Gingered Sweet Potatoes
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 67
- Sodium
- 231
Ingredients
6 tablespoons butter
6 garlic cloves, peeled
2 tablespoons finely chopped fresh ginger
1 1/2 cups heavy cream
4 medium sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper
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.