Sweet Potato Puree with Candied Ginger and Pecans

Sweet Potato Puree with Candied Ginger and Pecans

Ingredients

  • Sweet Potato Puree with Candied Ginger and Pecans
  • These sweet potatoes can be made several days ahead and heated in the oven before serving. The hint of crystallized ginger and orange zest really adds a wonderful flavor. I buy a bag of candied pecans or walnuts in the nut and snack section of the grocery store.
  • Serves 8
  • 5 sweet potatoes (I like red Jewel sweet potatoes)
  • 2 tablespoons butter
  • 1/4 cup brown sugar (or to taste)
  • 1 tablespoon crystallized ginger, finely chopped
  • 2 teaspoons grated orange zest
  • juice of one orange
  • salt to taste
  • 1/2 cup candied pecans or walnuts, roughly chopped (or take a small hammer to sealed bag and lightly crush them)

Instructions

Preheat oven to 425.

Place sweet potatoes on a foil lined baking sheet, prick with a fork, and put in oven. Bake for 45 minutes to an hour until easily pierced by a knife. Remove and cut in half and allow to slightly cool. Remove skins.

In a large bowl, add sweet potatoes, butter, ginger, zest, juice, salt, and pepper. Blend with a mixer until smooth. Taste for seasoning.

Preheat oven to 350.

Place puree in a buttered baking dish (can be covered and placed in refrigerator for 1 or 2 days) and bake for 30 minutes until edges are slightly bubbling. Remove from oven and sprinkle candied nuts over top. You can also reheat in the microwave until heated through. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *