Ginger Sweet Potato Purée
Serve this purée with poultry, pork or game. Make it ahead of time to rewarm in the oven or prepare it in the slow cooker while you make other dishes for the meal. It's ideal for special occasions.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 155 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 32 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 209 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 213% |
| vit C | 38% |
| folate | 8% |
-
3 large sweet potatoes (about 2-1/2 lb/1.25 kg)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) minced gingerroot (or 1/2 tsp/2 mL ground ginger)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chicken stock
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Peel and cut sweet potatoes into 1/2-inch (1 cm) cubes; set aside.
In saucepan, heat oil over medium heat; cook onion, ginger, salt and pepper, stirring occasionally, until softened, about 3 minutes.
Add sweet potatoes and chicken stock, stirring to combine; bring to boil. Cover and reduce heat to medium-low; simmer until potatoes are tender, 25 minutes.
Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate for up to 2 days. To reheat, microwave at high for 8 minutes or bake in 350°F/180°C oven for 30 minutes.) Serve sprinkled with parsley.
In saucepan, heat oil over medium heat; cook onion, ginger, salt and pepper, stirring occasionally, until softened, about 3 minutes.
Add sweet potatoes and chicken stock, stirring to combine; bring to boil. Cover and reduce heat to medium-low; simmer until potatoes are tender, 25 minutes.
Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate for up to 2 days. To reheat, microwave at high for 8 minutes or bake in 350°F/180°C oven for 30 minutes.) Serve sprinkled with parsley.
Additional Information
- Slow Cooker Sweet Potato Purée: Follow first 2 paragraphs. Transfer to slow cooker. Add sweet potatoes, 1/3 cup (75 mL) chicken stock and 1 tbsp (15 mL) wine vinegar. Cover and cook on low for 4 to 5 hours or until potatoes are tender. (For best results, use low power only.) Purée and serve sprinkled with parsley.
Variation
Apple Ginger Sweet Potato Purée: Substitute 1/2 cup (125 mL) apple cider or apple juice for the chicken stock.
Source
Canadian Living Magazine: September 2007
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