My Baked Shakarkandi with Ginger and Honey

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    My Baked Shakarkandi with Ginger and Honey

    My Baked Shakarkandi with Ginger and Honey

    (65)
    1hr40min


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    About this recipe: Tasteful and healthy, ginger, cardamom, and sweet potatoes will fill your house with a delightful autumn fragrance.

    Ingredients
    Serves: 12 

    • 9 sweet potatoes, peeled and cubed
    • 170g honey
    • 3 tablespoons grated fresh ginger
    • 2 tablespoons walnut oil
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon freshly ground black pepper

    Directions
    Prep:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Coat potatoes with oil and all the seasonings. Heat a pan over medium heat. Cook potatoes, till they turn soft and wilt. Take care to turn them so both sides cook equally. Alternatively, to bake, preheat oven to 200 C.
    2. Transfer to a large baking dish. Bake for 20 minutes.
    3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelised on the outside.
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    Reviews and Ratings
    Global ratings:
    (65)

    Reviews in English (63)

    by
    76

    Using honey is a great idea for sweet potatoes and we liked that. The only problem was the cardimon and ginger were a little overwhelming. The kids did not like it. In the future we would omit the cardimon and go easier on the ginger.  -  09 Dec 2001  (Review from Allrecipes US | Canada)

    by
    60

    I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe.  -  04 Dec 2002  (Review from Allrecipes US | Canada)

    by
    52

    This recipe got my attention last Thanksgiving, and will be definitely be served again this year. Even my parents, who generally avoid any unusual dish, raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential, as is fresh grated (not ground) ginger.  -  13 Nov 2003  (Review from Allrecipes US | Canada)

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