Sweet Potato And Ginger Slaw Times 2 Recipes

SWEET POTATO AND GINGER SLAW TIMES 2

Steps:

• In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
• Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
• Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
• The recipe serves 8, 4 on day 1 and 4 on day 2.

SWEET POTATO AND GINGER SLAW TWO WAYS

Steps:

• In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions and cranberries if using. Transfer half of mixture (about 2 cups) to covered container; refrigerate overnight for day 2 variation, Asian Chicken and Sweet Potatoes. Day One: Sweet Potato and Ginger Slaw in Lettuce Cups On each of 4 dinner plates, place 2 Boston or iceberg lettuce cups. Spoon slaw mixture into each lettuce cup, dividing equally. Serve with grilled chicken breast, sliced diagonally, if desired. Variation, Day Two: Asian Sweet Potato and Chicken Salad In bowl, combine refrigerated sweet potato slaw with 3 cups shredded cooked chicken, 1 tablespoon hoisin sauce and 2 teaspoons toasted sesame oil or to taste. Serve over bed of mixed greens, if desired. Contributed by:North Carolina Sweet Potato Commission

SWEET POTATO GRATIN WITH GINGER AND ORANGE ZEST

Steps:

• Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
• Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.

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.

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.

SWEET POTATO AND GINGER SALAD

Steps:

• Preheat oven to 425.
• Prepare sweet potatoes: peel and cut into 3/4" chunks.
• On a rimmed baking sheet, toss sweet potatoes with 1 tablespoons olive oil, salt and pepper; roast until fork-tender (about 35 minutes).
• In a large bowl, whisk together orange juice, 1 tablespoons oil, ginger, and Dijon mustard.
• Add scallion slices and sweet potatoes, and toss to coat with dressing. Season with salt and pepper, if desired.
• Serve warm, cold, or at room temperature.

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.