Skip to main content
Main

Sweet Potato Puree

A smooth puree of boiled sweet potatoes, seasoned with salt, pepper, butter, and milk, baked with an egg glaze and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sweet Potato Puree

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the puree

  1. Mash the boiled sweet potatoes thoroughly.

  2. Season with coarse sea salt, black pepper, and butter.

  3. Add enough hot milk to moisten the mixture.

  4. Serve as you would mashed white potatoes.

Bake and serve

  1. Transfer to a pudding dish.

  2. Brush the top with beaten egg.

  3. Brown in a 400°F (200°C) oven.

  4. Serve with tomato sauce as a luncheon dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Sweet potato + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together359 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sweet potato + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together1,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potatoes
Provide the main body and starchy, soft texture of the puree.
Butter
Adds fat for richness and a smoother, silkier mouthfeel.
Hot milk
Moistens the mash so it becomes soft and spreadable.
Egg
Brushed on top, it helps the surface brown and gives a glossy finish.

The step that matters

Brown in a 400°F (200°C) oven. The surface needs enough dry heat to brown, which develops flavour through browning reactions. Too little heat leaves it pale, and too long can dry or scorch the top.

Swap the sweet potato

How well each one fits the dish's main ingredients (pepper, butter, milk, egg, tomato, sauce):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Sweet potatothe original

Fit is the average pairing score against pepper, butter, milk, egg, tomato, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Sweet Potato CroquettesSweet Potato Croquettes53 recipesTomato SoupTomato Soup526 recipesPotato CroquettesPotato Croquettes255 recipesCream of Tomato SoupCream of Tomato Soup107 recipes