Curried Sweet Potato Mash

1. Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.

2. Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.

3. Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

Cook's Notes:

You can use white or black pepper in this. Milk can be substituted for the creme fraîche, and olive oil or butter can be substituted for coconut oil. This will also result in a wetter mixture, so be mindful and add liquids a bit at a time to control the texture you wish to create.

Ginger pulp can be purchased in pulp form in a squeezable tube at some places, or you can just peel it with the side of a teaspoon and grate it on a cheese grater.

Sweet potatoes can be baked ahead of time in a 400 degrees F (200 degrees C) oven for 35 to 45 minutes on the center rack. Cold sweet potatoes can be reheated in the microwave for 10 minutes or in the oven at 350 degrees F (175 degrees C) for 30 minutes, each method in a covered glass dish with glass lid.