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Sweet Potato and Crystallized Ginger Puree

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Serves 4 Servings | Prep Time | Cook Time

Why I Love This Recipe

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)

Ingredients You'll Need

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.

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