• Servings: 4 Servings
• 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

1. Bake the sweet potatoes at 400 until tender. Cool slightly and scoop out the flesh. Add the butter and ginger.
3. Puree, (I use a stick blender) adding a bit of chicken broth, a little at a time, if needed to achieve desired consistency.
5. 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.
7. I serve these with the Seared Ahi Napoleon, which can be found in my recipes.

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)