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African-inspired Sweet Potato Puree

  • Yield: 6 cups puree, serving 6 - 8


  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup dark cane syrup or molasses
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon lemon zest
  • 1/8 teaspoon salt
  • Pinch of ground black pepper


  • Place the peeled, cut sweet potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil, and cook until fork-tender, about 10 minutes. Drain in a colander placed in the sink.
  • Transfer the potatoes to the bowl of a food processor along with all of the remaining ingredients, and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.
  • Note: If you like a chunkier consistency or if you do not have a food processor, the potatoes may be mashed with a potato masher instead.