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Several years ago, at a bistro in Cincinnati, I had whipped ginger sweet potatoes. They weren't sweet, and I haven't managed to reproduce their side dish yet, but I came up with this tonight (to go with Grilled Pork Tenderloin With Spicy Peach Glaze and some roasted asparagus) and went back for seconds. Amounts are estimated, as I just eyeballed everything. Next time, I'll probably use whipping cream instead of half & half, but I didn't have any tonight, and more ginger, maybe less (or no) sugar. I also confess, I used ginger in a tube for the fresh ginger.
Units: US | Metric
Serving Size: 1 (267 g)
Servings Per Recipe: 6