Serve this puree 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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2007
- 3 large sweet potatoes (about 2-1/2 lb/1.25 kg)
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 tablespoon minced gingerroot (or 1/2 tsp/2 mL ground ginger)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken stock
- 2 tablespoons chopped fresh parsley
MethodPeel 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; puree 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.
Nutritional facts Per each of 8 servings: about
- Sodium 209 mg
- Protein 3 g
- Calories 155.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 32 g
- Iron 6.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 213.0
- Vitamin C 38.0