Ginger Sweet Potato Recipes

BAKED SWEET POTATOES WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

CANDIED-GINGER SWEET POTATOES

Steps:

• Place the sweet potatoes in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring twice., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1-2 minutes or until heated through. Pour over sweet potatoes; toss to coat. Bake 10-15 minutes longer or until tender.

MASHED SWEET POTATOES WITH GINGER

Steps:

• Slice sweet potatoes into disks and place them in a pot, cover with water, bring to a boil, cover with lid and simmer 12-15 minutes.
• When the sweet potatoes are fork tender, drain, saving the water. In the same pot, heat olive oil, butter or coconut oil over medium heat and add shallots, ginger and garlic, stirring until fragrant and golden about 2-3 minutes.
• At this point, you could add the sweet potatoes back into the pot and mash ( using a potato masher) adding some of the reserved sweet potato water to loosen it, or place it all in a food processor to whip until silky smooth.
• I usually add about ½ cup liquid for a looser, almost saucy consistency. Season with the salt, pepper.
• Top with maple pecans for a crunchy texture.

SWEET POTATO & GINGER SOUP

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

CREAMY SWEET POTATO WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

GINGER SWEET POTATOES

Steps:

• Preheat oven to 375.
• Lightly spray 9" baking dish.
• Arrange potato slices in dish.
• Combine broth and 1 1/2 tsp ginger in small bowl;pour over potatoes.
• Bake 1 hr.
• ,until tender.
• In a small bowl combine remaining ginger,sugar and cinnamon;sprinkle over potatoes and bake 20-30 minutes till brown and glazed.

GINGERED SWEET POTATOES

Steps:

• In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.

GINGER-LIME SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
• Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
• Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.

SWEET POTATO & GINGER PARCELS

Steps:

• Microwave or oven-cook potatoes until tender. Melt a knob of butter in a pan. Fry chilli for 30 secs, then spring onion whites and ginger for 1 min. Scrape flesh from potatoes, discard skins, then mash into the pan. Season, then stir in onion greens.
• Heat oven to 200C/180C fan/gas 6. Unroll a pastry sheet and cut 3 x 6cm strips from the middle; discard leftovers. Brush strips with melted butter, place a spoonful of potato mix at one end, then fold up from side-to-side to make a triangular parcel. The filling should be completely sealed in. Arrange parcels on a baking sheet, brush with butter and repeat until you've used up all the filling.
• Bake for 20 mins until crisp and golden. Dust with a pinch of cinnamon; then serve.

PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE

Steps:

• Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
• While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
• Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
• Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.

BAKED GINGER & SPINACH SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potato and bake it for 40-45 mins or until soft when you squeeze the sides.
• Meanwhile, heat the oil in a small frying pan and fry the onion until softened, add the garlic and cook for 1 min, then add the ginger and curry paste and cook for another min. Stir in the butter and spinach, and continue stirring until the spinach wilts. Season well.
• Cut open the top of the sweet potato, scoop out some of the flesh, add it to the mix in the pan and stir through, then spoon the mixture back into the potato.

ORANGE-GINGER SWEET POTATOES

Steps:

• Preheat oven to 375F.
• Bake potatoes on a cookie sheet until soft (approx. 1.5 hrs).
• When cool enough to handle, peel and chunk potatoes into a large bowl.
• Add butter and other ingredients and toss to mix.
• Mash potatoes thoroughly or puree in a blender. A hand mixer works well also.
• Lower oven temperature to 350F.
• Turn mashed potatoes into a casserole dish and dot the top with a bit of additional butter.
• Bake 30-40 minutes until hot.
• NOTE: This can be made ahead of time. Bring the mashed potato mixture to room temperature before dotting with butter and baking until hot.