Orange Ginger Sweet Potato Puree Recipes

SWEET POTATO PUREE

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

GINGERED SWEET POTATO PUREE IN ORANGE BASKETS

Steps:

• 1. Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl. Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe included in this cookbook). 2. Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel. 3. Spoon puree into orange baskets, dividing equally. Set on a large baking sheet and sprinkle with chopped walnuts. Bake for 25 minutes. Note: To save time, assemble this side dish in advance and freeze before baking. There is no need to thaw the puree before baking; just add 15 minutes to baking time. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

SWEET POTATO AND APPLE PUREE

Steps:

• Cover the potatoes with water; cover the pot, and boil the potatoes until they are tender, 10 to 15 minutes.
• Put the apples, ginger and 3 tablespoons of the orange juice in a skillet, and saute until the apples are tender.
• In a food processor or food mill, puree the apples with the potatoes, adding the remaining orange juice, the lemon juice and the cinnamon.

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.

GINGERED SWEET POTATOES WITH ORANGE JUICE

Steps:

• Pierce skin of sweet potatoes in several spots with a fork.
• Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
• Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
• Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

ROAST DUCK WITH ASIAN VEGETABLES AND SWEET POTATO PUREE

Steps:

• To make the duck, preheat the oven to 450 degrees. Place 1/2 teaspoon salt, pepper and 3 rounds of ginger in the duck cavity. Season the outside with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat, and sear the duck until browned on all sides. Place the duck in a large roasting pan and roast for 45 minutes.
• Meanwhile, pour the fat from the skillet, add 1 teaspoon oil and place over high heat. Season the radish, water chestnuts, mushrooms and scallions with salt and pepper. Add the radish to the skillet and cook 1 minute. Add water chestnuts and saute until vegetables are well browned, about 10 minutes. Scatter in the roasting pan around the duck. Add 1 teaspoon oil to the skillet, add the mushrooms and scallions and saute until browned, about 5 minutes. Place in the roasting pan. Pour the fat from the skillet and set the skillet aside.
• To make the sweet potatoes, place in a large saucepan with the milk, cinnamon and orange peel. Cover with water. Simmer over high heat until tender, about 10 minutes. Drain, leaving 3 strips of orange peel in the pan. Add the butter, apple and banana and saute 2 minutes. Add the sugar and orange juice and stir until caramelized. Remove the fruit with a slotted spoon, add the cream and cook, scraping the bottom of the pot, for 30 seconds. Strain through a fine sieve. Place the sweet potatoes, fruit and strained cream mix in a food processor and puree. Keep warm.
• To make the sauce, add port to skillet, place over high heat and reduce for 2 minutes. Add 2 rounds of ginger. Simmer until reduced to a glaze, about 10 minutes. Stir in broth and simmer for 5 minutes. Keep warm.
• Let the duck stand for 10 minutes; carve into serving pieces. Place the pieces in the center of a large platter and surround with the vegetables. Pass the sweet potatoes and the sauce separately.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

GINGERED SWEET POTATO PURéE

Steps:

• Peel potatoes and cut into 1-inch pieces. In a small saucepan boil potatoes in salted water to cover 15 minutes, or until very tender, and drain well in a colander.
• In a food processor purée hot potatoes with milk, butter, and gingerroot until smooth and season with salt and pepper.

SWEET POTATO PUREE

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
• Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
• Season with salt and pepper; serve.