GLAZED SWEET POTATOES
For a crowd-pleasing side dish, try Patrick and Gina Neely's Glazed Sweet Potatoes for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
FIVE-SPICE SWEET POTATO PURéE
Categories Milk/Cream Food Processor Ginger Side Thanksgiving Vegetarian Spice Sweet Potato/Yam Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 50 minutes. Drain well. Cool slightly and peel.
- Cut potatoes into large chunks; place in processor. Add milk, butter, ginger juice, and five-spice powder. Process until very smooth, about 1 minute. Season to taste with salt and pepper. Return to pot and stir over medium heat until warmed through, about 5 minutes. (Can be made 2 hours ahead. Let stand, uncovered, at room temperature. Rewarm over medium heat, stirring frequently, before serving.)
- *A blend of cinnamon, cloves, fennel seeds, star anise and pepper available in the spice section of most supermarkets.
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- Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add potatoes to the basket, cover and steam until a fork can be easily pressed into the potatoes and pulls out without resistance, 19 to 22 minutes.
- Meanwhile, melt coconut oil in a small saucepan over medium heat. Add garlic and cook until fragrant and just starting to brown. Add ginger and 5-spice and stir to combine. Remove from the heat and immediately and CAREFULLY stir in juice from the orange to stop the spices from over cooking. Stir in ½ teaspoon zest and salt until the salt is dissolved.
- Remove the steamer basket from the saucepan. Transfer the sweet potatoes to a food processor fitted with the steel blade attachment. Scrape coconut oil mixture into the food processor. Puree, scraping down the sides and mixing together once or twice, until completely smooth. Alternatively, for a more rustic texture, pour the boiling water out of the saucepan, and dump the cooked sweet potatoes out of the basket into the hot saucepan. Pour the coconut oil mixture over the sweet potatoes and mash with a potato masher until smooth.
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