Ming Tsai Gingered Yams

• 6 tablespoons butter
• 6 garlic cloves, peeled
• 2 tablespoon finely chopped fresh ginger
• 1 1/2 cups heavy cream
• 4 medium yams or sweet potatoes, peeled and roughly chopped
• Salt & freshly ground black pepper

Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.

Meanwhile, combine the yams in a large saucepan with enough water to cover them completely. Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.

Transfer the potatoes to a bowl and serve.



Source: Boston Chef Ming Tsai

January, 2009 Recipes

1. Orange Julius-style Drink
2. Best Ever Banana Nut Bread
3. Pork DEE-LISH for Two
4. Harris Ranch Fajitas Chili
5. Ming Tsai's Gingered Yams
6. Todd Gray's Pan Roasted Duck Breast
7. Caramel Coated Popcorn
8. Hooters-style Buffalo Wings Sauce
9. Famous Dave's-style Secret BBQ Sauce
10. McDonald's-style Big Mac Sauce