Apple and Ginger Spiced Sweet Potatoes
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 2 pounds sweet potatoes
- Coarse salt and freshly ground black pepper
- 1 cup unsweetened apple juice
- 2 tablespoons unsalted butter
- 1 teaspoon peeled grated fresh ginger
- 1 tablespoon minced fresh chives or thinly sliced green onion tops, for garnish
Procedure
A comforting side dish staple made fall-festive with tangy apple and ginger. The potatoes for this simple mashed sweet potato dish can be boiled or baked. Cook them whole in their skins, then peel them and pass the soft flesh through a potato ricer, food mill, or even an old-fashioned potato masher. Any color sweet potato or any mix of colors can be used, such as orange-fleshed Red Garnets or Jewels and cream-colored
Hannahs.
Place the sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, cover partially, reduce the heat to medium-low, and cook for 30 minutes, or until tender when pierced with a skewer. Drain in a colander and let cool. Use a paring knife to pull off the skins. Cut the potatoes into 1-inch chunks and puree. Season the potatoes with salt and a grinding of pepper.
Rinse and dry the saucepan. Add the apple juice, butter, and ginger, place over low heat, and warm, stirring with a wooden spoon, until the butter is melted. Remove from the heat.
Add the potatoes to the saucepan. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.
Place the sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, cover partially, reduce the heat to medium-low, and cook for 30 minutes, or until tender when pierced with a skewer. Drain in a colander and let cool. Use a paring knife to pull off the skins. Cut the potatoes into 1-inch chunks and puree. Season the potatoes with salt and a grinding of pepper.
Rinse and dry the saucepan. Add the apple juice, butter, and ginger, place over low heat, and warm, stirring with a wooden spoon, until the butter is melted. Remove from the heat.
Add the potatoes to the saucepan. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.
Apple and Ginger Spiced Sweet Potatoes
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 2 pounds sweet potatoes
- Coarse salt and freshly ground black pepper
- 1 cup unsweetened apple juice
- 2 tablespoons unsalted butter
- 1 teaspoon peeled grated fresh ginger
- 1 tablespoon minced fresh chives or thinly sliced green onion tops, for garnish
Procedure
A comforting side dish staple made fall-festive with tangy apple and ginger. The potatoes for this simple mashed sweet potato dish can be boiled or baked. Cook them whole in their skins, then peel them and pass the soft flesh through a potato ricer, food mill, or even an old-fashioned potato masher. Any color sweet potato or any mix of colors can be used, such as orange-fleshed Red Garnets or Jewels and cream-colored
Hannahs.
Place the sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, cover partially, reduce the heat to medium-low, and cook for 30 minutes, or until tender when pierced with a skewer. Drain in a colander and let cool. Use a paring knife to pull off the skins. Cut the potatoes into 1-inch chunks and puree. Season the potatoes with salt and a grinding of pepper.
Rinse and dry the saucepan. Add the apple juice, butter, and ginger, place over low heat, and warm, stirring with a wooden spoon, until the butter is melted. Remove from the heat.
Add the potatoes to the saucepan. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.
Place the sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat, cover partially, reduce the heat to medium-low, and cook for 30 minutes, or until tender when pierced with a skewer. Drain in a colander and let cool. Use a paring knife to pull off the skins. Cut the potatoes into 1-inch chunks and puree. Season the potatoes with salt and a grinding of pepper.
Rinse and dry the saucepan. Add the apple juice, butter, and ginger, place over low heat, and warm, stirring with a wooden spoon, until the butter is melted. Remove from the heat.
Add the potatoes to the saucepan. Reheat over low heat, stirring with a wooden spoon, until hot. Spoon into a warmed serving dish and garnish with the chives.