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Prep
Difficulty
Easy
Time
Estimate
1 hour
Toss the sweet potatoes in the oven. Peel and chop the potatoes, place in cold water to bring up to a boil. While those bake and simmer, whisk up the dressing and massage into the kale. Chop up the fresh and candied ginger. Peel and smash the sweet potatoes, combine with the remaining ingredients and finish baking. Smash the regular potatoes with the remaining ingredients. Keep warm as the sweet potatoes finish baking.
Fresh, powdered and candied ginger are whipped into roasted sweet potatoes and baked up with eggs for an almost souffle dish. Place in a small baking dish or in a few ramekins for individual portions instead. Save time by cooking the sweet potatoes several hours ahead when you are making breakfast or dinner the night before.
Tangy yogurt & fresh horseradish are smashed into red potatoes. This side works well with beef, vegetables or any dish where you might use a Horseradish cream sauce.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
