Sweet Potatos

Fresh Sweet Potato Salad

3 medium fresh sweet potatoes
1 apple - cored and diced
1/2 c. chopped pecans
1/2 c. sour cream
1/2 c. mayonnaise
1 t. fresh lemon peel - grated
2 T. fresh lemon juice
2 1/2 T. honey
1/2 t. salt
1/8 t. black pepper
1/4 t. tarragon
In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill.

Sweets ‘n’ Nuts Slaw

2 c. shredded raw sweet potatoes
Iced water
1 c. diced apples
1 T. lemon juice
1/2 c. thinly sliced celery
1/2 c. golden raisins
1/3 c. chopped pecans
1/2 c. mayonnaise
In bowl, toss sweet potatoes with ice water. Let stand several minutes; drain. In clean bowl, toss apples with lemon juice. Add sweet potatoes and remaining ingredients. Blend well. Chill until ready to serve.

Grilled Sweet Potatoes

2 lbs. sweet potatoes
3-4 T. olive oil
Kosher salt
Dressing
1/4 c. finely chopped fresh cilantro - (including tender stems)
1 t. lime zest or lemon zest
2 T. fresh lime
lemon juice - alternative
1/4 c. olive oil
Pinch salt
Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
Combine all of the dressing ingredients into a small bowl.
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
Toss the sweet potatoes in a bowl with the dressing and serve hot.

Sweet Potato Cookies

1/3 c Butter - softened
1/3 c Brown sugar
1/3 c Honey
1 Egg - beaten
1 c Whole-wheat flour
1/3 c Nonfat dry milk powder
1 t. Baking powder
1/4 t. Baking soda
3/4 t. Salt
1/4 t. Cinnamon
1/4 t. Nutmeg
3 T. Wheat germ
1 c Shredded sweet potato
1 t Grated lemon rind
1/4 c Grated coconut
1 1/4 c Rolled oats
1/3 c Chopped nuts
Preheat oven to 375 degrees. Cream butter, sugar and honey together in bowl; beat in egg. Stir flour, dry milk, baking powder, baking soda, salt, cinnamon, nutmeg and wheat germ together in a separate bowl. Add to egg mixture and beat well. Stir in sweet potato, lemon rind, coconut, oats and nuts; mix well.
Drop dough by teaspoons onto greased cookie sheet. Bake for 10 to 12 minutes. Remove from cookie sheet and cool on rack.

Oven Baked Sweet Potato Fries

The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want.
2 lbs. sweet potatoes - about 3 large ones
1/4 c. olive or other vegetable oil
1-2 T. sugar
1 T. salt
1-2 T. spice or spice combination of your choice chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandolin or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Sweet Potato Ratatouille

SAUTÉ:
1 cup onion - thinly sliced
1/4 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cumin
1/4 t. paprika
1/4 t. cayenne pepper
1 T. olive oil
ADD:
2 c. sweet potato - peeled and cubed
1 c. low-sodium chicken broth
1/2 c. canned diced tomatoes - drained
1 T. honey
1/2 lemon - juiced
STIR IN:
3/4 c. red bell pepper - cubed
3/4 c. zucchini - cubed
OFF HEAT, ADD:
2 T. chopped fresh mint
2 T. chopped fresh cilantro or parsley
1/4 c. feta cheese - crumbled
Toasted pita bread or steamed couscous (optional)
Sauté onion and spices in oil in a large nonstick skillet over medium-high heat until onion softens, about 5 minutes.
Add sweet potatoes, broth, tomatoes, honey, and lemon juice. Cover and simmer 10 minutes; remove lid and cook another 5 minutes, or until potatoes are tender and liquid turns syrupy.
Stir in bell pepper and zucchini; cover and simmer until pepper and zucchini are crisp-tender, about 4 minutes.
Off heat, add herbs. Garnish each serving with crumbled feta; serve with toasted pita bread or over couscous if desired. Print this post