Thanksgiving Side Dishes: Sweet Potato Puree with Thyme and Parmesan Cheese

Sunday, November 11, 2012

If you're looking for a side dish to change it up this Thanksgiving or something to brighten up your fall dinners then this recipe is a must try! Sweet potatoes are peeled, cubed, tossed in olive oil and lightly seasoned with salt and pepper then roasted until very soft and lightly caramelized. They are pureed in the food processor with some fresh thyme, a light hand of garlic, and grated parmesan cheese. The savoriness of the garlic and cheese balance out the natural sweetness of the potatoes just beautifully. The result is a super velvety, rich and thick puree with gorgeous orange color that any fall pumpkin would envy.
I served this with a simple roast of pork loin and a side of brussels sprouts for dinner. Would go perfectly with your Thanksgiving bird as well, grilled or roasted chicken, even an update side of mashed potatoes for a perfectly grilled steak. Enjoy it!
Sweet Potato Puree with Thyme and Parmesan Cheese
1 lb sweet potatoes (or yams)
about 2 Tbsp olive oil
freshly ground black pepper
1 large clove of garlic, roughly chopped
1 tsp fresh thyme leaves (plus more to taste)
1/4 cup grated parmesan cheese
Preheat oven to 375.
Peel the potatoes and cut them into bite-sized cubes. Toss in the olive oil and season with salt and pepper to taste. Spread out on a baking sheet in one even layer (you may have to use two sheets) and roast in oven until very soft and tender, about 35 minutes (cooking time will vary to your oven's strength and how large or small you cut the potatoes!). Turn over once or twice during cooking to prevent sticking and too much browning.
Once tender, remove from the oven and place into the bowl of a food processor. Add the garlic, thyme, and parmesan cheese and process until very smooth. This puree will be quite thick; if you want a thinner consistency then add some chicken or vegetable broth or even half n half until you reach the desired consistency.
Taste and adjust seasonings with salt and pepper to your liking, then serve. 

You can make this in advance if you like -- the puree reheats quite well in the microwave but it does taste best served fresh.

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