November 20, 2008

Apricot Ginger Roasted Sweet Potatoes

This recipe is also from my mom, though I think she got it from a magazine some time ago. I was skeptical at first about the flavor combinations in this dish, but it only took one taste to convert me. I like that it's easy to prepare. It's perfect for fall and more delicious than you imagine.

  • 4 pounds sweet potatoes, peeled and cut into 1 inch chunks (hint: Trader Joe's sells them pre-cut!)
  • 2 tablespoons olive oil
  • 1/2 cup real maple syrup
  • 1/3 cup apricot preserves
  • 4 tablespoons butter
  • 1/3 finely chopped crystallized ginger
  • 1/2 teaspoon salt

  1. Pre-heat oven to 500 degrees. Toss potatoes in a single layer on 2 large baking pans. Bake 30 minutes, tossing every 10 minutes.
  2. Meanwhile, combine maple syrup, preserves, butter, ginger and salt in a small saucepan and cook over medium heat until preserves melt, around 5 minutes.
  3. Mix together and serve warm. Enjoy!
I have a mini-tradition making this for Thanksgiving. (Amber, this would probably be great even without the crystallized ginger!)

1 comment:

  1. You read my mind. I'm thinking cinnamon? This sounds DELICIOUS. Apart from beets, sweet potatoes/yams are one of my new favorites.


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