Instructions: * Note: Substitute half-and-half or whipping cream for the milk to make a richer dish.

Warm puree in saucepan over medium heat, then whisk in ginger, pepper, salt, butter and milk until well blended. Serve immediately or keep warm until serving.

This recipe yields 4 (1/2-cup) servings.

Comments: This can take the place of the usual sweet potatoes at Thanksgiving. Dress it up with a marshmallow topping or a little more crystallized ginger on top

NOTES :

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