8 medium sweet potatoes
1/2 cup (stick) of butter
1/2 can of heavy cream
2 tablespoons of poppy seeds (optional)
1 tablespoon of cinnamon
1/2 teaspoon of grated ginger
Salt and black pepper to taste
8 medium sweet potatoes
1/2 cup (stick) of butter
1/2 can of heavy cream
2 tablespoons of poppy seeds (optional)
1 tablespoon of cinnamon
1/2 teaspoon of grated ginger
Salt and black pepper to taste
Peel the sweet potatoes and wash them in cold water
Boil them until they are tender
Drain and pass them through a grater or ricer, then heat a non-stick skillet over low heat for 2 minutes to remove excess moisture
Squeeze the grated sweet potatoes into a bowl
Add the softened butter and whisk in the warm heavy cream
Season with salt, black pepper, cinnamon, ginger, and mix well
Pass through a fine-mesh sieve to achieve a smooth consistency and sprinkle with poppy seeds
Return to the saucepan and reheat slightly.
