Spiced Sweet Potato Puree With a Gingerbread Toppin

Name: Spiced Sweet Potato Puree With a Gingerbread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes; salt, freshly ground black pepper; 1 orange (whole bands of zest, and juice of); 3 inches cinnamon sticks; 1 bay leaf; 1 small onion, peeled and studded with 2 cloves; 2 tablespoons unsalted butter; 1 golden delicious apple, peeled, cored and cut in 1/4-inch dice; 1 small banana, peeled and sliced 1/2-inch thick; 2 tablespoons sugar; ¾ cup heavy cream; ¼ cup gingerbread, dried and ground finely like breadcrumbs

Servings: persons

2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
salt, freshly ground black pepper
1 orange (whole bands of zest, and juice of)
3 inches cinnamon sticks
1 bay leaf
1 small onion, peeled and studded with 2 cloves
2 tablespoons unsalted butter
1 golden delicious apple, peeled, cored and cut in 1/4-inch dice
1 small banana, peeled and sliced 1/2-inch thick
2 tablespoons sugar
¾ cup heavy cream
¼ cup gingerbread, dried and ground finely like breadcrumbs

1
Preheat the oven to 350F.
2
Place the sweet potatoes in a large pot.
3
Add enough water to cover by 1 inch, a pinch of salt, 1/2 of the orange zest, 1 cinnamon stick, the bay leaf and clove studded onion.
4
Bring to a boil, lower the heat and simmer for about 20 to 25 minutes or until fork tender.
5
While the sweet potatoes are cooking, prepare the fruit.
6
Melt 1 tablespoon of the butter in a heavy-bottomed pan over medium heat.
7
Add the apple, banana, remaining orange peel, and remaining stick of cinnamon and saute until lightly caramelized, stirring often, about 7 to 10 minutes.
8
Transfer the fruits to a plate with a slotted spoon.
9
Add 1 tablespoon of the sugar of the pan, cook to a light brown caramel, carefully add the orange juice, and reduce to 1 tablespoon.
10
Add 3/4 of the heavy cream and boil for 3 to 4 minutes.
11
Return the cooked fruit to the pot, mix well, and simmer for 3 to 4 minutes.
12
Remove from heat and discard the orange peel and cinnamon stick.
13
Keep warm.
14
When the sweet potatoes are done, drain them well and discard the orange peel, cinnamon stick, bay leaf, and onion.
15
Transfer the warm sweet potatoes to a food processor.
16
Add the fruit, salt and pepper, and puree.
17
Mix in the remaining cream if the puree is too thick, and taste for seasoning.
18
Transfer the puree to a gratin serving dish and sprinkle with the gingerbread crumbs.
19
Bake in the oven for 15-20 minutes or until the top is light golden brown.
20
Serve immediately.

680

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes, salt, freshly ground black pepper, 1 orange (whole bands of zest, and juice of), 3 inches cinnamon sticks, and more.

Yes, Spiced Sweet Potato Puree With a Gingerbread Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Sweet Potato Puree With a Gingerbread Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions