A little olive oil goes a long way toward making these sweet potatoes rich and creamy. The dish has a rustic look.
This recipe calls for a sugar substitute called Whey Low, the preferred sugar substitute used at Rock Creek restaurants in Bethesda and at Mazza Gallerie; it is available at Roots Markets in Olney and Clarksville, Md., and can be ordered online at www.wheylow.com.
Make Ahead: The dish can be fully assembled, then cooled, covered and refrigerated up to 2 days in advance. To reheat, cover loosely with aluminum foil and bake in a 350-degree oven for about 25 minutes, stirring occasionally.
- 4 large (48 ounces) sweet potatoes, scrubbed well, then cut lengthwise into quarters
- 4 sprigs thyme
- 4 sprigs rosemary
- 10 to 12 cloves garlic (from 1 head)
- 1 cup nonfat vegetable broth
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon freshly grated ginger root
- 1 tablespoon Whey Low Gold brown sugar substitute or light brown sugar
- 1 tablespoon good-quality olive oil
Preheat the oven to 350 degrees. Have ready a large, lidded baking dish.
Combine the potatoes, herb sprigs and garlic in the baking dish. Pour the vegetable broth over and season lightly with salt and pepper to taste. Cover (or use aluminum foil, wrapped tightly) and bake for 1 hour or until the potatoes are easily pierced with a fork and the garlic is tender.
Transfer to the stovetop; discard the herb sprigs and use a potato masher to crush the vegetables. Add the grated ginger and the Whey Low brown sugar substitute or brown sugar, stirring to mix well. Drizzle the oil over the top, mixing just to combine. Taste and adjust the seasonings as needed. Serve warm.
From executive chef Ethan McKee of Rock Creek at Mazza.
Tested by Bonnie S. Benwick.
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