Let's Make a Meal: Sweet potato, ginger and orange puree

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Posted 3:05 PM 11/7/2012 : Let's Make a Meal: Gobble Gobble!

TUCSON - Today on "Let's Make a Meal," our food contributor, Jennifer English, stopped by with a new recipe to try out this Thanksgiving. Here's what she had to say:

"Thanksgiving is right around the corner. We have some wonderful tips to help make this year's gatherings more delicious and memorable. I do not like to mess around by changing the basic Thanksgiving traditions.

"But I do like improving them and suggest that in the weeks leading up to Thanksgiving dinner you "audition a few recipes" with your family prior to the big meal.

"I find that turning to trusted experts can make a significant difference. James Beard award winning StarChef & cookbook author Rozanne Gold is the most trustworthy of the bunch. She is famous for her 1-2-3 books in which every recipe only has 3 ingredients. How fabulous, for when a holiday meal can get easily over-complicated. Her sweet potato, ginger and orange puree will win you over and earn a place on your Thanksgiving table. I know you will love it. It is easy, affordable, perfect for a big crowd and best of all only has 3 ingredients."

Sweet Potato, Ginger, and Orange Puree

Serves 6 (makes 5 1/2 cups)

• 4 large sweet potatoes (about 3 pounds)
• 2 juice oranges
• 2-inch piece fresh ginger

Scrub potatoes, but do not peel. Place in pot with cold water to cover. Bring to a full boil, then lower heat to medium. Cook for 50 minutes, or until potatoes are very soft.

Meanwhile, grate rind of 1 orange on fine holes of box grater so that you have 1 teaspoon grated zest. Cut oranges in half and squeeze 2/3 cup juice. Set aside.

Drain potatoes in colander and peel under cool running water. Cut into large chunks and place in bowl of food processor.

Using a small sharp knife, peel ginger and mince. You should have almost 1/4 cup.

Add grated orange zest, orange juice, and minced ginger to food processor with potatoes. Process until very smooth. Transfer mixture to saucepan and add salt to taste. Do not add pepper, as the ginger provides enough heat. Reheat gently before serving.