Prep 5 mins
Cook 1 hr
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.
- 3 lbs sweet potatoes (about 3 large)
- 6 tablespoons unsalted butter, room temperature
- 1⁄2 cup half-and-half cream, room temperature
- 1 tablespoon brown sugar
- 1 -1 1⁄2 teaspoon ground ginger
- 2 -3 tablespoons fresh ginger, grated
- 1 -1 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon pepper
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon clove
- 1 pinch cayenne
- 1 pinch nutmeg
- 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.
- Preheat oven to 350.
- 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).
- Add half & half or whipping cream; mix.
- Add spices and beat at high speed.
- Put potatoes in oven-safe dish and heat through (probably no more than 20 minutes).