Traditions can be started any time, and last year, using a recipe provided by Meg, my DIL, I changed my Thanksgiving sweet potato tradition from lightly candied with brown sugar, to ginger mashed. The pilgrims didn’t have ginger, but we do, and these potatoes were scrumptious, with the added the benefit of less sugar and butter. This our the second year following our delicious, healthier new tradition. I believe the following recipe was provided by Teri Hatcher on the Rachel Ray show.
GINGER MASHED SWEET POTATOES
- 4 large sweet potatoes, scrubbed well
- Extra-virgin olive oil , for drizzling
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 1 tablespoon fresh grated ginger or 2 teaspoons dried ginger
- 1/2 cup chicken stock or heavy cream (eyeball it)
Preheat oven to 350ºF.
Place the potatoes on a small baking sheet. Drizzle lightly with olive oil and rub them with some salt and freshly ground black pepper before wrapping each potato in foil. Bake 45 minutes to an hour, until tender. When the potatoes have finished baking, remove them from the oven, unwrap and cool enough so you can handle them.
Cut potatoes lengthwise. Scoop out the cooked insides and roughly chop the skin of the potatoes – it adds great texture and more rustic flavor! Reserve both.
In a large sauce pot over medium heat, melt 3 tablespoons of butter and add in the fresh or dried ginger. Cook for a couple of seconds to bring out more of the flavor before adding in the reserved potatoes. Coat well in the butter and ginger, and season with salt and freshly ground pepper. Add stock or heavy cream, then mash and serve.