Roasted Sweet Potato and Ginger Puree
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Roasted Sweet Potato and Ginger Puree

Roasted Sweet Potato and Ginger Puree

Serves 4 | Prep/Cook Time: 35 Min
  • Calories 220
  • Protein 6g
  • Sodium 250mg
  • Sat.Fat 6g
  • Sugar 10g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 220
% Daily Value*
Total Fat 9g 14 %
Saturated Fat 6g 30 %
Cholesterol 25g 8 %
Sodium 250mg 10 %
Total Carbs 31g 10 %
Dietary Fiber 4g 16 %
Sugars 10g
Protein 6g
Vitamin A 520%
Vitamin C 45%
Calcium 8%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
3 medium sweet potatoes
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons crystallized ginger, coarsely chopped, divided
1/3 cup heavy cream or 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.
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