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Unusual Sweet Potato Recipes


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35 replies to this topic

#1 annachan

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Posted 17 November 2005 - 01:33 PM

I plan on making sweet potato for Thanksgiving but would like something different from the baked or mashed version. I ran across a sweet potato spoon bread recipe that sounds interesting. I'm thinking something along that line, maybe a souffle.

Any suggestions/recipes that you have had success with? Also, if possible, would love to be able to prep ahead. Thanks! :raz:

#2 Milagai

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Posted 17 November 2005 - 02:04 PM

not a souffle or spoon bread, but my family's favorite sp recipe
is from "the world in your kitchen" by troth wells (oldish UK vegetarian cookbook)
and is sp wedges glazed in butter with grated ginger, cinnamon, cayenne,
s&p, and honey, with raisins added somewhere midstream.....

milagai

#3 AzianBrewer

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Posted 17 November 2005 - 02:08 PM

I plan on making sweet potato for Thanksgiving but would like something different from the baked or mashed version. I ran across a sweet potato spoon bread recipe that sounds interesting. I'm thinking something along that line, maybe a souffle.

Any suggestions/recipes that you have had success with? Also, if possible, would love to be able to prep ahead. Thanks! :raz:

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Try mashing it and stuff it in a puff pastry dough with chopped cranberry relish. Then bake at 375 for 10-15 minutes. You can serve it as a dessert if you sweeten the mash with vanilla extract and sugar. And dust it with powder sugar.
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#4 I_call_the_duck

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Posted 17 November 2005 - 02:09 PM

Sweet potato pancakes. The glazed wedges sound good, milagai. How 'bout curried? My sister used to make these great bourbon sweet potatoes. I'm sure there's a recipe for custard/flan. Sweet potato pie/cheesecake...
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#5 Swisskaese

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Posted 17 November 2005 - 04:08 PM

This is a family favourite. My father makes it every Thanksgiving. We don't celebrate Thanksgiving here, so I am going to miss it. :sad: It is a very creamy, mind-blowing experience for the tastebuds. :wub:

North Carolina Yam Custard

Edited by Swisskaese, 17 November 2005 - 04:09 PM.


#6 Nyleve Baar

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Posted 17 November 2005 - 05:04 PM

I have made - this Sweet Potato Chipotle Gratin for the last two thanksgivings. It is killer.

http://www.selectapp...t_potato_gratin

Not sure if that link will work. I suck at linking.

#7 Badiane

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Posted 17 November 2005 - 05:45 PM

I have made  - this Sweet Potato Chipotle Gratin for the last two thanksgivings. It is killer.

http://www.selectapp...t_potato_gratin

Not sure if that link will work. I suck at linking.

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It is very good...just don't do what I did the first time I made it. That is ONE Chipotle pepper, not ONE CAN Chipotle peppers.

My family is still laughing at me over that one.
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#8 I_call_the_duck

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Posted 17 November 2005 - 07:18 PM

I have made  - this Sweet Potato Chipotle Gratin for the last two thanksgivings. It is killer.

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Forgot about that one. I had a sweet potato gratin as a side to my dinner the other night. Yum.
Karen C.

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#9 little ms foodie

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Posted 17 November 2005 - 08:19 PM

Last year I cubed sweet potatoes and roasted them. Then I tossed them with my onion confit and sage butter. It's a keeper and is on the menu again for this year. You can make ahead the butter and onion confit. Cube the potatoes and hold them in cold water. Then just roast them for about 20 mins. while the turkey rests. Toss everything together and serve!

#10 JEL

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Posted 18 November 2005 - 11:28 AM

sliced sweet potatoes and apples baked with, well you know.......

when it starts to bubble real good sprinkle honey roasted cashews on the top and cook until it's nice and brown on top........

great at christmas with ham too.........

#11 therese

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Posted 18 November 2005 - 11:32 AM

My mother's always made whipped sweet potatoes with bourbon. Use butter, brown sugar, and bourbon in whatever relative amounts you'd like. Very popular, especially among her Southern Baptist extended family.
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#12 devlin

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Posted 18 November 2005 - 12:57 PM

Here's a yummy thing I got from my sister who got it from her husband's Louisiana family who'd made it since forever. I've made for years now myself and was surprised to find it on the menu recently at a Ruth's Chris Steak House in Louisville:

Sweet potato casserole
Preheat oven to 350

3 cups sweet potatoes (about 5 sweet potatoes), either boiled or roasted
1/2 cup sugar
2 eggs
1/2 cup butter
1 tsp vanilla
1/3 cup milk

mash potatoes, add all of the above and put in a casserole dish

1 cup brown sugar
half cup flour
1/3 cup softened butter
1 cup chopped, roasted pecans

mix together, throw on top of mixture in casserole.

bake at 350 degrees for about 30 minutes. it's lovely the next day straight out of the refrigerator too.

#13 devlin

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Posted 18 November 2005 - 12:59 PM

I meant to add too, if anybody has a sweet potato souffle recipe, I'd love to try it. Sounds fabulous.

#14 annecros

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Posted 18 November 2005 - 01:16 PM

I'm going to fry my sp's this year, because the night before I am baking a ham with collards and sp's for the kids when they come home from school for break. I just peel and slice them the next day, coat them in egg wash then a little self rising flour, fry them up and sprinkle them with powdered sugar. Quick and easy.

#15 cathrynapple

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Posted 18 November 2005 - 01:21 PM

i made a sweet potato pie with gingersnap and pecan crust (from Gourmet magazine.) very good, and not too sweet. i'd add some fresh grated ginger to the crust, though. or the filling.

#16 Foodie Craze

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Posted 18 November 2005 - 02:01 PM

We've got an interesting and simple sweet potato recipe in our 'Foodie Craze Thanksgiving Guide,' downloadable from our website:

Sweet Potatoes with Pecan Sauce

It's actually an adaptation of a recipe from the early 1700’s.

The Thanksgiving guide is free -- go to the "freebies for foodies" section of our site -- http://www.triviacraze.com. Some nice recipes if I say so myself. Though I don't necessarily hope to impress you eGullet mavens.
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#17 divalasvegas

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Posted 18 November 2005 - 05:47 PM

Perhaps this would be too much trouble depending on how many people you're feeding, but how about just oven roasting whole sweet potatoes and offering a variety of toppings so people could "customize" their own? Offer butter, brown sugar, maple syrup, spices, pecans, etc. I really love sweet potatoes served like that.
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#18 ludja

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Posted 18 November 2005 - 06:11 PM

Last year I cubed sweet potatoes and roasted them. Then I tossed them with my onion confit and sage butter. It's a keeper and is on the menu again for this year. You can make ahead the butter and onion confit. Cube the potatoes and hold them in cold water. Then just roast them for about 20 mins. while the turkey rests. Toss everything together and serve!

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Thank you for sharing. This sounds great little ms foodie.

A keeper sweet potato side dish recipe for me has been roasted sweet potatoes, split and topped with a compound butter made with black pepper, lemon zest and lemon juice and then a little brown sugar sprinkled over the top before glazing under the broiler. It's not too sweet and the the black pepper and lemon add a surprisingly great and slightly unique flavor.
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#19 birder53

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Posted 22 November 2005 - 02:16 PM

Can I roast my sweet potatoes the day before and just reheat them for dinner? I'm short on oven space/time. :unsure: I wouldn't put the honey and orange juice glaze on until I was heating them to serve.
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#20 handmc

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Posted 22 November 2005 - 02:54 PM

I'm going to try sweat potato ravioli with gorgonzola cream,walnuts,sage and raisins.

I am also making chipotle spiced roasted, then mashed sweet potato as a filling for thinly sliced pieces of black and blue venison.

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#21 torakris

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Posted 22 November 2005 - 02:55 PM

I have made  - this Sweet Potato Chipotle Gratin for the last two thanksgivings. It is killer.

http://www.selectapp...t_potato_gratin

Not sure if that link will work. I suck at linking.

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I really want to make this recipe!
Do you think it would be as good if I used half and half?
well actually I can't get half and half either but I make regular potato gratins (that calls for half and half) with half milk and half cream.
Here in my little part of Yokohama 200ml (3/4 cup) of cream will cost $4, so 4 cups is a little out of my budget....

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#22 handmc

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Posted 22 November 2005 - 03:43 PM

1/2 and 1/2 will work fine. You can add the butter fat by adding a little melted butter. Not much of a tip considering I have no clue how much butter costs over there. If it is not too expense the dish should come out fine either way.

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#23 torakris

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Posted 22 November 2005 - 03:53 PM

1/2 and 1/2 will work fine. You can add the butter fat by adding a little melted butter. Not much of a tip considering I have no clue how much butter costs over there. If it is not too expense the dish should come out fine either way.

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yeah butter is expensive too.... (about $3 for 3/4 of a pound...)

but since I will save money on the cream... :biggrin:

The sushi is cheaper over here though! :laugh:

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#24 aliwaks

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Posted 22 November 2005 - 08:54 PM

My favorite sweet potatoes I ever made were whipped with maple syrup & chipolte and lime infused cream, I swirled a chipolte maple reduction over the top and it was a lovely deep red over orange oh my goodness they were soo good.

However this year the kitchen taliban has decreed that everything must be traditional..as in no "weird" ingredients. So I am making twice baked sweet potatoes

Wednesday night I plan to roast them, slice them in half, scoop them out and mash them up with vanilla, some brown sugar, a little bit of orange juice & orange zest, put the mash back in the skins.

Thursday I'll top them with baby marshmallows, toasted pecans and bit more orange zest and then pop them back in and cook till bubbly
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#25 Daniel

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Posted 22 November 2005 - 10:15 PM

1/2 and 1/2 will work fine. You can add the butter fat by adding a little melted butter. Not much of a tip considering I have no clue how much butter costs over there. If it is not too expense the dish should come out fine either way.

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yeah butter is expensive too.... (about $3 for 3/4 of a pound...)

but since I will save money on the cream... :biggrin:

The sushi is cheaper over here though! :laugh:

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Haha.. I was going to say.. Substitute the cream for uni. Some good fish to mix has to be cheaper then cream...

Edited by Daniel, 22 November 2005 - 10:16 PM.


#26 birder53

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Posted 23 November 2005 - 05:34 AM

Can I roast my sweet potatoes the day before and just reheat them for dinner?  I'm short on oven space/time. :unsure:  I wouldn't put the honey and orange juice glaze on until I was heating them to serve.

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Though I'd move this just to get your attention :wink: Can I partially roast the potatoes today and finish tomorrow to save time?
KathyM

#27 prasantrin

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Posted 23 November 2005 - 05:39 AM

yeah butter is expensive too.... (about $3 for 3/4 of a pound...)

but since I will save money on the cream... :biggrin:

The sushi is cheaper over here though! :laugh:

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Are you going to use Japanese sweet potatoes? Or do you have a mysterious source for North American-style sweet potatoes? I've not yet found a source for them, but am wary of using Japanese sweet potatoes.

#28 Mayur

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Posted 23 November 2005 - 07:53 AM

Can I roast my sweet potatoes the day before and just reheat them for dinner?  I'm short on oven space/time. :unsure:  I wouldn't put the honey and orange juice glaze on until I was heating them to serve.

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Though I'd move this just to get your attention :wink: Can I partially roast the potatoes today and finish tomorrow to save time?

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Don't roast them, in that case; blanch them. Heavily salted water at rolling boil, cube potatoes, throw 'em in, cook for 10-15 minutes (or until just tender), remove, shock in ice water, and refrigerate. That way, roasting time on the day will be minimal.
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#29 birder53

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Posted 23 November 2005 - 08:45 AM

Can I roast my sweet potatoes the day before and just reheat them for dinner?  I'm short on oven space/time. :unsure:  I wouldn't put the honey and orange juice glaze on until I was heating them to serve.

View Post


Though I'd move this just to get your attention :wink: Can I partially roast the potatoes today and finish tomorrow to save time?

View Post

Don't roast them, in that case; blanch them. Heavily salted water at rolling boil, cube potatoes, throw 'em in, cook for 10-15 minutes (or until just tender), remove, shock in ice water, and refrigerate. That way, roasting time on the day will be minimal.

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Thanks! That will work nicely. :smile:
KathyM

#30 chiantiglace

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Posted 23 November 2005 - 01:43 PM

Sweet potato salad

Sweet potato biscuits

Sweet potato rissotto

sweet potato fries

sweet potato beignets

roasted medley of sweet potatos, onions, butternut squash and jiama.
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