Ginger Mashed Sweet Potatoes are super delicious and quick and easy to make. A perfect side dish for fall and lovely for Thanksgiving, they’re creamy, rich and packed with warm flavors.While I do love traditional mashed potatoes with gravy, I really love mashed sweet potatoes with ginger.
This sweet potato recipe can stand in for other mashed potato recipes any time. It’s delicious beneath stews, alongside steak or chicken, even with a salad, and best of all, right next to the turkey and cranberries on your Thanksgiving table.
What’s in Ginger Mashed Sweet Potatoes?
With a touch of cinnamon and lightly sweetened with brown sugar, they’re really a treat. And the fresh ginger adds an ideal amount of heat and interest to the creamy, rich potatoes. Oh, and the butter and cream put it totally over-the-top!
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.
You won’t believe how easy and quick it is to make these sweet potatoes!
Peel, cut, and steam the sweet potatoes until they’re tender.
Mash the steamed sweet potatoes with the butter, ginger, brown sugar, and cinnamon.
Now mix in the cream and season to taste with salt and pepper.
That’s essentially it! (More detailed instructions are below.)
- To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don’t have one, chop it as finely as possible, until it’s juicy.
I promise you, Ginger Mashed Sweet Potatoes will make you a star on Thanksgiving, or any day!
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.
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.)
To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.
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