Sweet Potato Ginger Parcels 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.

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.

SWEET POTATO HASH

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

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.

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.

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.)

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 & 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.