- 6 medium-sized sweet potatoes, about 4 pounds, scrubbed
- 2 tablespoons butter
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 cup nonfat milk
- Salt and freshly ground black pepper to taste
- 2 teaspoons ground cinnamon
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
314 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 64 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 6 grams protein; 11 milligrams cholesterol; 295 milligrams sodium
6 to 8 servings
- Preheat oven to 450 degrees. Prick the sweet potatoes in several places. Put them in the oven and bake them until they are tender, about 50 minutes.
- Meanwhile, heat one tablespoon of the butter in a large, heavy saucepan, stir in the ginger and cook a minute or two. Add the curry powder, cook, stirring a minute or so longer, then stir in the milk. Heat the milk until steaming but not boiling. Remove the mixture from heat and set aside.
- When the potatoes have finished baking, scoop the insides out of the shells and mash them by putting them through a potato ricer or by using a potato masher.
- Reheat the milk mixture in the saucepan and transfer the sweet potato puree to the saucepan. Mix all the ingredients together and season to taste with salt and pepper.
- Brush a 4-to-6-cup baking dish with half the remaining butter. Spread the puree in the baking dish. Dot the top with the remaining butter and sprinkle with the cinnamon. Set aside until 30 minutes before serving time. Refrigerate if the puree is made the day before.
- Before serving, preheat oven to 350 degrees. Place the baking dish in the oven and bake for 20 minutes. Serve at once.
1 hour 15 minutes