Whipped Sweet Potatoes
- 5 lb. sweet potatoes or yams
- 6 Tbs. (3/4 stick) unsalted butter
- 1/2 cup firmly packed dark brown sugar
- 1 Tbs. water
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup chopped green onions, green portion
With the tines of a fork, prick each potato a few times and arrange the potatoes on a baking sheet. Bake, turning occasionally, until the potatoes are tender when pierced with a fork, about 1 1/2 hours. Let them cool slightly, then remove the skins. Cut the potatoes into large chunks and put them in a large bowl.
Alternatively, peel the potatoes and cut into 1-inch chunks. Bring a large pot of salted water to a boil over high heat, add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and put them in a large bowl.
Meanwhile, in a small saucepan over medium heat, combine the butter, brown sugar, water, ginger, the 1 tsp. salt and pepper and stir to mix. Cook, stirring occasionally, until the sugar dissolves and the liquid thickens, about 2 minutes. Keep warm.
Using a handheld electric mixer, beat the potatoes on medium-high speed until smooth, 3 to 4 minutes. Add the butter mixture and beat until just blended. Taste and adjust the seasonings with salt and pepper. Transfer the potatoes to a warmed serving bowl and garnish with the green onions. Serve immediately.