1/1 Photo of Sweet Potato Puree With Ginger and Chiles
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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- 1Place 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.
- 2Meanwhile, 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.
- 3Drain 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.
- 4Set 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.
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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
- Total Fat 5.9 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 127.7 mg
- Total Carbohydrate 46.3 g
- Dietary Fiber 7.0 g
- Sugars 9.6 g
- Protein 3.7 g