Roasted Sweet Potato and Ginger Puree
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 6g||30%|
|Total Carbs 31g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 45%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 medium sweet potatoes
1 1/2 tbsp. unsalted butter
2 1/2 tbsp. crystallized ginger, coarsely chopped, divided
1/3 cup heavy cream or half & half
2 oz. mild goat cheese, at room temperature
1/4 cup fresh chives, minced
salt and cracked black pepper to taste
Pre-heat oven to 400°F.
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.
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.
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.
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