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Blood Orange Sweet Potato Puree

Blood Orange Sweet Potato Puree

Adapted from Ina Garten's Foolproof.


  • 3 lbs. sweet potatoes, peeled, cut into 1-inch chunks
  • ½ cup half-and-half
  • ½ cup freshly squeezed orange juice
  • Zest of one orange (optional)
  • 1 tsp. of Korean Chili Flakes (or ¼ tsp. ground cayenne pepper)
  • Kosher salt and freshly ground black pepper
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • ¼ cup Stonehouse Blood Orange Olive Oil


Steam sweet potatoes using a steaming rack for about 25 minutes, until very tender. Check occasionally to be sure the water doesn’t boil away. Beat sweet potatoes in an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange juice, zest (if using), Korean Chili Flakes, Blood Orange Oil, 1 Tbsp. of salt, and 1 tsp. of black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.