Sunday, November 28, 2010

Radical Cooking - Sweet Ideas for Sweet Potatoes


From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com



Better, faster, fresher, cheaper, healthier
Cooking the new old fashioned way


Traci Watson of Gaston, North Carolina emailed recently to say she has a has a bumper crop of sweet potatoes and asked for recipes.  Here's some yummy ones:

Bumper crops of fall sweet potatoes are a gift from Mother Nature.
They'll last for months without any sort of canning, freezing, processing or special treatment needed.

Just pile them in a wicker basket or card board box and put in a cool place like a mud room - but not the refrigerator. 

Don't store damaged, soft or sprouting potatoes because even one bad one will spoil the whole batch.  Separate them from the good ones and use asap.  


1.  Sweet Potatoes and Cranberries
(All ingredients are to taste)

Sweet potatoes
Dried cranberries

Using a paring knife, peel the potatoes and cut into random 3/8 inch cubes.  Put a little water into a large skillet (about 1/3 cup for 3 cups of cubes - more or less doesn't matter).  Add the potatoes.  Cook on medumn (covered) till tender but not too soft - stirring ocassionally. (Add a bit more water, if necessary.)

When almost done, toss in some dried cranberries.  Let them warm and plump a bit.  Remove lid to evaporate any remain water. 
Sweet Potato Bread
Make your favorite pumpkin bread recipe
using mashed, cooled sweet potato instead of pumpkin


2.  Sweet Potato Salad
(All ingredients are to taste)

Sweet potatoes
Other ingredients for your favorite potato salad


Using a paring knife, peel the potatoes and cut into random 3/8 inch cubes. Put a little water into a large skillet (about 1/3 cup for 3 cups of cubes - more or less doesn't matter). Add the potatoes. Cook on medumn (covered) till tender but not soft - stirring ocassionally. (Add a bit more water, if necessary.)

Use half and half with white poatoes in your favorite potato salad recipe or make it with all sweet potates.  Cooked sweet potatoes are not as sturdy as cooked white poatoes and can smash during mixing so mix everything (except sweet potatoes) together first and fold in the sweet potatoes last using a rubber scraper.


Add sweet potatoes to your favorite soup, chowder or bisque
3.  Sweet Potatoes, Kale and Cranberries
(All ingredients are to taste)

Sweet potatoes
Fresh kale
Soy sauce (or Braggs Aminos)
Dried Cranberries


Using a paring knife, peel the potatoes and cut into random 3/8 inch cubes. Put a little water into a large skillet (about 1/3 cup for 3 cups of cubes - more or less doesn't matter). Add the potatoes. Cook on medumn (covered) till tender but not too soft - stirring ocassionally. (Add a bit more water, if necessary.)

When almost done, toss in a tablespoon or two of soy sauce (or Braggs Aminos), a couple of handfuls of finely chopped. fresh kale or chard and some dried cranberries. Toss to coat.  Cover pan to let the kale (or chard) wilt and soften. Remove lid to evaporate any remain water.

 
4.  Mashed Orange and Pecan Sweet Potatoes
(All ingredients are to taste)

Sweet Potatoes
Orange Juice
Brown sugar
Pecans
Butter (melted)

Using a paring knife, peel the potatoes and cut into random 3/8 inch cubes. Put into a pot and cover with water so there's 1 inch of water above the potatoes.  Bring to boil on high.  Reduce heat.  Cook until potatoes are very soft and mash-able - about 15 minutes.  Drain and mash. Mix in orange juice until you like the consistency.

Preheat the oven to 350 degrees.  Butter a casserole add sweet potato mixture.  Top with brown sugar and pecans. Drizzle with melted butter.  Bake till heated through and top is crunchy - about 30 minutes for a 6 cup casserole.  Adjust baking time according to the size of your casserole.


5   Honeyed Sweet Potatoes
(All ingredients are to taste)

Sweet potatoes
Honey (or brown sugar or maple syrup)
Pecans (optional)
Butter
Nutmeg

Wash sweet potatoes well.  Place onto a rimmed baking sheet.  Roast in the oven until soft (about 1 hour at 375 degrees but roasting temperature is unimportant.  You can roast sweet potatoes along with anything your are cooking in the oven - adjusting the time as needed.)  Cool.
Remove peel.   Cut into slices.  Place onto a heat safe serving dish.  Drizzle with honey (or brown sugar or maple syrup) to taste.  Dot with butter.  Sprinkle with nutmeg.  Microwave till hot and bubbling.

How about sweet potato custard?

Other Ideas
Cook and mash sweet potatoes.  Use in place of pumpkin in any recipe - bread, pie, cake, cookies etc.
Also check out the recipes on this blog for sweet potato soup and sweet  potato bisque.




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