Whipped Gingered Sweet Potatoes

Name: Whipped Gingered Sweet Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by anonymous23

"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 recipe #311662 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."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 6

ingredients

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

directions

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).

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RECIPE SUBMITTED BY

anonymous23

United States

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I grew up in Ohio. I've been a student, a teacher, and a student again. And now I've moved (or, rather, am currently in the process of moving) to British Columbia because I fell in love with a writer, who I met online because he was looking for an editor--or at least an honest opinion. My husband and I have the most intense differences of opinion regarding his writing and how we do things in the kitchen. He's a "chop it up small and throw it in a dish" kind of a guy, and I prefer to follow recipes that others have had success with. Our adventure with making blackberry jam and jelly a few years ago brought out some claws, mostly because he didn't want to follow directions. None of it jelled, so now we have jars of (very yummy) blackberry syrups, because we're not really interested in redoing the whole process.

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