sweet potato

Sweet Potato Pound Cake

Sweet Potato Pound Cake

I made this cake for a cooking class the other day. Everyone loved it. No surprises there, it is a wonderful cake. A nice dessert for Thanksgiving, too.

If the only way you enjoy sweet potatoes is as a side at the holidays, or in pie, it is time to expand your thinking about them. In this recipe, the mashed sweet potatoes add both sweetness and moistness to the finished cake. Great plain, or with a dollop of whipped cream and some fresh berries.

This cake makes a lovely dessert or a nice addition to a brunch menu. Also a nice way to use up leftover mashed sweet potatoes, if you find yourself with leftovers.

I mentioned this recipe to a friend and she was very interested. I will be seeing her over the weekend and think I will make this for our dinner together.

Sweet Potato Pound Cake

1 1/2 c. cake flour*

1/2 t. each baking soda, salt, cinnamon and nutmeg

1/2 c. unsalted butter, room temperature

1/2 c. sour cream, room temperature

1 1/3 c. sugar

3 eggs, room temperature

1/2 c. mashed sweet potato

1 t. vanilla

Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan. Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.

* If you don’t have cake flour you can make your own. Simply measure out a cup of all purpose flour and remove 2 tablespoons of the flour. That is now the same as a cup of cake flour OR remove the 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch and sift together to combine. I do the flour/cornstarch mix and keep a batch on hand for when I need it in baking.

Sweet Potato Puffs

Sweet Potato Puffs

Sweet Potato Puffs

If you are looking for a new way to serve sweet potatoes, you might just want to try this recipe. Sweet potatoes are mashed, mixed with butter, eggs and spices, rolled in bread crumbs and fried. The end result is a delicate morsel that has a crunch on the outside- and creamy mashed sweet potatoes on the inside. They are addictive!!! They make a great side dish, or can be served as an appetizer. While they are good hot, they maintain their crunch even after cooling down.

 

 

I first had a version of this recipe many years a go when a coworker made them and brought them to work. I found her original recipe and added more seasonings to it. I love them as much now as I did then.

The mixture, even after chilling, is soft. I placed spoonfuls of the mix in the breadcrumbs and rolled them gently into balls. The puffs are soft, even after frying, so remove carefully from the oil. You can fry up a batch in a few minutes, and serve right away. You can also cook them ahead of time, then reheat them before serving.

So here is the recipe.

Sweet Potato Puffs

 

2 c. mashed, cooked sweet potatoes

3 T. softened butter

1 egg

3 T. chopped parsley, or 1 T. dried

½ t. salt

½ t. paprika

½ t. cumin

½ t. nutmeg

Hot sauce to taste

Dash of fresh ground pepper

Bread crumbs for rolling

Oil for frying

 

Combine sweet potatoes with butter and egg, stirring to mix well. Add seasonings and stir well. Chill mixture at least a couple of hours. Heat oil to 350 degrees. You should have at least a couple of inches of oil in the pan.  Shape sweet potato mixture into 1-inch balls. Roll in crumbs and fry until golden brown. Drain on paper towels and serve. You can make a head of time, then just warm in the oven when ready to serve. They can also be fried and frozen for later use. These make a nice side dish or even can be served as an appetizer. They are very soft, even after frying, so remove from hot oil carefully.

Crunchy outside, soft and creamy inside

Crunchy outside, soft and creamy inside

 

Sweet Potato Pound Cake

Sweet Potato Pound Cake

Sweet Potato Pound Cake

I have posted this recipe before, but I think it is worth posting again. If the only way you enjoy sweet potatoes is as a side at the holidays, or in pie, it is time to expand your thinking about them. In this recipe, the mashed sweet potatoes add both sweetness and moistness to the finished cake. Great plain, or with a dollop of whipped cream and some fresh berries. This cake makes a great dessert or a nice addition to a brunch menu. Also a nice way to use up leftover mashed sweet potatoes, if you find yourself with leftovers.

 

Sweet Potato Pound Cake

1 1/2 c. cake flour*

1/2 t. each baking soda, salt, cinnamon and nutmeg

1/2 c. unsalted butter, room temperature

1/2 c. sour cream, room temperature

1 1/3 c. sugar

3 eggs, room temperature

1/2 c. mashed sweet potato

1 t. vanilla

Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan. Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.

* If you don’t have cake flour you can make your own. Simply measure out a cup of all purpose flour and remove 2 tablespoons of the flour. That is now the same as a cup of cake flour OR remove the 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch and sift together to combine. I do the flour/cornstarch mix and keep a batch on hand for when I need it in baking.

Sweet Potato Fritters

Sweet Potato Fritters

Sweet Potato Fritters

I found myself with a cup of leftover mashed sweet potatoes. I decided to play around and see if I could turn them into a dessert. I added eggs, flour, baking powder and a few other things, fried them up in oil, and ended up with a pretty decent fritter. I drained them on paper towels and then rolled them in cinnamon sugar while still warm. If you ever find yourself with some leftover sweet potatoes – now you have a fun way to use them.

 

Sweet Potato Fritters

1 c. cooked, mashed sweet potatoes

2 eggs

2 T. brown sugar

2 t. baking powder

1 t. cinnamon

1/2 t. baking soda

1/2 t. nutmeg

1/2 t. salt

1 1/2 c. flour

oil for frying

cinnamon sugar for rolling- powdered sugar would work, too

In mixing bowl combine all ingredients, except the flour and beat until smooth. Stir in flour. Batter will be thick. Heat oil to 350 degrees.* There should be enough oil in the pan top be at least 1 inch deep- or deeper. To save oil I used a smallish pan and cooked 3-4 fritters at a time. Drop dough by rounded teaspoonfuls into hot oil and cook, turning once until golden brown on both sides. This will take about 3 minutes.  Drain on paper towels then roll in cinnamon sugar while warm. Makes 24-30. Best served warm.

* Fun way to know when your oil has hit 350 degrees. Place an un-popped popcorn kernel in the oil. Popcorn pops at 350 degrees.

 

Root Vegetable Soup

Root Vegetable Soup

Root Vegetable Soup

When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so I decided to make them the focal point. I happened to have homemade turkey stock, but you could easily swap it out for chicken stock or vegetable stock as well.  So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.

 

 

 

Root Vegetable Soup

3 T. oil

1 onion, chopped

2 large carrots, peeled and sliced

2 small parsnips, peeled and sliced

6 c. stock, I used turkey

2 c. peeled and diced turnips, about 2 medium

2 c. diced potatoes, about 2 medium

1 pint home canned tomatoes, or a (14 oz.) can of diced tomatoes, un-drained

1 medium sweet potato, diced

1/4 c. chopped parsley

2 T. apple cider vinegar

1 T. hot sauce, or to taste

salt and pepper to taste

In soup pot heat the oil and cook the onion until light golden. Add the  carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.

Sweet Potato Pancakes

Sweet Potato Pancake

Sweet Potato Pancake

For dinner with a friend the other night I was looking for something fun to do with sweet potatoes. I have quite a few of them and didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. Amy had duck fat so that is what we used to fry them in. They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller ones and serving as an appetizer. Here is the recipe.

 

 

Sweet Potato Pancakes

2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful

Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.*  Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5

* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.

Sweet potato pancakes cooking

Sweet potato pancakes cooking

Sweet Potatoes- Five Ways

Mashed Sweet Potatoes

Mashed Sweet Potatoes

I love sweet potatoes and am always looking for fun ways to serve them. I will admit to not being a fan of sweet potatoes topped with marshmallows. I am not opposed to sweetening them, though. The following recipes include some simple treatments for the very versatile sweet potato.  If you are looking for a fun way to  serve sweet potatoes I am sure you will find a recipe here to love.

 

 

 

This simple recipe just sweetens the potatoes a little. I think here the nutmeg is the secret to make them taste really special.

Mashed Sweet Potatoes

2 lbs. sweet potatoes, peeled and cut in chunks

4 T. butter

1/4 c. brown sugar

1-2 t. fresh grated nutmeg

salt and pepper to taste

Boil potatoes until tender. Drain water and add remaining ingredients. Smash the potatoes a little as you mix them. Serves 6.

Sweet Potatoes with Apples

Sweet Potatoes with Apples

Sweet Potato Salad

Sweet Potato Salad

Herbed Sweet Potato Biscuits

Herbed Sweet Potato Biscuits

 

 

 

 

 

 

 

 

 

This recipe is a great side dish. Slightly sweet and just a touch of vinegar makes this a winner.

Sweet Potato and Apple Saute

2 T. oil or butter

1 large onion, peeled and sliced

3 small sweet potatoes, peeled and sliced about an inch thick

1/2 c. water or stock

2 apples, peeled, cored and sliced

2 T. honey

2 T. cider vinegar

salt and pepper to taste

dash of hot sauce

Heat oil or butter in skillet and add the onion. Cook until golden. Add sweet potatoes and water or stock and cook until sweet potatoes are almost tender. Add apples and cook until apples are heated through. Add honey and vinegar and cook until most of the liquid disappears. Season to taste and serve.

While I often serve this salad for summer picnics it works well any time of the year.

Sweet Potato Salad

 3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c.  oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25  minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews,  in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve.  Add cashews just before serving. Serves 6.

 

Maybe you are looking for a different kind of biscuit. This recipe is flaky, crisp on the outside and moist inside. Always a hit when I make them.

Herbed Sweet Potato Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

 

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface. That way you’ll get nice, even edges.

 

For when you want really simple this is the way to go. Steamed and then tossed with just butter, nutmeg and salt and pepper the flavor of the sweet potatoes shine on their own.

Steamed Sweet Potatoes

 

3-4 lbs. Sweet potatoes, scrubbed, peeled if desired and cut in chunks
salt
pepper
butter
fresh grated nutmeg

If you don’t have a steamer, just place a metal strainer in a big pot and add an inch of water to the bottom. Cover and bring to a boil. Add sweet potatoes, cover and cook until tender, about 30 minutes. These can be done ahead and just reheated in the oven or in a microwave when ready to serve.
Remove potatoes from strainer and place in a serving bowl. Season to taste and add butter. Add a fresh grating of nutmeg over the top and serve. Serves 4-6, but with a lot of other side dishes, could serve 8.

Note: if you just look too forward each year to having them sweetened you can still steam them and just add 1/3 brown sugar with the butter and toss. A nice sweetener is to add a little maple syrup. To brown them up a little, place the potatoes in an oven safe dish and bake, uncovered 30 minutes to make a glaze.

Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

Roasted Curry Cauliflower Soup

This may be one of my favorite soups yet. Creamy and flavorful it was a big hit at dinner last night. This recipe was inspired by what I had on hand and a dinner planned with friends. It started with this enormous cauliflower I had picked up at a produce market. I knew I wanted to use it. I had thought of just roasting it and having it as a side. I also knew we needed a soup for dinner. Ended up roasting the cauliflower anyway but using it as part of the soup.  Added other veggies for color as well as flavor. I also made sure to get it really smooth. I used an immersion blender but it could have been processed in a blender.  We topped it with croutons, but it could be served without, if you prefer.

 

 

Roasted Curry Cauliflower Soup

3 onions, peeled and sliced
1 large cauliflower, cut into flowerets
3 T. oil
salt
6 c. stock- chicken or veggie- or more if needed
2 medium or 1 large sweet potato, peeled and sliced
3 large carrots, peeled and sliced
1 can ( 13.5 oz.) coconut milk
1 c. half and half- or more coconut milk, if you prefer
2 T. curry powder
2 t. turmeric
Salt and pepper to taste

Preheat oven to 400 degree. Place onions in and cauliflower in roasting pan and drizzle with oil. Sprinkle on some salt and place in oven. Roast until veggies are turning golden brown, stirring occasionally. This will take about 20-30 minutes. Place cauliflower mixture in a crock pot and add the stock and other vegetables and cook on high for at least 4 hours. Add remaining ingredients and puree soup until smooth. Adjust seasonings. You can add more stock if soup is too thick. Serve as is or top with croutons when serving. Serves 6-8.

Root Vegetable Soup

Root Vegetable Soup

Root Vegetable Soup

When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so decided to make them the focal point. I happened to have homemade beef stock, but you could easily swap it out for chicken stock or vegetable stock as well. There is a part of me that wants to call it root vegetables soup- but that sounds funny. So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.

 

 

 

Root Vegetable Soup

3 T. oil

1 onion, chopped

2 large carrots, peeled and sliced

2 small parsnips, peeled and sliced

6 c. stock, I used beef

2 c. peeled and diced turnips, about 2 medium

2 c. diced potatoes, about 2 medium

2 c. diced tomatoes, or a (14 oz.) can of diced tomatoes, un-drained

1 medium sweet potato, diced

1/4 c. chopped parsley

2 T. apple cider vinegar

1 T. hot sauce, or to taste

salt and pepper to taste

In soup pot heat the oil and cook the onion until light golden. Add the  carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.

Sweet Potato “Gnocchi”

Sweet Potato "Gnocchi"

Sweet Potato “Gnocchi”

 

I made my classic gnocchi with potatoes and gnocchi made with beets for a birthday dinner with friends the other night. I also made gnocchi with sweet potatoes. They went well with the other gnocchi and the rest of the menu. I was using small sweet potatoes that were pretty pale once I cooked them so I added some turmeric to the dough to bring up the color a bit. That would certainly be optional. The turmeric added some flavor, but it really made the sweet potato gnocchi look great on the serving platter.

 

 

 

Sweet Potato Gnocchi

1 c. mashed, cooked sweet potatoes

1/2 c. mashed, cooked russet potatoes

2 eggs

1 t. salt

1 t. turmeric, optional

2 c. flour or more

Get a pot of water boiling. In mixing bowl combine the sweet potatoes with the eggs and seasonings. Add about 1 1/2  cups of the flour and stir until a soft dough forms. Continue adding flour, a little at a time, until the dough can be handled without sticking to your hands but is still soft. Take about 1/4 of the dough at a time and roll into a rope, about 15 inches long,  on a floured work surface. Cut dough into 1/2 thick pieces. Place pieces in a pot of boiling water and after a few minutes the gnocchi will float to the top. Cook them for several minutes after they have risen to the top of the pot. Remove with a slotted spoon and drain. If you aren’t going to use them right away drizzle with a little oil to prevent sticking or toss with butter. You can also run a little cold water over them instead. Repeat with the remaining dough.

A Trio of Gnocchi

A Trio of Gnocchi

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