Recipe courtesy of Ming Tsai
Save Recipe Print
Level:
Easy

Ingredients

Directions

Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occaisionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by 1/3 over low heat, about 10 minutes. Keep warm. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Hasselback Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Spicy Quinoa with Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Baked Nachos with Roasted Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Sweet Potatoes with Maple-Horseradish Butter

Recipe courtesy of Food Network Kitchen

Whole30 Breakfast Twice-Baked Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Candied Ginger

Recipe courtesy of Alton Brown

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Ginger Carrot Soup

Browse Reviews By Keyword