Food

Bonus #Sundaycookingadventures: Mashed sweet potatoes with ginger and orange

2014-04-27 10.47.06

I’m always looking for new side dishes.  I always serve one or two, and it just seems like at some point in my life, I ran out of ideas.

Here’s a nice take on sweet potatoes from Cooking Light magazine: It adds fresh ginger and fresh orange juice to the potatoes, which gives them even more flavor than sweet potatoes have already. No need to pile on butter, maple syrup or brown sugar with these. They are a real low-calorie treat.

Hope you enjoy them.  I altered the original recipe a little because I roasted the potatoes first for more flavor, then peeled them. I also left out the salt. Don’t cheat and use powdered ginger, you won’t get the same flavor. Here is the original link:

Gingered sweet potatoes

Ingredients

4 small to medium sweet potatoes
1/3 cup fresh orange juice
1-1/2 tablespoons grated peeled fresh ginger
1 teaspoon grated orange rind
1/2 teaspoon freshly ground black pepper

Preparation

Pierce sweet potatoes with a fork. Bake in 400 degree oven until tender. Cool a few minutes so you can handle them; then peel, cut into large chunks, and process in a food processor with orange juice, ginger, and orange rind until smooth. Stir in pepper. Serves 4-5.



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