Instructions: Serves: 4 - 6

Note 1: original recipe used 3 Tbsp ghee Note 2: original recipe used goat milk

Wash and scrub the sweet potatoes well, and chop in about 4 - 5 pieces each. Bring a medium-sized pot of water (about 2 qts) to a boil, add the sweet potatoes and cook on med heat until soft, about 20 - 30 min. Drain the potatoes. Melt the ghee in a large saucepan or skillet, break up the cinnamon sticks into a few large pieces and add them and the ginger to the ghee. Stir-saute for 2 - 3 min. Add the potatoes, mashing them slightly into the ghee and spices with a fork or potato masher. Clear a space in the center of the pan and stir in the flour until it is mixed well with the ghee. Mash the flour and ghee into the potatoes. Slowly add the milk, stirring as you go. Heat until hot. Add salt and pepper. Remove the cinnamon sticks before serving.

Boiling the potatoes before you spice them brings out their sweetness more strongly.

This was excellent!!

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