Sweet Potatoes have become a common staple in the home and not just around Thanksgiving time. There are many things you can do with these gems.
The most common we have done with Sweet Potatoes is a casserole. This is a spin off from a recipe my grandmother taught me when I was young. Skip the marshmallows and add pineapple, pecans and ginger instead.
4 Sweet Potatoes, peeled, quartered and small dice cut
1/4 tsp. Ginger Root , minced
1/4 cup Crushed Pineapple
1/4 cup Pecan Halves
Pink Himalayan Salt
Freshly ground cracked black pepper
1 Tbsp. Brown Sugar
1 clove pressed, minced garlic
Caramelize the brown sugar with the sweet potatoes over a sauté pan with OVO, and minced garlic, Add Himalayan salt and black pepper to taste, Blend the Ginger root, and the crushed pineapple together, and mixed well with the sweet potatoes, this will also give the potatoes a texture of al dente – to the bite of firmness. Add the pecans, and top off with fresh herbs if desired.
20 minutes, feeds 4 and is healthy for you!
Recipe given by : Chef Nina