Whipped Gingered Sweet Potatoes

anonymous23's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 lbs sweet potatoes (about 3 large)
• 6 tablespoons unsalted butter , room temperature
• ½ cup half-and-half cream , room temperature
• 1 tablespoon brown sugar
• 1 -1 ½ teaspoon ground ginger
• 2 -3 tablespoons fresh ginger , grated
• 1 -1 ½ teaspoon salt
• ¼-½ teaspoon pepper
• ½ teaspoon allspice
• ¼ teaspoon clove
• 1 pinch cayenne
• 1 pinch nutmeg

Directions:

1. Wash and cook the sweet potatoes until soft--boil or bake. (I don't think it matters.) Cool enough to be able to handle them, then peel and cut into pieces.
2. Preheat oven to 350.
3. In a mixing bowl, beat potatoes and butter with electric mixer (if you have a stand mixer with a whisk attachment, more power to you).
4. Add half & half or whipping cream; mix.
5. Add spices and beat at high speed.
6. Put potatoes in oven-safe dish and heat through (probably no more than 20 minutes).