SW-VEG twice baked sweet potato

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Twice-Baked Sweet Potatoes With Candied Ginger And Orange

</Nam></Summ>

<RcpE name= " Twice-Baked Sweet Potatoes With Candied Ginger And Orange "

author= " Stephan Pyles in Southwestern Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Twice-Baked Sweet Potatoes With Candied Ginger And Orange

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 1-pound each sweet potatoes -- halved lengthwise

4 cups fresh orange juice (1 cup per orange)

2 tablespoons grated orange zest

pinch cayenne

1/4 cup candied ginger -- minced

2/3 cup toasted chopped pecans

salt to taste

 

Preheat oven to 350 degrees F.

 

Place the sweet potatoes on a lightly oiled cookie sheet, cut-side down.

Place in the oven and bake for 30 minutes, or until they give a little

when pressed. Remove and let cool; keep the oven on. Meanwhile, place the

orange juice in a small saucepan and reduce by one quarter over

medium-high heat. Remove from the heat and reserve.

 

Once the potatoes have cooled enough to handle, carefully scoop the flesh

into the work bowl of food processor, leaving the skins intact; reserve 8

of the skin halves. Add the orange zest, reduced orange juice, and cayenne

to the food processor and process until smooth, about 1 minute. Transfer

to a mixing bowl and fold in half of the candied ginger and half of the

pecans. Season to taste with salt.

 

Place the reserved potato skins on a lightly oiled cookie sheet and scoop

equal amounts of the potato mixture into each skin. Place the potatoes in

the oven and bake for 25 minutes, or until the tops of the potatoes start

to caramelize. Remove from the oven and garnish with the remaining ginger

and pecans.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 524 Calories; 9g Fat (15.8%

calories from fat); 8g Protein; 105g Carbohydrate; 11g Dietary Fiber; 0mg

Cholesterol; 49mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1

1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Here is a dish just begging to be taken to the Thanksgiving table.

It's composed of ingredients that define the South: sweet

potatoes, orange, ginger, and pecans. Southern cooking is one of

the many antecedents of Texas cooking, and its influence remains

strong, especially in the eastern part of the state. (Page 76)

 

Nutr. Assoc. : 0 1006 0 0 3003 901089 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " sweet potatoes " unit= " 1-pound each " qty= " 6 " >

<IPrp>

halved lengthwise

</IPrp>

</IngR>

<IngR name= " fresh orange juice (1 cup per orange) " unit= " cups " qty= " 4 " >

<INtI>

1006

</INtI>

</IngR>

<IngR name= " grated orange zest " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " cayenne " unit= " pinch " ></IngR>

<IngR name= " candied ginger " unit= " cup " qty= " 1/4 " >

<IPrp>

minced

</IPrp>

<INtI>

3003

</INtI>

</IngR>

<IngR name= " toasted chopped pecans " unit= " cup " qty= " 2/3 " >

<INtI>

901089

</INtI>

</IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

Preheat oven to 350 degrees F.

</DirT>

<DirT>

Place the sweet potatoes on a lightly oiled cookie sheet, cut-side down. Place

in the oven and bake for 30 minutes, or until they give a little when pressed.

Remove and let cool; keep the oven on. Meanwhile, place the orange juice in a

small saucepan and reduce by one quarter over medium-high heat. Remove from the

heat and reserve.

</DirT>

<DirT>

Once the potatoes have cooled enough to handle, carefully scoop the flesh into

the work bowl of food processor, leaving the skins intact; reserve 8 of the skin

halves. Add the orange zest, reduced orange juice, and cayenne to the food

processor and process until smooth, about 1 minute. Transfer to a mixing bowl

and fold in half of the candied ginger and half of the pecans. Season to taste

with salt.

</DirT>

<DirT>

Place the reserved potato skins on a lightly oiled cookie sheet and scoop equal

amounts of the potato mixture into each skin. Place the potatoes in the oven and

bake for 25 minutes, or until the tops of the potatoes start to caramelize.

Remove from the oven and garnish with the remaining ginger and pecans.

</DirT>

</DirS>

<Note>

Here is a dish just begging to be taken to the Thanksgiving table. It & apos;s

composed of ingredients that define the South: sweet potatoes, orange, ginger,

and pecans. Southern cooking is one of the many antecedents of Texas cooking,

and its influence remains strong, especially in the eastern part of the state.

(Page 76)

</Note>

</RcpE></mx2>