Orange-Lemon Sweet Potato Puree With Pecan Topping

Recipe Ingredients

2 lbs	908g / 32oz	Yams - well scrubbed
4 tablespoons	60ml	Unsalted butter - at room temperature
3 tablespoons	45ml	Freshly squeezed lemon juice - or more to taste
2		Orange zest - (3- x 1/2-inch)
1/4 cup	59ml	Water
		Salt - to taste
		Black pepper - freshly ground, to taste
2 tablespoons	30ml	Chopped toasted pecans

Recipe Instructions

Place the "yams" in a large saucepan with enough salted wated to cover them by 2-inches and bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook the "yams" for 20 to 30 minutes, or until they are tender.

Drain the "yams," let them cool just until they can be handled, and peel off the skins. Force them through a ricer or food mill back into the pan, add the butter, lemon juice, orange zest, and water, stirring to combine. Heat the puree over moderately low heat, stirring frequently, until heated through (add more water or orange juice to thin, if necessary). Season the puree with salt and pepper and transfer it to a heated serving dish. Sprinkle the top with the chopped pecans and serve.

Note: You can substitute toasted walnuts for the pecans, or even chopped, salted, dry-roasted peanuts. But pecans are preferred.

Source:
THE ESSENTIAL ROOT VEGETABLE COOKBOOK by Sally and Martin Stone

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