Root Veggies
Sweet-Potato Puree with
Buttermilk and Ginger
3 medium-sized sweet potatoes
1 piece of fresh ginger, about
Equipment: long-handled fork, microplane grater, cutting board, paring
knife, chef’s knife, food processor, liquid measuring cup, measuring spoons,
medium-sized saucepan
2 inches long and 1 inch in
diameter
¾ cup low-fat or nonfat buttermilk
2 tablespoons real maple
syrup
Sea salt
Ground black pepper to taste
Preheat the oven to 400 degrees.
Wash and dry the sweet potatoes, then pierce them with the tines of a fork.
Place the sweet potatoes on the lower rack in the oven and bake them for
approximately 45 minutes or until they are very soft.
Remove the potatoes from the oven and let them cool enough to handle.
Peel the piece of fresh ginger and mince it with a microplane grater. You
should have about 1½ tablespoons of grated ginger. Put the ginger into the
bowl of a food processor fitted with a steel blade.
When the sweet potatoes have cooled, slice them in half and scoop out the
flesh. Discard any brown spots.
Add the sweet potato to the ginger in the bowl of the food processor and
puree the mixture, stopping to scrape the sides of the bowl periodically. Add
the buttermilk gradually so you can achieve the correct consistency. You want
the potatoes to be smooth without lumps but not too liquidy. If the pureed
potatoes are too dry, you can add a touch more buttermilk.
Add the maple syrup and process again to blend it in thoroughly.
110 Root Veggies
Moore-Pastides_Garden_txt.indd 110
2/28/13 3:23 PM
Turn the potato mixture into a medium-sized saucepan, and add just a light
sprinkle of sea salt and about 4–5 turns of freshly ground pepper. Reheat them
over medium heat, being careful not to burn the bottom. Serve the sweet
potatoes warm. They are good with grilled meats.
Serves 6
Root Veggies 111
Moore-Pastides_Garden_txt.indd 111
2/28/13 3:24 PM