An il Fustino recipe

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Served to Assistance League of Santa Barbara, CA

Serves: 10

Ginger Sweet Potatoes


2 1/2 pounds, Sweet Potatoes/Yams - scrubbed
3 tablespoons, unsalted butter - heaping
1 1/2 tablespoons, fresh ginger (do not substitute, ginger must be fresh) - grated
1/3 cup, brown sugar (depending on sweetness of potato/yam, amount of brown sugar should be increased or decreased)
Salt and pepper to taste (don't skip the pepper, pepper creates great contrast taste to brown sugar)
1/2 cup, pecans (optional but adds to the appearance and presentation of dish) - toasted


  1. Preheat oven to 375 degrees
  2. TO BOIL
  3. Place the whole sweet potatoes or yam in a large pot and cover (plus a good inch) with water.
  4. Bring to boil and cover
  5. Adjust heat to maintain a fast simmer, continue to boil until potato is soft and tender, about 30 minutes
  6. Drain and allow to cool slightly
  7. Peel and cut into 1/2" pieces
  9. In a small skillet, melt butter until shimmery, allow to cool
  10. Add the ginger and brown sugar to cooled butter
  11. Add the butter mixture to cooked sweet potato/yams and stir well
  12. Potatoes will have a "Chunky Applesauce" consistency
  13. Season to taste and stir well again
  14. Transfer to a lightly buttered baking dish
  15. Cover with foil
  16. BAKE
  17. Bake for about 45 minutes or an hour
  18. Remove the foil, stir and continue to bake for another 15 minutes
  19. Serve immediately with a heavy dusting of toasted of pecans