Recipes

Sweet Potato Recipes

YOUR PRODUCE MAN'S

SWEET POTATO RECIPES

SWEET POTATO 101:  So what is the difference between a Sweet Potato and a Yam?  It's quite simple:  A Yam is simply a variety of Sweet Potato.  There are many varieties of Sweet Potatoes, but two main types.  The dry-fleshed, pale looking ones are generally what is referred to as "Sweet Potatoes."  By the way, these are not "sweet."  The main variety is called a "Jersey."  The moist-fleshed Sweet Potatoes are generally marketed as "Yams."  These tend to have more color, flavor and are moist.  The main varieties are Garnet, Beauregard, and Jewel.  Once you get your Sweet Potatoes home, DO NOT REFRIGERATE them.  That will cause chill damage, cause a hard core and will cause a lot of the flavor to be lost.

SWEET POTATO PIE By Alyze Henderson

Alyze says this is best served with vanilla ice cream.  This is an old family recipe, passed down from Mama Willie B. Henderson from Lexington, Mississippi.

Ingredients

4                              Sweet Potatoes (Yams)

2-1/2 cup               Sugar

6                              Eggs

2-1/2 TBS             Vanilla Extract

1/2 tsp                   Lemon Juice

1/2 tsp                   Cinnamon

1-1/2 tsp                Nutmeg

1-1/2 lb  Butter (melted)

Instructions

·          Boil Sweet Potatoes with skin on until soft.  Drain water, then peel.

·          Add all ingredients.  Mix on a high speed mixer until fluffy with no lumps.

·          Adjust sugar to taste.

·          Pour into 9-1/2" deep dish with your favorite pie crust.

·          Bake for 90 minutes at 350 – 375 degrees.

·          It will be firm when it is done.

WINTER YAMPLES (YAMS AND APPLES)

Ingredients

1-1/2 lbs.               Yams (or Sweet Potatoes)

3 ea                        Apples (tart), unpeeled, cored, sliced

3/4 cup   Orange juice

3/4 tsp                   Ginger, grated

1/2 tsp                   Cinnamon

1/4 tsp                   Allspice

1/4 tsp                   Nutmeg

Instructions:

·          In a medium saucepan, cook unpeeled potatoes in boiling water 25 minutes.

·          In a medium skillet, over high heat, heat apples and orange juice  with ginger, cinnamon, allspice and nutmeg.  Cover and cook until apples soften, 3 to 5 minutes.  Uncover, reduce heat; simmer apples a few minutes more.

·          Peel and slice cooked sweet potatoes and add to apple mixture.  Mix gently and heat thoroughly.  SWEET POTATO HASH Ingredients

 

2 cup                      Yellow Onions (diced)

4 cup                      Yukon Gold Potatoes (diced, skin on)

4 cup                      Sweet Potatoes (peeled and diced)

1 TBS                    Granulated Garlic

1 tsp                       Black Pepper

2 TBS                    Salt

1 tsp                       Fresh Thyme (chopped)

¼ cup                     Corn Oil

Instructions

·          Mix all ingredients in a bowl.

·         Roast at 400 degrees until potatoes are just tender.

HASH BROWNED SWEET POTATOES

Ingredients

½ lb                        Bacon (diced)
1 cup                      Onions (chopped)
to taste                  Salt and Pepper
1 TBS                    Garlic (chopped)
2 lb                         Sweet potatoes (peel, grate)

Instructions

·          In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the garlic and sweet potatoes. Season with salt and pepper. Saute for about 10 to 15 minutes. Remove from the heat and serve warm.

ESCAROLE TORTA WITH SWEET POTATO HASH BROWN CRUST
Ingredients

1 1/2 pounds         Sweet potatoes (peel, coarsely grate)

1 ea                       Onion (fine chopped)

2½ TBS                 All-purpose Flour

as needed              Freshly grated nutmeg

1 TBS                    olive oil (plus more for brushing)

1 ea                        Red onion (coarsely chopped)

2 clove                    Garlic (minced)

4 cups                    escarole (chopped)

6 ea                        Eggs (beaten)

1½  cups                Grated provolone cheese

1 cup                      Milk

1½ TBS                 Oregano (chopped)

Instructions

·          Preheat the oven to 400 degrees F. In a colander set in the sink, combine the sweet potatoes, yellow onion and 3/4 teaspoon of salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and a pinch each of pepper and nutmeg; toss well. Press the mixture into a generously oiled 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

·          Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the red onion and garlic and cook over moderate heat until softened but not browned, about 3 minutes. Add the escarole and cook, stirring occasionally, until wilted, about 3 minutes. Transfer the escarole to a colander set in the sink and press out as much liquid as possible; let cool slightly.

·          In a medium bowl, beat the eggs with 1 cup of the provolone cheese and the milk and oregano. Add the wilted escarole and season with salt and pepper. Pour the mixture into the sweet potato crust and sprinkle the remaining cheese on top.

·          Reduce the oven temperature to 375 degrees F. Bake the torta for about 45 minutes, or until the center is set; cover it loosely with foil if it browns too quickly. Let stand for 5 minutes before serving.

·          SERVE WITH: Sliced ham and thick slices of bread spread with apple butter.

SWEET POTATO PECAN PIE

Ingredients

1 ea                        Unbaked pastry shell (9")

1 lb                         Sweet Potato (cook, peel)

1/4 cup   Butter

1 can                      Sweetened Condensed Milk (14 oz)

1 tsp                       Grated orange rind

1 tsp                       Vanilla extract

1 tsp                       Ground cinnamon

1 tsp                       Ground nutmeg

¼ tsp                      Salt

2 ea                        Eggs

as needed              Pecan Topping (see below)

Instructions

·          Preheat oven to 350 degrees F.

·          In large mixer bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.

PECAN TOPPING

In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.

WORLD'S SIMPLEST CANDIED YAMS

Ingredients

6 ea                        Sweet potatoes

½ cup                     Sugar

¼ cup                     Water

3 TBS                    Butter

Instructions

·          Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish.

·          Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color.  You can add some crushed Pineapple on top, about 15 minutes before it is done.

RUM-GLAZED SWEET POTATO GRATIN

Ingredients

3 lb                         Sweet potatoes (pricked w/ a fork)
3 ea                        Golden Delicious apple (peel, cut lengthwise into 1/8ths)
¼ cup                     Fresh lemon juice
1 cup                      Chestnuts (roasted and halved)
6 TBS                    Unsalted butter
½ cup                     Brown Sugar (firmly packed)
½ cup                     Honey
2 TBS                    Dark rum
½ tsp                      Ground Cinnamon
¼ tsp                      Ground Ginger
¼ tsp                      Ground Mace

as needed              Parmesan Cheese

Instructions

·          Preheat oven to 400 degrees F.

·          Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let cool. Peel sweet potatoes and cut them diagonally into 1/4-inch slices.

·          In a bowl toss the apples with the lemon juice and arrange them with the sweet potato slices in a buttered 14-inch gratin dish. Sprinkle with the chestnuts.

·          In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture oven the sweet potatoes and apples and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes, or until the apples are just tender and the sweet potatoes are heated through.

·          The uncooked gratin can be assembled 1 day ahead and kept refrigerated, covered. Bake, uncovered, basting occasionally, for 40 minutes.

·          Sprinkle a little freshly grated Parmesan Cheese on tope, then put the gratin under a preheated broiler about 4 inches from the heat until the edges are browned lightly.

SEXY SWEET POTATO CHEESECAKE

Ingredients

1 ea                        Sweet Potato Yam

1 loaf                      Pound Cake (about 20 thin slices)

3 pkgs                    Cream Cheese (room temp)

1 cup                      Granulated sugar

3 ea                        Eggs

1 cup                      Heavy cream

1 tsp                       Lemon extract

2 tsp                       Vanilla extract

2 tsp                       Ground nutmeg

Instructions

·          Boil Sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should have 1 cup).

·          Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.

·          In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.

·          Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

MY HONEY SWEET POTATOES

Ingredients

5 ea                         Large Sweet Potatoes (Yam)

1 TBS                      Concentrated Orange Juice

1 cup                       Diced Pineapple

1 cup                       Brown Sugar

1 cube                     Butter

2 tsp                        Ground Cinnamon

1 cup                       Pecans (chopped & whole)

Drizzled                  Honey

Drizzled                  Maple Syrup

As desired              Ground Nutmeg

Instructions

·          Place foil on a cookie sheet; Place whole Yams on the sheet and into a preheated 400 degree oven until they are about 3/4  baked (about 30 minutes)

·          Let Yams cool enough to peel the skin off; place into a large mixing bowl.

·          Add Orange Juice, Dice Pineapple, Brown Sugar, Butter, Cinnamon, chopped Pecans, Honey and spices as desired.

·          Mix gently with a Potato masher.  Don't over mash.

·          Place into large baking dish and smooth it out.  Place whole Pecans on top to decorate.  Drizzle some more Maple Syrup and Brown Sugar on top.

·          Bake in oven, 375 degrees until warm through and through and the top is caramelized. (about 15 minutes)

NOTE:  Can be made a day ahead of time and refrigerated.

OLD FASHIONED GRATED SWEET POTATO PUDDING

Ingredients

1 lb                          Sweet Potatoes (peeled, chunked)

1/2  cup   Dark Brown Sugar

1/2  cup   Light Brown Sugar

3/4 tsp                     Salt

2 tsp                        Ground Ginger

2 TBS                      Cornmeal

1 ea                         Large Egg

2 ea                         Large Egg Yolks

1 cup                       Heavy Cream

1 TBS                      Pure Vanilla Extract

Instructions

·          Pre-heat oven to 325 degrees.  Spray 9x13x2½ inch casserole with nonstick cooking spray

·          Finely grate or chop Sweet Potatoes to the texture of large rice.  (You can use a food processor, in several batches, using the pulse)

·          Mix the Sweet Potatoes, Brown Sugar, Salt, Ginger and Cornmeal in a large mixing bowl.

·          Stir in Egg, Yolks, Cream and Vanilla

·          Pour into Casserole dish and bake for 15 minutes.  Stir from the outside to the middle.  Continue baking and stir again after 10 minutes.  Cook until lightly browned and just set (about 40 minutes total).

·          Serve hot or at room temperature.  

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