Saturday, 15 December 2007

Sweet Potatoes with a Spicy Ginger-Garlic Sauce

The sauce for this dish is not the most beautiful, being rather dark and lumpy, but it tastes great, and saves your sweet potatoes from the indignity of eternal sweet gooey toppings. The sauce is easily increased for the number of sweet potatoes you wish to bake.

2 servings
1 hour 15 minutes - 15 minutes prep time

Sweet Potatoes with a Spicy Ginger Garlic Sauce2 medium-large sweet potatoes

2 tablespoons extra-virgin olive oil
1 dried hot chile
1 tablespoon minced fresh ginger
1 large clove garlic, peeled and minced
2 tablespoons balsamic vinegar

Preheat the oven to 375°F.

Wash the sweet potatoes, stab them several times with a fork, and put them in a pan to roast. Roast them until tender, about 45 minutes to an hour.

When they are very nearly done, peel and mince the ginger and garlic. Heat the oil in a small skillet with the chile, over medium-high heat, until the chile changes colour all over. (Turn it over as it cooks if it is not completely submerged.) Remove and discard the chile.

Reduce the heat to medium-low and add the ginger and garlic. Cook, stirring frequently, until the garlic shows signs of browning. Add the salt and the vinegar, and reduce the heat to minimum.

Remove the sweet potatoes from the oven, split them open and break up the flesh a bit, then drizzle the sauce evenly over them. Serve at once.

1 comment:

Bellini Valli said...

It does sound like a delicious topping!!! I will definitely give it a try!!