Thanksgiving Recipe: Ginger Orange Roasted Sweet Potatoes


Ingredients :

Sweet potato fries :

3 medium sweet potatoes
1 teaspoon kosher salt
1 teaspoon extra virgin olive oil
1/2 inch fresh ginger, finely chopped
Toasted walnuts and goat cheese (optional)

Directions :

Start by preparing the sweet potatoes. Wash them and remove the skins. Place the peeled sweet potato on a double layer of aluminum foil and drizzle with olive oil and salt. Crush the ginger to release its oils and flavor and place it next to the sweet potato. Wrap and shape into a bag and bake at 350F for 45 minutes to 1 hour, or until fork tender. Remove from plastic wrap and continue baking until golden brown. Cut into bite-sized pieces and sprinkle with ice and sultanas. Add toasted nuts or goat cheese if desired.

Ginger-Orange Glaze :

1/2 cup fresh orange juice
1/2 cup vegetable broth or water
1/2 tablespoon orange zest
1 tablespoon organic honey
1 teaspoon maple syrup
1 teaspoon grated ginger
2 tablespoons cold butter
Salt and pepper to taste

Directions :

  • Combine the water, orange juice, honey and maple syrup in a saucepan. Using a small plate, grate in the orange zest and ginger. Bring to a boil and reduce by half or until the liquid thickens. Meanwhile, cut the butter into small cubes. Remove the sauce from the heat and add the cold butter, stirring slowly until smooth.

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Did You Know?

Random Cooking Tips

• If you are making a recipe that calls for frying both onions and garlic, fry the onions first. Onions take longer to soften and garlic burns easily. So it makes sense to cook the onions first and then add the garlic when the onions are done.

• Slicing onions without a mess can be tricky. To cut them evenly, do not remove the root. Peel the onion without removing the bulb and slice horizontally. Then slice vertically down to get perfectly sliced pieces.

• Store spices in a suitable place. To prolong the life of spices, store them in a cool, dark place. Do not store them on the hob, as heat and humidity can alter their flavor.

• To give the oven-baked chicken a roasted flavor, add a little mayonnaise to the usual breading of egg and breadcrumbs. The mayonnaise browns the individual breadcrumbs and gives the chicken the full flavor you would normally get from fried foods.

• Do not overfill the pan. You may think you have enough room in the pan for an extra piece of chicken, but if this is doubtful, don't take the risk. There is a risk that the heat will not be distributed properly among the rest of the food in the pan, impairing its flavor or, even worse, creating a health hazard. As a preventive measure, leave a space of a few centimeters between each item to ensure complete cooking.

• If you thought your pasta was delicious until now, wait until you try this trick. Before you drain the water from the used pasta, add one cup of water to the sauce pan. Then add the pasta directly to the pot. The salted water will add more flavor to your dish. The reserved pasta water also contains starch, which you can use to adjust the consistency of the sauce. Your taste buds will enjoy it and the consistency will be perfect. Trust me.

• To keep the herbs from flying everywhere when chopping, sprinkle the board with salt. This keeps them in place.

• Turn off the stove before the eggs are cooked. The trick to good eggs is not to overcook them! Whether you are making scrambled eggs, fried eggs, or poached eggs, always turn off the stove a few minutes before the cooking time is up, even if the eggs still look a little runny. The remaining heat will cook them perfectly fluffy.

• When you cook the pasta, salt the boiling water to give it some flavor from within. The general rule is: 1-2 tablespoons per large pot of water, stir until dissolved, and once it's boiling, add the pasta. It sounds simple, but it will improve the flavor of your dish.

• Don't forget to season cold foods more than hot foods. Most people taste hot foods slightly better than cold foods. To compensate for this discrepancy, season cold foods more (especially salads). An extra pinch of salt may help.

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