- 2 medium sweet potatoes (about 3/4 pound total)
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 3/4 teaspoon grated peeled fresh gingerroot
- Peel potatoes and cut into 1-inch pieces. In a small saucepan boil potatoes in salted water to cover 15 minutes, or until very tender, and drain well in a colander.
- In a food processor purée hot potatoes with milk, butter, and gingerroot until smooth and season with salt and pepper.