Serves: Serves 4
- 2 pounds sweet potatoes
- 1 cup unsweetened apple juice
- 2 tablespoons unsalted butter
- 1 teaspoon peeled, grated fresh ginger
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon minced fresh chives or thinly sliced green onion tops, for garnish
- Place the sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, cover partially, reduce heat to medium-low, and cook for 30 minutes, or until tender when pierced with a skewer. Drain in a colander and let cool. Use a paring knife to pull off the skins. Cut the potatoes into 1-inch chunks.
- Rinse and dry the saucepan you used for cooking the potatoes. Add the apple juice, butter, and ginger, place over low heat, and warm, stirring with a wooden spoon, until the butter is melted. Remove from the heat.
- Rest the potato ricer on the rim of the pan holding the apple juice mixture. half fill the ricer with cooked potatoes and press them through. Repeat until all the potatoes have been pureed.
- Season the potatoes with salt and a grinding of pepper. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.