Recipe information
Yield
6 Servings
Ingredients
3
pounds red-skinned sweet potatoes (yams), unpeeled
1
/4 cup whole milk
3
tablespoons butter
1
4-inch-long piece piece peeled fresh ginger, grated, pressed through garlic press to extract 1 tablespoon juice
1
/2 teaspoon Chinese five-spice powder*
Need to make a substitution?
Preparation
Step 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.
Step 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. DO AHEAD: Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.