肯代尔大学西餐西点学院副院长Christopher Koetke分享食谱：蕃薯泥配橙皮和姜粉
该食谱由肯代尔大学西餐西点学院副院长、罗瑞特国际大学西餐西点卓越中心副总裁Christopher Koetke（CEC, CCE, HAAC）提供。
蕃薯泥配橙皮和姜粉
份额：12份
不同于传统包裹在棉花糖里的蕃薯泥，这是一道素食主义者喜爱的假日美食的不同呈现。香甜姜糖刺激你的味蕾，将这道菜肴提升至新的味觉高度。这些番薯可以最早提前两天准备好，保存在冰箱里。食用的话在微波炉里稍热一下即可。这是肯代尔大学西餐西点学院提供的食谱：
原料：
-8个半熟的番薯（大约4磅，1磅=0.4536千克）
-4汤匙黄油
-1杯热牛奶
-1杯橙汁
-1汤匙橙皮
-半汤匙盐
-1汤匙新鲜研磨的黑胡椒
-1汤匙姜粉
-1汤匙红糖
-3汤匙切碎的姜糖（再加上装饰所需的量）
指导
1. 将烤箱预热至350华氏度。
2. 用叉子穿透番薯，将其放在烤板上烘焙1至2小时，或直至番薯变得非常松软。
3. 将番薯肉舀进一个碗中，去皮。随后，用马铃薯搅拌机搅拌直至顺滑。（如果你想要完全顺滑的蕃薯泥，将其放入食品加工机里。）之后，加入剩余的原材料，搅拌直至顺滑。
4. 在蕃薯泥上面撒上一些姜粉装饰，之后即可享用美味了。
美国肯代尔大学 - Kendall College
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FROM THE KITCHENS AT KENDALL COLLEGE: MASHED SWEET POTATOES WITH ORANGE & GINGER
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.
Mashed Sweet Potatoes with Orange & Ginger
Yield: 12 servings
Unlike traditional sweet-potato mash smothered in marshmallow, this is a different take on a common and loved holiday veggie. Candied ginger lends a tantalizing taste dimension that takes this dish to flavorful heights. These sweet potatoes can be prepared up to two days in advance and stored in the refrigerator. To serve, simply reheat in the microwave. Recipe courtesy of Kendall College, School of Culinary Arts.
Ingredients
8 medium sweet potatoes (about 4 lbs.)
4 T. unsalted butter
1 c. hot milk
1 c. orange juice
1 t. orange zest
½ t. salt
1 t. freshly ground black pepper
1 t. ground ginger
1 T. brown sugar
3 T. minced candied ginger (plus as needed for garnish)
Directions
1. Preheat the oven to 350°F.
2. Pierce the potatoes with a fork. Place on a cookie sheet and bake for 1 to 2 hours or until the potatoes are very tender.
3. Scoop the sweet-potato flesh into a bowl, discarding the skins. Mash with a potato masher until smooth. (If you want a completely smooth mashed potato, purée in a food processor.) Add the remaining ingredients and mix until smooth.
4. Garnish the sweet potatoes with a sprinkling of candied ginger on top, and serve.