Sweet Potato Purée for Turkey

Name: Sweet Potato Purée for Turkey
Total time: 1800 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 ounces (90 grams) mixed mushrooms, such as chanterelle, oyster, or black trumpet, chopped; 1/4 cup dry white wine, such as Sauvignon Blanc; 1 1/2 teaspoons coarse salt; Freshly ground black pepper; Sweet Potato Purée; 2 1/4 pounds (1 kg) sweet potatoes, cubed; 1/2 ounce (15 grams) butter; 1 tablespoon whole grain mustard; Zest and juice of 1 orange

kidsfood @cook_1096665

San Francisco, California, USA

Sweet Potato Purée for Turkey. Sweet potatoes, also known as yams or boniato, are a classic side dish for Thanksgiving and Christmas. You can make a sweet potato casserole with venison or mushrooms, seasoned with whole grain mustard and orange for a colorful and flavorful addition to your Thanksgiving table.

kidsfood @cook_1096665

San Francisco, California, USA

Saved

Ingredients

30 minutes

Serves 8 servings

2 tablespoonsunsalted butter
1medium onion, finely chopped
3 ounces (90 grams)mixed mushrooms, such as chanterelle, oyster, or black trumpet, chopped
1/4 cupdry white wine, such as Sauvignon Blanc
1 1/2 teaspoonscoarse salt
Freshly ground black pepper
Sweet Potato Purée
2 1/4 pounds (1 kg)sweet potatoes, cubed
1/2 ounce (15 grams)butter
1 tablespoonwhole grain mustard
Zest and juice of 1 orange

Saved

Steps

30 minutes

1

Preheat the oven to 350°F (180°C). Heat a skillet and add the two tablespoons of butter. Add the chopped onion and sauté until very soft.
2

Add the mushrooms and cook, stirring occasionally, for about 10 minutes. Pour in the wine and let it evaporate, about 3 to 4 minutes. Season with salt and pepper, then set aside.
3

Preheat the oven to 375°F (190°C). Meanwhile, boil the sweet potatoes for 25 minutes until tender. Drain and mash with the butter, then mix in the mustard, orange juice, orange zest, salt, and pepper.
4

Grease a springform pan with butter. Spread a 2-inch (5 cm) layer of sweet potato purée in the pan, add the mushroom filling on top, and cover with another layer of sweet potato purée. Bake for 15 to 20 minutes. Serve the casserole hot.
5

Since Thanksgiving involves preparing many dishes, this is one you can make ahead and refrigerate, then reheat for 45 minutes in a preheated oven at 375°F (190°C).