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Thanksgiving Vegetables~ MAPLE GINGER SWEET POTATOES

D

dianncy64

Guest
MAPLE GINGER SWEET POTATOES


2 1/2 pounds of sweet potatoes, scrubbed well
3 tablespoons unsalted butter
1 1/2 tablespoons grated fresh ginger
1/3 cup maple syrup (sorghum worked great, too, or maybe 1/3 cup brown sugar)
1/3 cup water
Salt & pepper to taste (don't skip the pepper, creates great contrast to maple syrup)
Toasted almonds (optional but adds to the simple appearance ...)

TO STEAM: Start the water to boil for the steaming. Peel the sweet potatoes and dice into pieces about 3/4". Place in an even layer in a steamer basket, cover and cook for about 10 minutes, until fully cooked. Remove from heat, uncover (so they don't get soggy).

TO BOIL: Place the whole sweet potatoes in a large pot and cover (plus a good inch) with water. Cover and bring water to a boil. Adjust heat to maintain a fast simmer and let cook until a knife can be easily inserted into the center, about 15 minutes. Drain and let cool slightly. Peel and cut into a 3/4" dice.

SAUCE: In a large skillet, melt the butter til shimmery. Add the ginger and let cook for a minute til fragrant. Stir in the maple syrup and cook for 1 minute. Stir in the water and cook for 1 minute. Remove from heat, stir in the cooked sweet potato and stir well to coat. Season to taste and stir well again. Transfer to a lightly buttered baking dish. Cover with foil.

BAKE: Preheat oven to 375F. Bake for about 45 minutes, stirring after 30 minutes (put foil back). Remove the foil, stir and cook for about 15 minutes until glaze has thickened just a bit. Serve immediately.
 
I made this today for Thanksgiving ~ Make ahead~ And I tasted some~ I did NOT like it ~ bland .... no taste at all~ I tossed it~ 2 hours today preparing and making and the clean up ~ and what a shame. Everyday Italian, made lots of the recipes and so far this is the only one that was awful. I definitely do NOT recommend the trouble to make this :(
 
OOOOPPPPPPSSSSS This is the WRONG RECIPE SORRY IT IS THE Thanksgiving Side~ Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter ~ That is so awful

I HAVEN'T MADE THIS ~ YET ~ THOUGH I WISH I DID TODAY ~
 
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It's not this recipe ~ it was the sweet potato gnocchi~ I had to toss it~ I would never serve that to my guests ~ IT IS THAT AWFUL~

CanMan what would you suggest I do with something so tasteless and awful ~ keep it? Let me know
 
I 'was' responding to your first post about the sweet potatoes being 'bland'.

Bland is a blank canvas from which one is creative using spices and condiments.

But even if you just got confused on which recipe you were originally talking about, you went from bland to 'something tasteless and awful', but even so spices and condiments are supposed to be our friends to improve the taste of our food.

Do you not taste your food as you are cooking it and make adjustments as you go?
 
Yes I do taste my food and as I go along ~ but was I suppose to taste a dough?? I don't know maybe you taste your dough as you go along because that is basically what gnocchi is: a dough, I never really thought tasting a dough was appealing. Now I have made potato gnocchi and it has always came out fantastic ~ and I can and know how to follow a recipe, so I went to food network and read the comments and most were not in support of this particular recipe AND once cooked ~ especially gnocchi, there is not much more you can do~ It was bland as in NO taste and I don't think any spices would have helped it~ it was just awful.

Even though I posted my comment in the wrong recipe~ I wasn't confused ~ just made a mistake (I can admit to making a few mistakes) and posted in the wrong recipe~ our "friends" the spices and condiments could NOT have helped it. So since it was awful ~ I absolutely value my guests and would not have subjected them to such an awful bland tasting dish.
 
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You didn't ruffle turkey feathers, you made a judgment as to why I threw away my gnocchi and I felt terrible enough to not only have to throw them away, spent 2 + hours making it, and now I have no sweet potato's to serve plus I posted this recipe and I felt even worse to have to come on and give my experience and I will feel even worse if someone makes this and has the same experience ~ so honestly, you didn't ruffle my feathers I was just seriously wondering what you expected me to do with a dish I was not going to serve. Haven't you ever made a recipe that was bad?? Did you keep it??? Ever make a mistake and wonder why because you made a mistake someone said you were confused? Okay ~ but it's all water under the bridge, the bland gnocchi is sitting in it's rightful place ~ the bottom of my trash can because I can't honestly think of a use for it and if you have any suggestions please feel free to post your suggestions~ Okay, all's good :)
 
Invention?

dianncy64 said:
MAPLE GINGER SWEET POTATOES


2 1/2 pounds of sweet potatoes, scrubbed well
3 tablespoons unsalted butter
1 1/2 tablespoons grated fresh ginger
1/3 cup maple syrup (sorghum worked great, too, or maybe 1/3 cup brown sugar)
1/3 cup water
Salt & pepper to taste (don't skip the pepper, creates great contrast to maple syrup)
Toasted almonds (optional but adds to the simple appearance ...)

TO STEAM: Start the water to boil for the steaming. Peel the sweet potatoes and dice into pieces about 3/4". Place in an even layer in a steamer basket, cover and cook for about 10 minutes, until fully cooked. Remove from heat, uncover (so they don't get soggy).

TO BOIL: Place the whole sweet potatoes in a large pot and cover (plus a good inch) with water. Cover and bring water to a boil. Adjust heat to maintain a fast simmer and let cook until a knife can be easily inserted into the center, about 15 minutes. Drain and let cool slightly. Peel and cut into a 3/4" dice.

SAUCE: In a large skillet, melt the butter til shimmery. Add the ginger and let cook for a minute til fragrant. Stir in the maple syrup and cook for 1 minute. Stir in the water and cook for 1 minute. Remove from heat, stir in the cooked sweet potato and stir well to coat. Season to taste and stir well again. Transfer to a lightly buttered baking dish. Cover with foil.

BAKE: Preheat oven to 375F. Bake for about 45 minutes, stirring after 30 minutes (put foil back). Remove the foil, stir and cook for about 15 minutes until glaze has thickened just a bit. Serve immediately.
Click to expand...

What is that recipe?
 
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