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Looking for Sweet Potato Recipes

Hi All! I have about 5 lb of sweet potatoes that I need to do something with asap. I love sweet potato breads and muffins, but have never made them before, and don't have a recipe. And, is there such a thing as sweet potato cake/cupcakes?

Any and all suggestions/ recipes welcomed and appreciated!

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  1. 5 lbs would go quickly in my house! I'm a big fan of grilled and baked sweet potatoes. They're nice and simple. Roasting them with other veggies is nice (but hard to think about it the heat). Sweet potato bisque is lovely (again kind of rich in the summer hear). I've made a pork hash with sweet potatoes a couple times that was really good. Naturally mashed sweets are terrific. The sweet potato salad at Whole Foods has been pretty decent. Perhaps they have the recipe on their web site.

    1. Big fan here too. I often make baked sweet potato chips (aka 'french fries') by slicing sweet potatoes into rectangular sticks, tossing with a little olive oil and salt, and roasting at 190C/375F-ish until soft and crispy.

      I also like the roast sweet potatoes with lime and cilantro on epicurious, and simply wrapped in foil and roasted on a barbeque grill.

      1. Roast sweet potato wedges in the oven or under the broiler after tossing with olive oil, chinese 5 spice, s&pl Eat as-is, or dip into a yogurt/curry paste mixture (or sour cream).

        1. Sweet potato scones- my own recipe, pie - my own recipe, be happy to share with you..
          Love them too. Just baked with a little butter even. Darn I wish I had some!

          6 Replies
          1. re: chef chicklet

            Thanks to EVERYONE for your replies!

            Chef Chicklet, may I please have your swt.pott. scones recipe? I am totally craving some sort of bready / desserty type thing right now to do with the s.potatoes.

            (My refrig went out last week, and I have been doing some crazy things with the stuff that was in the freezer, which these sweet potatoes were. Y'all should see what happened with all the turkey I had... some sort of strange cross between turkey gumbo and turkey pot pie. It was really too die for. I'll never be able to recreate it. *sniff sniff*)

            1. re: Tehama

              Sweet Potato Scones with Pecans

              Sweet potato puree - 3 pureed sweet potatoes – not huge with one cup of cream
              Scoop I cup of puree in place of usual ½ cup whipping cream in reg scone recipe

              2 Cups Flour –King Arthur’s is my preferred brand..
              2 tsp baking powder
              1 egg
              1 T vanilla
              ½ tsp sea salt
              ¼ cup Plus 2 T fine baker’s sugar
              ½ cup ice cold butter cut into small cubes and refrigerate until needed
              1/2 cup chopped pecans save some for the top
              1 cup ice cold puree made with cream
              ½ cup of golden raisins
              2 T cinammon

              For the topping
              1 egg beaten
              1 T whipping cream
              Raw sugar
              Remaining pecans to top

              Cut butter into cubes and refrigerate until ready to use

              Sift the flour, salt, baking powder and sugar into a large bowl
              Cut the butter into the flour mixture with pastry blender until resembles coarse meal
              In a smaller bowl whisk the sweet potato cream puree and the egg, and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix!
              Then gently add the nuts and raisins.
              Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 ½ inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

              Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom

              Mix 1 egg with the 1 T of cream and brush the tops with the cream-egg mixture then sprinkle generously with the raw sugar crystals and nuts/and little cinnamon

              Bake at 375 degrees for 17 minutes and no longer!
              This will ensure a moister scone than normally expected.
              I have a gas oven, and I place the rack in the middle of the oven.

              1. re: chef chicklet

                we have had a bumper season of sweet potato and hubby has gotten into making scones.
                here is a savoury version with beetroom jam and creme fraiche, unusual but delicious
                http://www.taste.com.au/recipes/7263/...

                1. re: kmh

                  kmh this is so interesting. I'd love to try this one, sounds almost savory...

                  1. re: chef chicklet

                    savoury = savory!!! translation from AUS to USA hee hee. ;)

                    1. re: kmh

                      ok I'm laughing! I missed it! I was hung up on the beet jam! I love beets!

          2. Steam and puree the potatoes, and substitute them in any recipe that calls for canned pumpkin.
            paulj

            1 Reply
            1. re: paulj

              Actually ... based on the pumpkin reference above couldn't you follow paulj's suggestion but portion and freeze the potato puree? Just like you would pumpkin puree?