No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (399g) Recipe makes 4 servings
Calories 373
Calories from Fat 118		(31%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 1001mg		41%
Potassium 1229mg		35%
Total Carbohydrate 58.1g		19%
	Dietary Fiber 8.6g	34%
	Sugars 9.7g
Protein 7.5g		15%
detailed view... how is this calculated?

Gingery Sweet Potatoes and Potato Casserole

Recipe #177834 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jeshica
Jul 15, 2006

This is a casserole of sweet, salty, gingery root vegetables. I invented it because I wanted a not-too-sweet sweet potato recipe to compliment some pork chops I was making. We had lots of ginger, an extra potato and some carrots lying around, so I added those in, too. The recipe is very loose, so play around with the ingredients however it suits you. Might be nice with some citrus, or perhaps with cayenne pepper, too.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs sweet potatoes
1 lb potato
2 carrots
1 cup chicken broth or water
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon gingerroot (peeled, then chopped or grated)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1
Preheat the oven to 375°F.
2
Scrub and peel the sweet potatoes, potatoes and carrots. Chop them into uniform 1/4 inch slices.
3
Mix together the olive oil, soy sauce, ginger, salt and pepper. Pour over the vegetables and combine so that they're mostly covered.
4
Arrange the vegetables in an 8-inch baking pan. Place the butter on top so that it will run down and melt.
5
Cook the vegetables for 30 minutes, then add the chicken broth and cook until they are soft, about 15 minutes more.