This cider-spiked, velvety mash shouldn’t be reserved for the holidays although you should save or store some of these tasty tubers for the occasion.
- 3 large sweet potatoes
- 4 cups apple cider
- 2 or 3 tablespoons freshly grated ginger root more or less to taste
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees. Using a fork, pierce a few holes in the sweet potatoes. Bake for about one hour or until soft. Meanwhile bring the cider to a boil in a large, heavy saucepan over high heat. Reduce the heat to medium low and simmer until the cider is reduced to about 1 cup. Stir in the ginger and butter. Set aside.
When the potatoes are cool enough to handle, scoop the flesh from the skins into a large bowl and mash. Gradually stir in enough of the cider mixture until the desired consistency is reached. Season with salt and freshly ground black pepper and serve immediately.
Makes 6 servings.
Photo by Jodi Miller