MASHED SWEET POTATOES WITH GINGER
A quick and healthy recipe for Mashed Sweet Potatoes with Ginger - a flavorful vegan side dish that pairs well with fish, chicken or vegan mains. Silky and luscious, these flavorful sweet potatoes can be made in under 30 minutes! Top with maple pecans for a little crunch.
Provided by Sylvia Fountaine
Categories vegan
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176 calories, Sugar 6.7 g, Sodium 277.8 mg, Fat 4.6 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 4.8 g, Protein 2.6 g, Cholesterol 0 mg
SWEET-POTATO AND GINGER SALAD
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
- In a large bowl, whisk together orange juice, oil, ginger, and mustard.
- Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 315 g, Fat 7 g, Fiber 8 g, Protein 5 g
SWEET POTATO AND GINGER SLAW TWO WAYS
Make a big batch of sweet potato slaw and serve as a side dish tonight, turn the leftovers into a new meal with chicken tomorrow.
Provided by admin
Categories Appetizers, Salads, Main
Time 10m
Yield 4
Number Of Ingredients 9
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
Nutrition Facts :
SWEET POTATO SLAW
"I grew up in Louisiana, and we ate lots of sweet potatoes," says Brenda Sharon of Channing, Michigan. "They look like carrots in this distinctive salad."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first seven ingredients until smooth. In a large bowl, combine the potatoes, apple, pineapple and pecans. Add dressing; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 269 calories, Fat 19g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 238mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
TANGY GINGER SLAW
Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW
This simple vegetarian main course is rich in calcium and iron, and comes with a vibrant, crunchy coleslaw to really make your plate pop!
Provided by Justine Pattison
Categories Main course, Supper
Time 1h
Number Of Ingredients 21
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
- Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
- Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
- To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
- Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 752 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 53 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium
KUMARA (SWEET POTATO) AND GINGER MASH
Make and share this Kumara (Sweet Potato) and Ginger Mash recipe from Food.com.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the kumara in salted water until tender, then drain well.
- Mash with the ginger, brown sugar and butter.
- Season with salt and pepper and serve immediately, or keep warm until serving.
AWESOME MARINATED SWEET POTATO SALAD
This recipe was given to by my friend, after trying it at her house.....a different and delicious way to serve sweet potatoes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy); cool completely.
- Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
- Peel the potatoes, cut into small cubes.
- In a large bowl, combine the sweet potatoes, onion and green pepper.
- Add dressing and toss gently to coat.
- Cover, and refrigerate for 3 or more hours to blend flavours.
- Discard bay leaves before serving.
GINGERED SWEET POTATOES
Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 727mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET POTATOES WITH TSIMMES GLAZE
Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It's usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word "tsimmes" sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.
Provided by Susan Spungen
Categories dinner, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
- Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
- Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
- Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.
SWEET POTATO AND GINGER SLAW TIMES 2
This was printed in my local newspaper and I gave it a try. A very different way to serve sweet potatoes and so delicious. The great joy in this recipe is it gives you a variation for day one and then on day 2 you can dress it up a little differently and enjoy once again.
Provided by PaulaG
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.1, Fat 16.2, SaturatedFat 2.5, Cholesterol 39.4, Sodium 264.8, Carbohydrate 22.3, Fiber 3.2, Sugar 6.9, Protein 15.7
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