Thanksgiving Sweet Potatoes Recipe
Ingredients
| 3 sweet potatoes (about 2 pounds), peeled & cut into 1 1/2-inch chunks | ||
| Butter | 3 Tablespoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| 1/3 cup coarsely chopped dried cranberries | ||
| Orange zest | 1 Tablespoon, freshly grated | |
| Ginger | 1 Tablespoon, coarsely chopped | |
| Salt & freshly ground pepper | ||
| Orange zest strips, for garnish | ||
Directions
In a large saucepan cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 to 25 minutes, or until tender.
In a food processor, combine the potatoes, butter, and sherry, and process until smooth.
Transfer to a heated serving bowl and stir in the cranberries, grated orange zest, and ginger.
Season with salt and pepper, garnish with orange zest strips, and serve.
Cook over medium heat for 20 to 25 minutes, or until tender.
In a food processor, combine the potatoes, butter, and sherry, and process until smooth.
Transfer to a heated serving bowl and stir in the cranberries, grated orange zest, and ginger.
Season with salt and pepper, garnish with orange zest strips, and serve.
Chef
