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ISO: non old-school sweet potato dish

IOW, no pineapple/marshmallows/brownsugar.

Although most of us dining will be adventurous, there will be some octagenarians who will want something closer to traditional than far-out, so looking for something that will be fun to eat, but not wild. Make any sense?

Don't really have the time to develop my own take, hoping for some recipes you might have used/developed. I've done a search here but haven't found anything that blows my skirt up, but I'm standing over the grate, hoping....

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  1. I've used this recipe for Ruth's Chris sweet potatoes before and thought it was really good, easy to make, and doesn't need to be in the oven or broiler at the last minute.
    http://whatdidyoueat.typepad.com/what...

    1. My family demands that I bring sweet potato casserole to every holiday event... or that I send one even if I'm not coming.

      Whip together roasted sweet potatoes, two eggs, and splash vanilla until fluffy; spread into a casserole. Top with a streusal of pecans, soft butter, brown sugar, a few tablespoons flour, and tsp. cinnamon.

      Because the base isn't sweetened it's still a real vegetable , and the topping is classy and sweet without being sickly- It also looks really lovely on the table and seems to appeal to all ages.

      1. I've posted this many times, but this sweet potato recipe is a crowd pleaser, and my 60+ uncle says it is something like my grandmother would have made. But i don't think of it as "old-school." It just tastes really fresh and good, and the brightness of the oj and apples is great with the mellow potatoes.

        Boil sweet potatoes, remove skins, cut into "coins." Liine up coins in baking dish, alternating with cored granny smith apple slices (I slice them into rounds), kinda like knocked over dominos. Mix a cup or so of orange juice with 1/4 cup brown sugar and 1 tsp or so of cinnamon. Pour over potatoes and apples. Dot with butter and bake for 25-30 at 350. Seriously delicious.

        1. Cube some sweet potatoes, boil for 5 minutes and drain. In a seperate pan, preferably non-stick, combine some fresh grated ginger and few cloves of minced garlic with a few tablespoons of olive oil to cover the bottom, 2 t. fennel seeds, 1/2 t. tumeric, 1/8 t. cayenne and 1/2 t. salt. Start heating the oil, ginger, garlic mixture add potatoes and fry for about 1/2 hour or so, turning every once and again until the potatoes are fully cooked and browned. Can be made ahead and warms up great!

          1. I just cut em into 1" chunks and toss with olive oil and PLENTY of cumin, ground coriander, salt and cayenne pepper, and roast them in the oven till brown and tender. SO GOOD! They could be parboiled first to roast quicker.