Rutabaga-and-Sweet Potato Puree

From Family Favorites Summer 1999

Potatoes Recipes

Yield: Serves 6

Blending two traditional holiday foods gives this dish a sweeter flavor and meatier texture. Take the time to oven-bake the sweet potatoes; they lose a lot of taste when boiled.

• 2 large sweet potatoes
• 1 rutabaga (about 1 pound), peeled and diced into 3/4-inch cubes
• 1/4 cup light or heavy cream, warmed
• 2 tablespoons unsalted butter
• 1 to 2 tablespoons packed light-brown sugar or maple syrup
• 1/2 cup chopped fresh parsley
• salt and pepper, to taste

Preheat the oven to 400 degrees F. Pierce the sweet potatoes with a paring knife and bake for 50 to 60 minutes, until tender. About 20 minutes before the potatoes are done, bring a medium pot of salted water to a boil. Add the rutabaga and boil for 15 to 20 minutes, until tender. Drain and put into the bowl of a food processor along with the cream, butter, brown sugar or maple syrup, and parsley. Puree until smooth. Transfer to a mixing bowl. Halve the baked sweet potatoes and scoop out the flesh. Mash together the sweet potatoes and rutabaga puree, adding salt and pepper to taste.

Comments

Preparation tip: Make this dish ahead of time--even the day before--and reheat it in the microwave oven just before serving.

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