Thanksgiving: Ginger Spice Sweet Potato
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
3 pounds sweet potatoes
6 tablespoons butter -- room temp
6 tablespoons dark brown sugar -- packed
1/2 teaspoon salt
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped lemon peel
1/4 cup fresh orange juice
Recipe
Preheat the oven to 350 degrees.
Grease a 1- to 1 1/2-quart oven-proof serving dish or spray with nonstick
spray.
Line a baking sheet with foil. Wash and dry the sweet potatoes. Stick them
with a
knife several times each to allow the steam to escape. Put them on the
baking sheet
and bake them until soft -- 1 1/2 to 2 hours, depending on size. Peel the
potatoes
as soon as they are cool enough to handle. Beat them with the flat beater
in an
electric mixer, put them through a ricer or mash them.
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 the top lightly
with the
remaining 2 tablespoons brown sugar and dot it with the remaining 2
tablespoons
butter. If using right away, bake for 30 minutes until heated through.
Serves 4
NOTE:
Or, after you put it together, and before baking, cover it tightly with
foil and freeze.
TO THAW:
Defrost the casserole overnight in the refrigerator.
Bake in a 350-degree oven for 30 minutes. --
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