Twice Baked Sweet Potato recipe. Happy Friday! Yay! I am currently making Momofuku Ramen for 8 people to eat tonight. Pretty excited about it. This will be the first time I have had people over for a proper dinner. My friend Adrianna is making some delicious dessert from the Milk Bar cookbook. It’s going to be so fun. It’s so nice to finally have a dining room table so I can actually do these kinds of things. When I’m not stuffing my face with meat, I love to eat potatoes. Twice Baked Sweet Potatoes Makes 8 Ingredients:4 sweet potatoes, lightly pricked all over with a fork1/2 cup (1 stick) unsalted butter, softened3 tablespoons milk3 garlic cloves, minced1 egg, lightly beaten1/2 cup feta, crumbled (plus extra for garnish)1 tablespoon minced thymesalt and pepper to tastegarnish:chopped pecanscrumbled feta Directions: 1.
IPA Sweet Potato Mash. IPA’s make difficult cooking subjects. The bitterness is high maintenance. But then a beer comes along that is just so worth the effort of figutring out how to work those flavors into my food. Like Le Freak, by Green Flash Brewing out of San Diego. It’s a non traditional American IPA meets Belgium style IPA.
Not your run of the mill hoppy beer. I love this. IPA Sweet Potato Mash 2 large sweet potatoes, peeled and chopped (about 4 cups) 2 tbs butter, chopped into cubes 1/4 cup maple syrup 1/2 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 cup pecans 1/2 cup Green Flash by Le Freak Preheat oven to 400. Place your chopped yams in a large loaf pan, sprinkle the top with cubes of butter. Bake, uncovered at 400 for about 40 minutes or until the yams are fork tender. Serve warm. Maple-Roasted Sweet Potatoes. Spicy Sweet Potato Patties. Here is a wonderfully different approach to sweet potatoes: Fragrant little spiced patties, sort of like Indian latkes!
Cumin, onion, cilantro and chili pepper make them memorable and truly yummy. Sweet potatoes are more nutritious than white potatoes, since they are rich in beta-carotenes, so remember this great recipe when Hanukkah rolls around. Meanwhile, these patties could make an eye-opening appearance on your Thanksgiving table, or spice up the festivities at Halloween. They work beautifully as appetizers, side dishes, or even a main course. 1/2 teaspoon whole cumin seeds 4 eggs 5 cups grated sweet potato 1 cup grated onion 3/4 cup chopped fresh cilantro 3 teaspoons diced fresh red chili or 1 teaspoon ground 1 teaspoon salt 1 teaspoon pepper 1. 2. 3.
Makes 12 small cakes. MORE THANKSGIVING IDEAS • Baked Squash Savory Stuffing • Curried Pumpkin Soup • Pumpking Pie with Pecan Crust • Thanksgiving Decorating with Nature. Crunchy Sweet Potatoes. Have a quick and fun recipe for you. Not too healthy, though. Think of these babies as a fun variation of French fries, or something along those lines. A friend of mine mailed me this recipe thinking it might be worthy of a blog posting. Worthy? Kiddo and I both loved it. Ingredients: 2 big sweet potatoes 1/2 cup salted peanuts 2 tbsp dried coconut flakes 1 tsp dried chili flakes 1/4 tsp ground ginger 1/4 tsp garam masala 1 garlic clove 2 tbsp oil salt 0il Directions: Peel the sweet potatoes and turn them into 3/4 inch thick slices. I didn’t really measure. Fry the potato slices over low to medium heat for about 10 minutes. Get yourself 1/2 a cup salted peanuts and transfer them to a food processor.
Add 1 tsp dried chili flakes, 2 tbsp dried coconut flakes, a slightly heaping 1/4 tsp ground ginger (or use some fresh ginger), a garlic clove and 1/4 tsp garam masala. Don’t forget to flip those potato slices every now and then. Blitz until the peanuts are pulverized. Preheat your grill. Twice-Baked Sweet Potatoes. My mother always makes twice-baked potatoes for the holidays because they’re so festive, but this version uses better-for-us sweet potatoes, higher in beta-carotene and vitamin C than white ones. Sweetened with a zesty secret ingredient, these potatoes, mashed and prettily mounded in their skins, are the perfect accompaniment to a special meal. INGREDIENTS 4 sweet potatoes, well scrubbed 4 tablespoons good-quality orange marmalade 1/2 cup milk 2 tablespoons plus 2 teaspoons unsalted butter, melted 1. Preheat oven to 400°F. 2. 3. 4. 5. 6. Serves 4. By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001). Spicy Sweet Potato Puree.
Your family will be delighted with the fresh taste of sweet potatoes in this upbeat, updated version of an old family favorite–and they’ll love the spicy kick! Unhealthy sweet potatoes dripping with butterfat and gooey with sugary marshmallows will be a thing of the past once you try this luscious low-fat sweet potato recipe from one of our favorite Care2 designers instead. 2 pounds sweet potatoes, peeled and cut into 2-inch cubes 3/4 cup Greek-style yogurt or 1/2 cup soy yogurt (for a vegan version) 1/2 to 1 cup nonfat milk (or soymilk for a vegan version) Juice of 1/2 lime Chipotle powder, to taste Sea salt, to taste Pink peppercorns, ground, to taste A few sprigs of fresh cilantro and a honey drizzle, for garnish (optional) 1. Boil sweet potato cubes for 15 to 20 minutes, until tender. Drain and place sweet potatoes in food processor. 2. Add Greek-style yogurt and 1/2 cup milk and process until smooth. 3.
Serves 4 to 6. By Sabrina Model-Carlberg, Care2 Designer. Sweet Potato Gratin With Coconut Milk and Chipotle Chile. After reading Melissa Breyer’s excellent article on the wonders of root vegetables, I knew I wanted to make something with sweet potatoes right away. To my delight, I found this recipe from Experience Life. I love that it asks for coconut milk rather than heavy cream, making it healthy and vegan!
And that it asks for chipotle–combining sweet and spicy is always a great idea to me! 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch roundsOne 15-ounce can unsweetened coconut milk1/2 chipotle chile in adobo sauce, seeded and minced1 tbs. fresh lime juice1 tsp. salt1 tbs. maple syrup3 garlic cloves, thinly sliced Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Recipe excerpted from The Healthy Hedonist Holidays by Myra Kornfeld (Simon & Schuster, 2007).
For other healthy foods for the season, check out Melissa’s article Top 10 Superfoods for Fall. Sweet Potato Rösti. I like sweet potatoes, I really do, just not as a stand alone vegetable. As long as they’re inside a sweet potato pie (passing up a piece of that would be too much for my crazy lack of willpower), or when they’re part of something such as my rustic roasted vegetables, I like them a lot. Otherwise they’re simply too sweet for me. I’m really a savory kinda girl. But mix them up with regular potatoes and something magical seems to happen! Let me show you my favorite way to eat sweet potatoes!
I simply turn them into a rösti! It makes for a perfect lunch but is also a great side dish for lamb or pork chops. Ingredients: 8oz potatoes 8oz sweet potatoes 5 small bacon slices 1/2 tsp dried rosemary 1 garlic clove 1 tbsp flour 2 small eggs 1 shallot pepper salt Directions: Here’s my lunch! No matter what quantities you’re going for, just make sure you use equal amounts of potatoes and sweet potatoes. Grate or finely mince your garlic. I’m going for 5 rashers bacon.