Wednesday, May 13, 2009

Ginger-Thyme Sweet Potatoe


7-8 Sweet Potatoes
1/2 Vidalia Onion
2 tsp Ginger
2 tsp Thyme
1 tsp Basil
1 tsp salt
1/4 tsp pepper
2 tbsp Butter
1/4 cup water

Wash and skin the potatoes. Cut them up in random fun cubes. Cut up the onion in fun shapes too. Then put them together in a flat casserole dish. Sprinkle the ginger, thyme, basil, salt, and pepper. Then cut up pieces of the butter over the potatoes and onions. Then sprinkle water over the top. Cover the dish with foil. Bake at 400 degrees for about 15-20 min or until tender.

I made up this recipe last night and we loved it. Enjoy!!

*********As a side bar*********
Sweet Potatoes are like the healthiest starch you could ever consume. So discovering different ways (other than yams or casserole) to cook it is quickly becoming a hobby. I want to try this other recipe that I found this morning. I will try it and tell you how it turned out.

Chili-glazed Sweet Potatoes

4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeƱo jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice

1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

*A Nice Bonus*

Nutritional Information
Calories: 218 (6% from fat)
Protein: 2.4g
Fat: 1.4g (sat 0.2)
Carbohydrate: 49g
Fiber: 4.4g
Sodium: 25mg
Cholesterol: 0.0mg

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