Sweet Potato Puree with Caramelized Bananas and Oranges
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 591
- Total Fat
- 34
- Saturated Fat
- 22
- Carbohydrates
- 69
- Dietary Fiber
- 9
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 102
- Sodium
- 851
- Total: 1 hr 5 min (includes standing time)
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and thickly sliced
8 tablespoons unsalted butter
2 allspice berries
1 vanilla bean, split
1 cinnamon stick
1 piece star anise
1 orange, quartered
1 banana, sliced
3 tablespoons maple syrup
1/2 cup heavy cream
Directions
- Bring a pot of salted water to a boil. Add the sweet potatoes and cook until very soft, about 20 minutes. Drain the potatoes, then cover and keep warm.
- Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the allspice, vanilla bean, cinnamon and star anise. Toast the spices, stirring occasionally, until fragrant, about 3 minutes. Add the orange quarters and banana slices, raise the heat to medium high and cook, flipping the fruit once, until slightly brown, about 2 minutes per side. Add the maple syrup to the skillet, cover, remove from the heat and set aside to allow the flavors to meld for about 30 minutes.
- Squeeze the juice from the orange quarters into the syrup mixture and discard the peels. Remove and discard the spices, being careful not to lose any of the syrup.
- Puree the warm sweet potatoes in a food processor, slowly adding the cream and remaining 6 tablespoons butter. Add the banana-syrup mixture and puree until fully incorporated. Season to taste with salt and pepper and serve warm.