June 21, 2020


3 pounds sweet potatoes
1/2 cup Honey Ginger White Balsamic Vinegar
2 ounces fresh ginger, chopped
1 tablespoon allspice berries
1 cup brown sugar
1 teaspoon fresh orange zest
1/4 pound butter
Coarse salt to taste
Freshly ground white pepper to taste


Preheat oven to 375 degrees. On a sheet pan, roast sweet potatoes whole for 45 minutes, or until soft to the touch. Remove from oven and set aside. In a large saucepan, combine Honey Ginger White Balsamic Vinegar, ginger, and allspice berries. Bring to a simmer. Add brown sugar and reduce for 10 to 15 minutes, stirring often. Add orange zest and continue to cook for 5 minutes. Liquid should be reduced by about half and have a syrup-like consistency. Strain and set aside. Peel sweet potatoes, cut them across the grain, and put into bowl of a stand mixer. Using a paddle attachment, mix sweet potatoes until smooth. Add butter, 1 tablespoon at a time, until fully incorporated. With the mixer on, slowly add Honey Ginger mixture to sweet potatoes, tasting halfway through to gauge sweetness. Adjust to taste. Season with salt and pepper.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

Please reload

Recent Posts

July 10, 2020

July 7, 2020

July 7, 2020

Please reload