Savory Recipe for Sweet Potato
I just got some really beautiful sweet potatoes in my CSA box, first of the season. I'm looking for a good savory main dish recipe to use them in. I was thinking about something like a sweet potato gnocchi or casserole, but I'm open to other suggestions.
Favorite by far- Sweet Potato and Black Bean Hash
Add corn, onion and some sort of hot pepper sliced up ( I've used all kinds- all good) Cook it all together.
for a full fledged meal poach an egg and put it on top- delicous!!!
Also Russ Parson (How to Pick A Peach) has a great Winter Squash Rosemary Germolata recipe that I have substituted Sweet P's for the Squah and it is tasty and going on on Thanksgiving menu this year.
Savory is the only way I go with Sweet Potatos any more- I'm so happy to finally have discovered ways to take back Thanksgiving from the marshmallow gods.
One of my favorite cold weather foods is sweet potato and sausage hash. I cut the potatoes in quarters and slice thin. Saute some onion and bell pepper then toss in the potatoes and smoked sausage in bite size pieces. Stir occasionally to prevent burning, but do let it get a little brown on the bottom. It's done with the potatoes are soft to your liking. Sometimes I add a little water or stock if things are getting too dry before the potatoes cook through.
This was the BEST soup - I got raves for it when I served it to my women's club -
1 tablespoons olive oil
1/2 medium white onion, finely chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 chopped apples
1 celery rib, diced fine
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
1 1/2 cups water
1 1/2 cups apple juice
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
In a medium soup pot, heat the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and juice and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
MAKE AHEAD The soup can be refrigerated for up to 1 week.
You can do it very simply by baking the sweet potatoes until they are really soft, taking the meat out, mashing it with lime juice and cut cilantro. It is so good, needs no butter, nothing else, and tastes so good you'd think it has all kinds of special spices in it. Well worth trying.
I have made this recipe several times and it's delicious.
ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN
An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.
2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)
Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.
Makes 6 servings.
I love sweet potato in any form, but a few of my favorites are:
mixed into polenta with sage and blue cheese
roasted and tossed in brown butter with nutmeg
grilled with cilantro and lime
mashed with a topping of buttered pecans
I've never made but have eaten the most delicious sweet potato curry at a Vietnamese restaurant - very different than Thai or Indian curry. If anyone has a recipe for that, I would love it!
Sweet potato and chickpea curry! There was a Nigella Lawson recipe in the NY Times several months ago with ensuing enthusiastic discussion on this board. I've made it, and am looking forward to the weather cooling down enough for me to make it again.
Sweet potato & andouille bisque. Chop onion & garlic; slice thinly some andouille. Place andouille in a heavy saucepan & saute until browned & giving off some oil. Remove & set aside. In same pot, add a little more olive oil or bacon grease & saute onion & garlic until until well browned & fragrant. Next, add peeled, chunked sweet potatoes and cover with beef or chicken stock, salt to taste, 1/2 tsp white pepper, 1/4 tsp each thyme & nutmeg. Simmer until potatoes are fork-tender, then puree with an immersion blender. Return browned andouille to pot, stir to combine, and simmer for 5-8 minutes until heated through. Garnish with chopped parsley & chopped green onions.
The most delicious way I have found to eat sweet potatoes is grilled in a foil packet.
I am usually in a hurry, so I have diced the sweet potatoes and zapped them a bit in the microwave to start, but perhaps this is not necessary. Anyway, dice sweet potatoes, or slice, and slice an appropriate amount of onion to go with them. Plenty of salt and pepper. Pats of butter, the more the better (as much as your conscience will allow, eh). Wrap the whole thing up and seal tight in a foil packet, and throw it on the grill. (A large flat packet allows more surface in contact with the grill.) When I had zapped the potatoes, I think I left them on the grill 20 minutes on each side. You want lots of carmelization. This is incredibly delicious.
Once I mixed diced parsnips in with the sweet potatoes, also very excellent.
Sweet potatoes are used a fair amount in Indian cooking. They make a wonderful masala, combining the sweet caramelized taste of the potato with rich spices.
You could also use sweet potato in place of pumpkin (several recent threads) or butternut squash in ravioli, pasta sauces or risotto. It's a little wetter so watch the liquid content in your recipe.
I've been experiment with roasting root vegetables as a side and this past weekend included a couple of sweet potatoes with the potatoes, parsnips and fennel I've used before. It caramelizes beautifully when roasted so really works well by itself or in combination. I love veggies done this way, very simple and earthy but so good.