Recipe: Sweet Potato and Ginger Puree

SWEET POTATO AND GINGER PUREE
Serves 6 to 8
Adapted from a recipe by Felipe Rojas Lombardi.

8 sweet potatoes peeled and boiled.
1 tb butter or margarine, softened
1/2 cup sliced almonds
a small piece of fresh ginger, peeled and grated or a pinch of ground ginger
1/4 tsp ground allspice
3 eggs separated
1 tb butter, melted
pinch of sugar
pinch of salt

Mash sweet potatoes until you obtain 5 to 6 cups. Set aside. Grease a lasag a baking dish with the softened butter. Sprinkle about 5 tb of the sliced almonds on the bottom and sides of the baking dish and set aside. Mix ginger and allspice. Beat egg yolks with electric mixer until lemony in color. Stir in the ginger allspice, and mix together with the melted butter into the mashed potatoes. Mix thoroughly and spread evenly in the baking dish. Preheat oven to 375 F. Beat the egg whites until stiff. Fold in 2 tb of the sliced almonds. Spread egg whites over sweet potatoes, sprinkle with the sugar and the remaining almonds. Bake for 20 to 25 minutes, or until golden brown. Remove from oven and serve in slices.