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BFC Holiday Recipes: Gingered Sweet Potatoes PDF Print E-mail


4 Medium sweet potatoes, peeled and roughly chopped
4 Tbsp. unsalted butter
4 Cloves garlic, finely chopped
2 Tbsp. finely chopped fresh ginger
1 Cup heavy cream
1/2 Cup Organic Vegetable Broth or Vegetable Stock
Sea Salt and fresh cracked black pepper to taste

Fill a medium pot halfway with water and bring to a boil over a medium high heat. Add potatoes and boil for 20 minutes until they can easily be pierced by a fork. Drain and transfer to a food processor. Add 1 tablespoon of the butter to a small saucepan, and heat over a medium heat. Swirl butter to coat the pan. Add the garlic and ginger to pan and sauté, stirring occasionally, until the garlic is golden about 3 minutes. Add the cream and stock and reduce by one third over a low heat, about 10 minutes. Keep warm. Add the cream mixture and remaining butter to the food processor, season with salt and pepper and process until smooth. Transfer to a bowl and adjust seasoning as desired. serves: 4