GINGER SWEET POTATOES EN PAPILLOTE
Featured Pinch Tips Video
1 packet per person
1- 18 inch
sweet potato, peeled and sliced 1/4'" thick
finely minced crystallized ginger
brown sugar (optional)
1Place oven rack in center position and preheat oven to 400 degrees.
2Spread the butter on center of parchment paper to form a 12 inch circle.
3Place sweet potato slices just to the right or left of the center and arrange to assure no more than a two slice thickness.
4Sprinkle with minced ginger and cinnamon (and brown sugar if using.)
5Now, the fun part (and it should be fun; don't sweat it if it's not perfect.)
6Turn the paper so that the empty half of the paper is closest to you, then fold it over the potatoes.
7Beginning with either side, make a fold about 1/2 to 3/4 inch wide along the length. Repeat (same side.)
8Holding the fold, go up about an inch and fold again; repeat moving and folding all the way around to the end (you will have a half-moon shape when finished.)
9Place on baking sheet and bake at 400 degrees F for 15 minutes. (Do NOT use toaster oven!)
10Remove from oven (packets will be inflated) and either cut the packets open with knife or kitchen shears or unfold and tear. Be careful of the steam! (It will smell great!)
11Refrigerate any leftovers.
Originally Posted: Fri, Nov 21, 2014