Sweet Potato and Crystallized Ginger Puree
  • 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.
  2. Puree, (I use a stick blender) adding a bit of chicken broth, a little at a time, if needed to achieve desired consistency.
  3. 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.
  4. 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)