Your best Sweet Potato Recipe
- cassoulady Nov 19, 2009 07:27 AM
I like sweet potatoes but they are not my favorite so I would opt to omit them from my thanksgiving table but some of guests adore them so I want to make them this year. Can you suggest your favorite swet potato recipe for me? thanks!
I have always gotten rave reviews for this sweet potato casserole recipe from Epicurious. The topping is definitely sweet, but at least it's not marshmallows. I use the topping as written but for the base I generally just roast sweet potatoes, peel and mash them, and add butter and seasonings to taste before stirring in the egg. That way, you can control the sweetness.
More of a general technique than a recipe:
Chop a couple large sweet potatoes into 1-inch pieces and add them to a 9x12" baking dish, along with a peeled and quartered onion. Toss with olive oil (or an oil of your choice), course salt, fresh ground pepper. Roast at 450deg, tossing every 10 minutes until tender.
It's not thanksgiving in our family without these sweet potatoes. A nice rich, not to sweet puree, topped with caramelized praline crust.
2 lb. Sweet potatoes or yams, cooked and mashed (about 4 cups)
1/4 cup milk
1 egg, slightly beaten
1 teas. salt
pepper to taste
1/2 cup brown sugar, packed
1/4 cup melted butter
1/4 cup dark corn syrup
Heaping 3/4 cup chopped pecans
Fork potatoes several times and bake in 350 oven till fork tender. About 45 to 60 minutes. Put potatoes on foil because they will bleed and make a mess.
Scoop out potatoes and beat together with milk, egg, salt and pepper. Spoon into buttered 2-to-3 quart shallow casserole dish. Combine sugar, butter and corn syrup and spread over potatoes. Sprinkle pecans on top. Bake at 350 degrees, uncovered, until set, about 40 to 50 minutes. Topping will be slightly soft but will harden as dish cools a little.
Makes 6 to 8 generous servings.
Note: I use yams because they are just a little sweeter but a pretty orange color. Also don't fill casserole to the top because the dish will rise and boil over. Talk about a sticky mess. Enjoy
I'm not a real sweet potato fan myself, but found one I like ALOT...my students made this Korean Candied Sweet Potatoes this week and it was literally the bomb...
Short summary: sweet potatoes are cubed up then fried (you could bake them instead) then a glaze heated to hardcrack stage (300) is poured over them, then black sesame seeds and then a sprinkling of salt. Absolutely fabulous.
There are several family members who don't like sweet potatoes. The ones that do, love this recipe. The ones that don't like it better than any other preparation. I guess that's saying something. I love them myself. On Epicurious from the now defunct Gourmet Mag (Don't even get me started on that subject!). Anyway, the recipe is from Bobby Flay before he became a mega star. Whipped Chipotle Sweet Potatoes (I also add a bit of spanish smoked paprika to the recipe which gives them another dimesion.) http://www.epicurious.com/recipes/foo...
This is one I can vouch for.
“Best Sweet Potato Dish Ever in History” by Nyleve
Here is one I am anxious to try from this week’s NY Times. The combination of Sweet Potatoes, coconut milk and Thai red curry paste sounds really good.
And these are recipes from the annual Mississippi Sweet Potato Festival's cooking contest. This was the source for the Sweet Potato pie recipe I use. It’s delicious yet simple.
Take a half of stick of butter and melt it, add brown sugar to it. Peel and cut sweet potatoes into large chunks. Mix with butter and brown sugar. Pour onto sheet pan covered with foil for easy clean up. Sprinkle with cinammon, nutmeg, and cloves. Roast at 350 for 40-45 minutes. I also add cut up butternut squash to this.
I make Bourbon Sweet Potatoes. 6 sweet potatoes roasted until tender, mashed with 1/2 cup butter, 1/2 cup bourbon, 1 cup brown sugar and a 1/2 tsp vanilla, salt & pepper to taste. Topped with glazed walnuts.
My husband says he doesn't like sweet potatoes, but when I make them like this they disappear. Not just with him either, people rave about them. They are simple and aren't the traditional sweet potato casserole with brown sugar and pecans. Peel and chop the sweet potatoes (I even through in a regular potato from time to time) until cooked. I mash them with 2 Tbsp butter, chicken stock, 2 finely sliced green onions, a handful of chopped parsley and an 1/8 of a cup goat cheese. Fab!!!
ive never understood why people wanna take the great subtle sweetness and amazing health benefits of a sweet potato and drown them in sugar and other sweetness. they dont need it! i'll take my sweet potatoes savory please!
i normally cut mine into wedges and toss them with olive oil, salt, pepper, cumin, garlic and onion powder, and chili powder, then oven roast them into crispy sweet potato fries!
for thanksgiving this year though, i think im gunna cube them, steam them, mash them with some cheese, cream, and some seasonings, then put them in a casserole and top them with parm and breadcrumbs, then bake until the top is crunchy!
I feel a bit guilty coming after those posters that DON'T like the idea of adding sweetness to sweet potatoes, but what the heck! I do and so do some others who eat at my table.
Preheat oven to 350...this fits in well after turkey comes out, so don't worry about timing.
To your usual quantity of sweet potaoes, cooked to mashability, add a sensible portion of butter, orange marmalade and MAPLE SYRUP. For my family thats 4 large potatoes, pinch of salt, 2 TBS butter, 2 TBS marmalade and a 1/4 cup maple syrup. Mash the results together and put them in an attractive, low-sided, ovenproof baking dish.
If you have children (or my family) at the table, add mini-marshmallows and slather the results in Maple Jelly (forget the jelly if you don't live in Maple Syrup Country-we do.)
Heat through for about 20 minutes and if you have added the marshmallow layer, do a carefully monitored 2 minutes under the broiler.
Enjoy this with the confidence that you will NOT have leftovers to deal with from THIS dish.
I know this is an old thread but this is my 2cents--- made this one up, so bear with me on measurements. It's really all to taste. I made enough for 2 people, but it's probably like3-4 servings technically.
Heat oven to 400 F.
Peel and cube or check 3 sweet potatoes and 2 apples of a kind you like to use for baking. I've used granny smith, brandywine, and Mcintosh. Put in a small baking dish- I used an oval glass loaf pan. Toss with a sprinkle or two of salt, and generous amounts of cumin and cardamom. Maybe 1 tbsp cardamom and 1/2 tbsp cumin, but I'm not sure. You want to see the spices on the potatoes. Dot top with 2 tbsp butter. Put in oven for maybe 20-30 minutes. This depends on your oven, but you want the potatoes and apples to start to brown/carmelize at the edges. Once this happens, take out, give it a few careful stirs while sprinkling with more of each spice. Add a pinch of fine ground black pepper. If it looks like it needs more butter add some, or you could add some olive oil if you prefer. Stir it up good and put a tight foil cover on top. Put it back in the oven until it's all really soft and yummy. This takes about another 15 minutes in my oven at 400F. You can cook along with a roast at varying temps, just cover and add more spice when it begins to brown and continue cooking until it's soft and yummy.
This is awesome with a pork roast!
I second the rec for Bobby Flay's Chipotle Whipped Sweet Potatoes. Have been making this with a few variations for some years now. Yes, I know chipotles are passé these days, but I will continue to make this one for potlucks and holidays; the smoky kick combines beautifully with the deep-roasted sweetness of the potatoes...