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.

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