Sweet S Potato Puree

Sweet potatoes 2 large (about 1 1/2 lbs total), scrubbed and patted dry

Vegetable Stock 1/2 cup

Whole Milk 1/2 cup

Kosher Salt 1 tsp

Freshly Ground White Pepper ¼ tsp

Fresh Orange Juice 2 Tbs

1 PREHEAT the oven to 375°F.

2 PLACE the sweet potatoes in a baking dish and bake for about 1 hour and 15 minutes, until completely tender. Let cool completely.

3 CUT the sweet potatoes lengthwise in half, scoop out the flesh, and roughly chop it (discard the skins). Combine the flesh, vegetable stock, and milk in a medium saucepan and bring to a simmer over medium heat, stirring occasionally to prevent scorching. Simmer, stirring occasionally, until the liquid has reduced by about half, about 15 minutes.

4 TRANSFER the mixture to a blender, add the salt and white pepper, and blend on high until completely smooth, about 2 minutes. Blend in the orange juice and serve. Or transfer to a container, cool to room temperature, cover, and refrigerate for up to 2 days; reheat before serving.