This unique side dish transforms humble sweet potatoes into a luxurious, velvety custard. By pureeing the cooked tubers with fresh grapefruit pulp and juice, you get a stunning contrast between earthy sweetness and bright, tangy citrus. The addition of brown sugar and butter creates a rich, smooth texture, while beaten eggs set the mixture into a firm, soufflé-like consistency in the oven. It’s a sophisticated twist on traditional mashed potatoes, perfect for adding a pop of color and flavor to your holiday table or as an elegant accompaniment to roast chicken or pork. The natural acidity of the grapefruit cuts through the richness, making it surprisingly light and refreshing despite the buttery base.
Sweet Potatoes wtih Grapefruit
Description
This unique side dish transforms humble sweet potatoes into a luxurious, velvety custard. By pureeing the cooked tubers with fresh grapefruit pulp and juice, you get a stunning contrast between earthy sweetness and bright, tangy citrus. The addition of brown sugar and butter creates a rich, smooth texture, while beaten eggs set the mixture into a firm, soufflé-like consistency in the oven. It’s a sophisticated twist on traditional mashed potatoes, perfect for adding a pop of color and flavor to your holiday table or as an elegant accompaniment to roast chicken or pork. The natural acidity of the grapefruit cuts through the richness, making it surprisingly light and refreshing despite the buttery base.Ingredients
Directions
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Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan and cover with water. With a swivel-bladed vegetable peeler, peel the yellow zest from the grapefruit and put it in with the potatoes. Bring to a boil, reduce the heat and simmer until the sweet potatoes are just fork-tender, about 20 minutes.
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Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into the boiling potato water and blanch, turning constantly, for 30 seconds. Rinse the grapefruit briefly under cold running water to cool and peel off the white pith. Section the grapefruit and peel off the membranes over a bowl to catch the juice. Reserve all the juice and pulp; discard any seeds.
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When the sweet potatoes are done, drain and let cool; discard the grapefruit zest. Peel the potatoes and put them into a food processor along with the grapefruit pulp and juice, the butter, brown sugar and salt. Puree until smooth. Add the eggs and mix to blend.
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Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
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Place in a pan of hot water and bake for 45 minutes, or until the center is set.
Note
Ensure the grapefruit is peeled thoroughly to remove all white pith, which can be bitter.
Use a water bath (bain-marie) when baking to ensure the custard sets evenly without curdling or cracking.
Can be served warm or at room temperature.
