Yield: Yields about 3 cups
Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.
If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.
Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.
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