The sweet potato, especially the orange variety, is often called a "yam" in parts of North America, but is botanically very distinct from true yams. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple and beige. its flesh ranges from beige through white, red, pink, violet, yellow, orange and purple. Sweet potato cultivators with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh. The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492. Later exploders found many cultivators under and assortment of local names. In Argentina, Venezuela, Puerto Rico and the Dominican Republic the sweet potato is called batata. In Mexico, Peru, Chile, Central America and the Philippines, the sweet potato is known as camote. The origin and domestication of sweet potato occurred in either Central or South America.
What would a fabulous Thanksgiving meal be without some type of sweet potato dish? My daughter would have a fit if we didn't serve my mom's sweet potato yum yum casserole.
One thing I love to do with sweet potatoes is bake a few of them and serve with all sorts of toppings from stroganoff to taco mixture and everything in between. You can make an entire meal out of the loaded potatoes and serve a tossed salad on the side.
I hope you enjoy the recipes below and as usual all eggs will be large unless otherwise noted.
Sweet and Healthy Sweet Potato Bites - these are a great little healthy and delicious snack
1 cup cooked sweet potato
3/4 cup rolled oats
1/2 cup creamy peanut butter (don't use the natural stuff, too much oil) I like the low sugar Jiff brand
3 Tbl. honey
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 cup unsweetened shredded coconut
Into a bowl combine all ingredients and stir to combine. Place in refrigerator about 20 minutes. Line a baking sheet with parchment. Remove dough from refrigerator and roll into bite size individual logs. Roll bites into coconut and place back into refrigerator about 20 minutes. Remove and enjoy.
Breakfast Sweet Potato Strata
1 cup country style bread, cut into 1-inch cubes
1 large sweet potato, baked and peeled cut into 1/2-inch cubes
1 (8 oz.) package breakfast sausage (can use chicken sausage)
3/4 cup Monterey Jack cheese, shredded
2 cups milk
salt and freshly ground black pepper,
5 eggs, beaten
3 scallions, sliced including green part
Preheat oven to 350 degrees. Place bread cubes onto baking sheet and bake about 20 minutes, stirring occasionally. Heat a saute pan over medium add a drizzle of oil and add sausage, cooking and stirring to brown and crumbled. Place bread, sweet potato, half of cooked sausage and half of cheese into a large bowl. Into another bowl add milk, salt, pepper, scallions, beaten eggs, stirring to combine and pour over bread mixture, pressing with back of spoon. Let stand 20 minutes. Pour into 8-inch baking pan coated with cooking spray. Sprinkle with remaining half of sausage and cheese. Cover with foil and bake about 30 minutes. Remove foil and continue baking 20 more minutes. Remove and let stand 5 minutes before serving.
Sweet Potato Hummus - very good
1 large sweet potato, baked, cooled and peeled
2 cups of garbanzo beans, drained and rinsed
3 garlic cloves
1/3 cup sesame tahini paste
1/4 cup olive oil
1 fresh lemon, juiced
salt and freshly ground black pepper
Into a food processor add sweet potato, garbanzo beans, garlic, tahini and a little of the lemon juice, pulse to combine, while machine is running stream in olive oil to a consistency of loose peanut butter, taste and season with salt, pepper and additional lemon juice. Serve with grilled pita bread or veggies.
Sweet Potato Biscuits
1 1/4 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. salt
3 Tbl. vegetable shortening
1 cup cooked and mashed sweet potatoes
1/4 tsp. cinnamon
1/4 cup milk
Preheat oven to 450 degrees. Into a large mixing bowl sift flour, baking powder and salt. Using a pastry blender cut shortening into flour mixture. Blend in sweet potatoes and spices. Add milk and stir with fork until it comes together. Onto lightly floured work surface knead 10 times and roll out to 1/2-inch thickness. Cut with biscuit cutter and arrange onto ungreased baking sheet. Bake about 12 minutes, remove from oven, remove to cooling rack. Serve with honey butter or my favorite pear butter.
Sweet Potato Cornbread Muffins with Jalapeno
2 large sweet potatoes
2 cups yellow cornmeal
1 cup all purpose flour
1 Tbl. baking powder
1 1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground chipotle chili peppers
8 oz. cream cheese, soft
4 eggs
1/2 cup unsalted butter, melted
1/2 cup plain Greek yogurt
1/3 cup honey
2 jalapenos, thinly sliced, divided
Preheat oven to 400 degrees. Bake the sweet potatoes about 1 hour until tender, set aside to cool. Lower oven temp to 375 degrees. Coat two 12-cup muffins tins with cooking spray. Into a large bowl whisk the cornmeal, flour, baking powder, salt, baking soda and chili powder. Halve the sweet potatoes and scoop out flesh, transfer to large bowl and mash with potato masher. Mash in cream cheese and whisk in eggs, butter, yogurt, and honey. Add the cornmeal mixture to sweet potato mixture stirring to just combined. Add half of the jalapenos and stir to combine. Divide batter among the muffin pans. Top each of the muffins with remaining jalapeno slices and bake about 25 minutes. Remove from oven, let cook and serve with butter. These are very good with a big bowl of spicy chili.
Sweet Potato Hash
2 large sweet potatoes
1 white onion, chopped
2 garlic cloves, minced
2 tsp. fresh thyme
1 1/2 tsp. fresh sage, chopped
1 tsp. butter
salt and freshly ground black pepper
Preheat oven to 400 degrees. Bake the sweet potatoes for 1 hour until tender. Cool enough to handle. Peel potatoes and cut in half lengthwise and then into 1/4 inch moons. Heat a large saute pan add drizzle of oil, add onion and cook to soften, add garlic and cook stirring a couple of minutes. Remove from pan. Add drizzle more oil with butter and add sweet potatoes cooking to caramelize, stir butter in onion/garlic mixture along with thyme and sage. Season with salt and pepper. Serve on platter with either over easy or poached eggs and side of sausage or bacon.
Sweet Potato Pancakes
1 lb. sweet potatoes
1 1/2 cups all purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1 tsp. pumpkin pie spice
2 eggs, beaten
1 1/2 cups whole milk
1/4 cup butter, melted
Peel potatoes and add to a saucepan covering with water, bring to a boil and cook about 15 minutes. Drain and chop and mash. Into a bowl sift the flour, baking powder, salt, nutmeg and pumpkin pie spice. Into another bowl mix the mashed sweet potatoes, eggs, milk and butter. Blend the sweet potato mixture into the flour mixture to form batter. Preheat a griddle or large saute pan over medium high and drop batter onto griddle cooking until small bubbles appear on sides then flip. Remove to serving platter, keep warm while making remaining cakes. Serve with sausage patties or bacon, pure maple syrup and coffee.
Slow Cooker Sweet Potato Tot Breakfast Casserole - get up early one morning prepare this, turn on slow cooker and have a leisurely brunch
1 lb. frozen sweet potato tots
1 (6 oz.) package Canadian bacon, diced or you can use ham
1 onion, chopped
1 large green bell pepper, seeded and chopped
1 1/4 cups sharp Cheddar cheese, shredded
4 eggs
3 egg whites
1/2 cup milk
salt and freshly ground black pepper
Into a 6 qt. slow cooker, line with plastic liner. Layer tops, bacon or ham, bell pepper, onion and cheese about 3 times. Season with salt and pepper. Into a bowl add egg, whites and milk whisking to combine. Pour over layers, cover and cook on low about 5 to 8 hours to set.
Sweet Potato Casserole
2 cups shredded sweet potatoes
2 Tbl. butter
1/2 large yellow onion, diced
1 small red bell pepper, seeded and diced
1 ruby red Roma tomato, diced
2 garlic cloves, finely minced
salt and freshly ground black pepper
8 eggs
1/2 cup whole milk
1/2 cup whipping cream
2 cups mozzarella cheese, shredded
Preheat oven to 350 degrees. Peel the sweet potatoes and shred. Into a large saute pan melt butter and add onion, bell pepper and tomato and garlic stirring and cooking to soften. Season with salt and pepper. Into a bowl beat eggs and whisk in milk and cream. Stir in cheese, shredded potatoes and veggie mixture. Transfer to a 8x8 baking dish and sprinkle on more cheese. Bake about 40 to 50 minutes. Remove and let rest about 10 minutes before slicing and serving. Note; if desired you can add a few pieces of chopped cooked bacon to the egg mixture.
Ground Turkey or Ground Beef Skillet Meal
1 1/2 lbs. ground turkey
1 large onion, diced
4 garlic cloves, minced
salt and freshly ground black pepper
1 (14.5 oz.) can diced tomatoes
pinch red pepper flakes
2 Tbl. tomato paste
1 1/2 tsp. Worcestershire sauce
2 1/2 cups sweet potatoes, peeled and chopped
3 cups baby spinach
2 cups sharp Cheddar cheese, shredded and divided
Into a large saute pan add meat and cook breaking up and stirring, add onion, garlic, salt and pepper cooking and stirring until meat is cooked through. Stir in tomato paste cooking and stirring about 1 minute, stir in tomatoes with juice, red pepper flakes and Worcestershire sauce. Stir in sweet potatoes and bring to a boil. Reduce to simmer cooking and stirring occasionally until potatoes are tender about 18 minutes. Remove pan from heat and stir in spinach and half of the cheese, season with additional salt and pepper if needed. Sprinkle on remaining cheese and place under broiler until lightly browned and bubbly. Serve.
Sweet Potato Enchiladas
2 large sweet potatoes, peeled and diced
1 small white onion
1 (15 oz.) cans black beans, drained and rinsed
1 (4 oz.) can diced green chiles
2 cups sharp Cheddar cheese, shredded
8 large flour tortillas
Sauce
3 Tbl. vegetable stock
1 cup white onion, chopped
4 garlic cloves, peeled and smashed
7 mild dried chiles such as ancho
2 dried arbol chiles, stems removed
2 cups vegetable stock
1 cup water
1/4 cup tomato paste
1 tsp. cumin
1 tsp. smoked paprika
salt and freshly ground black pepper
1 tsp. dried Mexican oregano
Accompaniments; fresh limes, fresh chopped cilantro, sour cream sliced avocados, jalapeno slices, shredded iceberg lettuce
Sauce; into a large rimmed saute pan add stock, onion and garlic, cooking and stirring until tender and slightly browned. Add dried chiles and cook about 2 minuter per side. Add stock and water, bring to a boil, reduce heat and cover about 15 minutes. Add tomato paste, cumin, paprika, salt, pepper and oregano, stir, cover and cook about 5 more minutes. Transfer to a blender and blend to smooth, taste and adjust flavorings. Store up to 5 days in refrigerator. Preheat oven to 350 degrees. Into a saute pan, add olive oil and sweet potatoes cooking and stirring about 10 minutes. Add onion and cook to soften, add beans, chiles and 1 cup of sauce to heat through. Spread 1 cup of sauce on bottom of a 13x9 baking dish. Onto each tortilla add about 1/2 cup of sweet potato mixture, some cheese and roll up seam side down in pan. Repeat with remaining tortillas and filling. Top with enchilada sauce and remaining cheese. Bake about 25 minutes, remove from oven and let stand 10 minutes before serving with accompaniments.
Whipped Sweet Potatoes with Topping
1/3 cup brown sugar, packed
1 tsp. fresh orange zest
1 Tbl. fresh orange juice
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
3 (29 oz.) cans sweet potatoes, drained and halved
3 egg whites
Topping
1/2 cup hazelnuts, chopped and lightly toasted
1/2 cup brown sugar, packed
1/4 cup all purpose flour
1/4 tsp. cinnamon
3 Tbl. butter, cut into small pieces
Preheat oven to 400 degrees. Into a large bowl combine the brown sugar, orange zest, juice, salt, cinnamon, nutmeg, allspice and sweet potatoes, mashing well. Into a bowl of electric mixer beat egg whites until stiff peaks form. Gently fold whites into sweet potato mixture and spoon mixture into a 3 quart baking dish coated lightly with butter. Topping; into a bowl add the hazelnuts, brown sugar, flour and cinnamon. Cut in butter with a fork to a crumbly mixture. Sprinkle topping over sweet potatoes and bake about 25 minutes.
Sweet Potato and Turkey Chili
2 lbs. ground turkey
3 (15 oz.) cans red kidney beans, drained and rinsed
2 large sweet potatoes, peeled and cut into 1-inch cubes
1 large yellow onion, diced
5 garlic cloves, minced
2 tsp. cumin
1 tsp. ancho chili powder
1 tsp. chili powder
1 tsp. smoked paprika
pinch of ground cinnamon
1 tsp. garlic powder
1 large chipotle pepper in adobo, minced
salt and freshly ground black pepper
6 oz. tomato paste
1 (28 oz.) can whole tomatoes in sauce, hand crushed
5 cups rich chicken stock
Accompaniments; sour cream
Into a large Dutch oven add a drizzle of oil along with turkey, breaking up and browning. Add onions, garlic, chipotle, salt, pepper and spices cooking stirring to soften. Stir in tomato paste cooking and stirring about 1 minute. Add stock and crushed tomatoes with juice stir to combine, add sweet potatoes, cover and cook about 1 hour. Stir in beans to heat through. Taste and adjust flavorings.
Sweet Potato Burgers
1 large sweet potato (about 1 cup)
1 (15 oz.) can garbanzo beans, drained and rinsed
1 1/2 cups Panko bread crumbs
1/2 red bell pepper, seeded and diced
1/2 cup white onion, diced
1/4 cup celery, diced
1 egg
salt and freshly ground black pepper
1 1/2 Tbl. taco seasoning
1/4 tsp. garlic powder
1/4 tsp. cayenne
Accompaniments; nice burger buns, lettuce, slivered onions, pickles, cheese slices, etc.
Bake the sweet potato until tender about 1 hour. Remove and cool slightly so you can peel it. Add to a blender and puree to smooth. Transfer to a large bowl. Add rinsed drained garbanzo beans to food processor and pulse a few times, you still want some texture. Add beans to sweet potatoes. Add Panko to mixture. Into a saute pan add drizzle of oil along with bell pepper, onion and celery, cooking and stirring to soften. Add to bowl with sweet potato along with egg and seasonings. Stir well and divide into 6 balls. Press into patties and refrigerate about 30 minutes. Into a non stick large saute pan add a drizzle of oil and cook patties to golden brown on each side and cooked through. If adding cheese slices, add to melt. Add sweet potato patties to lightly toasted buns with accompaniments.
Sweet Potato and Pork Burritos - always delicious
Pork
1 1/2 lbs. boneless pork shoulder
3 Tbl. vegetable oil
3 cups pineapple juice
salt and freshly ground black pepper
Rice
2 cups cold water
2 Tbl. tomato paste
1/2 yellow onion, diced
salt
1 cup long grain white rice
Pineapple Salsa
2 cups pineapple tidbits, drained
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
salt
1 fresh lime, juiced
1 or 2 jalapenos, seeded and minced
Sweet Potatoes
2 large sweet potatoes, peeled and sliced
Vegetable oil for frying
10 inch tortillas
1 cup cotija cheese, grated
Pork; preheat oven to 325 degrees. Into a large Dutch oven add oil and set over medium high heat. Season pork with salt and pepper. Place pork in pan, and brown on all sides. Pour in pineapple juice, cover and place in oven. Cook about 2 hours or longer until tender. Remove from oven to cool. Remove and shred. Rice - into a large saucepan add water, whisk in tomato paste, add onion, season with salt and pepper and bring to a boil. stir in rice, reduce to low and cover cooking about 20 minutes. Remove and let stand 5 minutes, remove lid. Salsa; into a bowl add pineapple, onion, cilantro, salt, lime and jalapeno mixing to combine, cover and chill. Sweet Potatoes; line a dish with paper towels. Pour 2-inches of oil into a large saute pan over medium high heat. When oil is hot fry sliced sweet potatoes to golden brown and tender stirring occasionally with slotted spoon. Remove to paper towels. Lay out the tortillas and spread some rice on each one, add some pork, sweet potatoes, salsa and cheese. Fold in the sides of tortilla and fold over tortillas and roll - you know how to do this we've all had burritos. Lay burrito seam side down onto serving platter and scatter on some fresh cilantro for garnish.
Sweet Potato and Chicken Curry
2 tsp. olive oil
1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
salt and freshly ground black pepper
1 1/2 lb. sweet potatoes, peeled and chopped
1 large yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
3 to 4 garlic cloves, minced
2 Tbl. Thai red curry paste
1 (5 oz.) package baby spinach
1 1/4 cups coconut milk
1 1/4 cups rich chicken stock
Fresh cilantro, chopped, garnish
Scallions, thinly sliced including green part, garnish
Accompaniments; cooked white rice
Into a large Dutch oven over medium high add oil. Season chicken on both sides with salt and pepper, add to pot and cook to browned on each side. Remove chicken and place in a bowl. Add potatoes, onion and peppers to pan cooking and stirring about 4 minutes. Add garlic and cook stirring about 1 minute. Stir in curry paste and cook about 2 minutes stirring, stir in spinach, coconut milk and stock, bring to a boil. Reduce heat and cover cooking about 20 minutes, add back cooked chicken and cook another 6 minutes. To serve; add rice to large bowls or plates and add some of the mixture with juices over rice, garnish with scallions and cilantro.
Delicious Sweet Potato Salad
2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
salt and freshly ground black pepper
5 slices thick cut bacon, sliced
3 celery stalks, thinly sliced
1 small red onion, diced
1 small jalapeno, seeded and minced (you can leave seeds in if desired)
4 Tbl. fresh cilantro, chopped
3 scallions, thinly sliced including green part (save half for garnish)
Dressing
6 oz. plain Greek yogurt
3 Tbl. mayonnaise
4 Tbl. vinegary barbecue sauce
salt and freshly ground black pepper
1 tsp. smoked paprika
1 fresh lime, juiced
Preheat oven to 425 degrees. Toss sweet potatoes with a little olive oil, salt and pepper and spread onto a large baking sheet. Roast about 15 minutes, toss and continue roasting another 20 minutes. Into a small saute pan add bacon and cook to brown and crisp. Remove to paper towels. Remove from oven and cool slightly. Into a bowl mix the dressing ingredients. Place cooled potatoes into a bowl along with salt, pepper, celery, onion, jalapeno, cooked bacon, half of the scallions and cilantro. Toss with dressing to combine. Chill before serving.
Sweet Potato Mac and Cheese
1 1/2 lbs. large sweet potatoes, peeled
1 lb. large elbow macaroni
6 Tbl. unsalted butter
1 large onion, diced
6 Tbl. all purpose flour
4 1/2 cups whole milk
1/2 cup whipping cream
8 oz. sharp Cheddar cheese, shredded
6 oz. Swiss cheese, grated
salt and freshly ground black pepper
1 1/2 tsp. Dijon
pinch of fresh grated nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup Panko
3 Tbl. olive oil
Preheat oven to 400 degrees. Lightly grease a 13x9 baking dish. Shred sweet potatoes to make 1/2 cup. Cut remaining sweet potatoes into 1-inch dice and steam until tender. Mash the cooked sweet potatoes. Into a large pot of boiling salted water add pasta and cook al dente, drain well and place back into pot. Into a large saucepan over medium melt butter, add onion and cook to soften, sprinkle in flour and whisk cooking and whisking about 1 minute. Whisk in milk and cream and stir in mashed sweet potato cooking and stirring. Remove from heat and stir in cheddar and Swiss, salt, pepper, mustard and nutmeg. Stir sauce into cooked pasta and transfer mixture to baking dish. Into a bowl add Panko, Parmesan, oil and shredded sweet potatoes. Sprinkle over mac and cheese and bake about 20 minutes. Note; you can add cooked chopped bacon to this dish if desired.
Sweet Potato Tacos - there is a restaurant in Temecula called E.A.T (Extraordinary Artisan Table) and every Tuesday they make amazing and very interesting tacos. Here is my take on their sweet potato tacos.
Salsa
3 fresh limes, divided
1 cup fresh ruby red tomatoes, diced
1/2 cup fresh English cucumber, diced
1/2 small red onion, diced
2 Tbl. fresh cilantro, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 lb. sweet potatoes, peeled, cut lengthwise and cut into 3/4-inch wedges
olive oil
salt and freshly ground black pepper
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. cumin
Corn tortillas, homemade are best
Queso fresco cheese, crumbled
Fresh iceberg lettuce, shredded
Tapatio hot sauce or your favorite brand
Sour cream
Into a bowl add 2 Tbl. lime juice and combine with tomatoes, cucumber, onion, cilantro, jalapeno and garlic, season with salt. Heat grill to medium high. Into a large bowl add sweet potatoes, coriander, chili powder and cumin, lightly toss with some oil. Arrange potatoes onto grill and cook and char to tender about 8 minutes, turning halfway through with tongs. Grill tortillas and wrap in foil. Onto the tortillas add some sweet potatoes, cheese, lettuce, salsa and sour cream
Sweet Potato and Chicken Salad
3 sweet potatoes, peeled and cubed
salt and freshly ground black pepper
2 ears corn-on-the-cob, shucked and cleaned
Dressing
1/2 cup buttermilk
1/3 cup plain Greek yogurt
1/4 cup mayonnaise
4 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 tsp. Dijon
1/2 tsp. honey
2 Tbl. fresh dill, chopped
4 scallions, thinly sliced including green part
1 large head Romaine lettuce, shredded
1 head frisee lettuce, sliced
8 pieces thick cut bacon, chopped
5 hard boiled eggs, quartered
2 cups poached chicken, cooled and shredded
1 large avocado, peeled, pitted and cut into cubes
handful of large red radishes, thinly sliced
1 pint cherry tomatoes, halved
1 cup crumbled blue cheese (I like Maytag brand)
Croutons, homemade are best
Preheat oven to 400 degrees. Lay sweet potatoes in a single layer on rimmed baking sheet and drizzle with a light touch of oil, sprinkle with salt and pepper tossing to combine. Bake about 30 minutes, let cool. Into a saute pan, add bacon and cook to browned and crisp, remove to paper towels. Over your gas burners holding corn with tongs lay tongs on burners and char turning, let cool and then cut off kernels with sharp knife. Dressing; into a bowl add buttermilk, yogurt, mayonnaise, lemon juice, zest, mustard, honey, dill, scallions, salt and pepper stirring to combine, taste and adjust flavorings. Toss shredded lettuce and frisee with 1/4 cup dressing. Transfer to large serving platter, add sweet potato, charred corn, bacon, eggs, chicken, sliced radishes, avocado, tomatoes, blue cheese and croutons. Serve remaining dressing on side.
Scalloped Sweet Potatoes
3 lbs. sweet potatoes, peeled and sliced into 1/4-inch slices
1 large sweet white onion, thinly sliced
2 cups Gruyere cheese, shredded and divided
2 1/2 cup heavy whipping cream
2 Tbl. fresh thyme, chopped
salt and freshly ground black pepper
1 tsp. dry mustard
1/4 tsp. garlic powder
Preheat oven to 400 degrees. Butter a 13x9 baking pan. Layer half of the potatoes into dish overlapping and sprinkle on half of the cheese. Add remaining potatoes. Into a medium saucepan over medium high add cream, thyme, salt, pepper, mustard and garlic powder cooking a few minutes. Pour cream mixture over potatoes and sprinkle on remaining cheese. Cover loosely with foil and bake about 60 minutes. Remove foil and turn on broiler to get cheese lightly golden brown and bubbly. Remove and let rest about 10 minutes before serving.
Sweet Potato and Mushroom Risotto
2 large roasted sweet potatoes
2 Tbl. olive oil
3 cups shiitake mushrooms, thinly sliced
1 onion, chopped
2 Tbl. fresh sage, chopped
5 garlic cloves, minced
1 1/2 cups arborio rice
1/4 cup good quality white wine
5 cups rich chicken stock, heated
salt and freshly ground black pepper
fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese
2 Tbl. butter
Into a food processor add roasted peeled sweet potatoes and puree. Into a large Dutch oven add oil, mushrooms, half of the sage, and garlic cooking and stirring about 5 minutes. Add rice cooking and stirring about 1 minute. Stir in 1 cup sweet potato puree, 1 cup of stock, wine and bring to a boil. Reduce to medium and continue cooking and stirring rice until almost all liquid is absorbed. Continue adding liquid cooking and stirring to reduce, all in all this should take about 25 minutes until rice is tender. Remove from heat and stir in reserved sweet potato puree, taste and season with salt and pepper, stir in parsley, cheese and butter to creamy. Stir in remaining sage and serve.
Sweet Potato Bars
Crust
2 sleeves graham crackers
1/4 cup sugar
1 tsp. salt
10 Tbl. melted butter
Filling
1 (15 oz.) can sweet potato puree
3 Tbl. sugar
3 eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1 tsp. ground ginger
1 1/2 cups heavy whipping cream
mini marshmallows
Crust; preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper. Into a food processor add graham crackers, sugar and salt to fine crumbs. Add melted butter and pulse to combine. Press crumbs into pan and bake 10 minutes. Filling; mix all filling ingredients to combine. Add filling to crust and bake about 45 to 50 minutes to set. Remove and let cool slightly. Heat broiler and cover tops of bars with mini marshmallows and broil to golden about 2 minutes. Watch carefully so they don't burn. Remove and cool completely before slicing into bars.
Sweet Potato Cake with Frosting
Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 Tbl. baking powder
4 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground nutmeg
3/4 tsp. ground cloves
4 eggs
3/4 cup milk
1 1/2 tsp. pure vanilla extract
1 cup canola oil
4 cups peeled, shredded sweet potatoes
1 cup walnuts, lightly toasted
Frosting
8 oz. cream cheese, soft
4 Tbl. butter, soft
1 tsp. pure vanilla extract
pinch of salt
5 to 6 cups powdered sugar
Cake; preheat oven to 350 degrees. Butter a 13x9 inch baking pan. Into a large bowl whisk the flour, sugar, baking powder, ginger, cinnamon, salt, nutmeg and cloves. Into a bowl whisk the eggs, oil, milk and vanilla. Add egg mixture to flour mixture stirring to just combined. Add sweet potatoes and nuts stirring to combine. Spread into prepared pan about 35 minutes. Set aside to cool. Frosting; into a bowl with mixer beat cream cheese and butter to smooth. Beat in vanilla and salt. Add sugar to light and fluffy. Spread frosting over over cake. Garnish with extra nuts if desired.
Sweet Potato and Bourbon Pie
2 lbs. sweet potatoes
5 Tbl. butter, melted
3 eggs
3/4 cup heavy whipping cream
2 Tbl. bourbon
1 tsp. pure vanilla extract
1/2 cup dark brown sugar, packed
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1 (10 -inch graham crust) not giving a recipe as most of you know how to make this simple crust
Freshly whipped cream with powdered sugar and bourbon
Preheat oven to 425 degrees. Place sweet potatoes into oven on a baking sheet and roast about 1 hour. Reduce oven to 375. Cool, peel and measure 2 heaping cups of cook sweet potatoes into a food processor pureeing to smooth. With motor running steam in butter, add eggs. Into a small bowl combine cream, bourbon and vanilla, add these liquids to food processor as machine is running, scraping sides, add sugars, cinnamon, nutmeg, ginger, salt and cloves. Puree to combine. Spoon filling in prepared crust and place on baking sheet. Bake about 40 minutes to set filling. Let cool on wire rack then chill in refrigerator. Serve with bourbon whipped cream.
Sweet Potato Pound Cake
1 cup unsalted butter, soft
1 (4 oz.) package cream cheese, soft
1 1/2 cups sugar
1 tsp. pure vanilla extract
1/2 cup brown sugar, packed
4 eggs
2 1/2 cups sweet potatoes, cooked and mashed
3 cups self rising flour
2 tsp. pumpkin pie spice
1/2 cup sweetened coconut
1/2 cup pecans, lightly toasted and chopped
Preheat oven to 350 degrees. Into a bowl of electric mixer cream butter, cream cheese, vanilla and sugars together. Add eggs one at a time, beating well after each addition. Add sweet potatoes and mix well. Into another bowl combine flour and pumpkin pie spice, gradually add sweet potato mixture to flour mixture beating well. Stir in coconut and nuts and spoon batter into a well greased bundt pan. Bake about 55 to 65 minutes until pick inserted comes out clean. Cool for 15 minutes in pan then invert cake to remove. Either dust with powdered sugar or serve with maple bourbon freshly whipped cream.
Sweet Potato Cheesecake Brownies
1 (18.2 oz.) dark chocolate fudge brownie mix
3/4 cup mashed sweet potato, cooled
1/4 cup vegetable oil
1/4 cup water
1 egg
Cheesecake layer
1 (8 oz.) package cream cheese, soft
3/4 cup mashed sweet potatoes, cooled
1/2 cup sugar
1 egg
1 tsp. pure vanilla extract
1/4 cup mini chocolate chips
Preheat oven to 350 degrees. Spray a 9x9 inch square baking pan, add parchment paper overlapping pan, spray again and dust with cocoa powder, shaking out excess. Brownies; into a large bowl stir in brownie mix, mashed sweet potatoes, oil, water and egg mixing to blend well. Spread batter in bottom of pan. Cheesecake layer; into a bowl of electric mixer beat cream cheese to smooth, add mashed sweet potatoes, sugar, egg and vanilla mixing to blend. Spread cheese mixture over brownie batter. Bake 50 to 60 minutes until wooden pick inserted in center comes out clean. Remove from oven allow to cool 15 minutes. Sprinkle on chocolate chips and spread. Allow to cool completely, remove from pan and cut into pieces.
Bon Appetit
"Rejoice always, pray continually, give thanks in all circumstances; for this is God's will for you in Christ Jesus" - 1 Chronicles 16:11
"Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of god, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." - 1 Thessalonians 5:16-18
"Devote yourselves to prayer, being watchful and thankful." - Philippians 4:6-7
"Then you will call on me and come and pray to me, and I will listen to you." - Colossians 4:2
"Be joyful in hope, patient in affliction, faithful in prayer." - Jeremiah 29:12
"The Lord is near to all who call on him, to all who call on him in truth." - Romans 12:12
"Let us then approach God's throne of grace with confidence, so that we may receive mercy and find grace to help us in our time of need." - Psalm 145:18
"In my distress I called to the Lord; I cried to my God for help. From his temple he heard my voice; my cry came before him, into his ears." - Hebrews 4:16
"But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind." - Psalm 18:6
