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