Yield: 31/2 quarts
2 quarts sweet potatoes, peeled and diced into 1-inch cubes
2 quarts water
1 quart sweet onion, roughly chopped
1 cup chopped garlic
1/2 cup light brown sugar
2 tablespoons chopped fresh thyme
2 to 3 teaspoons ground ginger, or to taste
3 bay leaves
1 tablespoon kosher salt
1 teaspoon ground white pepper
In a large pot place all of the ingredients and bring to a boil over medium heat. Turn heat down to a simmer and cook until sweet potatoes are tender. Puree and season to taste.
Christian Watson, a Johnson & Wales alumnus, is executive chef at Carter's Kitchen in I'On.