Crushed Sweet Potatoes With Roasted Garlic And Ginger
serves 8
Olive oil makes these rustic sweet potatoes rich and creamy. The dish can be made up to 2 days in advance.
Read more about this recipe at the Washington Post.
4 large (3 pounds) sweet potatoes, scrubbed well, then cut lengthwise into quarters
4 sprigs thyme
4 sprigs rosemary
10 to 12 cloves garlic (from 1 head)
1 cup nonfat vegetable broth
1 teaspoon freshly grated ginger root
1 tablespoon Whey Low Gold brown sugar substitute or light brown sugar
1 tablespoon good-quality olive oil
prep: 20 minutes
total: 1 hour 20 minutes
large lidded baking dish
aluminum foil (optional)
potato masher
1. Preheat the oven to 350F. Have ready a large, lidded baking dish.
2. Combine the potatoes, herb sprigs and garlic in the baking dish. Pour the vegetable broth over and season lightly with salt and pepper to taste. Cover (or use aluminum foil, wrapped tightly) and bake for 1 hour or until the potatoes are easily pierced with a fork and the garlic is tender.
3. Transfer to the stovetop; discard the herb sprigs and use a potato masher to crush the vegetables. Add the grated ginger and the Whey Low brown sugar substitute or brown sugar, stirring to mix well. Drizzle the oil over the top, mixing just to combine. Taste and adjust the seasonings as needed. Serve warm. (To reheat, cover loosely with aluminum foil and bake in a 350F oven for about 25 minutes, stirring occasionally.)
