Serves: Yields 4 servings
- 2 pounds sweet potatoes
- Coarse salt and freshly ground black pepper
- 1 cup unsweetened apple juice
- 2 tablespoons unsalted butter
- 1 teaspoon peeled grated fresh ginger
- 1 tablespoon minced fresh chives or thinly sliced green onion tops, for garnish
Procedures:The potatoes for this simple mashed sweet potato dish can be boiled or baked. Cook them whole in their skins, then peel them and pass the soft flesh through a potato ricer, food mill, or even an old-fashioned potato masher. Any color sweet potato or any mix of colors can be used, such as orange-fleshed Red Garnets or Jewels and cream-colored Hannahs.
Place the sweet potatoes in a large saucepan and add water to
cover. Bring to a boil over high heat, cover partially, reduce the
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 and puree. Season the potatoes with salt and a
grinding of pepper.
Rinse and dry the saucepan. 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.
Add the potatoes to the saucepan. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.