I love sweet potatoes. They are the perfect meal, or maybe make a meal perfect. They are not yams!!and are not even in the same family as yams. The sweet potatoes the farm grows have a deep orange flesh. They are loaded with complex carbohydrates (these are the good ones, people!) and fiber.
QUICK IDEAS: bake in the oven at 350 and eat with hummus; make fries
Roasted Sweet Potatoes, Potatoes, and Sage: Serves 4
from Bon Appetit, November 2009
1 lb. red, white, or Yukon Gold potatoes, cut into 3/4" cubes
2 12-ounce sweet potatoes, cut into 3/4" cubes
1/4 cup olive oil
1 Tbsp. coarse salt
30 medium fresh sage leaves
1)Position rack in center of oven; preheat to 425 F.
2) Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet.
3) Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.
Sweet Potato Puree: Serves 8-10
from Bon Appetit, November 2009
5 pounds sweet potatoes, peeled, cut into 1-in. pieces
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 Tbsp. fresh lemon or lime juice
fresh chives, chopped
1) Place sweet potatoes in large pot. Pour enough water over to cover by 2 inches. Sprinkle with coarse salt and bring to a boil. Reduce heat to medium; boil gently until yams are very tender, about 10-12 minutes.Drain well; reserve pot. Let yams sit in strainer at least 10 minutes and up to 30 minutes.
2) Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high or heat gently on stovetop just until warm. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth.
3) Stir in lemon or lime juice. Season to taste with coarse salt and freshly ground pepper. Garnish with chives.
Potato and Autumn Vegetable Hash: Serves 8
from Bon Appetit November 2009
2/3 cup olive oil
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
1Tbsp. chopped fresh rosemary
6 small golden beets with greens (about 1 bunch)
6 small Chioggia beets with greens attached (about 1 bunch)
1 2-pound butternut squash , peeled, halved, seeded, cut into 1/2 in. cubes (about 4 cups)
1 1/2 pounds Russet potatoes, cut into 1/2 in. cubes (about 3 cups)
1 pound sweet potatoes, cut into 1/2 in. cubes (about 3 cups)
1/4 cup butter, cut into 1/2 in. cubes
1)Herb oil: Whisk all ingredients in a small bowl. Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
2) Hash: Preheat oven to 350 F. Cut greens and stems off all beets, discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring a medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well, set aside.
3) Scrub beets; place in a glass baking dish. Pour half of herb oil over beets, sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets, cut into 1/2 in. pieces and reserve.
4) Increase oven temperature to 375 F. Combine squash, potatoes, and sweet potatoes in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes.
5) Stir beets and beet greens into roasted vegetables, dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.
Sweet Potatoes with Maple Syrup, Walnuts, and Brandied Raisins
from Bon Appetit November 2009
1/2 cup brown raisins
1/2 cup golden raisins
1/4 cup brandy
5 pounds sweet potatoes, peeled, cut into 3/4 in. cubes
3/4 cup pure maple syrup
1/2 cup (packed) light brown sugar
1/4 cup unsalted butter
1 1/2 cups walnut pieces, toasted
1) Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
2) Cook sweet potatoes in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer sweet potatoes to baking sheet to cool.
3) Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
4) Butter large glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked sweet potatoes, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful top keep potatoes intact. Transfer mixture to prepared baking dish.
5) Preheat oven to 350 F. Bake mixture uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.
Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage: Serves 4
from Gourmet Magazine, 2008
2 Garlic Cloves
1/8 Cup Olive Oil
1 1/4 lbs sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For Fried Sage:
12 fresh sage leaves
1) Preheat oven to 450 with rack in upper third.
2) Puree garlic with oil and 1/3 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a shallow baking pan.
3) Bake until golden in patches and cooked through, 20 to 30 minutes.
4) Fry Sage Leaves: Heat oil in a small heavy skillet over medium-high heat until it simmers, then fry sage leaves, stirring until crisp (30 seconds to 1 minute). Transfer with a slotted spoon to paper towels to drain.
5) Serve sweet potatoes with sage leaves scattered on top.
Sweet Potato Fries
Sweet potatoes—about half a large potato per person eating
Olive oil—about 1 tablespoon per potato
1) Preheat the oven to 375°F.
2) Cut the sweet potatoes into fries: about 1/3″ by 4″. Toss with olive oil and arrange on a baking sheet in one layer or as close to one layer as you can get.
3) Bake for 1 hour, tossing occasionally with a heat-proof spatula. When the fries are browned, crispy, and soft in the inside remove from the oven, sprinkle with salt, and serve.
4) Ketchup and honey mustard make excellent accompaniments.
Sweet Potato Coconut Puree: Serves 8
from Gourmet Magazine, 2008
6 medium sweet potatoes
1 cup well stirred unsweetened coconut milk
3 Tablespoon packed dark brown sugar, or to taste (I use turbanado sugar instead)
1) Preheat oven to 450 with rack in the middle.
Prick sweet potatoes in several places with a fork, then bake on a foil lined baking sheet, rotating potatoes halfway through baking until very soft, 45 minutes to 1 hour.
2) When cool enough to handle, halve sweet potatoes and scoop flesh into bowl (or peel skins if you can).
3) Meanwhile, bring coconut milk, sugar and 1 teaspoon salt just to a simmer in a small saucepan over medium heat, stirring occasionally.
4) Stir into warm sweet potatoes, then pulse in batches in a food processor until smooth. Season with salt.
Sweet Potato Latkes: Serves 6
1 large sweet potato, peeled and grated
1/2 onion, grated (or leeks enough to replace)
1/4 teaspoon black pepper
2 teaspoons olive oil, or more if needed
1/2 teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt
1) Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2) Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water, and drain into a sieve. Pat the grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from the grated onion, and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
3) Heat the olive oil in a nonstick skillet over medium heat until it shimmers, and spoon about 1 heaping tablespoon of the potato mixture per patty into the hot oil. Flatten the patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes.
4) Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir the potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.
Sweet Potato Scones: Makes 8 scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar (I use turbanado)
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom (or cloves or more nutmeg if you do not have this)
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes (I roast sweet potatoes in the oven at 350 for 45 minutes to 1 hour)
1/3 cup buttermilk or plain yogurt
1) In a food processor or large bowl, combine the flour, brown sugar, baking powder, spices, salt and baking soda. Cut in butter until mixture resembles coarse crumbs or pulse in a food processor.
2) In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
3) Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
4) Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.
Sweet Potato Kale Pizza: 1 pizza
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary
1) Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper.
2) Place on a baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes.
3) Prepare the pizza dough while the sweet potatoes are cooking.
4) Turn the oven to 425 degrees F. Pre-bake pizza crust as described in dough recipe.
5) After 10 minutes, remove crust from oven and lightly brush the dough with the remaining 1 tablespoon of olive oil.
6) In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
7) Place the pizza in the oven. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.