Gingered Sweet Potato Purée

4 medium sweet potatoes, peeled and diced
6 Tbsp unsalted butter
3 Tbsp fresh ginger, chopped
¼ cup honey
1½ cup heavy cream
1 Tbsp fresh orange zest
1½ tsp salt

Place diced potatoes in a large saucepan, cover with water, and bring to a boil for 20–30 minutes or until tender. Drain potatoes, cover, and set aside. Melt 1 Tbsp butter in a pan over medium heat. Add ginger to pan and sauté for 3–4 minutes; lower heat and add remaining butter, honey, and heavy cream. Continue to heat on low until thoroughly heated, stirring occasionally. Add orange zest and salt to mixture and remove from heat. Add half of the sweet potatoes and half of the cream mixture to a food processor or blender and purée until smooth. Repeat with remaining halves of ingredients. Serve.

Makes 6–8 servings

Allergy Warning: Contains Milk

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