Sweet potato and squash puree (video recipe)
The time has finally come for my first video recipe to be published! Launching with a savory sweet potato recipe right around Thanksgiving and injecting it with some humor felt just right. I picked a simple and easy recipe with few steps and ingredients with a specific reason in mind; to keep filming and editing as easy as possible since I had never done post production work before.
Needless to say the entire process was an incredible journey: Two weeks of learning how to use Final Cut, shooting, prepping, scheduling, doing pre and post production.. I seriously didn’t think making a two and a half minute long video would be this much work!
Thank you to my lovely husband for doing the tracks and assisting in all aspects of the shoot, to Jonathan for doing excellent camera work and helping with final edits, and finally to Roderick for assisting and making sure everything ran smoothly.
Dabbling into making video recipes was an eye opener; it’s something I’ve been wanting to do for a long time and now I see why few people do it. It’s time consuming and a lot more than taking pics and posting a story (which already takes a huge amount of time and work!) It’s adding 20 more steps to the process in order to get one recipe up and running. It’s spending hours in front of a computer constantly criticizing what could have been done better. It’s butting heads with others over creative preferences and finding a happy medium. But it’s something I want to continue doing and I’m lucky to be surrounded by a team of people who are just as eager as I am to produce exciting content.
We’ll get better at it as we go and hope you’ll enjoy watching our food video adventures as much as we have fun shooting them!
So here it is!
I’m very excited to share with you this super easy Thanksgiving recipe for a healthy and savory sweet potato squash puree!
- 2 tbsp extra-virgin olive oil
- 3 sweet potatoes (peeled and roughly chopped)
- 1 small butternut squash (about one pound, peeled and roughly chopped)
- 1/2 cup beef broth (vegetarians can substitute with vegetable broth)
- chopped scallions
- freshly grated parmesan
- Salt and pepper to taste
- Bring a large pot of water to boil.
- Boil the potatoes and squash for about 15 minutes, until very tender.
- Drain and put everything in a mixing bowl. Mash until you get a creamy texture.
- Add olive oil and mix well. Add beef broth and stir until all the liquid is absorbed.
- Season with a good amount of salt and pepper.
- Top with chopped scallions and freshly grated parmesan.