Sweet Potato Recipes

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Thanksgiving Sweet Potatoes Recipes

Sweet Potatoes Sauteed or Roasted with Root Vegetables

Recipe for sauteed sweet potatoes with root vegetables.

1/2 lb - Sweet Potatoes

1/2 lb - Carrots

1/2 lb - Parsnips

1/2 lb - Rutabagas (cook 10 minutes longer)

1/2 lb - Turnips

1/2 lb - Radishes

1/2 lb - Potatoes

1/2 lb - White Beets

1 - large sweet Onion (optional)

1/2 cup - Water

3-4 tbl - Olive Oil

3 tbl - Cinnamon Sugar (takes away some of the bitterness of the turnips, parsnips and radishes)

2 tbl - Butter

1/2 cup - Chervil (fresh) or 1/4 cup dried

Salt - optional for flavoring

Wash, peel, and cut up root vegetables into 1 inch chunks. Quarter the sweet onions. Carmelize onions in butter. Toss rutagbagas with a little of the oil. Cook with 1/4 cup of water in covered saute pan for 10 minutes. Toss all the other root vegetables in the remaining oil and cinnamon sugar and add to rutabagas in saute pan. Add remaining water, and onions and their buttery essence. Cover pan and cook/saute for 15 minutes (or until sweet potatoes are tender). Season to taste with salt. Toss with Chervil before serving. This dish is excellent too using Herbes de Provence in lieu of the cinnamon sugar; and, or roasting for 40 minutes in a 375 degree-oven instead of sauteing.

Candied Sweet Potato Recipe - Mashed Sweet Potato Recipe

After you have prepared this dish once, you'll find that it's easy and quick to do. Most of all, it's just plain old delicious and favorful without using a lot of sugar! Over time, you'll discover ways to make it your very own recipe (e.g., I tend to use more cinnamon because my family loves the extra spicy kick it gives). The main trick is the low-heat slow-cooking process. Secondly, another hint is to use fresh potent spices.

Prep Time - 10-15 minutes

Cook Time - 25-40 minutes (depends on how well your cookware holds heat and fits tightly with its lid)

Use a 10"-12" non-stick covered skillet that holds heat well

2 lbs Sweet Potatoes (approx. 3-4 medium size spuds)

4 tbsp (1/2 stick) butter or oleo

1/3 - 1/2 cup pure maple syrup

1/4 cup of lemon juice

1 tsp sweet curry

1 tsp Maharajah Curry - (can substitute with Sweet Curry) **Maharajah style curry includes the rich favor of saffron**

1/4 - 1/2 tsp cinnamon

1 tsp vanilla

1 tsp orange zest/peel (optional, but I use it every time)

dash of salt (optional)

Using a pare knife, thinly slice (1/8-1/4 inch) peeled sweet potatoes (for more fiberous nutrition, use scrubbed unpeeled sweet potatoes); set aside.

Melt butter in skillet on low/simmer heat level; add curries and cook for 1-2 minutes (allows the curries to "bloom") Add cinnamon and mix well. Add all other ingredients except sweet potatoes and mix well. Add sliced sweet potatoes and toss with liquid mixture. Cover tightly and check every 10 minutes to turn over the potatoes and make sure they're not burning (remember to have burner's heat setting as low as possible). Keep skillet covered with a snug-fitting lid because there's very little liquid in this dish, and the liquid that you're cooking with will evaporate quickly if you leave the skillet uncovered. Cook until done (about 25-40 minutes), and enjoy!

Note: Can be served as a Mashed Sweet Potato recipe dish! Just mash up the sweet potatoes once they are done cooking. Delicious!

Southern Sweet Potato Pie Recipe

President Obama's favorite pie is Sweet Potato

Prep Time - 1 1/4 hours (includes 45 minutes to slow-bake sweet potatoes which should be cooled to room temp before using)

Cook Time - 45-50 minutes

Fancy Crust (or just use ready made):

1 cup all-purpose flour, sifted

1/2 tsp salt

6 tbsp cold sweet cream butter

3/4 cup finely chopped toasted pecans (optional)

2 tbsp ice water

Mix flour with salt. Cut in butter. Add water (and nuts) and mix with fork to form ball. Roll out to fit 9" pie dish.

Filling:

1 1/2 cups (about 2 medium size spuds) of baked mashed sweet potatoes (slow baked is best (approx. 45-50 minutes at 275 degrees); however, you can boil (drain well) or microwave (approx. 4-7 minutes per spud)) Peel/remove skin after cooking and before mashing.

1/2 cup of softened sweet cream butter

1 1/4 cups light brown sugar, firmly packed (can use about 1/4 cup less if you use slow-baked potatoes)

1/2 cup evaporated milk

3 large eggs, lightly beaten

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp allspice

1/2 tsp nutmeg

1/4 tsp cloves In Place of the Above 4 spices - You can use 1 1/2 tsp of Pumpkin Pie Spice

1/4 tsp salt

1/2 cup finely chopped pecans (optional)

1 1/2 cups of raw peeled and sliced baking apples (optional)

1/2 to 1 tsp of white sugar (optional)

Mash sweet potatoes and mix with softened butter and brown sugar until well-blended. Add eggs, milk and vanilla and mix well Mix together all dry ingredients, and fold into sweet potato mixture. If using apples, toss them with sugar (optional) and layer them on bottom of pie crust. Scoop sweet potato mixture into pie crust. Place pie in oven centered on middle rack. Bake for 40 minutes, or until done, on 350 degrees. Serve as is, or with whipped cream and/or vanilla ice cream. Enjoy!



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