Holiday Recipes Summary Servings Source Didi Rotblatt, chef at the Ritz Carlton, Maui, HI Prep Time 15 minutes Description High in dietary fiber, beta carotene, vitamin C and vitamin B6, the sweet potato ranks the highest of all the potatoes in nutritional value. And considering that the sweet potato helps to stabilize blood sugar levels, it is the perfect food to add to your holiday menu. Ingredients 5 lb organic sweet potatoes 1⁄4 c rice milk 1⁄2 stick unsalted butter 1 tsp fresh ginger 2 ripe organic pears 3 TBSP raw agave syrup 1 pn unrefined sea salt to taste Instructions Roast sweet potatoes and peel when tender Mash sweet potatoes with ½ stick of butter, ¼ cup of rice milk and a pinch of unrefined sea salt. Peel pears and cut in ¼ inch pieces. In a bowl, mix pears with fresh ginger and agave syrup Bake pears separately at 350 degrees until tender Place mashed sweet potato mixture in a baking pan and place pear slices on top. Place baking pan into the oven and bake until warm. Notes This is the BEST sweet potato dish on the planet earth! "Wow" your holiday guests with this recipe.
Here is a very yummy recipe of mine.
BAKED SWEET POTATOES with PECANS
6 med. fresh sweet potatoes
1/8 c. maple syrup
½ tsp light stevia/chrysanthemum blend
1/2 c. butter, melted
few tablespoons of water from steaming the sweet potatoes
1/4 c. finely chopped pecans
1/4 c. pecans halfs
• Wash sweet potatoes and peel; cut into quarters.
• Steam for a few minutes then put into a large baking pan.
• Mix Butter, maple syrup and stevia together.
• Then pour this mixture on top and sprinkle pecans.
• Mix together.
• Bake at 400 degrees for 25 to 35 minutes, until soft. Stir a couple of times.
The best sweet potato gratin
One of my friends who is a chef devised this recipe for the vegetarians in my group of friends and it is truely amazing.
- 4 white sweet potatoes (sometimes hard to find)
- 2 brown onions
- about 2 cups of grated Gueyere Cheese
- 1/2 teaspoon of Sugar
- Olive Oil
Clean and peel the sweet potatoes. Cut them into thin slices (about 1/8-1/4 of an inch thick). Rinse the slices throughly. Then clean and slices the onions.
Sauté the onions in about 2 tablespoons of olive oil and ½ teaspoon sugar till the onions are nicely caramelized. Set aside. Grease a casserole dish with olive oil and then place a layer of potato slices in the bottom. Then add a layer of the caramalized onions till they just coat the potatoes and then a layer of the cheese. Repeat this process till you fill the casserole dish or you run out of ingredients. Finish the top with a layer of potatoes and then a thick layer of cheese. (You can consider sprinkling a mixture or finely chopped walnuts and dried herbs; I like to use thyme, over the top for a nice effect). Then back the dish at 350 degrees until the potatoes are thoroughly cooked. After the potatoes are soft you can put the oven on the broil setting so that the cheese starts to brown.
This recipe is amazing with kale sautéed in olive oil and garlic and with a nice mushroom gravy (see above).
I am sorry if the recipe is a bit vague but it is one of those things that you just throw together with out a recipe. send green star
Love sweet potatoes!
Nothing is as lovely as a sweet potato, right?
I didn't know where to post this, but it is close because I have just bought my second Kabocha Squash, it taste like a cross between a pumpkin and a sweet potatoe. I was just wondering if anyone has experience cooking it, or have recipes. The first was a 1.5 pound that I just baked. The one I just bought is around 3 pounds. Someone said I should have roasted the seeds, so I will do that next time. If you get a chance, buy it, it's great.
John, Marika Blossfeldt wrote a wonderful cookbook "Essential Nourishment: Recipes from My Estonian Farm". This cookbook, which is an excellent resource for nutritional information, is a must have for everyone into healthy eating and cooking. You can find it on Amazon.com.
Here's her "Kabocha Apricot Soup" recipe
1 Kabocha squash, about 2 lbs, cut into quarters, seeds and fibrous parts removed
4 cups water
1 oncion, cut into wedges
12 dried apricots, cut into halves
1 piece fresh ginger, about 2 inches long, sliced
1 tbsp butter
Salt and pepper to taste
2 tbsp chopped parsley
1) Place the squash in a steamer basket inserted into a large pot. Add 3 cups of the water and steam for 20 minutes. Reserve the cooking water. Place the cooked squash onto a plate to cool. Use a spoon to scrape the meat from the peel.
2) Boil the onion, apricots and ginger in the remaining 1 cup of water for 10 minutes.
3) Combine the squash with the onion mixture. In batches, pour into a blender or food processor and puree, adding some of the reserved squash cooking water for a smooth blend.
4) Return the puree to the pot. Add the butter and bring to a boil. Add more cooking water if the soup is very thick. Add salt and pepper to taste.
Pour into soup plates and garnish with chopped parsley.
Makes 6 servings.
Thanks Dianea, I will look it up there. And Ginger, thanks, this may be a biy complicated but I love ginger. I imagine that working because it is so sweet.
Got the recipe posted Diana.
I love sweet potatos in any form. One good thing about them is that they actually have a LOW gycemic index!
I made sweet potato fries tonight and it was easy and tasted great. Cut into fries, dump in a bowl, mix some oil oil to coat, add a little old bay, place on a pan and place in 450f degree oven 30 minutes turning once at 15 minutes. And the final step, enjoy.
Thank you Nance. I like ANYTHING with sweet potatoes but your recipe looks especially good. I might just skip the garlic though... My body reacts very strongly to that!
Thanks Nance, looks good. I wonder if it works with kale?
This recipe sounds really, really great. The biggest trip up is there is no baking time. That really is kind of important. Its like saying put cake in the oven till done. How would someone who has never baked a cake, know when its done. I have never used sweet potatoes in this manner before, but would've liked to try this recipe.
I collect recipes from all over and many of the ones I now retain can no longer be found any where else. Not the Internet, cookbooks, anywhere. I am going to say it again. If there is something you see that you want to try or you think you would like, print it out. It will disappear forever and completely over time.
Does anyone remember Gail's Recipe Swap in the Epicurious web site? They only archived the recipes there from 2002 and forward. I have a very great many recipes from that site, which included very many International cooks and their unique recipes; dated from the 1994 through the 2002 date. There is no doubt in my mind that entire archive will be disappearing very soon. I would encourage others who are interested ,to check it out and print it out if you see something you like. I gaurantee it will no longer be around probably sooner than later and all those recipes will be lost forever.