Mashed Ginger Sweet Potatoes Food

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.

GINGER SPICED MASHED SWEET POTATOES

Steps:

• Pierce each sweet potato twice with fork so excess steam can escape while cooking. Microwave on HIGH 5 to 10 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from the sweet potatoes.
• Place sweet potatoes and remaining ingredients in large bowl. Mash until smooth and well blended. Serve immediately.

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

EASY GINGER MASHED SWEET POTATOES RECIPE

Steps:

• Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.
• Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)
• Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)
• Now mix in the cream and season to taste with salt and pepper. (Here's How.)

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.

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.

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW

Steps:

• PREPARE SWEET POTATOES:.
• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
• Bake sweet potatoes until tender, about 45 minutes.
• Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
• Stir in the milk, ginger, salt and pepper.
• Beat with an electric mixer at low speed until blended and smooth; keep warm.
• PREPARE SCALLOPS:.
• Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
• Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
• Sprinkle with the scallions and serve with the potatoes.

MASHED GINGER SWEET POTATOES

Steps:

• Cook potatoes and 1 Tbsp. ginger in boiling water in large saucepan 10 min. or until tender. Drain in colander.
• Heat dressing in same saucepan on medium-high heat. Add onions and remaining ginger; cook and stir 5 min.
• Add potatoes; mash lightly. Stir in remaining ingredients; cook on medium heat until heated through, stirring occasionally.

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.

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.