GINGER GLAZED SWEET POTATO TOTS
Provided by Food Network
Categories side-dish
Time 3h15m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
- For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
- In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
- Coat with the ginger glaze and garnish with the parsley.
GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE
These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.
Provided by jessica
Categories Rice Side Dishes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
- While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
- In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
- Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
- Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
- Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
- Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.
Nutrition Facts : Calories 482 calories, Carbohydrate 62.3 g, Cholesterol 62 mg, Fat 22.8 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 13.4 g, Sodium 435.6 mg, Sugar 4.4 g
GINGERED SWEET POTATOES
Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 727mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 2g fiber), Protein 1g protein.
SOY GLAZE
Love it on grilled chicken or tuna. It gives an Asian flair.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
JAPANESE SOY GLAZED SWEET POTATO
This is a really tasty dish which we like as part of a Japanese meal- usually we'll serve with a tofu miso soup, steamed short grain rice and a salad made with Recipe #362130. I'm not sure how many serves but would serve 4 in this style meal. To make it faster, I often microwave the potato for 5 minutes first and leave out the water when baking. This way it's done in about 30 minutes.
Provided by Chickee
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
- Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
- Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
- Sprinkle with sesame seeds and shredded nori, toss and serve.
PALITAW (SWEET RICE CAKES)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g
GINGERSNAP-CRUSTED SWEET POTATO CAKE
I like to bring one of these glazed sweet potato cakes as a special hostess gift during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. -Catherine Wilkinson, Dewey, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture., Transfer to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides.
Nutrition Facts :
SWEET POTATO CAKE WITH ORANGE GLAZE
Make and share this Sweet Potato Cake With Orange Glaze recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
- Place pecan halves on bottom of pan in even layer.
- Using colander, drain sweet potatoes well.
- In a bowl, mash potatoes until smooth.
- In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
- In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
- With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
- Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
- Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
- Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
- Brush over pecans, letting some glaze run down sides of cake.
SOY GINGER GLAZE
A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm...
Provided by PinkCherryBlossom
Categories Japanese
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together
- use to glaze desired food.
Nutrition Facts : Calories 534, Fat 1.3, SaturatedFat 0.2, Sodium 16111, Carbohydrate 106.7, Fiber 16.7, Sugar 44.8, Protein 34.5
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