Spiced Yam Puree

Recipe by Stuart Leduc of 80th & Ivy, photo by Ingrid Kuenzel


1.3 Kg whole red skin sweet potatoes (yams), not peeled

250 g unsalted butter

1 orange, zested

1 Tbs (15 mL) lemon juice

1 Tbs ginger powder

1 Tbs all spice

2 tsp cinnamon

1 tsp nutmeg

¼ cup light brown sugar

To taste salt and pepper


  1. Prick the potatoes with a fork to help with roasting. Drizzle the sweet potatoes with olive oil and season with salt and pepper, wrap with tin foil individually.
  2. Place on a baking sheet and put in a preheated 350˚ F oven until extremely soft. This could take up to 2 hours depending on the size of the sweet potatoes.
  3. While the potatoes are hot, remove the skin, it should peel off like wrapping paper.
  4. Place the sweet potatoes in the food processor with the butter. If you don’t have a food processor, push the roasted yams through a strainer using a rubber spatula, then fold in the butter.
  5. Stir in the spices, orange zest and lemon juice, and season well.

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