Unlike traditional sweet-potato mash smothered in marshmallow, this is a different take on a common and loved holiday veggie. Candied ginger lends a tantalizing taste dimension that takes this dish to flavorful heights. These sweet potatoes can be prepared up to two days in advance and stored in the refrigerator. To serve, simply reheat in the microwave. Recipe courtesy of Kendall College, School of Culinary Arts.
8 medium sweet potatoes (about 4 lbs.)
4 T. unsalted butter
1 c. hot milk
1 c. orange juice
1 t. orange zest
½ t. salt
1 t. freshly ground black pepper
1 t. ground ginger
1 T. brown sugar
3 T. minced candied ginger (plus as needed for garnish)
1. Preheat the oven to 350°F.
2. Pierce the potatoes with a fork. Place on a cookie sheet and bake for 1 to 2 hours or until the potatoes are very tender.
3. Scoop the sweet-potato flesh into a bowl, discarding the skins. Mash with a potato masher until smooth. (If you want a completely smooth mashed potato, purée in a food processor.) Add the remaining ingredients and mix until smooth.
4. Garnish the sweet potatoes with a sprinkling of candied ginger on top, and serve.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.
Kendall College 900 N. North Branch St. Chicago, IL 60642 (map)