Recipe courtesy of Ming Tsai
Save Recipe Print



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Hasselback Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Twice Baked Sweet Potatoes

Recipe courtesy of The Neelys

Spicy Quinoa with Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Candied Ginger

Recipe courtesy of Alton Brown

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Funeral Potatoes

Recipe courtesy of Ree Drummond

Ginger Carrot Soup

Mashed Potatoes

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories