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Roasted Sweet Potato and Ginger Puree

Roasted Sweet Potato and Ginger Puree Recipe

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Prep/Cook Time: 35 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
   Alternate Perdue Products:
3 medium sweet potatoes
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons crystallized ginger, coarsely chopped, divided
1/3 cup heavy cream (Alternate: half & half)
2 ounces mild goat cheese, at room temperature
1/4 cup fresh chives, minced
salt and cracked black pepper to taste


  1. Pre-heat oven to 400 degrees.
  2. Scrub sweet potatoes and poke them in several spots with a paring knife. Place the sweet potatoes in a foil lined baking dish and bake for approximately one hour or until the potatoes are very soft. Set aside and cool.
  3. Peel the sweet potatoes and place cooking potato into a food processor bowl with a fitted metal blade. Add the butter and 1 1/2 tablespoons of crystallized ginger and process until smooth. Add heavy cream and goat cheese. Process until combined. Scrape the bowl and process briefly; taste and season with salt and pepper.
  4. Transfer potato puree into a serving bowl and stir in chives and remaining tablespoon of crystallized ginger. Serve 1/2 cup puree with chicken burgers or chicken roast.

  • Serving Size 163g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 220

  • Total Fat 9g (14%)

  • Saturated Fat 6g (30%)

  • Trans Fat 0g

  • Cholesterol 25mg (8%)

  • Sodium 250mg (10%)

  • Total Carbohydrate 31g (10%)

  • Dietary Fiber 4g

  • Sugars 10g

  • Protein 6g

  • Vitamin A 520%

  • Vitamin C 45%

  • Calcium 8%

  • Iron 8%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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