Only 5 more days to Thanksgiving!!    Watch the butter and cream for purees – broth or an almond milk can always be substituted and sugar is always optional    Drop 4 lbs of sweet potatoes, peeled and cut into even chunks into a large saucepan of lightly salted boiling water    Cover and cook for twenty minutes or until tender over medium heat    Drain thoughly – while the potatoes are cooking, melt 6 tbsp butter in a small saucepan, when the butter is hot add 2 tsp minced ginger and cook stirring for 2 minutes    Stir in 6 Tbsp of brown sugar, 3/4 tsp salt, 1/4 tsp black pepper and add the butter mixture  to the hot drained potatoes    mash until well blended    Add 6 Tbsp milk or half and half and continue to mash until smooth    When ready to serve, cook over medium heat – stirring until hot   To serve, sprinkle with crystallized ginger

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