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  • 2 1/2 pounds, Sweet Potatoes/Yams – scrubbed
  • 3 tablespoons, unsalted butter – heaping
  • 1 1/2 tablespoons, fresh ginger (do not substitute, ginger must be fresh) – grated
  • 1/3 cup, brown sugar (depending on sweetness of potato/yam, amount of brown sugar should be increased or decreased)
  • Salt and pepper to taste (don’t skip the pepper, pepper creates great contrast taste to
  • brown sugar)
  • 1/2 cup, pecans (optional but adds to the appearance and presentation of dish) – toasted


Preheat oven to 375 degrees


Place the whole sweet potatoes or yam in a large pot and cover (plus a good inch) with water.

Bring to boil and cover

Adjust heat to maintain a fast simmer, continue to boil until potato is soft and tender, about 30 minutes

Drain and allow to cool slightly

Peel and cut into 1/2″ pieces


In a small skillet, melt butter until shimmery, allow to cool

Add the ginger and brown sugar to cooled butter

Add the butter mixture to cooked sweet potato/yams and stir well

Potatoes will have a “Chunky Applesauce” consistency

Season to taste and stir well again

Transfer to a lightly buttered baking dish

Cover with foil


Bake for about 45 minutes or an hour

Remove the foil, stir and continue to bake for another 15 minutes

Serve immediately with a heavy dusting of toasted of pecans

Posted by:il Fustino

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