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Molasses Mashed Sweet Potatoes with Ginger
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    • Ingredients

    Serves:

      • 4 medium sweet potatoes (2 pounds total) peeled and cut into 1-inch chunks
      • 8 small carrots (1 pound total) peeled and cut into 1-inch chunks
      • 4 medium parsnips (1 pound total) peeled and cut into 1-inch chunks
      • Kosher salt
      • 1/4 cup (1/2 stick) unsalted butter
      • 1/4 cup sour cream
      • 1/4 cup molasses
      • 4 teaspoons peeled and grated fresh ginger
      • 1/2 cup half-and-half
      • Freshly ground black pepper

    Directions

    In a large saucepan or soup pt combine the sweet potatoes carrots and parsnips; cover with cold water. Bring to a boil salt the water generously and simmer until tender 15 to 20 minutes. Drain and return to the saucepan. Set the pan over low heat uncovered and let the vegetables dry in the pan for about 2 minutes shaking the pan occasionally so they don't stick.

    Pass the vegetables through a food mill or mash them by hand if you prefer. Stir in the butter sour cream molasses ginger and half-and-half (if you're preparing the potatoes ahead save about 1/4 cup of the half-and-half for reheating). Add about 1 teaspoon salt along with pepper to taste adjust the seasonings and serve.

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