This mashed potato recipe is enhanced with grated fresh ginger which gives it a subtle kick. It is reminiscent of the South Pacific. One could substitute the milk with coconut cream for true islander fusion. These mashed sweet potatoes are not spicy. They simply have a nice edge that the ginger gives them.
Sweet potatoes are healthier tan regular potatoes and dress up a table very nicely. They are, as their name suggests sweet, but not exceedingly so. The ginger in this recipe cuts down a bit on the natural sweetness of the potato giving it a very interesting and exotic feel.
These mashed potatoes are definitely capable of dressing up any festive dinner table. That does not mean you can’t enjoy them any day of the year. Serve them with a pot roast or some curry rubbed pan seared pork chops with a mango salsa.
This is what you are going to need for this delicious mashed sweet potato recipe:
5 large sweet potatoes — peeled and cubed
1/2 tsp. grated fresh ginger
1/2 cup milk
1 TBS butter
Place the sweet potatoes in a large pot and cover them with water. Bring it to a boil, reduce the heat, and cook them for about 20 minutes – until you can pierce them easily with a fork.
Transfer the cooked sweet potatoes to a bowl (save the cooking liquid) and add the ginger, milk and butter. Mash them with a potato masher or with a hand-held beater until smooth. Please do not over beat if using a beater as they will get rubbery. Stop beating as soon as they are creamy. Add some of the cooking liquid to your bowl if the potatoes are too dry.
Serve and enjoy.
CALORIES 129.71; FAT 2.68 grs (sat 1.67; mono 0.70; poly 0.11); PROTEIN 2.42 grs ; FIBER 3.49 grs; CARBS 24.48 grs; CHOLESTEROL 7.58 mg; IRON 0.72 mg; SODIUM 73.74 mg; CALCIUM 57.17 mg