I wouldn't. For all the reason AntoniaJames said. Plus, if you've ever made an Edna Lewis recipe, you'd know they are nothing to be tinkered with. Classic and amazing, every d*mn one of them!
Pumpkin puree also tends to be more liquid-y than sweet potatoes, so the texture would be off. I'd also stick to sweets, but if you really want to cut them back, part (maybe 1/2,) butternut squash puree would probably work better than pumpkin - more flavorful, a bit less wet.
Sorry, but I don't think this is great idea. If you sub pumpkin puree, you won't get the texture that this dish needs. The puree is too smooth - it lacks the fiber that the cooked sweet potatoes have.
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kar