Ingredients 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

Directions 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.

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