Gingery Sweet Potatoes Oamc Recipes

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BAKED SWEET POTATOES WITH GINGER AND HONEY



Baked Sweet Potatoes with Ginger and Honey image

Fresh ginger, cardamom, and sweet potatoes will fill your house with a fall fragrance as well as call your family to the table.

Provided by Christine L.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 6

3 pounds sweet potatoes, peeled and cubed
½ cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 34.9 g, Fat 2.3 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 63.2 mg, Sugar 16.4 g

GINGERED SWEET POTATOES



Gingered Sweet Potatoes image

Part of my Thanksgiving dinner, this dish is a nice change from the more original sweet potatoe casserole. It is not as sweet as the ones that people usually compare to as a dessert.

Provided by Chef Mommie

Categories     Yam/Sweet Potato

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs sweet potatoes
6 tablespoons unsalted butter (room temperature)
6 tablespoons dark brown sugar (packed)
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped lemon peel (no white attached)
1/4 cup fresh orange juice

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.

Nutrition Facts : Calories 532.6, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 488.8, Carbohydrate 90.8, Fiber 10.6, Sugar 35.5, Protein 5.7

SWEET POTATO & GINGER SOUP



Sweet Potato & Ginger Soup image

This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.

Provided by Jim Grant

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 cup diced onion
1 tablespoon minced garlic
1 quart vegetable broth
2 ½ pounds sweet potatoes, peeled and cubed
10 slices nickel-sized slices fresh ginger
1 tablespoon finely chopped cilantro
½ teaspoon ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup sour cream

Steps:

  • Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
  • Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 8.5 g, Fiber 5.2 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 336.8 mg, Sugar 8.4 g

GINGERED SWEET POTATOES WITH ORANGE JUICE



Gingered Sweet Potatoes with Orange Juice image

The trick that gives you incredible flavor is to cook fresh sweet potatoes in their skin just until tender.

Provided by pamela

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ pounds sweet potatoes
cooking spray
2 tablespoons white sugar
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon ground ginger
½ cup orange juice
3 tablespoons butter

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.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 34 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 254.3 mg, Sugar 10.4 g

GINGERED SWEET POTATOES



Gingered Sweet Potatoes image

Provided by Ming Tsai

Number Of Ingredients 6

6 tablespoons butter
6 garlic cloves, peeled
2 tablespoons finely chopped fresh ginger
1 1/2 cups heavy cream
4 medium sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper

Steps:

  • Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occaisionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by 1/3 over low heat, about 10 minutes. Keep warm. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.

GINGERY SWEET POTATOES (OAMC)



Gingery Sweet Potatoes (Oamc) image

Make and share this Gingery Sweet Potatoes (Oamc) recipe from Food.com.

Provided by Pamela

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 large sweet potatoes, peeled and cut into 1 inch pieces
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons packed brown sugar
2 teaspoons fresh ginger, minced
1/2 teaspoon butter or 1/2 teaspoon margarine
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/4 teaspoon salt

Steps:

  • Place sweet potatoes in a large sauce pan and add water to cover.
  • Bring to a boil over medium heat.
  • Cook until tender, or about 15 minutes.
  • Drain and rinse with cool water.
  • Transfer to a blender or food processor and add remaining ingredients. Process until smooth.
  • To freeze: pack cooled puree into a freezer container or freezer bag and label; thaw overnight in the fridge; heat on stove or in microwave until heated through.

Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.3, Sodium 205.7, Carbohydrate 30.2, Fiber 3.3, Sugar 14, Protein 1.8

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