Roasted Sweet Potatoes With Ginger & Citrus For Loulou

1. 1

   Bring large pot of water to a boil. Peel sweet potatoes and cut in half cross-wise. If you have very large yams cut them into thirds cross-wise.

2. 2

   Add sweet potatoes to the pot. When water returns to boil lower heat to medium high and continue cooking for twenty minutes. Strain in large colander.

3. 3

   In a large lidded jar or medium bowl mix all ingredients except the butter together.

4. 4

   Preheat oven to 375 degrees. Butter a large baking dish. Cut sweet potato pieces in half again, this time length-wise. Place sweet potato chunks into the baking dish. Pour the ginger mixture over the chunks.

5. 5

   Cut butter into tiny chunks and scatter on top of sweet potatoes. Cover with a loose lid or a piece of buttered foil. Bake for 40-45 minutes.

6. 6

   Remove lid or foil and give the chunks a little basting and turning over. Bake another 10 -15 minutes or until browned and delicious-looking. The quartered sweet potatoes will now have reduced in size and they will break apart easily to pile into nice little serving mounds. Heaven!

7. 7

   I always make these the night before Thanksgiving; I think they taste even better reheated. Sprinkle with chopped cilantro just before serving if desired.

No additional tips available.