Recipe(tried): Gingered Sweet Potatoes for Emma, KY

GINGERED SWEET POTATOES
Adapted from: Blue Ginger: East Meets West Cooking with Ming Tsai

These are delicious. My girls love these!

6 tbsp. butter
6 garlic cloves, peeled
2 tbsp. finely chopped fresh ginger
1 1/2 cups heavy cream
4 medium sweet potatoes, peeled and roughly chopped
salt and freshly ground black pepper

Heat a small saucepan over medium heat. Add 1 Tbsp. of the butter and swirl to coat the bottom of the pan. Add garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes.

Add the cream and reduce by 1/3 over low heat, about 10 minutes. (Be careful when you reduce the cream since it will boil over really, really easily). Keep warm.

Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be easily pierced with the tip of a knife, 20-30 minutes. (Mine only took about 11 minutes. Maybe I cut mine up smaller than he does). Drain, then evaporate all of the rest of the water from the pan by shaking it over low heat. Transfer to a food processor.

Add the cream (you might not need all of it...you don't want the potatoes to be too mushy) and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer to a serving bowl and serve.

(I froze the leftovers & think that they will freeze okay).