Ginger Lemon Sweet Potatoes Recipes

GINGER-LEMON SWEET POTATOES

Steps:

• boil sweet potatoes in water to cover till just tender. cool, peel, and cut into 1-inch pieces.
• heat oil in large saute pan over high heat. when oil begins to smoke, add mustard seeds, covering pan. when seeds stop sputtering, add chiles. when chiles are toasted, add onion and ginger. saute until onion is lightly browned, then add turmeric and stir.
• add sweet potatoes and salt and toss gently to mix. cover and steam over low heat until flavors meld, about 4 minute sprinkle with lemon juice and serve hot.

GINGERED SWEET POTATOES

Steps:

• Preheat the oven to 350°F.
• Line a baking sheet with foil.
• Grease a 1- to 1-1/2-quart ovenproof serving dish or spray with nonstick spray.
• Wash and dry the sweet potatoes. Stick them with a knife several times each to allow steam to escape. Put them baking sheet and bake until soft. (1-1/2 to 2 hours, depending on size).
• Peel potatoes as soon as they are cool enough to handle.
• Beat with an electric mixer.
• Beat in 4 tablespoons of the butter. Add 4 tablespoons of the brown sugar and the salt, coriander, cinnamon, ginger, and lemon peel. Mix well.
• Beat in the orange juice.
• Place the potatoes in the prepared baking dish.
• Sprinkle top lightly with remaining 2 tablespoons of brown sugar and dot with remaining 2 tablespoons butter.
• Bake for 30 minutes until heated through.
• To make ahead- After you put it together, and before baking, cover it tightly with foil and freeze. When ready to use, defrost the casserole and bake in a 350°F oven for 30 minutes.

CANDIED SWEET POTATOES

Steps:

• Cook covered in boiling water to cover until nearly tender:.
• 5 medium sweet potatoes.
• Preheat oven to 375
• Pare and cut the potatoes lengthwise in ½ inch slices. Place in a shallow greased baking dish.
• Season with: salt and paprika.
• sprinkle with:3/4 cup brown sugar or 1/3 cup maple syrup.
• (½ teaspoon grated lemon rind).
• 1 ½ tablespoons lemon juice.
• or t1/8 teaspoon ginger.
• Dot with: 2 tablespoons butter.
• Bake uncovered for about 20 minutes, until glazed.

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.

GINGER-LIME SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
• Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
• Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.

ROASTED SWEET POTATOES WITH GINGER SNAP TOPPING

Steps:

• 1. For the yams: Preheat the oven to 350 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt, pepper, honey, cinnamon, nutmeg and cloves. Toss to coat.
• 2. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. bake until beginning to become tender, about 30 minutes
• 3. For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter pecans and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.
• 4. Remove the yams and stir to coat with the sauce. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.