Ginger-Spiced Sweet Potatoes
From Nathalie Dupree�s Comfortable Entertaining

3 Lbs sweet potatoes
6 Tbsp butter, room temperature
6 Tbsp dark brown sugar, packed
1/2 Tsp salt
1/2 Tsp ground coriander seeds
1/2 Tsp ground cinnamon
1 Tsp fresh ginger, finely chopped
1 Tsp lemon peel, finely chopped
1/4 Cup fresh orange juice
  • Preheat the oven to 350oF.
  • Grease a 1- to 1 1/2-quart oven-proof serving dish or spray with nonstick spray.
  • Line a baking sheet with foil.
  • Wash and dry the sweet potatoes. Stick them with a knife several times each to allow the steam to escape.
  • Put them on the baking sheet and bake them until soft 1/2 to 2 hours, depending on size).
  • Peel the potatoes as soon as they are cool enough to handle.
  • Beat them with the flat beater in an electric mixer, put them through a ricer or mash them.
  • Beat in 4 tablespoons of the butter.
  • Add 4 tablespoons of the brown sugar and the salt, coriander, cinnamon, ginger and lemon peel. Mix well.
  • Beat in the orange juice.
  • Place the potatoes in the prepared baking dish.
  • Sprinkle the top lightly with the remaining 2 tablespoons brown sugar and dot it with the remaining 2 tablespoons butter.
  • Bake for 30 minutes until heated through.

  • Yield: 4 servings.
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