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    You are in: Home / Recipes / Sweet Potato Puree With Ginger and Chiles Recipe
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    Sweet Potato Puree With Ginger and Chiles

    Sweet Potato Puree With Ginger and Chiles. Photo by Sharon123

    1/1 Photo of Sweet Potato Puree With Ginger and Chiles

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    MathMom.calif's Note:

    Sweet potatoes mashed with butter (or peanut oil) and spicy chiles and seasonings. From "Everyday Vegetables" by Jack Bishop. A zippy little side, different from the usual sweet potatoes. Vegan if you use the peanut oil instead of the butter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes.
    2. 2
      Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and sauté over medium heat until fragrant, about 1 minute. Remove the pan from the heat.
    3. 3
      Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree.
    4. 4
      Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.

    Ratings & Reviews:

    • on June 20, 2007

      45

      Yummy and easy to make sweet potatoes. Next time I would reduce the butter substantially (because I didn't taste it much) and up the ginger. But I thought that was a good side dish to chicken tonight.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2007

      55

      I really enjoyed the spicy flavors in this dish! I halved the recipe just for me but wish I had made more! Thank you for a different and yummy recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      Was I in heaven! Every single ingredient in this recipe is on my list of favorite foods! I used a whole kilo of sweet potatoes, and I thought that there wasn't enough hot pepper or ginger or cilantro in the recipe, so I just added more, didn't measure, but I know how much we like in our food. I freeze the ginger root and then just grate it frozen with a Microplane zester, it comes out fine and incorporates perfectly into the dish. We had this as a side dish with some Grilled Wasabi Tuna, but I had some leftovers for breakfast the next day! Thanks, I LOVE this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Potato Puree With Ginger and Chiles

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 249.3
     
    Calories from Fat 53
    21%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 7.0 g
    28%
    Sugars 9.6 g
    38%
    Protein 3.7 g
    7%

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