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Mashed Yams / Sweet Potatoes with Ginger and Cardamom Print Email


2 pounds Yams or Sweet Potatoes, 3-5 total, peeled, cut into large chunks
1 large Idaho potato, peeled, cut into large chunks
2 tablespoons honey
2 tablespoons ginger, fresh, peeled, grated
4 tablespoons Plugrá Butter, unsalted
1/2 teaspoon cardamom, ground
Kosher salt and freshly ground black pepper to taste

Steam yams and the potato until quite soft (about 20 minutes).

Meanwhile combine the honey, ginger, Plugrá Butter, cardamom, and salt and pepper, and heat to steaming. (You can easily do this by placing the ingredients in a glass measure and microwaving about 2 minutes.)

Remove the yams and potato from the steamer, reserving the liquid, and transfer to the bowl of a food processor. While still hot, process until relatively smooth.

Gradually add the honey mixture and process until absorbed, scraping down the sides of the processor bowl with a rubber spatula so that the whole mixture is smooth.

Thin with some of the reserved liquid to make a nice consistency, season with salt and pepper, and serve immediately. - 8 servings, Chef Aliza Green

Chef's Note: To reheat spread into a baking dish, dotted with bits of Plugrá Butter, and then baked at 400°F until browned and heated thoroughly.
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