Gingered Sweet Potato Bake 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 bowl, combine the first eight ingredients; toss to mix well. In a nonstick skillet coated with cooking spray, heat 1 teaspoon of oil over medium heat. Drop batter by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Repeat with remaining oil and batter.

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:

• 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.

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.

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.

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:

• Heat oven to 200C/180C fan/gas 6. Prick the potato and bake it for 40-45 mins or until soft when you squeeze the sides.
• Meanwhile, heat the oil in a small frying pan and fry the onion until softened, add the garlic and cook for 1 min, then add the ginger and curry paste and cook for another min. Stir in the butter and spinach, and continue stirring until the spinach wilts. Season well.
• Cut open the top of the sweet potato, scoop out some of the flesh, add it to the mix in the pan and stir through, then spoon the mixture back into the potato.

Steps:

• Place the sweet potatoes in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring twice., In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1-2 minutes or until heated through. Pour over sweet potatoes; toss to coat. Bake 10-15 minutes longer or until tender.

Steps:

• In a skillet, heat butter and oil Stir in remaining ingredients except potatoes Stir and cook 1 min to release flavours Add sweet potatoes wedges; toss to coat Cover, and cook over low heat for 20-30 mins, or until potatoes are tender, stirring occasionally Note: if you prefer your potatoes sweeter, just increase the brown sugar and the honey.

Steps:

• Preheat oven to 375F.
• Bake potatoes on a cookie sheet until soft (approx. 1.5 hrs).
• When cool enough to handle, peel and chunk potatoes into a large bowl.
• Add butter and other ingredients and toss to mix.
• Mash potatoes thoroughly or puree in a blender. A hand mixer works well also.
• Lower oven temperature to 350F.
• Turn mashed potatoes into a casserole dish and dot the top with a bit of additional butter.
• Bake 30-40 minutes until hot.
• NOTE: This can be made ahead of time. Bring the mashed potato mixture to room temperature before dotting with butter and baking until hot.