Sweet potato puree / Yam puree / Jerusalem artichoke puree / carrot and turnip puree / pumpkin and butternut squash puree (serves 8, generously)

Warning: Under no circumstances attempt to blend regular potatoes in a blender or processor. You will end up with a gummy wallpaper paste mess. It is bad enough that one of us had to do this. Use a masher, potato ricer or a food mill.

1kg sweet potatoes / yams / Jerusalem artichokes / 750g carrots 250g turnips / 500g pumpkin 500g butternut squashRecipe illustration of a pumpkin for Thanksgiving vegetable recipes
¼ cup cream
2 cloves crushed / grated garlic
2 tbsp butter
Salt and pepper

  • Peel and cube the vegetables
  • Boil in water until tender
  • Mash with the cream and butter for a rustic puree or blend for a smooth puree
  • Season well


Possible variations on the theme:

  • Consider adding coconut milk instead of cream to the sweet potato puree
  • Or topping with pecans
  • Or a drizzle of maple syrup
  • Add a teaspoon of coriander to the carrot and turnip puree
  • Or sprinkle fresh coriander over the carrot and turnip puree before serving
  • Top the yam puree with mini marshmallows and sear under a hot grill for a minute until toasted (use a blowtorch if you’ve got one – and if you do I suggest blowtorching at the table for added drama).
  • Add a tablespoon of orange juice with the cream and the zest of half an orange to the pumpkin butternut squash puree.
  • Spritz the Jerusalem artichoke puree with lemon to liven it up before serving. Top with fresh parsley.
  • Consider roasting the pumpkin and butternut squash at 400 for 20-25 minutes rather than boiling.

This recipe originally appeared in a discussion of traditional family specialities.

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