|
Sweet Potato Recipes - Rachel's
Ginger Spiced Sweet Potato Pie
- Rachel's Sweet Potato Cupcakes with Toasted Marshmallow Frosting
- Sweet Potato, Lamb and Sausage Stew
- Sweet Potato, Black
Bean and Caramelized Onion Burritos
- Ina Garten's Baked Sweet Potato Fries
Rachel's Ginger Spiced Sweet Potato Pie
(Courtesy: Rachel Rapaport, Coconut and Lime)
Ingredients:
3
sweet potatoes or yams, peeled, boiled and mashed
2 inch piece of ginger, peeled and grated
1/4 cup sweetened condensed
milk
1/4 cup sugar
1/4 cup light brown sugar
1 egg, at room temperature
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmeg
pecan halves for decoration
Instructions:
Preheat oven to 375º. In a large
bowl, combine sweet potato, ginger, sugar, vanilla, brown sugar, nutmeg, cinnamon, condensed milk and butter until will mixed.
Taste for seasoning, adjust as needed. Stir in egg. Pour into a prepared pie shell, it is excellent with pecan pastry pie
crust. Smooth surface with the back of a spoon or spatula and decorate with pecan halves. Bake 20 minutes.
Rachel's Sweet Potato Cupcakes with Toasted Marshmallow Topping
Ingredients: 1 1/2 cup flour
2/3 cup light brown sugar
2/3 cup milk
2/3 cup cooked sweet potatoes*, at room temperature
6 tablespoons
butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4
teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon allspice
1 egg, at room temperature
Instructions: Preheat the oven to 350º. Line or grease and flour 12 wells in a cupcake pan. In a large bowl, cream the butter
and sugar. Add the egg then mix thoroughly. Add flour, baking powder and salt to the butter mixture. In a small bowl, mix
together the mix and potatoes. Add the mixture the rest of the batter and mix until well combined. Fill each well 2/3 of the
way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two
dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with toasted marshmallow
frosting. Toasted Marshmallow Frosting Ingredients:
1/4 oz. unflavored powdered gelatin
1/4 cup cold water
1 cup sugar
1/3 cup corn syrup
1/8 cup water
1/4 teaspoon salt
1 tablespoon vanilla paste Directions:
In a large bowl, sprinkle gelatin over 1/4 cup cold water. Allow
to steep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/8 cup water. Bring to a vigorous boil and
boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and vanilla and beat for
12 minutes. Quickly spread on one dozen cooled cupcakes. Allow to set (about 15 minutes) then brown with a small torch, or
in the broiler. Be careful!
Sweet Potato, Lamb and Sausage Stew Ingredients:
4-5 cups peeled and seeded ripe tomatoes (or canned)
1 carrot
1 celery stalk
2 medium onions
6 Italian sausages
4 lbs. whole small lamb shanks, cut into 2-inch lengths if possible
3
Tb oil
Salt and freshly ground pepper
1/2 tsp turmeric
1/2 tsp ground ginger
1/4 tsp cumin
1/4
cup beef stock or water
1 to 1-1/2 lbs. sweet potatoes
1/4 cup chopped parsley
Chop tomatoes into 1/2 inch chunks (or use drained and seeded canned tomatoes). Set aside. Finely chop carrot and
celery; combine. Chop onions and set aside. Prick sausages, cover with water in a saucepan, and bring to a boil. Lower heat
and simmer for 10 minutes to release fat, then drain and pat dry.
Trim lamb of all fat. Heat oil in a large overn
proof casserole. Brown lamb on all sides and remove. In the same oil, lightly brown sausages on all sides. Remove sausages
and drain fat from casserole leaving just a film of oil. Add carrot and celery, saute for 3 – 4 minutes, then add onions
and cook for 3 minutes until wilted. Return lamb and sausages to casserole, sprinkle with 1 teaspoon salt. Cover, turn heat
to low and cook for 15 minutes. Uncover casserole and stir in pepper, turmeric, ginger and cumin. Add chopped tomatoes and
beef stock or water. Cover and cook over low heat for 1 hour, adding liquid as needed.
Meanwhile peel sweet potatoes and cut into 1/2 inch slices or 1/2 inch-wide lengthwise strips, dropping them into water until
used so they won’t discolor. Drain and add to casserole. Continue cooking for 30 minutes or until the meat and potatoes
are tender. If the juices are too thin, drain off and boil down until thickened. Pour back over meat and vegetables. Sprinkle
with parsley. (You can substitute beef cubes for the lamb.)
Sweet Potato, Black Bean and Caramelized Onion Burritos
(Courtesy: Louisiana Sweet Potatoes, www.sweetpotato.org)
EDITOR'S NOTE: This recipe can hold up well to flavorful
additions. A little heat from chile pepper, leftover pork bits, some fresh cilantro or even a little pico de gallo kicks it
up nicely.
Ingredients:
2 cups thinly sliced red onion
2 tsp. sugar
3 cups fresh sweet
potatoes (yams) baked and cut into chunks or 2 (15oz.) cans sweet potatoes, drained and cut into chunks
1/2 tsp. ground cumin
1 (15 ounce) can black beans, drained
8
(6 inch) flour tortillas
3 tbsp. light margarine, melted
Instructions:
Preheat oven to 350º. Coat large
skillet with nonstick cooking spray and heat over medium high heat. Add onion and sugar; sauté 5 minutes or until tender,
stirring. Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently. Spoon mixture evenly down center of each
tortilla. Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick
cooking spray. Drizzle melted margarine over burritos. Cover and bake 10 to 15 minutes or until well heated and crispy on
outside. Makes 8 burritos. EDITOR'S NOTE: This recipe can hold up well
to additions. A little heat from chile pepper, leftover pork bits, some fresh cilantro or even a little pico de gallo kicks
up the flavor. Ina Garten's Baked Sweet
Potato Fries
EDITOR'S NOTE: You'll find this recipe in the Contessa's new must-have
book, Barefoot Contessa Back to Basics: Fabulous Flavors from Simple Ingredients.We talk about the book in our article,
"Books for Cooks" and the recipe is posted online at Amazon.com. Ingredients: 2 medium
sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light
brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2
teaspoon freshly ground black pepper
Preheat the oven to 450º. Halve the
sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread
the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and
then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Serves four.
Ina Garten is one of the country's most beloved culinary icons and the author of five previous
cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's
most watched. Ina also writes a column on entertaining for House Beautiful magazine.
|
