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Jesse Ziff Cool’s Ginger Yams with Mascarpone

November 18th, 2009

When winter rolls around, this simple recipe always comes to mind. As a side dish for a holiday dinner or for an easy, yummy addition to turkey, braised meats or even grilled tofu, everyone seems to ask for more. — Jesse Ziff Cool

Give sweet potatoes a new lease on Thanksgiving life, without marshmallows. Photo by Bob Keenan Dreamstime.com

Give sweet potatoes a new lease on Thanksgiving life, without marshmallows. (Photo: Bob Keenan, Dreamstime.com.)

Will serve 6-8 (with leftovers). Use organic ingredients whenever possible.


5 pounds sweet potatoes or yams
4 tablespoons unsalted butter
1/4 cup maple syrup
1/2 cup orange juice
1 teaspoon ground cinnamon
2 tablespoons grated ginger root
1 tablespoon chopped fresh thyme
1/2 cup mascarpone
Salt and pepper


1. Bring a large pot of water to a boil.
2. Peel the potatoes and cut into large pieces
3. Cook the potatoes for about 30 minutes or until soft
4. Meanwhile in a small saucepan, warm the butter, maple syrup, orange juice, cinnamon, ginger and thyme
5. When potatoes are cooked, drain and put into a large bowl and mash with a fork or put through a ricer
6. Fold in the ingredients in the pot
7. Fold in the mascarpone
8. Season to taste with salt and pepper

Serve immediately or put in a baking dish and warm just before serving.


Copyright © 2009 Green Right Now | Distributed by Noofangle Media

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