Thanksgiving Sweet Potatoes

Preheat the oven to 375. Penetrate the skin of the sweet potatos with a fork to allow the steam to escape as they bake. Place the sweet potatos in a baking dish. Place on the lower rack of the oven and bake until very tender about 1-1.5 hours. Remove from the oven and allow to cool for 10-15 min.

While the sweet potatos are baking, combine the diced ginger, sugar, and water in a small saucepan. Bring to a simmer over medium-high heat and cook until the ginger is tender, about 30-45 minutes. Remove from the heat and transfer to a food processor fitted with the steel blade. Puree until smooth. Pass through a medium strainer, if fibrous. Set aside.

Cut the sweet potatoes in half lengthwise. Scoop the sweet potatoes from their skins and place in food processor. Discard skins. Puree the sweet potatoes until smooth with the butter and ginger mixture to your taste. Season generously with salt, pepper, and cinnamon. Transfer the sweet potatoes s to an ovenproof serving dish. Cover and keep warm until ready to serve. Garnish with sprigs of herbs before serving.