Roasted Sweet Potato and Ginger Puree

Show/Hide Roasted Sweet Potato and Ginger Puree
Serves 4 | Prep/Cook Time: 35 Min
Show/Hide
Print Now
Calories
220
Protein
6g
Sodium
250mg
Sat.Fat
6g
Sugar
10g
INGREDIENTS
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
INSTRUCTIONS
Step 1: 
Pre-heat oven to 400 degrees.
Step 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.
Step 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.
Step 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.
Perdue