|
Sweet Potatoes
Recently I was given a box of sweet potatoes from a friends garden. Does anyone have any recipes ideas for dishes I could prepare to use them. NO SWEET POTATOE CASSEROLE RECIPES PLEASE! Also, any recipes that could be prepared and frozen for later would be a big help.
I'll rate 5 for good answer!
[ ]
Want to answer more questions in the Domesticity category?
Maybe give some free advice about: Cooking?
Grilled Sweet Potato S'mores Pies
- sounds gross but tastes great!
1 1/2 pounds sweet potatoes
1/4 cup heavy cream
1/2 cup light brown sugar
1/2 cup chopped pecan pieces
2 tablespoons Bourbon whiskey or dark rum
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 large egg
6 (6-inch) pie crusts, recipe follows
3 chocolate bars
1 cup mini-marshmallows
2 tablespoons softened butter
Preheat a gas or charcoal grill.
Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes. Remove from the grill and allow to cool before handling.
Scoop the sweet potato flesh into a mixing bowl and discard the skins. With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well. Divide the mixture into 6 portions.
Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle. Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling. Crimp the edges of the pie crust and turn over to seal well. Repeat with the remaining crusts and fillings.
Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil. Place the filled pies on the grill, and cook for 5 minutes on each side. Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side.
Serve immediately.
Basic Sweet Pie Crust:
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup solid vegetable shortening
3 to 4 tablespoons ice water
In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in with your fingers until the mixture resembles coarse crumbs. Add the water to the flour mixture, 1 tablespoon at a time, and work it in with your fingers, adding only as much as needed to form a smooth ball of dough. Wrap the dough in plastic wrap and allow to rest in the refrigerator at least 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured surface. Divide the dough into 6 small disks. Roll each piece of dough out on the floured surface into a circle about 6 inches in diameter and 1/8 inch thick. Fill and proceed as directed in the recipe.
Hope that I helped-- Connor
]
hey i love sweet pataos you can cook tem om the oven in a silet and kind of brown but not to brown and for besert you can fix a blue berry pie need in trutions ask me i am cheerbaby06
sam hope i made a diffrents
]
My favorite way of eating sweet potatoes is just baked in the oven. You wrap them in tin-foil and put them in the oven until they get mooshy. Then you cut it down the middle and heap somme butter inside. YUM!! I don't know what temp to put them in the oven but i would try 350ºF.
]
well, there are many recipies for potatoes. I think you should go ask napolian dynamite how to make some tots. Because in the middle there is potatoes. hope i helped!
]
Sweet Potato Chips
sweet potato
cooking oil
Peel sweet potato. Using a food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise. Heat oil in a large saucepan to 350 degrees. Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
Sweet Potato Mash
2 sweet potatoes, medium
1/2 cup milk
2 tablespoons whole, unsalted butter
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried ginger
1 teaspoon minced chipotle pepper (optional)
Salt
Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in milk and butter. Add cumin, cinnamon, and ginger. For added heat, add minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully mixed.
Caramelized Sweet Potatoes:
2 tablespoons unsalted butter
4 1/4 pounds sweet potatoes, peeled, trimmed and cut into 1-inch dice
1/2 cup firmly packed light brown sugar
1/2 cup Steen's 100% Pure Cane Syrup
1/4 cup dark molasses
1/4 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Pinch teaspoon ground allspice
1/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Grease a large baking dish with the butter. Toss the sweet potatoes in a large mixing bowl with the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon to coat evenly. Pour them into the prepared pan and roast until fork-tender, about 1 hour.
Sweet Potato Gratin
1 tablespoon butter, plus 6 tablespoons, chilled and cut into small cubes
1 cup freshly squeezed orange juice
1/2 cup brown sugar
1 teaspoon ground ginger or 1 tablespoon fresh ginger
Pinch freshly grated nutmeg
Salt and white pepper
1 (12-ounce) can crushed pineapple with juice
4 pounds sweet potatoes, peeled and sliced into 1/8-inch pieces
Preheat oven to 350 degrees F. Use one tablespoon of butter to grease a 9 by 13-inch baking or gratin dish. Mix together orange juice, brown sugar, and spices, then add pineapple. Layer slices of sweet potatoes in the dish, then dot with butter. Top with pineapple mixture. Season each layer with salt and pepper. Repeat this process until all sweet potatoes are used up, ending with pineapple mixture.
Bake in oven for 40 to 45 minutes until sweet potatoes are tender when a pairing knife is inserted. Baste gratin with excess juices every 10 minutes. The top should be bubbly and brown. If the top gets too brown or starts to burn, cover with aluminum foil and continue cooking until sweet potatoes are done.
Sweet Potato Pancakes:
2 medium to large sweet potatoes, peeled and shredded
1 egg
1/4 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
4 to 5 tablespoons vegetable oil
Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.
]
I usually just bake them with a little butter. They make a tasty substitute for baked potatoes.
I've also had sweet potatoe fries before.
]
yeah i just cut it in half and eat it raw yummy!!!
]
hi.ong the best is baking them in foil. the skin and all. and you will know when there done because there soft.and the u undo the foil and cut a line half way throught it. and then you but butter in the cut and brown suger lots of it. and it is healthy for you and it is really sweat liek candy.
]
More Questions: |