Potato basil puree and maple sweet potato puree are recipes for pureed foods. The first recipe takes 25 minutes of cook time, and the second takes 40 minutes.
To make potato basil puree, boil a pot of salted water and fill a bowl with ice water. Add 2 cups of basil leaves to the boiling water for 15 seconds. Remove the basil, and plunge into the ice water. Drain, and set aside.
Add 2 pounds of peeled and quartered potatoes to the same pot of boiling water. Return to a boil, cooking for 25 minutes. Drain and return to the pot, evaporating remaining water. In a small saucepan over medium heat, bring 1 cup of half-and-half and 3/4 cup of Parmesan to a simmer.
Puree the basil in a food processor. Add the cream mixture and process until smooth. Next, beat the potatoes with a mixer. Slowly beat in the basil cream, 2 teaspoons of salt and 1 teaspoon of pepper.
To make maple sweet potato puree, preheat the oven to 375 degrees Fahrenheit. Place 4 peeled and chopped sweet potatoes in a mixing bowl. Add 1/4 cup of maple syrup, 2 tablespoons of olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Toss to coat and roast on a sheet tray for about 40 minutes.
In a saucepan over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add 1 thinly sliced sweet onion, 2 tablespoons of maple syrup and salt and pepper to taste. Sauté for two minutes and set aside. Add 1 tablespoon of hot water if the pan dries.
Process the sweet potatoes with 1 tablespoon of hot water. Add half the caramelized onions, and pulse a few times. Fold in the remaining onions, reserving some for a garnish.