4 large sweet potatoes, about 3 lbs.
2 juice oranges
2-inch piece fresh ginger
Scrub potatoes, do not peel. Place in a pot with enough cold water to cover. Bring to a boil, then lower heat to medium. Cook for 50 minutes, or until potatoes are very soft.
Meanwhile, grate rind of 1 orange on the file holes of a box grater to yield 1 t grated zest. Cut oranges in half and squeeze 2/3 cup juice. Set aside.
Drain potatoes in colander and peel thoroughly under cool running water. Cut into large chunks and place in bowl of a food processor.
Using a small sharp knife, peel ginger and mince. You should have almost 1/4 cup.
Add orange zest, juice, and ginger to food processor with potatoes. Process until very smooth. Transfer mixture to a saucepan and add kosher salt to taste.
Do not add pepper, as the ginger provides enough heat. Reheat gently before serving.
Serves 8.
From the Cookbook: "Healthy 1-2-3" by Rozanne Gold
A great cookbook! Fewer ingredients, yummier, not-so-messy kitchen, less expensive!
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