These quick and easy, vegetarian, Ginger Mashed Potatoes are a perfect side dish for fall and lovely for Thanksgiving! They’re creamy, rich and packed with warm flavors.If you’ve been following my recipes and blog for a while, you know my main passions in life are family and food, and that most of my days are composed of creating recipes, photography, my two boys, my parents, etc.
Here’s something you probably don’t know. . . .
I love rock climbing. This picture was taken of me a couple of weeks ago in Joshua Tree climbing on Stone Head. Yep, that’s me!
I hadn’t been for over 10 years and I absolutely can’t wait for the next time. And why did I decided to share this with you? I think it’s cool, that’s why! Maybe it’s interesting? Or not. 😉
And how gorgeous is Joshua Tree!?
Of course my main purpose today is to share these scrumptious Ginger Mashed Sweet Potatoes with you. They’re exactly that — scrumptious!
With a touch of cinnamon and lightly sweetened, they’re really a treat. And the fresh ginger adds an ideal amount of heat and interest to the creamy, rich potatoes.
Like the majority of recipes on Cooking On The Weekends, this is a comfort food, through and through. At least by my definition.
Naturally, I do a lot of comfort food cooking in the fall and winter months. We all want warming, cozy foods when the temperature drops and night falls earlier. This yummy side dish is almost like a savory sweet potato pie filling.
And speaking of pie, these Ginger Mashed Sweet Potatoes would be absolutely perfect along side your Thanksgiving turkey. The holiday is right around the corner, after all!
Of course it would also work with steak, fish, or even a hearty side of vegetables.
And to add to all of the deliciousness, the recipe only take about 25 minutes to prepare, making them especially desirable to add to a holiday menu.
So there you have it, a new Valentina fact, and a tasty recipe.
- 3 pounds sweet potatoes
- 6 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons freshly grated ginger pulp (see notes)
- 2 teaspoons brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons heavy cream
- sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
- Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.
- Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)
- Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)
- Now mix in the cream and season to taste with salt and pepper. (Here's How to Season to Taste.)