FAVORITE SWEET POTATO RECIPES
Baked Sweet Potatoes
Ingredients:
Medium sized Sweet Potatoes, unpeeled
Butter
Sea Salt & freshly Ground Black Pepper
Preparation:
Heat oven to 400° F. Pierce each sweet potato down the center with the tines of a fork or a small knife. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. Top with a pat of butter and season with the salt and pepper.
Roasted Winter Veggies
Serves 4-6
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Butternut Squash, peeled and cubed
2 Sweet Potatoes, peeled and cubed
2-4 Beets, peeled and cubed
3 cloves Garlic, crushed
1 tsp fresh Rosemary, chopped
½ tsp Cardamom
Sea Salt & freshly ground Black Pepper to taste
Preparation:
Preheat oven to 425. Mix all together and place in a baking dish. Cook until vegetables fork tender.
Sweet Mashed Potatoes
Serves 4-6
Ingredients:
3 pounds sweet potatoes, peeled and cubed
1 cup milk
4 tablespoons unsalted butter
1 Tbsp Maple Syrup
Sea Salt & freshly ground Black Pepper to taste
Preparation:
Place the cubed sweet potatoes in a large pot. Cover the potatoes with cold water. Bring to a boil. Lower the heat and simmer uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. As soon as the potatoes are tender, drain them in a colander. Place in a glass bowl. Add milk, butter, maple syrup and mash or mix with a hand mixer. Salt and pepper to taste.
Smokey Mashed Potatoes
Serves 4-6
Ingredients:
3 pounds sweet potatoes, peeled and cubed
1 cup milk
4 tablespoons unsalted butter
A small piece of Rogue River Smokey Blue Cheese, crumbled
Sea Salt & freshly ground Black Pepper to taste
Preparation:
Place cubed sweet potatoes in a large pot. Cover the potatoes with cold water. Bring to a boil. Lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork. As soon as the potatoes are tender, drain them in a colander. Place in a glass bowl. Add milk, butter, blue cheese and mash or mix with a hand mixer. Salt and pepper to taste.
Carrot & Sweet Potato Soup
Serves 6-8
Ingredients:
3 Tbsp butter
1 small Onion, chopped
3 medium Sweet Potatoes, peeled and cut into small cubes
3 Carrots, sliced thinly
1 tsp fresh Rosemary, chopped
1 tsp fresh Thyme, chopped
6 cups Vegetable Stock
¼ cup Half & Half
½ tsp Sea Salt
¼ tsp freshly ground Black Pepper
½ cup Fage Greek Yogurt
2 Tbsp Fresh Parsley, chopped
Preparation:
Melt butter in a large Dutch oven over medium heat. Add onion and cook 3-4 minutes or until soft, stirring occasionally. Add sweet potatoes and carrots and stir. Add rosemary and thyme. Cook for a few minutes and then add the stock and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Place half of soup mixture in a blender (do this a few cups at a time and very carefully as the steam from the heat can cause pressure and the liquid to push the lid of the blender up, hold the lid securely over the blender with a towel). Blend until smooth. Pour into a large bowl. Stir in half-and-half, salt, and pepper. Place the yogurt and the chopped parsley in bowls and use as toppings for each serving of soup.
Sweet Potato & Sausage Soup
Serves 6-8
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Red Onion, chopped
3 Celery Stalks, finely chopped
5 cloves Garlic, finely chopped
4 medium Sweet Potatoes, peeled and finely diced
4 Chicken Italian Sausages
1 ½ tsp ground Cumin
1 tsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
6 cups Chicken Stock
1 bunch Swiss or Rrainbow Chard, cleaned and torn into small pieces
1 tsp (or more) Sea Salt
freshly ground Black Pepper
Preparation:
In a Dutch oven or large soup pot, sauté the onion in olive oil for about 7-10 minutes, stirring occasionally. Add celery and sauté a couple more minutes. Add garlic and sweet potatoes. Next add the sausage. If you wish, you can remove the casing which gives the sausage more of a ground Italian sausage feel but you can also leave it in the casing and slice the sausage for a different texture. Once the sausage starts to brown and the potatoes soften, add spices and the stock. Bring soup to a boil and then simmer for about 30 minutes. Add the chard. Salt and pepper to taste.
Sweet Potato Pie
Ingredients:
4 medium Sweet Potatoes, baked in the skin until soft
3 Eggs, lightly beaten
½ cup Brown Sugar
3 Tbsp Maple Syrup
1 tsp Cinnamon
1 tsp fresh Ginger, grated
¼ tsp Sea Salt
1 tsp Vanilla Extract
1 ½ cups Whole Milk
4 tbsp melted Unsalted Butter, cooled
1 unbaked homemade Pie Shell
Preparation:
Preheat oven to 400 degrees. Skin the roasted sweet potatoes and mash them together in a large bowl. Set aside. Mix eggs, sugar, spices, and cream in another bowl. Add to sweet potato mixture and thoroughly mix. Add butter. Pour into the pie crust and bake for 45 minutes or until set. Let cool completely before slicing.
