Just finished creating this recipe! The flavor is rich and sweet, perfect for a fall/winter day.
3 medium sweet potatoes
1 cup chestnuts
2 teaspoons grated ginger juice
small peel of lemon (about 1/4 slice)
1 tbs olive oil
2 pinches sea salt
Preheat oven to 350. Score sweet potatoes with a cross and place in bowl. Add olive oil and salt and mix until coated. Bake in a covered baking dish for 1 hour or until softened. Place in food processor (or hand mash) with chestnuts (save a few for topping), ginger juice and lemon peel and blend until creamy smooth. Make sure not to add any liquid from baking as the consistency should be firm. Place in serving bowl or casserole dish and top with more chestnuts.