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| Sweet potatoes and ????????
Posted: 9/30/2009 12:48:41 PM | What do you do to your sweet potatoes?
I like them baked like regular potatoes, then smushed and buttered with salt and pepper. I also like them the traditional thanksgiving way with marshmallow topping but...
I'm thinking something different these days, like a casserole made with steamed/mashed sweet potatoes, brown sugar, salt, pepper, and topped with chopped pecans or other chopped nuts.
Last night I had broiled swordfish steaks, and I used plenty of butter and lemon and salt and pepper, some Old Bay and some dill. I like to use extra so there will be some dipping sauce for the fish. I got this wild idea that this super tasty buttery dipping sauce, may make a great topping for mashed sweet potatoes! The contrast, even with the fish juices mixed in, might be very interesting! I will try it tonite.. | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 2:22:12 PM | | Fish drippings atop sweet potatoes...oh,,,,,,,OKAY... NO, you did not use fish juice, did you? OKAY,,,,,,,,,all OKAY then. All is well. I do love sweet potatoes. Last night I made a cranberry quiche. Today, it was a sausage tomato sauce to top rigatoni pasta. YuMMMY, very Yummy!! Good to be alive and able to cook, using the great ingredients of the world. | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 2:38:52 PM | sweet potato pie. don't be putting any marshmallows on top of mine.
I also like them baked and cut into fries | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 3:05:13 PM | I make a "casserole" of baked root veggies: sweet potato (white and orange), carrot, rutabaga, onion, and turnip (I don't like parsnips, but they'd be a nice addition if you can stomach them.)
Personally, I halve baby carrots, cube the sweet potato, slice the turnip, and quarter the rutabagas (I buy small ones) and slice the onions. I then add some Hy's steak spice, some minced garlic, toss with almond oil in a bowl before putting in a covered casserole dish and baking until the veggies are soft, stirring occasionally.
It's more of a savoury dish, and makes a great side in fall. | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 3:13:13 PM | I used to put sweet potatoes and other vegies in to boil n mash them up and serve with whatever meat ..chicken/roast/chops... & gravy!!
Also cubed sweet potatoes - and put them into curries etc... | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 3:56:34 PM |
I'm thinking something different these days, like a casserole made with steamed/mashed sweet potatoes, brown sugar, salt, pepper, and topped with chopped pecans or other chopped nuts.
I LOVE pecans, brown sugar and butter baked on top - instead of the typical marshmallows .
Also, pecans and pineapple are good baked in the traditional casserole. | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 4:33:54 PM | Yum! I love sweet potatoes or yams.
My mom's recipe is to take sweet potatoes (she buys the can of Bruce's yams in syrup), but I am SURE you could boil fresh sweet potatoes or yams in water until soft. Take off peel and then mash in the same pot. Add 1/2 to stick of sweet, unsalted butter, can of crushed pineapple in its own juice, chopped pecans and dark brown sugar to taste. Add one raw egg and beat in. Mix all together thoroughly, place in casserole dish and put in 350 * oven until you see the casserole contents bubbling. (I'd say about 30 minutes). Truthfully, I don't know the significance of the beaten raw egg as I've made this recipe without the egg and, it was tasty.
If you like to, add the minature marshmellows on top and put under broiler until they are melted and toasty looking.
Enjoy....~~Beth~~
P. S. I DO love sweet potato fries too...just cut into long strips (keep skin on if you like, but scrub clean with brush first before cutting into strips) and then place on cookie sheet with some type of canola, olive or vegetable oil drizzled on them. Bake at 425 until crisp and then sprinkle with coarse sea salt while hot out of the oven. Yummy!!! | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 6:36:04 PM | | Sweet Potatoes! Yum! Sometimes I bake them like regular potatoes and eat it with butter and sugar! I had one at Texas Roadhouse that was "loaded" with butter, marshmallows and drizzled with caramel! OMG! To die for! Sweet Potato pie is always a winner. And during the holidays I make Candied Sweet Potatoes with marshmallows! | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 7:38:13 PM | try this recipe-got it from a friend at work.
Sweet Potato Crunch
3 cups cooked mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs beaten
1 t. vanilla
1/3 cup milk
Brown Sugar Topping
1/2 cup packed brown sugar
1/4 cup flour
3 T. melted butter
1 cup coconut
1/2 cup chopped walnuts
Mix these ingredients well
Combine potatoes, sugar, butter, eggs, vanilla and milk. Mix well.
Turn into a greased 2 quart shallow baking dish. Sprinkle with the brown sugar crunch topping.
Bake at 350 degrees for 30 to 40 minutes | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 9:37:43 PM | Fish drippings atop sweet potatoes...oh,,,,,,,OKAY... NO, you did not use fish juice, did you? OKAY,,,,,,,,,all OKAY then. All is well.
In all honestly, at first this doesn't sound very good. In reality, since you use extra butter and lemon juice so there is plenty left over, there isn't a lot of fishiness to it. It's very tart with lemon and butter flavor, and the fish taste wasn't obnoxious at all with sweet potato. In fact they compliment each other quite well in the presence of the lemon and butter and black pepper.
Think of it this way.. If lobster goes really well with lemon butter, and it has a sweetness about it too, then think of sweet potato blending in it's sweetness with the other flavors. I am going to end up using this again..
Ever served applesauce on the side with salmon? Same concept.
Call it strange, repulsive sounding, but don't knock it til you've tried it! | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 10:18:37 PM | Not a huge fan of stuff that looks (and frequently tastes) like it could have been scraped onto my plate off a newborn's soiled diaper, so ...
sweet potato fries or home fries, roasted sweet potatoes (these are good with baby white turnips and parsnips), scalloped potatoes made with sweet potatoes, sweet potato fritters (latkes, pancakes, whatever you want to call them) I can live with ... the mushy stuff with enough sugar to send you into a diabetic coma, you're welcome to keep as far away from me as you can take it.
EDIT I forgot ... sweet potato pie, although I haven't made one yet, is supposed to be quite good, so I amend my previous statement. Gonna try that this Thanksgiving and see. | |
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| Sweet potatoes and ????????
Posted: 9/30/2009 11:14:50 PM | I like to watch food network cooking shows and on grill it with BF
he did a sweet potato salad,looked totally delicious.. I think I would have left off the green onions but.... so here is the list and directions
Ingredients
* 4 large sweet potatoes, do not peel
* 4 scallion, used both parts, green and white
* 1/2 cup canola oil
* Salt and freshly ground black pepper
* 1/4 cup cider vinegar
* 2 tablespoons balsamic vinegar
* 1 heaping tablespoon Dijon mustard
* 2 teaspoons honey
* 1/2 cup olive oil
* 1/4 cup fresh flat leaf parsley, coarsely chopped
* Salt and freshly ground black pepper
Directions
Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Can be served warm or allowed to cool overnight.
Sounds like this would go with anything ... | |
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| Sweet potatoes and ????????
Posted: 10/1/2009 6:00:39 PM | Mr. Reynolds, may I be the first to advise you to carry your SPAMMIN' A$$ elsewhere besides these forums.
This thread is not about FISH it is about sweet potatoes.
It is also NOT a place where you are welcomed in tagging every post with your signature and link to your eBook that you wish to sell.
Get a clue and GTFO! | |
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| Sweet potatoes and ????????
Posted: 10/1/2009 6:40:50 PM | We like sweet potato pie more than pumpkin at my house. Here's a recipe I saw today in our monthly co-op magazine. Sounds really good to me, I like the idea of the pecan topping..
Sweet Potato Pie WIth Pecan Crunch Topping
4 cups cooked and mashed sweet potatoes
1/4 cup soft butter
4 eggs
2 cups granulated sugar
2 tablespoons flour
1 teaspoon salt
1 cup buttermilk
1/2 teaspoon soda
1 tablespoon vanilla
2 9" unbaked pie shells
Combine sweet potatoes, butter and eggs, mixing well.
In a seperate bowl combine sugar, flour and salt, then stir into sweet potato mixture.
Combine buttermilk and soda, stir into other ingredients, add vanilla, stirring well.
Divide evenly between the two pie shells and bake about 1 hour at 350 degrees.
Spoon topping evenly over both pies and broil 5 to 7 inches from heat for about 2 minutes or until topping is golden and sugar dissolved.
Pecan Crunch Topping
1/4 cup butter
2 cups chopped pecans
1 cup brown sugar
Melt butter, stir in sugar and pecans
tb | |
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| Sweet potatoes and ????????
Posted: 10/1/2009 9:48:40 PM | Sweet taters and squash casserole
2 large sweet taters
1 medium butternut squash
1 1" diameter leek
1 small red onion
olive oil
lemon juice
honey
Peel the squash first. Cut into 1" thick rings from the top down, scooping out the seeds when you get to them. Cut the rings into 6 pie-shaped bits and put into a large bowl with some lemon juice. Toss to cover.
DO NOT peel the taters. Wash and cut into rings and then wedges same as the squash, then into the bowl. Toss to cover.
Skin the onion, do the same- separate the rings, and toss in the bowl.
Clean the leek, cut into 1" thick rings, separate, wash again to get any sand off. Toss in the bowl with everything else.
Add about 1/4 cup olive oil and toss. About 1/2 tsp of Salt & pepper, then dump it all into a covered casserole. Drizzle with about 1/4 cup of honey.
Bake @ about 350*f until tender - about 45 minutes. Add butter or margerine if wanted.
Serves 6 with leftovers.
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| Sweet potatoes and ????????
Posted: 10/1/2009 10:25:04 PM | Thanks, TB ... love the addition of the pecan crunch topping ... it did make me think that I might try it with pralines instead; however, that may be overkill. Also like the buttermilk.
Regardless, sounds good. Definitely report back on the reception it gets. Cheers, | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 2:37:13 AM | Im going to try a Sweet potato and yukon gold potato pie...I think most SP and Pumkin pies are way to sweet.
Im going to make a 50-50 mashed potato to see what it tastes like. I dont get all the sweetness added to SP...If they are roasted in the oven they are naturally sweet...Dont see how marshmallows make SP taste better.
some butter and a drizzle of molasses is sweet enough for me. | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 5:43:08 AM | Be sure and post after you try it SAguy, I think it will be good.
We've had a lot of posts lately on other threads for mixed root veggie dishes, which included sweet potatoes.
I actually don't like sweet potato dishes with added sugar, too sweet for us,, the exception being sweet potato pie..... I never make candied yams,, it's just too much sweetness, especially with the marshmallows..
Of course, it a recipe is too sweet for your own taste,, reducing the amount of sugar is always your option.
I posted a pie last night to this thread and honestly, I will probably reduce the amount of sugar by half, especially because it has a sweet topping.
My feeling is that most recipes are just guidelines, we adapt them to fit our own preferences.
My favorite way to have sweet potatoes ~ baked with butter, a little salt and pepper.
la ~ I think the topping would turn out to taste a whole lot like pralines anyway,, all the same ingredients, except cream. I also liked the addition of buttermilk, I love buttermilk pie and this is sort of a combination of sweet potato and buttermilk pie. With the pecan topping, it's just a wonderful example of great southern cooking, in my opinion.
tb | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 5:54:40 AM | I love sweet potatoes!
holiday staple growing up, too sweet for me.
love them baked, butter, s&p kids love the fries
lately I've been roasting them with other root vegtables, olive oil, s&p | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 1:40:12 PM | | Believe it or not but I eat my sweet potatos raw. I peal them and then cut them into something similar to a carret stick strip. Not only do they taste fantastic that way but you get the complete food value from the raw vegitable. I have two juicers and a blender so sometimes I even make a Frankinstiens version of what some people call a smoothie, only mine tastes horrible. Sweet potato, carret, spinach, apple, pinapple , then pinch your nose and swallow it quickly. Your body will thank you for it. | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 4:04:52 PM | Great for the cooler weather, and a holiday staple.
Sweet Potato and Apple Casserole
4 medium sweet potatoes
2 large apples
1/2 tsp. salt
2 tsp. lemon juice
3 tblsp. butter
1/3 cup honey
1/4 cup brown sugar
1/4 cup chopped nuts
Boil or microwave sweet potates until tender but firm and allow them to cool. Core and slice the apples, then sprinkle salt and lemon juice over them. Bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Peel and slice the sweet potatoes. Place apples and potatoes in a shallow baking pan alternating or placing in whatever decorative pattern you like. Add honey to the remaining butter in the pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle with brown sugar and nuts on top. Bake in a preheated 325 degree oven for 30 minutes or until brown and bubbly on top. | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 9:44:24 PM | When it comes to sweet potatoes, I am a complete and total purest. I cook them 3 ways...
1. Roasted Whole
Ever so slightly oiled skin, after washing, like take a paper towel and drop about 3 drops of oil on it, let it spread for a few minute, then use that towel to rub the outside of the sweet potato skin. I prefer the very small, very clear smooth not bumpy skins, no eyes forming. Place these on a baking sheet, no punctures, and roast at 375 until very soft and a few browning spots on the skin. Split them in the very center of the concave side, if there is one, not all the way to the ends, put a small pat of butter and eat skin and all. I like the inside without the butter, but the butter makes the skin delicious.
2. Roasted Seasoned Browns
Peel 2 medium - large, cut in to cubes, pour 1 tbls olive oil on them, or walnut oil, 1-2 teaspoons of either one or a mix of
Cajun seasoning
French herb mix
Greek herb mix
Italian herb mix
Garam Masala
Curry
Lemon Grass
Chinese 5 Spice
Japanese 7 Spice
Whole peeled garlic cloves
Smoked Paprika
Toss well and roast at 400 on a sheet pan until starting to turn golden. Sprinkle with a little kosher salt.
3. Homemade Sweet Potato Chips or Fries
Peel and cut into fries, or use the slicer attachment to your processor or mixer. Lay them out in single layer on a baking sheet. Put in your freezer and freeze overnight. The next day you can cook them or bag them and do some more, making lots of bags. Just make sure they do not thaw at all while doing it.
To fry, heat a large deep pot of oil, like a dutch oven with about 4" of oil, peanut is best. Bring it to 360 for fries, or 380 for chips. Leave the sweet potato in the freezer until you are ready for them to go straight into the hot oil. Lower them in by basket or a one of those Chinese brass mesh skimmers with a bamboo handle. The oil will bubble up very high, so a deep pot is essential. You can use a deep fryer as well, but have to make tiny batches because sweet potato needs at least double the room of a white potato to fry well without soaking up oil and bringing the temperature of the oil down. Even with a big pot you must make small batches. Use a deep fry thermometer.
For chips, move them around constantly until browining and crisp, then remove to paper towel.
For fries, let them sit only moving them once after 5 minutes. When they start to get a little golden, remove them to paper towels. At this point, you can cool completely and put back on a baking sheet in single layer to freeze again for 24 hours and make bag fulls. They can then be taken out of freezer and put in a 450 degree F oven for 15 minutes and they are done. Or, you can take them out of the oil and turn up the heat to 380 and put them back in the oil, keeping them moving until golden and getting crispy.
Be sure to do small batches, watch the heat, use a deep pot and keep them well frozen.
Now from here I may use or eat them in MANY ways.
Mash the roasted, but NEVER put anything sweet on them like sugar or marshmellows, or even cinnamon. Not for me. I have made dozens of casseroles and candied ones for family.
Use in a Mixed Root Mash
Toss in a Veggie Salad with other Roasted or raw veggies
Mix with other Roasted veggies
Make a Creamed Soup
Eat with ANY Spicy Ethinic dish
The fried chips always go with coconut shrimp. I figure if I am going to all that trouble and eat someting deep fried, I may as well go all the way.
I also always use the fried chips with a holiday cranberry salsa/tapenade I make. It has oranges, cinnamon, cilantro, pecans and jalapeno in it. I also use those colored taro Terra Chips with it. All together they make a gorgeous brightly colored delicious and healthful holiday nosh.
My favorite thing to eat the SP Fries or Roasted Browns with is either a garlic shrimp taco in a soft corn tortilla with a hot chile sauce and avocado. OR a Spicy Asian Fish/Crab/Chicken/Turkey/Duck (one or the other, not mixed) burger on a soft Challah roll (slightly sweet egg bread) with HOT chile wasabi mayo and sweet red chile sauce, with crisp fresh lettuce and basil leaves.
I also put raw chunks in stews and to bake with chicken and fruits.
Also, baked curried chicken, sweet potato, colored peppers, pineapple and hot onion is awesome!
One of my favorites is my Sweet Potato Bacon Hash, using the bacon "ends and pieces" that are about 1/2 ham and are very thick, with sweet onion, and white pepper. Serves with fried eggs that have been sprinkled with cinnamon and cinnamon rolls. It is a once a year holiday season breakfast with fresh squeezed tangerine juice.
Hot & Spicy Stir Fried Sweet Potatoes with Chard and/or Kale Stems/Ribs in a Curried Chile Nut Sauce is soooooooo awesome. A lot of times I use the leaf of these removed from the rib. Instead of throwing such a good crisp part of the green away I cook them like this and sometimes add sweet potato with them.
Yeah, I love sweet Potatoes. MMMM MMMMMMM
Of course, when the kids were at home, one of their favorite staple meals was pork shoulder steak marinated in teriyaki, or soy and worcestershire with garlic, then grilled, serbed with whole roasted sweet potato and mustard greens with rice wine vinegar. A coffee granita with a squeeze of meyer lemon was the best dessert with it.
Oh yeah, a layered - pecan, sweet potato, cheese cake pie - really good too.
SS | |
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| Sweet potatoes and ????????
Posted: 10/2/2009 9:54:15 PM | Spicy Sweet Potato Soup
INGREDIENTS
1/2 cup sour cream (I use Greek yogurt)
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter (I use olive oil)
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock (I use homemade and usually 3 broth 1 water)
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root (I use 1-2 tsp powder)
1/4 cup smooth peanut butter (I use Kraft)
1 lime, juiced
2 tablespoons chopped fresh cilantro ( I use dried)
salt to taste
1 large roma (plum) tomato, seeded and diced
DIRECTIONS
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
It usually takes me 30 mins start to finish to prepare this. I use a countertop blender as I don't have a hand held one. I was never a fan of pureed soups so of course I tried it without pureeing and it was not even half as good. I usually spritz a loaf of bread with some water and pop it into the oven to warm through and crisp up. I hope you like it. Cheers! | |
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