sweet potato puree

chipotleMexican cremapecans

Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree

Puré de camote y nueces

Recipe Yield

8 to 10 servings

Cooking time

45 minutes

Rate this recipe

4.15 from 7 votes

Ingredients

  • 1 cup pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 cup whole milk
  • 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
  • 2 tablespoons adobo sauce from chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt plus more to salt water
  • 4 tablespoons unsalted butter
  • 1/4 cup Mexican crema

To Prepare

  • Place pecans, thyme and nutmeg in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
  • Bring salted water to a rolling boil over high heat in a large pot. Carefully add the sweet potatoes, making sure the water covers them, and reduce heat to medium. Continue cooking at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily slide through any piece, about 15 to 20 minutes. Drain.
  • Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, scrape onto a bowl. Repeat with the remaining half of the sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape into the same bowl.
  • Set the same large pot that the sweet potatoes were cooked in over medium heat. Add the butter, and once it melts and bubbles, add the pureed sweet potatoes. Stirring with a spatula, pour in the crema and cook for a couple minutes more, until completely heated through. Serve.

Comments

6comments inSweet Potato and Pecan Puree

  1. Don in NJ

    Dec 02

    Pati – can you prepare the sweet potato purée and refrigerate overnight, then finish before serving the next day by heating the butter, re-heating the purée and adding the cream? Or would it be better to finish the recipe completely , refrigerate overnight and then re-heat in the oven or on the stovetop. Loved the Thanksgiving show!!

    1. Pati Jinich

      Dec 04

      You can make the whole recipe and reheat (over low heat) the next day on the stove. Enjoy, Don!

  2. Karen

    Nov 08

    Hello,
    Is the Mexican Crema the sweet one (like Nestle Media Crema), or the one like sour cream ?
    Thank you!
    Karen

    1. Pati Jinich

      Nov 11

      It’s like sour cream….here’s some more info, Karen: https://patijinich.com/pati_2020/mexican_style_cream/

  3. Debbie McFarland

    Nov 25

    Thank you!!
    I tried this recipe for the first time this Thanksgiving and it was wonderful!! I did one small little change – I added two tablespoons of brown sugar with the melted butter at the end. My sweet potatoes just were not very sweet at all. The two tablespoons of the brown sugar added just a slight sweetness underneath the picante of the chipotle sauce. I got a lot of compliments on the puree! I also made the cornbread and chorizo stuffing. I did not change a thing on that and it was PERFECT with the turkey and gravy!! These two dishes at our Thanksgiving dinner were perfect additions to incorporate our love of Mexican food from our Arizona home and our traditional holiday meal!! And I made sure all of my friends and family knew that I got these from Pati Jinich!! I love your show!! Thank you again!!

    1. Pati

      Nov 27

      It all sounds so delicious, Debbie! Thank you for including my recipe in your holiday meal!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.