Gingered sweet potato puree in orange baskets
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Oranges |
| 4 | larges | Sweet potatoes |
| 1 | Egg | |
| ½ | teaspoon | Powdered ginger |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Grated lemon peel |
| 2 | tablespoons | Chopped walnuts |
Directions
1. Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl.
Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe included in this cookbook).
2. Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel.
3. Spoon puree into orange baskets, dividing equally. Set on a large baking sheet and sprinkle with chopped walnuts. Bake for 25 minutes.
Note: To save time, assemble this side dish in advance and freeze before baking. There is no need to thaw the puree before baking; just add 15 minutes to baking time.
Recipe By : the California Culinary Academy From: Stephanie Da Silva
File
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