Sunday, December 22, 2013

Festive Ginger-Garlic Sweet Potatoes

This twist on the ordinary, quotidian mashed sweet potato is almost too simple to be called a "recipe," but too good not to share. In fact, if you're still looking for a holiday side dish, these babies would be perfect; I'm planning to serve them at this year's Christmas dinner along with my tourtière, old-school green beans almondine, and roasties. (NB this picture will also include bread, a big salad, and a lake of gravy.)

Festive Ginger-Garlic Sweet Potatoes
~ 2 tbsp. coconut oil
~ 1 heaping tbsp. each: minced garlic, grated ginger
~ 2 lbs. sweet potatoes, diced
~ 1 tsp. salt
~ Dash each: nutmeg, cayenne
~ 1 cup "no chicken" broth
~ 1 cup plain, unsweetened soy milk

~ In a large saucepan, melt the coconut oil and sauté the garlic and ginger over medium heat for about a minute, until fragrant. 
~ Add the diced sweet potatoes, salt, nutmeg, and cayenne, and stir to coat. Continue cooking for a few minutes, stirring frequently to prevent sticking.
~ Pour in the broth and the soy milk, cover the pan, raise the heat to high, and bring just to a boil. 
~ Turn the heat down to medium-low and cook for about 25-30 minutes, until the sweet potatoes are very soft. 
~ Remove from heat and mash the sweet potatoes until whole business is smooth. Taste for seasoning, return to heat, and cook for another few minutes before serving hot.

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