Gingery Sweet Potatoes Oamc Recipes

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.

GINGERED SWEET POTATOES WITH ORANGE JUICE

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.

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 SWEET POTATO

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender; drain. In a small bowl, mash potato with remaining ingredients.

SWEET POTATO COCONUT SOUP-OAMC

Steps:

• in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
• add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
• in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
• to serve stir in lime juice, garnish with coriander.
• Make Ahead Directions:.
• refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.

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.

GINGERY SWEET POTATOES (OAMC)

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.