Looking for Sweet Potato Recipes
- Tehama Aug 2, 2007 06:10 AM
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!
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.
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.
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).
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*)
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 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
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.