Ingredients with Measurements:
- 4 medium sweet potatoes (2 pounds)
- 1/4 cup butter, melted
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 2 tablespoons orange juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
Special Equipment Needed:
- Baking sheet
- Knife
- Fork
- Mixing bowl
- Spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Wash and scrub sweet potatoes.
3. Place sweet potatoes on a baking sheet and bake for 45 minutes or until tender.
4. Remove from oven and let cool for 10 minutes.
5. Cut sweet potatoes in half lengthwise and scoop out the flesh into a bowl.
6. Add butter, brown sugar, honey, orange juice, cinnamon, nutmeg, ginger, and salt to the bowl and mash until smooth.
7. Spoon the mixture back into the sweet potato skins and top with chopped pecans.
8. Place the sweet potatoes back on the baking sheet and bake for an additional 15 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Temperature: 400 degrees F
Serving Size: 8
Nutritional Information (per serving):
Calories: 220
Fat: 9 g
Carbohydrates: 33 g
Protein: 3 g
Substitutions for Ingredients:
- Butter: Can be substituted with coconut oil or vegan butter.
- Brown sugar: Can be substituted with coconut sugar or maple syrup.
- Honey: Can be substituted with agave nectar or maple syrup.
- Orange juice: Can be substituted with apple juice or pineapple juice.
- Pecans: Can be substituted with walnuts, almonds, or cashews.
Variations:
- Add 1/4 cup of mini marshmallows for a sweeter version.
- Add 1/4 cup of shredded cheese for a savory version.
Tips and Tricks:
- Make sure to scrape out all of the sweet potato flesh from the skins.
- Use a fork to mash the sweet potato mixture for a fluffier texture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes or until heated through.
Presentation Ideas:
- Serve on a platter with other side dishes.
- Place in a bowl and top with a dollop of Greek yogurt and a sprinkle of chopped pecans.
Garnishes:
- Chopped pecans
- Greek yogurt
- Chopped parsley
Pairings:
- Grilled chicken
- Roasted vegetables
- Salad
Suggested Side Dishes:
- Roasted Brussels sprouts
- Baked beans
- Roasted sweet potatoes
Troubleshooting Advice:
- Make sure to bake the sweet potatoes until they are tender before scooping out the flesh.
- If the mixture is too dry, add a tablespoon of orange juice or butter.
Food Safety Advice:
- Store in the refrigerator for up to 5 days.
- Reheat in the oven or microwave until heated through.
Food History:
Sweet potatoes have been cultivated in the Americas for thousands of years and were a staple food of the Native Americans. They were introduced to Europe in the 16th century and have been popular ever since.
Flavor Profiles:
Sweet potatoes are naturally sweet with a hint of nutmeg and cinnamon.
Serving Suggestions:
- Serve as a side dish for dinner.
- Serve as a snack with a dollop of Greek yogurt.
- Serve as a breakfast dish with a fried egg on top.
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