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Ingredients
4 medium sweet potatoes peeled and roughly chopped
4 tablespoons of unsalted butter
4 cloves of garlic finely chopped
2 tablespoons of finely chopped fresh ginger
1 cup of heavy cream
½ cup of Imagine Organic Vegetable Broth or Stock
Hain Sea Salt and fresh cracked black pepper to taste.
Directions
- Fill a medium pot halfway with water and bring to a boil over a medium high heat
- Add potatoes and boil for 20 minutes until they can easily be pierced by a fork. Drain and transfer to a food processor.
- Add 1 tablespoon of the butter to a small saucepan, and heat over a medium heat. Swirl butter to coat the pan.
- Add the garlic and ginger to pan and sauté, stirring occasionally, until the garlic is golden about 3 minutes.
- Add the cream and stock and reduce by one third over a low heat about 10 minutes, keep warm
- Add the cream mixture and remaining butter to the food processor, season with salt and pepper and process until smooth.
- Transfer to a bowl and adjust seasoning as desired.
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