Okay, I should start this off by mentioning that I absolutely love ginger. Ginger tea, ginger beer, ginger sauce, ginger candy, ginger anything… Aside from the vast digestive and health benefits of ginger, it’s the taste that really gets me. So, when I stumbled upon this recipe, I was pumped.
The briefly warm weather last week was a total tease and it’s now cold again… which once again calls for wintery food to warm you to the core. This is exactly that. There’s nothing better than sweet potatoes in my household, and the hot, spicy ginger creates a fire in your belly and warms you up real quick.
A quick word about sweet potatoes — I happen to greatly prefer white or purple sweet potatoes to the typical orange sweet potatoes you generally find. These two varieties just have something special about them; they taste so delicate and are much sweeter on their own than the orange yam-wannabe you usually find. If you can get your hands on white or purple sweet potatoes, DO IT.
Ginger and Apple Cider Mashed Sweet Potatoes
Yield 5-6 servings
If you were stuck in a snowstorm, this is exactly what you'd want to eat... the sweetness of the apple cider and sweet potato is balanced nicely by the warming sensation and bite of the ginger.
- 3 medium sweet potatoes
- olive oil
- 4 cups apple cider
- 1/4 cup ginger, peeled and grated
- 2 tablespoons salted butter
- Preheat the oven to 400°F.
- Wash and peel the sweet potatoes and then cut them up into a few chunks per potato.
- Spray lightly with olive oil, sprinkle with salt and pepper, and roast in the oven until very tender (roughly an hour or so).
- While the potatoes are roasting, pour the apple cider in a saucepan and bring to a boil. Once boiling, bring the heat down to medium-low to reduce it to roughly 1 cup. This should take approximately 30 minutes, but just keep an eye on it periodically.
- Once the potatoes and cider are done, combine all of the ingredients and blend until smooth using a blender or food processor.
- Season to taste.
If you prefer to boil the potatoes rather than roast them, that is totally fine too!
Adapted from Rozanne Gold, featured in The 150 Best American Recipes by Fran McCullough and Molly Stevens