Sweet potatoes Puree with Ginger and Candied Walnuts

Roasting the sweet potatoes imparts a deep rich caramelized flavor. These sweet potatoes can be made several days ahead and heated in the oven before serving. The hint of crystallized ginger and orange zest, really adds a wonderful flavor. I buy a bag of candied walnuts in the nut section of the grocery store.

Serves 8

3 sweet potatoes

2 tablespoons butter

1 tablespoon crystallized ginger, finely chopped

2 teaspoons grated orange zest

juice of one orange

¼ cup brown sugar

1 teaspoon freshly grated nutmeg

salt and pepper

½ cup candied walnuts, roughly chopped

Preheat oven to 425.

Pierce sweet potatoes in several places with fork. Place sweet potatoes on a foil lined baking sheet, and put in oven. Bake for 45 minutes to an hour until easily pierced by the point of a knife. Remove and allow to cool. Remove skins.

In a large bowl, add sweet potatoes, butter, ginger, zest, juice, brown sugar, nutmeg, salt, and pepper. Using an electric mixer, blend until smooth. Taste for seasoning. It may need more brown sugar or salt.

Preheat oven to 350.

Place puree in a buttered baking dish and bake for 30 minutes until edges are slightly bubbling. Remove from oven and sprinkle candied walnuts over top. You can also reheat in the microwave until heated through. Serve.