Sweet Potato Puree
Sweet potatoes are like a blank canvas—you can top them with just about any- thing. I grew up with them in Israel, simply cooking them in the embers of campfires at my kibbutz, slashing them open, and then scooping out the hot, tender centers from the ashy skins. This live-fire style of cooking sweet potatoes is trendy in restaurants now, but I’ve been doing it since I was six years old. My favorite part, though, was the creamy center of the sweet potatoes. I re-create that texture and introduce bold new flavors with this spiced puree.