Ginger Lemon Sweet Potatoes Recipes

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.

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.

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.

Steps:

• Peel and cut the sweet potatoes into 1 1/2-inch irregular chunks. The more edges they have, the better they will taste because each edge will become crispy from broiler.
• Parboil potato chunks in a large saucepan until they are softened, but not mushy. Sometimes I prefer to steam them quickly instead, it's your choice. The potatoes need to be almost totally cooked, because they will only be crisped in your oven broiler.
• While sweet potatoes are boiling or steaming, mix the lemon juice, olive oil, and honey in a large bowl.
• Set oven on LOW broil or set top broiler element to 450 degrees as soon as potatoes are added to mixture.
• Drain potatoes and toss with lemon/oil/honey mixture until totally coated. Pour into a 9 by 13 baking dish. Sprinkle with the sea salt, and roast under your oven's broiler setting on second-to-top rack of oven (not too close! Use the rack about 3 inches down from broiler. Broil until edges begin to brown.
• You'll have to stand and keep an eye on them, this only takes a few minutes with a broiler. Sometimes I rake them over once with a long handled spatula or turn them with silicone tongs.
• Remove from oven and serve immediately. Warn everyone it's a HOT plate!

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Steps:

• In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.

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.

Steps:

• Boil sweet potatoes 12 to 14 min. or until tender.
• Preheat oven to 375°F. Combine dressing, lemon juice, honey and ginger in large bowl. Drain potatoes. Add to dressing mixture along with the celery and parsley; mix lightly. Spoon into 1-1/2-quart baking dish.
• Bake 20 min. or until heated through.