Sweet Potato and Crystallized Ginger Puree
1 cup wine - for the cook
3 medium sized sweet potatoes (about 1 1/2 pounds)
2 Tablespoons butter
2 Tablespoons candied ginger, minced
1/4 cup +/- of chicken broth
1 Tablespoon minced chives
Bake the sweet potatoes at 400 until tender. Cool slightly and scoop out the flesh. Add the butter and ginger.
Puree, (I use a stick blender) adding a bit of chicken broth, a little at a time, if needed to achieve desired consistency.
Stir in chives, season with salt and pepper. Can be made a few hours ahead then re-heated and then held warm in a low oven until ready to serve.
I serve these with the Seared Ahi Napoleon, which can be found in my recipes.
Pairs Well With
Recipe adapted from the Colorado Colore Cookbook
For the Potatoes Cooking Class -113
The candied ginger in these potatoes give them a perfect balance of sweetness with a mild bite of ginger. LOVE!
(Photo: from the web)