[bright upbeat music] Let's talk sweet potato puree.

You know, it is the building block of so many recipes, just like the casserole we made.

Wanna give you some tips and hints here.

When I want a light, sweet, floral, more mild sweet potato flavor, I wrap them in foil.

It's more of a steam roast, and they come out really tender.

But if I want a deeper sweet potato flavor, a bit more caramelized, I roast them unwrapped just directly on a tray.

Now, to make puree ahead, which I often do, I take my sweet potatoes, peel them, and puree them in some way.

But once you have your puree, here's what I want you to do next.

This is a great tip.

I want you to transfer it into a fine mesh sieve.

If you don't have a fine mesh one, you can line it with a paper coffee filter, or you can use a white paper towel.

See all this excess liquid that comes out?

Imagine if you were to suddenly add an extra 1/2 cup or more of liquid to your recipe.

You'd wonder, why on earth is this so soggy and drippy?

It's because of that excess liquid.

One last thing I'm so excited to share with you.

See these little leaves?

These are leaves from a sweet potato vine.

They are delicious.

Now, you can't eat 'em raw, but they need just a few seconds of cooking.

Little olive oil, little garlic, something like that.

They're so delicious.

Sweet potato greens.

Who knew there was another delicious thing you can get from a sweet potato plant?

You don't wanna miss it.

Sweet potatoes, from the roots to the leaves, they are one of my favorite ingredients.

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