Five-Spice Sweet Potato Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds red-skinned sweet potatoes (yams), unpeeled |
1/4 cup whole milk |
3 tablespoons butter |
1 4-inch-long piece peeled fresh ginger, grated, pressed through garlic press to extract 1 tablespoon juice |
1/2 teaspoon chinese five-spice powder |
Directions:
1. Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes. Drain well. Cool slightly and peel.
2. Cut potatoes into large chunks; place in processor. Add milk, butter, ginger juice, and five-spice powder. Process until very smooth, about 1 minute. Season to taste with salt and pepper. Return to pot and stir over medium heat until warmed through, about 5 minutes. (Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.)
3. *A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets.
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