Sweet potatoes have a lot of flavor on their own, which is only enhanced by the subtle additions of citrus and fresh and ground ginger in this puree. Butter definitely belongs with this vegetable almost more than any other tuber. The puree has a slightly rustic chunky texture, perfect for a pork chop or chicken breast with any sauce.
4 1/2 to 5 pounds medium sweet potatoes
8 tablespoons (1 stick) unsalted butter
1/2 cup packed dark brown sugar
1 tablespoon blackstrap molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
2 tablespoons grated fresh ginger
1/2 teaspoon ground cinnamon
Juice of 1 orange
Preheat the oven to 450 degrees
Roast the sweet potatoes: Put the sweet potatoes in a single layer on a baking sheet. Bake until the sweet potatoes are completely yielding when pierced in the center with the tip of a knife, 1 to 1 1/4 hours. Set them aside to cool slightly.
Make the brown butter: In a small saucepan, melt the butter over medium heat. Cook until it starts to turn a light brown color. Then immediately remove the pan from the heat and stir in the brown sugar and molasses.
Puree the potatoes: Cut the sweet potatoes in half and use a large spoon to scoop out the flesh. Discard the skins and transfer the flesh to a medium bowl. Whisk vigorously to remove any large lumps (but not for too long or it will make the puree gummy), and then season with salt and pepper. Whisk in the ground ginger, fresh ginger, and cinnamon. Finish by stirring the brown butter mixture and the orange juice. Taste for seasoning. Serve hot.