|15 min||1 h||4|
|2 large potato||Sweet potato|
|1 tbsp||Butter, vegan (if not vegan, use regular)|
|2 tbsp||Chives (finely chopped)|
|1/2 tbsp minced||Ginger root|
Preheat oven to 400° F. Pierce sweet potatoes several times with a fork. Place on a cookie sheet lined with foil and bake for 1 hour, or until the sweet potatoes can be pierced easily with a fork. Remove from oven and allow to cool slightly.
Cut open and scoop out the flesh from the sweet potato into a medium bowl. Add butter, chive and ginger and mix with an immersion blender to puree until smooth.
Fresh, unpeeled ginger can be stored in the refrigerator for up to three weeks or up to six months in the freezer.