2 pounds sweet potatoes, peeled and cut into small chunks
1 cup chicken broth
1 cup milk
1 1/2 tablespoons grated peeled fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Add the potatoes to a stockpot filled with water. Bring to a boil over high heat about 15 minutes or until the potatoes are fork tender.
Once the potatoes are finished, drain the water.
In the same pot, add the ginger, chicken broth, salt and pepper.
Use an immersion blender to blend the potatoes until smooth.
Shop the post