Comida Kraft
Recipe Box

Ginger Sweet Potato

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Make It

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  • 1. Preheat oven to 400°F. Line a baking sheet with foil. Pierce potatoes with a fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375°F.
  • 2. From orange, grate 1 tablespoon zest. When potatoes are cool enough to handle, scoop flesh from skins into bowl of food processor. Add orange zest, ginger, and salt and pepper; process to combine. Taste; add sugar substitute as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended.
  • 3. Coat a 1 1/2–quart casserole with nonstick cooking spray. Spoon in potato mixture and spread to an even layer with a spatula. Sprinkle evenly with pecans.
  • 4. Bake 30 minutes, until casserole is hot and pecans are browned.


The potatoes can be baked two days in advance. When they're cool, scrape the flesh from the skin and refrigerate in an airtight container.

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