If I have to eat one more baked sweet potato with my salad, I may just cave in and only eat cake!
Jason and I are trying to cut down on the amount of pasta dishes we eat. The hot and humid summer heat makes this task a lot easier. We’ve taken to eating sweet potatoes a few times a week along with a healthy salad, but this presents a two-fold problem. The first, the oven temperature and the second, BORING. I’m getting bored with the taste of my sweet potato. I am just about ready to dive my face into a sheet of cake with butter cream frosting.
After doing a little research, I came up with a new twist on sweet potatoes. Rather than cook my potatoes in a 450 degree oven for 45 minutes, I turned to modern technology and nooked them a bit (7 minutes) and then pan-fried them with a touch of oil.
The spices went great and woke up the savory side of the potato, which I thought balanced out all that sweetness.
Here is the recipe:
2 large sweet potatoes
2 tablespoons oil
1 tablespoons hot oriental mustard powder
1 inch ginger, peeled and shredded
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne or chili pepper
Pierce the sweet potato with a knife or fork several times and microwave on high for 7 minutes. Leave the skin on or peel all or part of it. Whichever you prefer will work, but leaving it on will give it a really great crispy texture.
Cut or smash the sweet potatoes and set aside.
Bring the oil up medium-high heat in a medium-sized pan and add the oriental mustard, mix it throughout the oil, then add the sweet potatoes, ginger, garlic, salt and cayenne pepper.
Allow it to cook thoroughly and mix it every 2 minutes.
I have to give thanks and credit for this recipe to the beautiful HARINI PRASAD, http://thisemptyplatedotcom.wordpress.com/2014/05/22/spicy-ginger-sweet-potato-mash/
Posted on May 22, 2014
I substituted her 2 tbsp. whole black mustard seeds with the hot oriental mustard powder.
We love this dish!