Ginger Sweet Potatoes

Servings: 10

Ingredients:

  • 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

Directions:

Preheat oven to 375 degrees

TO BOIL

Place the whole sweet potatoes or yam in a large pot and cover (plus a good inch) with water.

Bring to boil and cover

Adjust heat to maintain a fast simmer, continue to boil until potato is soft and tender, about 30 minutes

Drain and allow to cool slightly

Peel and cut into 1/2′′ pieces

ASSEMBLE

In a small skillet, melt butter until shimmery, allow to cool

Add the ginger and brown sugar to cooled butter

Add the butter mixture to cooked sweet potato/yams and stir well. Potatoes will have a “Chunky Applesauce” consistency

Season to taste and stir well again

Transfer to a lightly buttered baking dish

Cover with foil

BAKE

Bake for about 45 minutes or an hour
Remove the foil, stir and continue to bake for another 15 minutes

Serve immediately with a heavy dusting of toasted of pecans