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savory sweet potato recipes?

c
coffee_addict Jan 18, 2009 06:17 PM

I bought a big bag of sweet potatoes and am not sure what to do with them besides baked sweet potato fries. We don't care for the casserole with sugar or marshmallows or syrup on top.

Does anyone have any recipes for savory recipes? TIA as always, Hounds!!

  1. c
    cheesecake17 Dec 8, 2010 07:35 AM

    Planning on roasting tofu, sweet potatoes and butternut squash with a bit of curry powder for dinner tonight.

    1. l
      lgss Dec 8, 2010 04:36 AM

      Black bean, sweet potato enchiladas!

      1. l
        lgss Dec 8, 2010 04:35 AM

        Brown rice, sweet potato, broccoli, and pecans with tamari.
        Quinoa, sweet potato, kale, and cranberries.
        We had sweet potato pie for supper last night.
        ExtraVeganZa cookbook by Laura Matthias has a recipe for yam, pecan, cranberry bread.

        1. t
          thesandwichlife Dec 5, 2010 09:59 AM

          I LOVE sweet potatoes but don't care for them sweetened, even if it's with fruit as opposed to marshmallows. I love them roasted as some posted but my favorite and simple way to do it is cut into big chunks, drop into boiling salted water and simmer until quite soft. Drain them and pull off the skins (they'll come right off, it's easier than peeling ahead of time) and mash with hot sauce and lime juice to taste. If you cook them long enough they don't need any additional liquid. They're a beautiful color and sweet and spicy and tangy and salty all at once. That with a roast chicken and some quick garlic sauteed spinach is one of my all time favorite meals....

          1. w
            wonderwoman Dec 5, 2010 07:43 AM

            found myself with 4 sweet potatoes and a granny smith apple on its way out. peeled along with 4 shallots and a few cloves of garlic. tossed with olive oil and some thyme. roasted at 450-degrees for 30 minutes. transferred to a large sauce pan. added 6 cups stock and simmered for 15 minutes, then pureed with an immersion blender.

            froze a quart, enjoyed the rest.

            1. s
              somervilleoldtimer Dec 5, 2010 07:30 AM

              Make latkes, especially since it's Hanukah right now. Add scallions and possibly cumin. Wonderful!

              1. t
                tzurriz Dec 5, 2010 06:37 AM

                I put them in a beef stew instead of regular potatoes the other day, it was amazing!

                1. Breadcrumbs Dec 5, 2010 06:29 AM

                  When I was in England, a friend of mine served SWEET POTATO CAKES and I've been making them ever since. I like to serve them with chipotle lime sour cream.

                  SWEET POTATO CAKES

                  2 lbs sweet potatoes, peeled and chopped
                  1 tbsp butter
                  1 tbsp olive oil
                  1 cup chopped onion
                  2 tsp chopped garlic
                  1/2 tsp toasted cumin seeds
                  3 tbsp chopped Italian parlsey

                  Flour , salt and pepper (for coating)

                  Boil or steam potatoes until tender then mash.

                  While potatoes are cooking, heat butter and olive oil in a skillet and saute the onion and garlic for approx 5 mins then stir in the cumin seeds and continue cooking 'til fragrant.

                  Add onion mixture and parsley into mashed sweet potato and stir to incorporate.

                  Flour your hands and shape potato mixture into patties ( I do cocktail sized or, larger if using as a side dish). Dredge each patty w flour then cook in canola oil heated in a skillet at medium-high heat. It takes approx 3 mins a side to brown.

                  Variations - I've also added leftover shredded Brussels sprouts and leftover cabbage to this mixture and its excellent as well.

                  Enjoy!

                  1. meatn3 Aug 22, 2009 12:30 PM

                    This is very good and simple - complements of Eat_Nopal:

                    http://chowhound.chow.com/topics/4812...

                    I make this and various spin-offs, all of them have become week night favorites!

                    1. Emme Aug 22, 2009 12:48 AM

                      Burritos w/ Sage and Beans
                      cook potatoes and chop up
                      cook onions til translucent, then add chopped bell pepper, soften and add minced garlic clove
                      mix in sweet potato, chile powder and cumin
                      then mix in black beans (cooked, rinsed) and the zest of a navel orange
                      add fresh sage leaves and chipotle hot sauce to taste
                      fill warmed tortillas and serve with salsa if desired (i'll put sundried tomatoes inside too)

                      Grilled Sweet Pots w/ Pancetta
                      http://cookincanuck.blogspot.com/2009...

                      1. 4
                        4Snisl Aug 21, 2009 06:00 PM

                        Chipotle matches beautifully with the flavor of sweet potatoes....here's an old thread for how to combine the two into delicious:

                        http://chowhound.chow.com/topics/322291

                        1 Reply
                        1. re: 4Snisl
                          o
                          Old Spice Aug 21, 2009 11:20 PM

                          Totally agree. Chipotles and sweet potatoes were made for each other.

                        2. v
                          Val Aug 21, 2009 04:51 PM

                          I'm going to post this sweet potato soup that I am almost 100% sure I copied down from this board in '06 or '07 but darned if I can find that original post...it is DELICIOUS but I would like to find that original post!!!

                          "Brown 1 chopped onion in some oil, add 1 large fresh chopped jalapeno and 10 cloves garlic, crushed with chopped cilantro and lime zest. Deglaze with ginger juice, soy sauce, fish sauce and chicken stock to cover 2 sweet potatoes diced. Simmer, covered and then mash the sweet potatoes when they are cooked. Add fresh lime juice and more fresh chopped cilantro."

                          Those are my notes...I've tried googling this and also doing a search on this website, which is so bad...I figured if I searched by 'ginger juice' it would come up, but no....it does not. ARGH!

                          YAY...found it ... by rednyellow....this is so good! I'm making it tomorrow! Here's his exact post and please disregard my "notes"---sheesh! I really must have been in a hurry but I remember co-workers saying "What are you eating? It smells so good!"--I'm sure it was the 10 cloves of garlic!!!

                          "I made a spicy yam soup. It came out fantastic. I browned a large onion and added 2 minced habaneros, 10 cloves of garlic, a bunch of minced cilantro stems and 2 lime's zest. I deglazed with white wine and addede ginger juice, mushroom soy, fish sauce and chicken stock to cover two large yams diced. I simmered for about 30 min, mashed with a potato masher and stirred in off heat the juice from the limes and a handfull of cilantro leaves."

                          2 Replies
                          1. re: Val
                            alkapal Aug 22, 2009 03:41 AM

                            i wonder if rednyellow used sweet potatoes or "true yams" like they have in the caribbean?

                            1. re: alkapal
                              v
                              Val Aug 22, 2009 05:36 AM

                              Not sure but both times when I made this, I used sweet potatoes, not yams.

                          2. nofunlatte Aug 21, 2009 04:06 PM

                            I've also made sweet-potato cloverleaf rolls flavored with orange. They are a yeasted roll. Probably more autumnal, though.

                            1. AntarcticWidow Aug 21, 2009 03:59 PM

                              I've done a sweet potato gratin. Place a layer of thin sliced potato into your dish Scatter some unsalted butter that has been cut into small pieces and some shredded gruyere. My favorite part ... to the cream add 2-3 Hatch or Big Jim chilies that have been roasted, peeled, sliced and/or diced, season the mixture with a salt and pepper to taste. Sprinkle a few tablespoonfuls over the cheese, making sure to get some of the chile dice. Continue layering until all the ingredients are used up. Bake at 350 degree oven until the potatoes are tender and have absorbed all the cream.

                              I made this one thanksgiving many moons ago and has been a favorite ever since.

                              1. tracylee Aug 21, 2009 03:41 PM

                                I've pureed them with ginger and goat cheese, salt and pepper to taste, then bake until the top starts to brown a bit.

                                My "newer" recipe is sweet potatoes cubed into bite-sized pieces, tossed with olive oil, salt, pepper, and herbs, then roasted in the oven. Yummy!

                                1. r
                                  Rhee Aug 21, 2009 11:06 AM

                                  Sweet potato Oven Fries with cayenne peppper. Just use sweet potatoes, a little oil and cayenne pepper. Cut in french fry shapes, spinkle with cayenne, bake on generously oiled foil, flip often, allow to carmelize a litte. The sweet, hot, taste with the soft crispy texture is better than dessert.

                                  1. j
                                    juniper77 Aug 21, 2009 08:33 AM

                                    This is one that I always make at Christmas - it's good hot, cold, or fried up into little patties.

                                    Peel and cube sweet potatoes and boil until tender. Meanwhile, fry some lardons until brown. Remove from pan. In the bacon grease, fry a chopped onion and a chopped clove or two of garlic. Once they're translucent, add to bacon.
                                    Drain and mash sweet potatoes. Add bacon/onion mix to mash, season, add some chopped rosemary (although sage is also good) and a good handful of grated Parmesan. Transfer to a baking dish, top with more Parmesan and bake until golden and bubbly.

                                    1. c
                                      cheesecake17 Aug 21, 2009 08:18 AM

                                      Cubes of sweet potatoes, beets, butternut squash, and onion roasted until soft in the middle crisp on the edges. You can spice it any way you like, but I like to add in chopped cilantro at the last minute.

                                      1 Reply
                                      1. re: cheesecake17
                                        j
                                        jeanmarieok Aug 21, 2009 08:22 AM

                                        ditto - one of my favorite recipes - I like rosemary and olive oil....

                                      2. c
                                        cookie44 Aug 21, 2009 08:08 AM

                                        It's not really a recipe but it makes a quick and easy side - I loved to do a baked sweet potato and sprinkle on chili powder, salt and pepper; no butter, cheese, bacon or sour cream necessary.

                                        1. Paula76 Aug 21, 2009 07:07 AM

                                          I love sweet potato gnocchi! If you have ricotta, you can use this as well to make them creamier. Here's a recipe:

                                          http://www.tastypalettes.com/2009/02/sweet-potato-gnocchi.html

                                          Or this one, with ricotta:

                                          http://www.wildyeastblog.com/2008/10/...

                                          1. d
                                            dmd_kc Aug 21, 2009 06:32 AM

                                            It's hardly a summer dish, but I often make a gratin of sweet potatoes, onions, beets and blue cheese. Not the prettiest food on your plate, but the interplay of the sweet and tangy is a knockout.

                                            1. nofunlatte Aug 21, 2009 06:06 AM

                                              I make this recipe once or twice per year folks rave about it. It doesn't get super-high, so if that is what you want in a souffle, maybe a 1.5 qt. dish would work better. But it does rise and puff up.

                                              Sweet Potato Soufflé

                                              2 lb sweet potatoes
                                              ½ cup grated Romano cheese
                                              3 Tbsp unsalted butter
                                              1 onion, minced
                                              1 ½ cups milk
                                              3 Tbsp flour
                                              ¼ tsp freshly grated nutmeg
                                              ¼ tsp ground allspice
                                              ¼ tsp ground ginger
                                              6 eggs, separated
                                              1 cup shredded Gruyère cheese
                                              Salt and pepper

                                              Bake or nuke potatoes until done. Scrape out pulp into bowl and mash to form smooth puree.

                                              Preheat oven to 375. Butter 2-qt soufflé dish and dust bottom and sides with ¼ cup Romano cheese.

                                              In large saucepan over medium heat, melt butter. Add onions and sauté until soft (about 10 minutes). In small saucepan over medium heat, warm milk until small bubbles appear along edges of pan. Remove from heat. Add flour to onions and cook, stirring constantly, about 3 minutes. Do not brown. Whisk in milk all at once and simmer, continuing to whisk, until thickened (2-3 minutes). Remove from heat and stir in spices. Add egg yolks one at a time, beating well after each. Add sweet potato puree and Gruyere cheese and stir until well blended. Season with salt and pepper.

                                              Beat egg whites until they just hold stiff peaks. Using a rubber spatula, fold ¼ of the whites into sweet potato mixture to lighten it. Then gently fold in remaining whites until no white streaks remain. Pour into soufflé dish and sprinkle rest of Romano cheese on top.

                                              Bake until puffed and golden, about 45-50 minutes. Serve immediately.

                                              Source: Autumn, by Joanne Weir (Williams-Sonoma cookbook)

                                              1. chowser Aug 21, 2009 05:56 AM

                                                I've been doing this recipe for crash hot potatoes, only with sweet potatoes cut into pieces. Depending on what I'm making, I change the seasoning but it's really good w/ chipotle powder. The hot oven is important to give it the nice crunchy caramelized pieces.

                                                http://thepioneerwoman.com/cooking/20...

                                                4 Replies
                                                1. re: chowser
                                                  alkapal Aug 21, 2009 06:05 AM

                                                  chowser. i love pioneer woman, and you for bringing this recipe to my attention! while it is in a way "obvious", i've never done it -- and those squashed taters are how i like to eat them! and the nice thing, they cook more quickly due to their "smashedness". ;-).

                                                  1. re: alkapal
                                                    chowser Aug 21, 2009 09:21 AM

                                                    It was greygarious's question first about sweet potatoes. It's great--crispy bits of sweetness and w/ chipotle, it's that much better. Mmmm.

                                                    1. re: chowser
                                                      s
                                                      somervilleoldtimer Dec 5, 2010 07:27 AM

                                                      So how do you do it with sweet potatoes? Boil them whole first, and then slice them into thick pieces and smash them? I can't find baby sweet potatoes that are as small as baby white potatoes.

                                                      1. re: somervilleoldtimer
                                                        chowser Dec 8, 2010 04:26 AM

                                                        I cut them into chunks about 2", I'd say, and then boil them.

                                                2. alkapal Aug 21, 2009 05:47 AM

                                                  i'm so looking forward to sweet potatoes this autumn.

                                                  i came across this site for sweet potato recipes, and it has appetizers, soups, mains, desserts, vegetarian dishes, & sides from north carolina, and some additional recipes listed in the pop-up menu for the u.k., with translations into german, spanish and french! http://www.ncsweetpotatoes.com/component/garyscookbook/

                                                  so many look delicious. for example, in the north carolina recipes' appetizers section, there were some tasty recipes for sweet potato balls, sweet potato butter, and this candy that looks like peanut butter fudge! http://www.ncsweetpotatoes.com/index.php?option=com_garyscookbook&Itemid=130&func=detail&id=116

                                                  (you may ask, "why was the candy in the apps section"? um....because you eat it before anything else? ;-)).

                                                  also, if you peruse the recipes, you'll find a variety of styles, from down-home to upscale. see, e.g., this sweet potato panna cotta with lemongrass soup. http://www.ncsweetpotatoes.com/component/garyscookbook/index.php?option=com_garyscookbook&Itemid=0&func=detail&id=83

                                                  oh, and looky here: sweet potato gnocchi with mascarpone cheese! http://www.ncsweetpotatoes.com/compon...

                                                  1. WCchopper Jan 18, 2009 10:35 PM

                                                    Try this:
                                                    sweet potatoes
                                                    red bell pepper
                                                    red onion
                                                    brussel sprouts
                                                    small white potatoes
                                                    garlic cloves

                                                    Cut everything into somewhat uniform chunks. Toss with oil, salt and pepper, and roast at 400 until everything is tender and beginning to brown. I sometimes include chicken thighs dusted with smoked paprika or pieces of linguica.

                                                    1. t
                                                      TerriL Jan 18, 2009 09:01 PM

                                                      I've been making a great yeasted sweet potato bread with mashed sweet potato.

                                                      2 Replies
                                                      1. re: TerriL
                                                        corneygirl Aug 21, 2009 05:47 PM

                                                        That sounds good, could you share the recipe please?

                                                        1. re: TerriL
                                                          n
                                                          nyxpooka Dec 5, 2010 05:45 AM

                                                          Terri has a great idea! Google "sweet potato rolls" and find the one on "southern foods"...its an awesome recipe. They are soft, fluffy and delicious! Make sure you use that recipe, because if I remember correctly it asks for a lot more sweet potato than the others which makes them really good and they keep really well....oh and boil the sweet potatoes. You mite be tempted to nuke them but they need the moisture from boiling...

                                                        2. e
                                                          Erika L Jan 18, 2009 06:42 PM

                                                          Sweet potato hash: cut 2 - 3 strips of bacon into 1/2" slices and fry till crisp. Remove and either pour out bacon grease or add olive oil to make about 2 - 3 Tbsp left in the pan. Saute a small diced onion and/or a small diced red bell pepper till wilted. Add a little thyme if you have some. With the onion and pepper still in the pan, add a couple big peeled and diced sweet potatoes and cook till the potatoes are soft. Add the bacon back in, correct the seasoning, and serve. Serves 4 - 6, depending on what else is on the menu. This makes great leftovers the next day, too.

                                                          1. s
                                                            somervilleoldtimer Jan 18, 2009 06:36 PM

                                                            Here's a great recipe, much like the curry below. The whole family likes this one.

                                                            Red Lentil and Sweet Potato Curry with Warm Pita Bread
                                                            2 tbsp vegetable oil
                                                            1 medium onion, chopped
                                                            Coarse sea salt or kosher salt
                                                            1 medium sweet potato, peeled and cut into 1 inch chunks
                                                            1 (1 inch) piece fresh ginger, peeled and chopped
                                                            1 large or 2 small garlic cloves, chopped
                                                            1 tbsp curry powder
                                                            1 bay leaf
                                                            1 ½ cups red lentils
                                                            Pita bread
                                                            1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
                                                            2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
                                                            3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
                                                            4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
                                                            Serves 4

                                                            Fresh Food Fast by Peter Berley ::Amazon

                                                            1. p
                                                              Produce Addict Jan 18, 2009 06:25 PM

                                                              Nigella Lawson has a great sweet potato and chickpea curry http://www.treehugger.com/files/2006/...

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