Sweet Potatoes

Recipe List:
Bourbon Mashed Sweet Potatoes
Sweet Potato Biscuits
African Sweet Potato Stew
Sweet Potato Tipsy
Pureed Sweet Potato Soup
African Sweet Potato and Peanut Soup
Sweet Potato and Black Bean Chili
Japanese Sweet Potato Soup with Rosemary and Thyme


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Bourbon Mashed Sweet Potatoes

Submitted by apprentice Cheryl Kastanowski
For a Kentucky flair!

Ingredients:
3 pounds garnet sweet potatoes, peeled and cut into 1 inch chunks
Salt
3 to 4 Tbsp of bourbon whisky
4 Tbsp butter (more or less to taste)
4 Tbsp brown sugar (more or less to taste)
2 teaspoons vanilla extract

Directions:
Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes.

Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir. Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.

Yield: Serves 6-8 as a side dish.

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Sweet Potato Biscuits

These biscuits appeared in the November-December 2011 issue of Edible Louisville & The Bluegrass Region. Author, Tomese Buthod.

Ingredients:
Prepare the sweet potato purée a day or so in advance.
1 or 2 sweet potatoes (about 8 ounces) to make 3/4 cup purée
1 3/4 cups all-purpose flour, plus more for kneading and rolling out
2 tablespoon brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoon unsalted butter, very cold, cut into pieces, plus more for greasing pan and brushing on biscuits
1/3 cup buttermilk
1 tablespoon finely grated orange rind (optional)

Directions:
1.  Peel the sweet potato and cut into chunks.  In a large saucepan, cover the potatoes with water; bring to a boil.  Cook until the potatoes are tender, about 20 minutes.  Drain very well.  Purée the chunks in a food processor or blender.  Measure out 3/4 cup for biscuit recipe and chill thoroughly.  Any leftover purée can be frozen for a later use.

2.  Preheat oven to 425°F., with rack in bottom third of the oven.  Butter a baking sheet.  Using a food processor, mix together the dry ingredients.  Add the butter and pulse in quickly, until the mixture looks like coarse corn meal.  Separately, stir together the sweet potato, buttermilk and orange rind if using.  Add buttermilk to dry ingredients, and then quickly pulse that mixture into the flour mixture.  Do not over mix.

3.  Turn the dough out onto a lightly floured surface, and knead gently until dough holds together.  It will be slightly lumpy.  You are only going to knead it about 5 times to get it to hold together; again, do not overwork it and add only the tiniest bit of flour-the dough will be sticky.

4.  Pat the dough into a rectangle, about 1/2 inch thick.  Use a biscuit cutter to cut the dough into 2-inch biscuits.  Gather scraps and re-pat.  Alternatively, you can use a sharp knife to cut the dough into small squares and then you won’t have to fool with scraps.  If you want bigger biscuits, roll the dough thicker.  The larger the biscuits, the thicker you should roll the dough.

5.  Place the cut biscuits on the buttered sheet, and brush with a little melted butter.  Bake about 20 to 25 minutes, until golden brown.  Serve as quickly as you can!  Makes about 18 2-inch biscuits.

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African Sweet Potato Stew

From Recipes from the Root Cellar by Andrea Chesman

Ingredients:
2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Directions:
Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.

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Sweet Potato Tipsy

A Louisiana-style sweet, sweet potato pudding.

Ingredients:
8 medium sweet potatoes
2 pinches of salt
7 Tbsp butter
1/2 cup half and half
1/4 cup dry sherry
3 Tbsp brown sugar

Directions:
1. Preheat oven to 350F. Put 8 medium sweet potatoes into a large pot, cover with cold water, and add 2 generous pinches of salt. Bring to a boil over high heat, reduce heat to medium, and cook until soft when pierced, 30-40 minutes. Drain and set aside to cool.

2. Peel potatoes and transfer to a large bowl. Coarsely mash potatoes with the tines of a fork, then add 5 Tbsp softened butter, 1/2 cup half and half, 1/4 cup dry sherry, and 3 Tbsp brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.

3. Transfer sweet potato mixture to a buttered medium baking dish, dot with 2 Tbsp butter, and bake until top is golden brown, about 30 minutes.

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Pureed Sweet Potato Soup

Submitted by Zach Davis

Ingredients:
5 medium orange-fleshed sweet potatoes
Salt
3 tbsp. olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 cup dry white wine
10 cups chicken stock
1 cup heavy cream
Freshly ground white pepper
1/4 cup Cranberry Oil, optional

Directions:
1. Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30–40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

2. Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

3. Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

4. Working in batches, put vegetables and stock into a food processor or blender and purée until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

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African Sweet Potato and Peanut Soup

From allrecipes.com

“This was my favorite winter-time recipe last year…truly delicious.” -Tiffany

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

Directions:
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

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Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

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Japanese Sweet Potato Soup with Rosemary and Thyme

Ingredients:
2 tsp. ghee, or 1 tbsp. each ghee and light sesame oil
1 onion, sliced
1/8 tsp. asafetida, if available
1 heaping tsp. minced rosemary
leaves from 1 large thyme sprig, a scant tsp.
1 lb. sweet potatoes
sea salt
4 cups water
freshly ground pepper

Directions:
Heat the ghee in a soup pot over medium heat. When the ghee is hot, add the onion, asafetida, rosemary and thyme and give a stir. While the seasonings are cooking, peel the sweet potatoes, slice them into rounds and add them directly to the pot as you work. Continue to cook, stirring occasionally, until you see some coloring on the sweet potatoes. They will caramelize as they cook, which not only lends flavor but tempers their sweetness, so give them a good 15 to 20 minutes. Once they’ve colored up a bit, add 1 tsp. salt and 4 cups water and bring to a boil. Lower the heat to a simmer, then cover and cook until the sweet potatoes are tender, about 15 minutes.

Let cool slightly, then transfer soup to a food processor and puree, leaving a little texture if you like or making it super smooth. Taste for salt and add more salt if need be. Season with pepper, then ladle into bowls and finish with one of the suggested options.

Suggested Options:
+ Brown small cubes of bread in ghee with minced rosemary until crisp, then add them at the last minute for crunch and contrast.
+ Stir a spoonful of sour cream or creme fraiche into each serving to temper the sweetness, then drizzle over with a few drops of tamari.
+ Finish each serving with chopped parsley as a bracing counterpoint to the sweetness.
+ Drizzle a little balsamic vinegar or sprinkle smoked salt over each serving.

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