- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons butter, softened at room temperature
- 1/2 cup heavy cream
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Place potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil and cook until fork tender, about 10 minutes. Drain in a colander placed in the sink.
Transfer the potatoes to the bowl of a food processor along with all remaining ingredients and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.