Monday, 3 March 2014

Sweet Potatoes with Oranges & Ginger

Here is a nice simple dish that combines sweet potatoes with ginger and the oranges that are in season right now. I used blood oranges, but any good eating orange will do. Yes, our sweet potatoes are very skinny - they taste just fine though. 

4 servings
1 hour 30 minutes - 20 minutes prep time

Sweet Potatoes with Oranges & Ginger

900 grams (2 pounds) sweet potatoes
mild vegetable oil
2 oranges
the finely grated zest of  1/2 orange
1 teaspoon finely grated fresh ginger
1 tablespoon butter
1/4 teaspoon salt
pepper to taste

Preheat the oven to 375°F.

Wash and trim the sweet potatoes, and cut them into large bite-sized pieces. Rub them with a little oil, and put them in a snug roasting pan but one in which they are pretty much in a single layer. Bake for 1 hour, stirring once in the middle of the cooking time.

Meanwhile, juice one of the oranges. Grate the zest from 1/3 of the other, and add it to the juice. Peel the orange, and chop and separate the segments. Peel and grate the ginger, and add it to the orange juice.

Mix the chopped orange pieces, orange juice with its additions, salt, and pepper into the sweet potatoes. Dot with the butter. Return them to the oven for another 20 minutes, stirring once in the middle of the cooking time, until the orange juice and butter are mostly absorbed.

Last year at this time I made Curried Mushroom Salad and Lemon Fluff, which combined two of my favourite things - lemons and fluff.


Marnie said...

Love the picture of the Beer Store and snow pile. That's the essence of Ontario right there.

Ferdzy said...

Yes, it is, isn't it!? We went by it one day, and I didn't have my camera, so I made a point of going back later. By that time the mound had actually shrunk a little! And inevitably the sun was at a difficult angle.