Carolina Kitchen: Whipped Ginger Sweet Potatoes

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Carolina Kitchen: Whipped Ginger Sweet Potatoesby Corner Kitchen, Chef Joe Scully

by Corner Kitchen, Chef Joe Scully


  • 3-4 each Sweet Potatoes Large
  • 7-8 each Red bliss Potatoes
  • 1lb Ginger
  • 1/2 Cup Heavy Cream
  • 1/2 lb butter
  • Salt & Pepper TT


  1. In a Food Processor place the ginger skin on and puree until it is a paste.
  2. Using a Rubber Spatula scrape the Ginger paste into a cloth Napkin Ring the Paste over a small bowl to catch all of the ginger juice.
  3. Combine the Heavy cream and butter on the stove until the butter is melted
  4. Place you Potatoes on the Stove covered with cold seasoned water. Bring to a boil when fully cooked strain in a colander, then turn out the potatoes and put them in the oven at 375 for ten minutes to dry them out a little.
  5. Place the Potatoes mixture in a Ricer to make sure you get all of the lumps out, add the heavy cream mixture and the ginger juice. Season with salt and pepper to taste.