Sweet potatoes - favorite (or unfavorite) recipes

Thu 13 Nov, 2008 07:29 pm
I remember my mother making them and my finding them beyond horrible.

I used to be adverse to the word squash I think. Smile

Took me years, now I love all types.
Thu 13 Nov, 2008 08:04 pm
I looked around my recipes and found a couple of more using sweet potatoes -

From the BBC.com site/James Martin
Sweet Potato Steamed Pudding

Preparation time less than 30 mins

Cooking time 10 to 30 mins

30g/1oz unsalted butter, for greasing
110g/4oz self-raising flour
110g/4oz caster sugar
110g/4oz unsalted butter
2 eggs
½ sweet potato, diced and boiled until soft
2.5cm/1 inch piece of ginger, peeled and finely chopped

For the ginger syrup
110g/4oz caster sugar
5cm/2 inch piece of ginger, peeled and finely chopped
1 orange, peeled and segmented, to serve

1. Grease a small pudding basin with butter.
2. Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
3. Pour the mixture into the bowl and cover with cling film.
4. Place in the microwave and cook on HIGH for four minutes.
5. To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.
6. Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.
7. Garnish with the segmented orange and serve.

(4 oz = 1/2 cup)

I'll put the other one on a new post..

Thu 13 Nov, 2008 08:06 pm
from the NYTimes last November...

November 14, 2007
Recipe: Curried Lentils With Sweet Potatoes and Swiss Chard

Time: 1 hour

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

0 Replies
Thu 13 Nov, 2008 08:08 pm
Rex, I've been pretty good with squash, but grew up not liking turnips and parsnips..
0 Replies
Thu 13 Nov, 2008 08:35 pm
2 large sweet potatoes cubed
one head of cauliflower ( cut up)
2 cups broccoli
1 long green onion diced ( green stem too)
2 carrots peeled diced
one apple cored, skined and diced
1/2 block of cream cheese - room temp

Boil all the veggies in barely enough water to cover them until they are mushy soft.
While warm, put into the food processor with 2 pieces of fresh garlic, pepper and salt to taste.
Throw in the cream cheese. Mix it together until it is a thick soup.

0 Replies
Thu 13 Nov, 2008 08:42 pm
I can never get enough of sweet potatoes, yams squash or carrots. I buy and cook them as often as I can afford them. Carrots are a staple in my kitchen and I buy them by the 10 pound bag full. I usually just slice all of them in quarter inch slices, brush them with oil and salt and pepper then spread them on a sheet pan and bake/broil until fork tender and browned on the edges. Once in awhile I'll have a craving for a savory or sweet version of them. The sugary recipes are plentiful and mostly the same. When I get tired of the sugary sweet recipes I turn to the savory ones. Here are some of them that I've tried and love. For all these recipes you can substitute any in the squash/sweet potatoe/carrot family.

Oven-Roasted Sweet Potatoes And Onions

4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2-1/4 pounds)
2 medium Vidalia or other sweet onions, cut into 1-inch pieces (about 1 pound)
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic-pepper blend
1/2 teaspoon salt

Preheat oven to 425º. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake at 425º for 35 minutes or until tender, stirring occasionally.

Chipotle Potatoes

2 russet potatoes, 12 oz total
2 sweet potatoes, 15 oz total
3 dried chipotle chilies, seeded
3 cloves garlic, minced
2 tsp. olive oil
1 1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. salt
1 or 2 Tbsp water


Scrub potatoes and pat dry. Cut in half lengthwise, then cut each half into 4 wedges. Cook potatoes, covered, in a small amount of boiling water for 15 minutes or until just tender. Drain and let cool.

Place seeded chipotle chilies in a blender or food processor and process until ground. Combine chipotle with remaining dry ingredients in a small bowl. Stir in enough water to make a mixture that can be brushed on the potatoes. Brush over potato wedges.

Place potatoes on sheet pan for oven baking or grill rack for grilling. Cook 4 to 6 minutes or until edges begin to brown, turning occasionally.

Servings: 6

Sweet Potato Spread

2 medium sweet potatoes, about 260 grams
1 carrot
1 onion
1/2 cup water
1 tablespoon tahini or natural unsalted almond butter
1/4 teaspoon curry
1/4 teaspoon ground cumin


In a saucepan, cover potatoes with water and bring to a boil.
Simmer over medium heat until potatoes are soft when pierced with a knife (about 30 minutes). (During this period, prepare sauce.).
Remove from saucepan. When cool, remove skin.
While potatoes are cooking, peel carrot and onion, and chop into small pieces.
Place chopped carrot and onion into another saucepan and cover with 1/2 cup of water.
Simmer carrots and onions until soft, about 8 minutes.

Combine in food processor:

Pureee sweet potato in a food processor with tahini or almond butter, curry powder, and ground cumin until just combined.
Add carrot-onion mixture and puree until smooth.

Serves: 16

You can thin this one out to use as a dip for veggie or use as is on toast. I've also used it as a base on pizza dough and then put sauteed onions and smokey gouda cheese slices on top before baking. It is also a good base for a creamy soup. If you want to add some protein to it, it is also good if you add some beans to the processor and puree them.
0 Replies
Thu 13 Nov, 2008 08:50 pm
Oh, good, more recipes. I can't tell about the one with cream cheese, I might like it hotter, but that would be easy enough. I don't have a food processor, except a tiny thing I just about never use, but I figure a quick click of the blender..

The chipotle potato thing is right I'm my alley, I'll try it.

I've got all the makings for the curried lentil swiss chard s. potato concoction, except for cilantro.. think I'll do that one first before the chard croaks.

0 Replies
chun chun
Thu 13 Nov, 2008 08:53 pm
Here's an unusual, but tasty combination!

Baked Stuffed Sweet Potatoes
4 lg. sweet potatoes 1/2 tsp. dry mustard
1 Tbs. olive oil 1 jalapeno, seeded and minced
1 tsp. kosher salt 4 scallions minced
2 Tbs. unsalted butter 2 Tbs. minced cilantro
1/2 cup sour cream 1 cup sharp cheddar cheese, shredded
2 small or 1 lg., ripe avacado, Salt and freshly ground black
peeled, pitted and mashed pepper to taste
2 Tbs. fresh lime juice

1. Preheat oven to 375 degrees F.
2. Scrub, then dry potatoes. Rub them w/olive oil, sprinkle w/salt, and poke
with a fork in several places. Bake in a small roasting pan until done,
45 to 60 minutes.
3. Cut the potatoes lengthwise, in half. Scoop out the pulp without tearing
the skin, and put into a mixing bowl. Add the butter and sour cream, and
beat until smooth. Mix in the avacado, lime juice, mustard, jalapeno,
scallions and cilantro. Fold in half of the cheddar cheese, and season the
mixture with salt and pepper.
4. Fill the potato skins generously with the mixture. Sprinkle the remaining
cheddar over the tops. The potatoes may be prepared ahead up to this
point and refrigerated until ready to bake.
5. Arrange the potatoes on a baking sheet and bake until the cheese is melted
and the stuffing is heated through, about 25 minutes. Serve at once.
Makes 8 stuffed potatoes.

Thu 13 Nov, 2008 08:55 pm
the roasted carrots from the Jamie Oliver episode



roasted beets were in that episode as well


then there was this awesome combo



Thu 13 Nov, 2008 09:00 pm
@chun chun,
avocado and mustard in the stuffing, interesting..

I might try that in a half/recipe before I blew 4 sweet potatoes, but I trust ya', Chun. How have you been?
Thu 13 Nov, 2008 09:03 pm
ehBeth wrote:

the roasted carrots from the Jamie Oliver episode



roasted beets were in that episode as well


then there was this awesome combo



Woo hoo! I do carrots and garlic - are those oranges? Have made soup out of that combo but the roasted bits look delish.

In the next one, first I thought those were figs.. never mind.

Pardon me, I should look at the link................
Thu 13 Nov, 2008 09:04 pm
here is an 'official' recipe for something I quite like to make Roasted Sweet Potato and Chili Mash

Serves 4-6 as an accompaniment

4 medium sweet potatoes
1/3 cup (3 fl oz/90 ml) olive oil
Sea salt and freshly ground black pepper to taste
3 teaspoons vegetable oil
1 small red chili pepper, seeded and chopped
2 cloves garlic, crushed
Olive oil, for serving

Preheat oven to 400 degrees F. (200 degrees C./Gas 6).

Place whole, unpeeled sweet potatoes on a parchment-lined (baking paper-lined) baking sheet. Bake until potatoes are tender when pierced with a skewer, 30-40 minutes. Remove from oven and allow to stand until cool enough to handle, 5-10 minutes.

Peel sweet potatoes, place pulp in a bowl and mash until smooth. Gradually beat in olive oil, salt and pepper. Cover and keep warm.

Heat vegetable oil in a small pan over medium heat. Add chili pepper and garlic and cook until aromatic, about 1 minute. Remove from heat and add to potatoes. Mix well.

Serve hot, drizzled with extra olive oil if desired.


(I think I use less oil overall, but it's pretty much my format)
Thu 13 Nov, 2008 09:06 pm
yes the first one has oranges - he used orange juice as the acid in that combo

I wish I could track down more about that episode
0 Replies
Green Witch
Thu 13 Nov, 2008 09:15 pm
I was feeling too lazy to type out instructions so I did a web search. This recipe is a tarted up version of what I do. Leave out the fruit and you have the basic procedure:


Caramelized Parsnips Julienne

5 tbsp butter, melted
2 tbsp white sugar
1 tbsp brown sugar
1-2 lb parsnips, peeled and thickly julienned
1 nectarine, sliced (optional)
1/4 cup whole cranberries
two pinches each of salt and freshly ground pepper, nutmeg and cardamom
1 large clove of garlic, minced
1 green onion, thinly sliced

1. Heat oven to 350°.
2. Whisk butter, white and brown sugar, salt and spices in a baking dish.
3. Toss in fruits and parsnips and garlic.
4. Cover and bake 20 to 30 minutes, until tender.
5. Uncover and broil until lightly browned.
6. Sprinkle with green onion
Thu 13 Nov, 2008 09:35 pm
I watched a video on Hulu last night of Jamie on the Today Show doing this exact recipe. I'll look for it and post a link.

Here you go. Don't yet know how or if we can embed Hulu videos so you'll have to click the link.

Thu 13 Nov, 2008 09:45 pm
pfoooey, can't watch it outside of the U.S.
good find though

now if you could just find the episode of Jamie's Home Cooking ...

I'm working on it, no luck yet.
0 Replies
Thu 13 Nov, 2008 09:56 pm
The sweet potato chili mash sounds just right and very easy; you know me, I'd probably add more chili pepper.

When I was speaking of hotter re Shewolf's combo, I meant stove type heat as opposed to hot peppery...

Thanks, butryflynet, re the video.
0 Replies
Thu 13 Nov, 2008 09:57 pm
@Green Witch,
Ooooh, good, that saved me a search - and sounds great.

OK, ok, parsnips go on my list for this weekend..
Thu 13 Nov, 2008 10:00 pm
I'm telling ya - just go wild in the root veggie zone of your store/market. It's hard to go wrong.
0 Replies
Thu 13 Nov, 2008 10:08 pm
Just looked at the video, basically what I already do, including the fennel, except for the fresh herbs.

Herbs are pretty pricey, but this year I'm drying sage, thyme, and rosemary in a cool dry place - miss my marjoram, oregano, mint, chives, savory, tarragon that I had going back in Venice. But, I'll plant more herbs next year...
0 Replies

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