Ingredients
- 6 tablespoons butter
- 6 cloves garlic, peeled
- 2 tablespoons fresh ginger, finely chopped
- 1 1/2 cups heavy cream
- 4 medium sweet potatoes, peeled and roughly chopped
- Salt and freshly ground black pepper to taste
Nutritional Information Per Serving
- Difficulty: Easy
- Serving Size: 1 of 10
- Calories: 233
- Total Fat: 20 g
- Saturated Fat: 13 g
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 2 g
- Cholesterol: 67 mg
- Sodium: 231 mg
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Instructions
- Heat a small saucepan over medium. Melt 1 tablespoon butter, swirling to coat. Add garlic and ginger; cook, stirring occasionally, until garlic is golden, 3-4 minutes. Pour in cream; simmer low to reduce by one-third, about 10 minutes. Keep warm.
- Meanwhile, place sweet potatoes in a large pot, cover with water, and boil over high heat until fork-tender, 20-30 minutes. Drain and transfer to a food processor.
- Add warm cream mixture to processor; blend smooth. Stir in remaining 5 tablespoons butter; season with salt and pepper. Puree until creamy and velvety.
- Transfer to a bowl, taste, and adjust seasoning. Serve hot and watch it disappearthis luxurious, aromatic mash will steal the show at your next gathering!
Recipe courtesy of Ming Tsai, Blue Ginger Cookbook
