ISO: ISO: Sweet potato recipes
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donatelife
Well-known member
i slice them, leave peels on for nutrients, and toss them with.....
lime juice, coarse salt, chili powder and olive oil, roast until tender. you can also use dill instead of the chili powder etc. sometimes i nuke them a bit first, toss with seasonings and throw 'em on the grill. we love them this way
lime juice, coarse salt, chili powder and olive oil, roast until tender. you can also use dill instead of the chili powder etc. sometimes i nuke them a bit first, toss with seasonings and throw 'em on the grill. we love them this way
Here's a soup from my to-try list - by James Peterson: Sweet Potato, Chili, and Lime Soup
SWEET POTATO, CHILI, AND LIME SOUP
From the poster: "...The contrast flavors of the sweet potatoes with the spice of the poblano and jalapeno along with the tart acidity brought by the lime makes this a deep, complex soup that tantalizes your taste buds. Each bite leaves flavors lingering in your mouth until you just have to have another bite. Here is the recipe exactly as found in Splendid Soups."
INGREDIENTS:
2 medium sized onions, chopped
2 garlic cloves, chopped
2 T unsalted butter
2 pounds sweet potatos, about 4, peeled and sliced 1/2 inch thick
1 quart chicken broth
2 jalapeno chilies, cut in half lengthwise, seeded and finely chopped
3 poblano chilies, roasted, peeled and chopped*
1/2 cup corn oil
4 corn tortillas, cut into 1 by 1/4 inch strips
juice of 2 limes
salt
pepper
3 Tablespoons finely chopped cilantro
2 Tablespoons olive oil
3/4 cup sour cream
sour cream
lime wedges
DIRECTIONS:
Gently cook the onions and garlic in the butter in a 4 quart pot over medium heat until the onions turn translucent, about 10 minutes.
Add the sweet potatoes and broth to the onion mixture; bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork, about 20 minutes.
Add the jalapeno and roast poblano chilies to the soup and simmer, covered, for 5 minutes more.
Heat the corn oil over high heat in a medium sized skillet until its surface ripples. Turn the heat down to medium-low and fry the tortilla strips for about 1 minute. Drain them on paper towels.
Puree the soup in a blender or put it through the fine disk of a food mill and strain it through a medium-mesh strainer. Stir in the lime juice to taste and season with salt and pepper.
Combine the chopped cilantro with the olive oil.
Ladle the soup into hot bowls and drizzle the top of each one with the cilantro/olive oil paste, sour cream, and the tortilla chips. Serve with extra sour cream and lime wedges.
*Poblanos can be roasted on a grill, over a gas stove, or under a broiler. Turn the chiles as needed until all sides have been blackened by the flame. Once the entire poblano is blackened, put the chiles in a sealed ziplock bag or in a bowl tightly covered with cling film for a few minutes so they can steam. The blackened skin should then peel off easily.
From Splendid Soups by James Peterson
http://chefbud.com/2009/05/26/sweet-potato-chili-and-lime-soup/
SWEET POTATO, CHILI, AND LIME SOUP
From the poster: "...The contrast flavors of the sweet potatoes with the spice of the poblano and jalapeno along with the tart acidity brought by the lime makes this a deep, complex soup that tantalizes your taste buds. Each bite leaves flavors lingering in your mouth until you just have to have another bite. Here is the recipe exactly as found in Splendid Soups."
INGREDIENTS:
2 medium sized onions, chopped
2 garlic cloves, chopped
2 T unsalted butter
2 pounds sweet potatos, about 4, peeled and sliced 1/2 inch thick
1 quart chicken broth
2 jalapeno chilies, cut in half lengthwise, seeded and finely chopped
3 poblano chilies, roasted, peeled and chopped*
1/2 cup corn oil
4 corn tortillas, cut into 1 by 1/4 inch strips
juice of 2 limes
salt
pepper
3 Tablespoons finely chopped cilantro
2 Tablespoons olive oil
3/4 cup sour cream
sour cream
lime wedges
DIRECTIONS:
Gently cook the onions and garlic in the butter in a 4 quart pot over medium heat until the onions turn translucent, about 10 minutes.
Add the sweet potatoes and broth to the onion mixture; bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork, about 20 minutes.
Add the jalapeno and roast poblano chilies to the soup and simmer, covered, for 5 minutes more.
Heat the corn oil over high heat in a medium sized skillet until its surface ripples. Turn the heat down to medium-low and fry the tortilla strips for about 1 minute. Drain them on paper towels.
Puree the soup in a blender or put it through the fine disk of a food mill and strain it through a medium-mesh strainer. Stir in the lime juice to taste and season with salt and pepper.
Combine the chopped cilantro with the olive oil.
Ladle the soup into hot bowls and drizzle the top of each one with the cilantro/olive oil paste, sour cream, and the tortilla chips. Serve with extra sour cream and lime wedges.
*Poblanos can be roasted on a grill, over a gas stove, or under a broiler. Turn the chiles as needed until all sides have been blackened by the flame. Once the entire poblano is blackened, put the chiles in a sealed ziplock bag or in a bowl tightly covered with cling film for a few minutes so they can steam. The blackened skin should then peel off easily.
From Splendid Soups by James Peterson
http://chefbud.com/2009/05/26/sweet-potato-chili-and-lime-soup/
steve2-in-la
Well-known member
Rec: Sweet Potatoes Anna
(from Cooking Light)
Sweet Potatoes Anna
1 Tbsp VEGETABLE OIL
1 Tbsp melted UNSALTED BUTTER
3 medium SWEET POTATOES (1-1½ lbs)
1 tsp peeled & minced GINGER ROOT
1½ Tbsp BROWN SUGAR
¾ tsp SALT
Combine oil & butter in a small bowl. Line a 9" pie plate with foil and lightly brush with oil-butter mix. Peel sweet potatoes and slice them thinly with a food processor or by hand. Place the potato slices in a bowl and toss with ginger, brown sugar, salt and a scant Tbsp of oil-butter mix. Arrange the slices in slightly overlapping concentric circles around the bottom of the pie plate, adding another row around the sides. Brush the top lightly with oil-butter mix. Layer the remaining slices and drizzle remaining oil mix over the top. Place rack on bottom rung of oven and preheat to 400°. Cover potatoes with foil and weight with a flat heavy lid or pan. Bake for 30 minutes, remove foil and bake another 30-35 minutes more until top is brown. Invert onto a platter, garnish with something green and serve.
(from Cooking Light)
Sweet Potatoes Anna
1 Tbsp VEGETABLE OIL
1 Tbsp melted UNSALTED BUTTER
3 medium SWEET POTATOES (1-1½ lbs)
1 tsp peeled & minced GINGER ROOT
1½ Tbsp BROWN SUGAR
¾ tsp SALT
Combine oil & butter in a small bowl. Line a 9" pie plate with foil and lightly brush with oil-butter mix. Peel sweet potatoes and slice them thinly with a food processor or by hand. Place the potato slices in a bowl and toss with ginger, brown sugar, salt and a scant Tbsp of oil-butter mix. Arrange the slices in slightly overlapping concentric circles around the bottom of the pie plate, adding another row around the sides. Brush the top lightly with oil-butter mix. Layer the remaining slices and drizzle remaining oil mix over the top. Place rack on bottom rung of oven and preheat to 400°. Cover potatoes with foil and weight with a flat heavy lid or pan. Bake for 30 minutes, remove foil and bake another 30-35 minutes more until top is brown. Invert onto a platter, garnish with something green and serve.
Sweet Potatoes with Ginger and Jalapenos
http://eat.at/swap/forum1/159208_Sweet_Potato_Ginger_Curry_by_Lynne_Rossetto_Kasper_One_of_the_gardeners_broug
http://eat.at/swap/forum1/159208_Sweet_Potato_Ginger_Curry_by_Lynne_Rossetto_Kasper_One_of_the_gardeners_broug
steve2-in-la
Well-known member
This one looks promising too Rec: Squash and Sweet Potato Gratin
Squash And Sweet Potato Gratin
14 oz BUTTERNUT SQUASH
14 oz SWEET POTATOES
1 ONION, sliced
2 tbsp OLIVE OIL
2 EGGS
¾ cup HEAVY CREAM
1 tbsp BUTTER
½ tsp SWEET PAPRIKA
pinch NUTMEG
3 oz GRUYÈRE, shredded
3 sprig of PARSLEY, chopped
SALT and PEPPER
Preheat the oven at 350ºF. Butter a baking dish, round or square. Peel the squash and sweet potatoes then cut them into chunks.
Heat the olive oil in a pan and sauté the onion, add the paprika. Add the squash and sweet potatoes and sauté 10 minutes, stirring frequently. They should stay firm. Season with salt and pepper and transfer into the baking dish.
In a medium bowl, beat the eggs, cream and nutmeg. Add half the cheese. Pour over the squash and sweet potatoes.
Top with remaining cheese and chopped parsley. Bake 35 minutes then brown under the broiler for 5 minutes.
Squash And Sweet Potato Gratin
14 oz BUTTERNUT SQUASH
14 oz SWEET POTATOES
1 ONION, sliced
2 tbsp OLIVE OIL
2 EGGS
¾ cup HEAVY CREAM
1 tbsp BUTTER
½ tsp SWEET PAPRIKA
pinch NUTMEG
3 oz GRUYÈRE, shredded
3 sprig of PARSLEY, chopped
SALT and PEPPER
Preheat the oven at 350ºF. Butter a baking dish, round or square. Peel the squash and sweet potatoes then cut them into chunks.
Heat the olive oil in a pan and sauté the onion, add the paprika. Add the squash and sweet potatoes and sauté 10 minutes, stirring frequently. They should stay firm. Season with salt and pepper and transfer into the baking dish.
In a medium bowl, beat the eggs, cream and nutmeg. Add half the cheese. Pour over the squash and sweet potatoes.
Top with remaining cheese and chopped parsley. Bake 35 minutes then brown under the broiler for 5 minutes.
this Black Bean Soup was wonderful and has some sweet potato in it.
I added a can of diced tomatoes and found it didn't need much blending at all in the end.
http://simplyrecipes.com/recipes/black_bean_soup/
I added a can of diced tomatoes and found it didn't need much blending at all in the end.
http://simplyrecipes.com/recipes/black_bean_soup/
These Roasted Spiced Sweet Potatoes might turn them around. You could
serve these along with a few oven roasted french fries then let them choose which ones they like the best. My bet is on the sweet potatoes. smileys/wink.gif
http://www.epicurious.com/recipes/food/views/Roasted-Spiced-Sweet-Potatoes-106070
serve these along with a few oven roasted french fries then let them choose which ones they like the best. My bet is on the sweet potatoes. smileys/wink.gif
http://www.epicurious.com/recipes/food/views/Roasted-Spiced-Sweet-Potatoes-106070
steve2-in-la
Well-known member
I'll confess, the only way I REALLY enjoy sweet potatoes is french fried with salt & cayenne. Mmm
A plate of those, some jalapeno-slaw and a bottle of pink sparkling wine . . . BRILLIANT accompaniment to barbecue, as far as I'm concerned.
A plate of those, some jalapeno-slaw and a bottle of pink sparkling wine . . . BRILLIANT accompaniment to barbecue, as far as I'm concerned.
Hi Dawn. If you mean a favorite sweet potato fries recipe, I posted this
one last week, above at 19229 with comments after the thread. Really good:
2 sweet potatoes, peeled
2 T olive oil
1/2 t Kosher salt
1/2 t freshly ground black pepper
2 T granulated sugar
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper. Cut sweet potatoes into 1/4-inch lengths and soak in cold water for 30 minutes; drain and pat dry. Place on pan and toss with olive oil - spread in a single layer and sprinkle with salt and pepper.
Bake for 15 minutes then turn over and bake for about 10 minutes more, or until lightly browned. Remove from oven, let cool 5 minutes, and toss with sugar; serve hot.
We had them served with a spicy dipping sauce, but I liked them better with plain ol' ketchup... 'brings out the sweet flavor better.
one last week, above at 19229 with comments after the thread. Really good:
2 sweet potatoes, peeled
2 T olive oil
1/2 t Kosher salt
1/2 t freshly ground black pepper
2 T granulated sugar
Preheat the oven to 450 degrees F.
Line a baking sheet with parchment paper. Cut sweet potatoes into 1/4-inch lengths and soak in cold water for 30 minutes; drain and pat dry. Place on pan and toss with olive oil - spread in a single layer and sprinkle with salt and pepper.
Bake for 15 minutes then turn over and bake for about 10 minutes more, or until lightly browned. Remove from oven, let cool 5 minutes, and toss with sugar; serve hot.
We had them served with a spicy dipping sauce, but I liked them better with plain ol' ketchup... 'brings out the sweet flavor better.
Did you see this post to the Pioneer Woman recipe for Scallop Sweet Potatoes?
They are really good.
http://eat.at/swap/forum1/161117_Tonight_I_made_the_Scalloped_Sweet_Potatoes_recipe_that_Pioneer_Women
They are really good.
http://eat.at/swap/forum1/161117_Tonight_I_made_the_Scalloped_Sweet_Potatoes_recipe_that_Pioneer_Women
steve2-in-la
Well-known member
Sure, here you go. Rec: Serrano Coleslaw with Ginger-Mustard Vinaigrette
Serrano Coleslaw with Ginger-Mustard Vinaigrette
2½ lbs shredded CABBAGE (mixed red and green, I use bagged!)
4 CARROTS, peeled and grated
1 small RED ONION, diced
2 Tbsp APPLE CIDER VINEGAR
4 Tbsp LEMON JUICE
2 Tbsp DIJON MUSTARD
2 cloves GARLIC, crushed & minced
2 SERRANO CHILIES stemmed (leave the seeds IN) & minced finely
2 tsp peeled and finely grated GINGER ROOT*
1 Tbsp SUGAR
2/3 cup OLIVE OIL
3 Tbsp fresh CILANTRO, minced
KOSHER SALT
FRESH GROUND BLACK PEPPER
*(I’ve used pickled-ginger, available in the Asian food section of some grocer’s refrigerator case.)
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving.
(Once dressed, this slaw will dramatically decrease in volume so don’t be concerned about the quantity of vegetation you start with.) Serves 6.
Serrano Coleslaw with Ginger-Mustard Vinaigrette
2½ lbs shredded CABBAGE (mixed red and green, I use bagged!)
4 CARROTS, peeled and grated
1 small RED ONION, diced
2 Tbsp APPLE CIDER VINEGAR
4 Tbsp LEMON JUICE
2 Tbsp DIJON MUSTARD
2 cloves GARLIC, crushed & minced
2 SERRANO CHILIES stemmed (leave the seeds IN) & minced finely
2 tsp peeled and finely grated GINGER ROOT*
1 Tbsp SUGAR
2/3 cup OLIVE OIL
3 Tbsp fresh CILANTRO, minced
KOSHER SALT
FRESH GROUND BLACK PEPPER
*(I’ve used pickled-ginger, available in the Asian food section of some grocer’s refrigerator case.)
In a large bowl, toss together the shredded cabbage, carrots and onions and set aside.
Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chiles, ginger and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper and pour over the cabbage mixture. Toss until all vegetables are well coated. Let rest 10 minutes before serving.
(Once dressed, this slaw will dramatically decrease in volume so don’t be concerned about the quantity of vegetation you start with.) Serves 6.