Baked Ginger Sweet Potatoes Recipes

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

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.

BAKED GINGER & SPINACH SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potato and bake it for 40-45 mins or until soft when you squeeze the sides.
• Meanwhile, heat the oil in a small frying pan and fry the onion until softened, add the garlic and cook for 1 min, then add the ginger and curry paste and cook for another min. Stir in the butter and spinach, and continue stirring until the spinach wilts. Season well.
• Cut open the top of the sweet potato, scoop out some of the flesh, add it to the mix in the pan and stir through, then spoon the mixture back into the potato.

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.

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.

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.

BAKED GINGER SWEET POTATOES

Steps:

• 1Heat the oven to 425°F and arrange a rack in the middle. 2Place the preserves, orange juice, butter, ginger, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook until the butter and preserves are melted and smooth, about 6 minutes. 3Place the sweet potatoes in a large bowl, drizzle with a third of the apricot mixture (about 1/2 cup), and, using your hands, toss to coat. Shingle the slices in a 13-by-9-inch baking dish. Cover the dish tightly with aluminum foil and bake for 25 minutes. 4Remove the baking dish from the oven and remove the foil. Drizzle with another third of the apricot mixture and bake uncovered for 10 minutes. Drizzle with the remaining third of the apricot mixture and bake uncovered until the sweet potatoes are tender and the glaze has thickened, about 10 minutes more. Transfer the dish to a wire rack and cool for 10 minutes before serving.