| 4 | 75 | 84 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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.
Note:
Fresh, unpeeled ginger can be stored in the refrigerator for up to three weeks or up to six months in the freezer.
| Vegetables | 1.1 |
