Rec. Hot Sweet Potato Salad from Cuisine At Home Weeknight menus

M

marsha-tbay

Well-known member
The picture of this salad is pretty. It's not in the recipe but the picture shows a bit of green, probably parsley, lightly sprinkled over top. It makes a nice contrast to the orange color

Hot Sweet Potato Salad

Makes 4 cups. Total time 40 minutes

Toss, Saute, Add:

1-1/2 # sweet potatoes, peeled, cut into 1" cubes (5 cups)

1 tbsp sugar

1 tbsp veg oil

1 tsp kosher salt

1/2 tsp red pepper flakes

3 strips thick-sliced bacon, chopped

1/2 c red onions, slivered

1/4 c apple jelly

2 tbsp apple cider vinegar

1/4 c pecans, toasted, chopped

2 tbsp fresh lime juice

1 tbsp scallions, finely sliced

Preheat oven to 425

Toss sweet potatoes with sugar, oil, salt and pepper flakes; roast 25-30 mins. Saute bacon in a skillet over med heat until crisp, pour off fat, leaving bacon in pan. Add onions; saute 3 minutes. Add jelly and vinegar, stirring until jelly melts. Off heat, toss potatoes with bacon mixture, pecans, lime juice and scallions. Season with salt.

 
Oh, looks soooo good, thanks,saved!! There were some great sweet tater recipes on old swap....

I'll look through my files and see if they have post #'s

 
See if this works?? Damn it did!!! Have done this, very nice.

Forum Home Page: Gail's Recipe Swap
Re: Not a big fan of Sweet Potatoes except (Earnie/TN woman)
Previous Message: Earnie, there's a Bobby Flay dish using chipotles, cream and sweet potatoes that so many >>> (Val/FL)
Next: and another REC: Sweet Potato, Parmesan and Goat Cheese Gallette (Judy in Mass)
Date: Mon, 15 Nov 2004 13:49:06 GMT
From: Judy in Mass (@66.31.107.170 ())

Earnie, here's a REC: Chile-Glazed Sweet Potatoes...
that Rich Bayless contributed to an NPR
program for a Thanksgiving Feast.

I have made them, and they are fantastic.

* Exported from MasterCook II *

Chile-Glazed Sweet Potatoes

Recipe By : Rick Bayless, from NPR
Fantasy Feast
Serving Size : 8 Preparation Time 2:00
Categories : Mexican
Potatoes
Side Dishes

Amount Measure Ingredient --
Preparation Method

For The Chile Seasoning Paste

5 Cloves Garlic -- unpeeled
6 Medium Dried Ancho Chilies
-- stemmed & seeded
1 Teaspoon Dried Oregano
1/2 Teaspoon Cinnamon
1/4 Teaspoon Freshly Ground Pepper
-- generous
1/8 Teaspoon Ground Cloves
1/2 Cup Chicken Broth Or Water

Main Dish Ingredients
3 Pounds Sweet Potatoes --
unpeeled
1 Tablespoon Grated Orange Zest
1/2 Cup Fresh Orange Juice
2 Tablespoons Honey
1 Teaspoon Salt -- generous
2 Tablespoons Melted Butter, Or
Olive Oil -- optional
2 Tablespoons Chopped Cilantro, For
Garnis -- or more
Creme Fraiche Or
Crema -- for garnish
Grated Orange Zest --
for garnish

1. Make chile seasoning paste: Roast the
unpeeled garlic on an ungreased griddle or
heavy skillet over medium heat, turning
occasionally, until soft (they'll blacken in
spots), about 15 minutes. Cool and peel.
While the garlic is roasting, toast the
chilies on another part of the griddle or
skillet: 1 or 2 at a time, open them flat and
press down firmly on the hot surface with a
spatula. In a few seconds they will crackle,
even send up a wisp of smoke flip them and
press down to toast the other side. In a
small bowl, cover toasted chilies with hot
water and let rehydrate for 30 minutes,
stirring regularly to ensure even soaking.
Drain and discard the water.

Combine the oregano, cinnamon, black pepper
and cloves in a food processor or blender,
along with the chilies, garlic and broth or
water. Process to a smooth puree, scraping
and stirring every few seconds. Add a few
drops more liquid if the mixture won't
process. Press through a medium strainer
into a small bowl.

2. Assembling the dish: Slice each of the
sweet potatoes into 4 lengthwise wedges.
Lightly oil or butter a 13x9-inch baking dish
and lay the wedges in a single layer.
Combine the chile seasoning paste with the
orange zest, orange juice and honey. Taste
and season with salt (it should taste salty,
since this is seasoning for the potatoes).
Spoon evenly over the potatoes.

3. Baking the potatoes: Turn on the oven to
350°F. Drizzle the sweet potatoes with the
butter or oil (optional), cover with foil and
bake for 45 minutes, or until the potatoes
are almost fork tender. Raise the oven
temperature to 425°F., uncover the potatoes,
baste with juices and bake until they are
nicely glazed and the sauce is reduced to a
medium-thickness, about 10 minutes. Sprinkle
with reserved orange zest and cilantro and
drizzle with crema if desired.

Serve and enjoy!

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and another, have not tried this one--maybe someone else has??

Another Sweet Potato recipe for family gathering
* Exported from MasterCook *

LATKES -Curried Sweet Potato

Recipe By : Joan Nathan "Jewish Cooking
in America"
Serving Size : 8
Categories :Holidays/Other
Veg/Potatoes Gourmet

Amount Measure Ingredient --
Preparation Method


CURRIED SWEET POTATO LATKES

The New Prospect Café, a health-oriented
restaurant and catering company in Park
Slope, Brooklyn, includes these curried
sweet potato fritters on their Hanukkah
menu. Add some fresh grated ginger to the
pancakes for an Asian touch. Sweet potatoes
need the flour to give the pancakes body.

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

1. Grate the sweet potatoes coarsely. In a
separate bowl mix the flour, sugar, brown
sugar, baking powder, cayenne pepper, curry
powder, cumin, and salt and pepper.

2. Add the eggs and just enough milk to the
dry ingredients to make a stiff batter. Add
the potatoes and mix. The batter should be
moist but not runny; if too stiff, add more
milk.

3. Heat 1/4 inch of peanut oil in a frying
pan until it is barely smoking. Drop in the
batter by tablespoons and flatten. Fry over
medium-high heat several minutes on each
side until golden. Drain on paper towels and
serve.


Yield: 16 three-inch pancakes (D).

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NOTES : SOURCE: "Jewish Cooking in America"
by Joan Nathan. downloaded from
Epicurious.com 1/24/2003


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I've made yam latkes, but not that recipe.....

Mine are really good, and gobbled up by folks who will tell you they don't like sweet potatoes!

* Exported from MasterCook II *

Yam Latkes With Mustard Seeds And Curry

Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes, Side Dishes,
Vegetables, Vegetarian, Tried & True

Amount Measure Ingredient -- Preparation Method

2 Cups Peeled Yams, Grated -- packed
1/2 Cup Red Bell Pepper -- chopped
3 Tablespoons Cornstarch
1 15 Oz. Can Chickpeas -- well drained
1 Egg
2 Teaspoons Curry Powder
1 Teaspoon Salt
1/4 Cup Cilantro Or Parsley -- chopped
2 Teaspoons Mustard Seeds
8 Tablespoons Vegetable Oil -- about

Combine yams and bell pepper in large bowl. Add cornstarch, toss to coat.
Puree chickpeas in processor to coarse paste. Add egg, curry powder and salt and blend. Add cilantro and mustard seed and pulse to mix.
Add pureed mixture to yam mixture and stir to combine.
Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from the surface of batter and adding more oil to skillet by tablespoons, if necessary. Serve hot.

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Here's the Sweet Potato, Parmesan and Goat Cheese Galette Recipe

I've made this and the Chile-Glazed Sweet Potatoes, and both are fantastic!

* Exported from MasterCook II *

Sweet Potato Parmesan & Goat Cheese Galette

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes, Tried & True

Amount Measure Ingredient -- Preparation Method

3 Tablespoons Olive Oil -- +1/2 teas.
1/4 Cup Shallot -- finely chopped
1 1/4 Pounds Sweet Potatoes -- peeled
1 Teaspoon Fresh Thyme Leaves -- chopped
3/4 Teaspoon Kosher Salt
1/2 Cup Parmesan Cheese -- grated
4 Ounces Fresh Goat Cheese -- crumbled

Combine shallots and the 3 tablespoons oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer and cook for about 2 minutes, or until shallots are nicely softened. (do not allow to brown). Remove from heat and let cool.

Heat oven to 400°F. Rub the bottom and inside edge of a 9 1/2-inch tart pan (or pie pan) with teh 1/2 teas oil.Put the pan on a rimmed baking sheet lined with foil.


Slice the potatoes as thinly as possible (about 1/16inch) with a knife or mandoline. Discard the ends. Put the potato slices into a mixing bowl, add the shallots and olive oil and thyme and toss well to thoroughly coat the potatoes.

Cover the bottom of the tart pan with a layer of sweet potato slices, slightly overlapping. Start along the outside edge, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. (I spread 1/4 of the potato slices evenly in the bottom of the pan) Sprinkle with some kosher salt, then 1/4 of the parmesan and about a quarter of the goat cheese. Arrange another layer of potatoes, season with salt and spread with cheese. Repeat 2 more times, ending with the cheeses.

Bake the galette until the top is deep, golden brown and the potatoes are very tender in all places. A skewer or fine tined fork will pierce easily, about 40 to 45 minutes.

Let galette sit for 10 to 15 minutes, carefully remove the rim and transfer to a cutting board and cut into wedges.

(If using a pie pan, just cut into wedges and remove with a pie server.)


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NOTES : I used leeks instead of shallots,and gorgonzola in place of the goat cheese, and the results were wonderful!

 
Hey, I did good on this swap: three for two, heh, heh,Judy the galette

looks so good and I like the nutritional kick of the garbanzos in the latkes.
Thanks Ladies and Happy Monday!

 
All these recipes sound so wonderful! Flavor! How does one jump from collecting/sharing recipes

to actually cooking! smileys/smile.gif

 
Pick recipes you think sound good.....

with ingredients you can get, or substitute/leave out, and with preparation that you are willing to undertake.
Then go for it!
I keep a file of "To try" recipes, and when I actually make it, if it's a keeper, I try to add it to my computer files post-haste!
Sometimes I neglect the last step, then I really hate myself when I want to make that dish again.

 
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