Ingredients
6 tbsp butter
6 garlic cloves, peeled
2 tbsp finely chopped fresh ginger
1½ cups heavy cream
4 yams, roughly chopped
SIDS SALT & PEPPER to taste
Directions
Heat a small saucepan. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3-4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
Meanwhile, combine the yams in a large saucepan with enough water to cover them completely. Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20-30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with SIDS SALT & PEPPER to taste and purée until smooth. Transfer to a bowl and serve.
