by itself or with the cod and brussel sprouts it is intended to go with.
I made this for Thanksgiving dinner with my husband, 3 kids and inlaws. Nobody really liked it very much. It is very lemony and peppery, and the almond extract just gives it a weird taste. I liked it more than anyone, but I will definitely go back to my old recipe next Thanksgiving. I had to add a lot more cream and butter than the recipe called for to get the consistency just right. Otherwise, it would have been too lumpy. Sorry, Aaron, but this one isn’t a winner. I love your show and your recipes normally, and I will continue to try more.
I find that a whole tablespoon of pepper was just a bit much for my family all in all it was good but the pepper was just a bit too much
I just threw out the entire puree. Too salty. Too much lemon juice. This was absolutely terrible.