2 (15-ounce) cans sweet potatoes in light syrup
1 tablespoon light brown sugar
1 tablespoon butter
1/2 teaspoon ground ginger


1. In a large saucepan, bring the sweet potatoes and their syrup to a boil; cook until heated through.
2. Drain sweet potatoes well. In same saucepan, with electric beater, whip sweet potatoes with brown sugar, butter and ginger until light and fluffy. Transfer to warm serving bowl.
This shortcut version of Thanksgiving's sweet potato souffle is quickly made with standard pantry ingredients.
Gingered Sweet Potatoes
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