Ginger Lime Sweet Potatoes Recipes

Steps:

• Preheat oven to 425 degrees.
• Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
• Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
• Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Season turkey tenderloins all over with salt, black pepper and cumin.
• In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
• Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
• Reserve remaining turkey for Thai Turkey and Rice.

Steps:

• Preheat oven to 425°F. In a large bowl, combine all ingredients and toss. Arrange potatoes in a single layer on a baking sheet. Roast for 10 minutes, then shake or flip the potatoes over. Continue roasting for 10 minutes or until tender and slightly browned. Serve warm or at room temperature. Variation: There's a nice depth of flavor that comes from roasting all of the ingredients together, but those who really love ginger and lime might enjoy this variation. Instead of adding the ginger, lime zest and juice to the olive oil mixture, toss them with the potatoes after roasting for a hotter and zestier flavor.

Steps:

• Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.
• In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

Steps:

• Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line the grill tray with foil.
• Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
• Heat the oil in a small frying pan. When it's really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the gingerinfused oil. Divide the mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some sugar snap peas.

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.