Roasted Red Pepper and Sweet Potato Puree
This roasted red pepper and sweet potato puree is a flavorful and versatile side dish that can be served with a variety of main courses. The puree is made with roasted red peppers, sweet potatoes, olive oil, garlic, thyme, salt, and pepper. The vegetables are roasted until tender and then blended until smooth. The puree can be served warm or at room temperature. One of the best things about this puree is that it can be made ahead of time and reheated when you're ready to serve. This makes it a great option for busy weeknights or for entertaining. We hope you enjoy this recipe!
The story of this roasted red pepper and sweet potato puree begins in the kitchens of some of the world's best restaurants. Chefs have long used roasted vegetables to add flavor and depth to their dishes. But it wasn't until recently that purees made from roasted vegetables became popular. One of the first chefs to champion roasted vegetable purees was Thomas Keller of The French Laundry. Keller's signature dish, the Oysters and Pearls, features a delicate puree of roasted cauliflower. The dish was an instant hit, and soon other chefs began to experiment with their own roasted vegetable purees. Today, roasted vegetable purees are a staple in many restaurants. They are used to add flavor and texture to everything from soups and stews to entrees and desserts. Our roasted red pepper and sweet potato puree is a take on this classic dish. It is made with roasted red peppers, sweet potatoes, olive oil, garlic, thyme, salt, and pepper. The vegetables are roasted until tender and then blended until smooth. The puree is rich and flavorful, with a hint of sweetness from the roasted red peppers. The puree can be served warm or at room temperature. It is a great addition to any meal.
Roasted Red Pepper and Sweet Potato Puree Roasted Red Pepper and Sweet Potato Puree Roasted Red Pepper and Sweet Potato Puree Roasted Red Pepper and Sweet Potato Puree
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • Red bell peppers
  • Sweet potatoes
  • Olive oil
  • Garlic
  • Thyme
  • Salt
  • Pepper
  • Lemon juice
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Cut the red peppers and sweet potatoes into 1-inch cubes.
  3. Toss the vegetables with olive oil, garlic, thyme, salt, and pepper.
  4. Spread the vegetables on a baking sheet and roast for 30-35 minutes, or until tender.
  5. Transfer the roasted vegetables to a blender or food processor.
  6. Add the lemon juice and blend until smooth.
  7. Season with additional salt and pepper to taste.
  8. Serve warm or at room temperature.
Why It Works
  • Roasting the vegetables intensifies their flavor.
  • The puree is smooth and creamy, thanks to the addition of olive oil.
  • The garlic, thyme, salt, and pepper add depth of flavor to the puree.
  • The puree can be served warm or at room temperature, making it a versatile side dish.