Tag Archives: Mashed Potatoes

Classic Recipes with a New Twist

September 30, 2011
9

I have spent the last week sorting through my stacks of recipe books and recipe cards. As I have done so, I have rediscovered some family favorites. Some belonging to my mother and even my grandmother. That’s the wonderful thing about recipes – they become part of our own traditions as they get passed along to family and friends. The first recipe I want to share with you began life as a classic mashed sweet potato dish, but over time it has become a quicker, and easier version that now has less fat and more nutrients than the traditional version.

And while you are mashing your sassy sweets, be sure to sit two spuds aside to make a classic Chocolate Sweet Potato Cake. This recipe dates back to at least the 1940s, but it is anything but old-fashioned. This decadent treat is so moist and rich you will swear it was made by a noveau gourmet. This cake is packed with ingredients that take you on a pleasant stroll down memory lane. When I was a little girl, I helped my Granny prepare it. I ate this cake thinking it was a reward for helping prepare it. Little did I know that I was a mini-toddler sous chef!

This week, why not add these to your own collection of family favorites. Taste them, tweak them, and be sure to share them with friends.

Spicy Mashed Sweets

Ingredients
  • 4 sweet potatoes
  • 2 medium purple onions,  diced
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons light maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin, ground
  • 1/2 cup pecans, toasted
Instructions
  1. Peel and cube sweet potatoes. Combine sweet potatoes, onions margarine and salt in a lightly greased 2-quart baking dish.
     
  2. Bake, covered, at 375 degrees F for 40 to 45 minutes or until potato is tender. Remove from oven.  
  3. Add syrup,lemon juice, red pepper, cumin and cinnamon; mash, leaving a few lumps.
     
  4. Sprinkle with pecans.

    Chocolate Sweet Potato Cake

    Ingredients

    • 2/3 cup butter, softened
    • 2 cups sugar
    • 4 eggs
    • 2 cups all-purpose flour
    • 1 tablespoon baking cocoa
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
    • 1/2 cup milk
    • 2 medium sweet potatoes, peeled, cooked, mashed and cooled
    • 1 teaspoon vanilla extract
    • 2 cups chopped pecans
    • 1/2 cup raisins
    • Confectioners’ sugar, optional



    Directions

    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.

    Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-16 servings.

    Hot and Smoky Soup and Dreams of Summer

    January 31, 2011
    15

    With yet another round of stormy winter weather blanketing the country, I am official longing for the start of spring. It seem that this winter has been one blizzard after another. And to make matters worse, I have a feeling that Punxsutawney Phil is preparing to sell us out by forecasting another 6 weeks of Winter. It is enough to make me wonder what kind of wine goes with roast groundhog. Don’t get me wrong, I like winter… for a little while. Then I spend most of the season searching for foods to warm me from the inside out. Right now I am enjoying a delicious new soup from Rachel Ray.  

    Smoky-Spicy Sweet Potato Soup is a great change up from the traditional sweet potato curry. This soup has more of a Spanish flare, with adobo sauce, chipotle peppers and tons of crunchy, smoky bacon on top. I like to serve it with a little sour cream on top to balance the flavors and cleanse the palette. The absolute best part about this soup, is that it only take about 20 minutes to make.

    Ingredients:

    • 4 sweet potatoes (2-1/2 pounds), peeled and sliced 1 inch thick
    • Salt
    • 1 tablespoon extra-virgin olive oil (EVOO)
    • 4 slices smoky bacon, chopped
    • 1 large onion, chopped
    • 1 large carrot, peeled and shredded
    • 1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
    • 5 sprigs thyme
    • 1 bay leaf
    • One 32-ounce container chicken broth
    • 1 teaspoon grated peel and juice of 1 orange
    • 1/8 teaspoon ground cinnamon
    • Honey or maple syrup, for drizzling
    • Pepper
    • 1 cup sour cream, for passing around the table

    Directions:

    1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.
    2. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf.
    3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

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      P.S. Have you noticed how popular Sweet Potatoes are lately? It sure is great to see everyone catching on to our little secret.

    SPRING IS IN THE AIR!!

    March 8, 2009
    16

    The first sign of spring is here! No, its not bluebirds. Its not daffodils, either. Its … Daylight Savings time! (And I hope you all remembered to change the batteries in you Smoke Alarms and CO detectors.) Maybe you think I am a bit overexcited about the time change, but frankly I am tired of sunsets of 5:30 in the evening. The official start of spring may be about two weeks off, but warmer weather and longer days has me in a spring kind of mood!

    Since the weather has been so nice, I took a trip to my favorite farmer’s market. I found a bounty of fresh, delicious and sophisticated ingredients. In fact, all of the ingredients for this weeks recipe were purchased there. This dish is a delightfully modern twist on mashed sweet potatoes. From Southern France, to Italy to, New Orleans to western North Carolina and everywhere in between – this is a southern favorite. If its got Pancetta, you know it is going to be good!

    Mashed Sweet Potatoes with Caramelized Onion and Pancetta

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    Ingredients

    • 2 lbs sweet potatoes, peeled, cut into 2 inch pieces (about 3 medium)
    • 2 tablespoons olive oil
    • 4 ounces pancetta, finely diced
    • 1 medium onion, coarsely chopped
    • 1 tablespoon red wine vinegar
    • 1/4 cup mascarpone cheese or cream cheese (2 oz)
    • 3/4 teaspoon salt
    • 1/4 teaspoon fresh ground pepper

    Directions

    1. Boil sweet potatoes in large saucepan of boiling salted water over medium-high heat 15-20 minutes or until very tender.
    2. Drain sweet potatoes; return to saucepan.
    3. Meanwhile, heat oil in large skillet over medium heat until hot.
    4. Add pancetta; cook 2-3 minutes or until pancetta begins to brown.
    5. Add onion; cook 15-20 minutes or until onions are caramelized, stirring frequently. Adjust heat, if necessary, to prevent onions from browning too quickly.
    6. Add vinegar; stir, scraping up browned bits from bottom of skillet.
    7. Over very low heat, mash sweet potatoes.
    8. Add mascarpone, salt and pepper.
    9. Stir in onion mixture.

    Note: You can use bacon if you don’t have pancetta available. Just cook the bacon in a medium pot of boiling water 1 minute. Drain and rinse until cool. Blanching helps remove some of the smoky flavor from the bacon.

    Hot Food For A Cold Day

    January 18, 2009
    11

    Brrrr!! It sure is cold in North Carolina. Yesterday, the low temp dropped to a frigid 3 degrees. Most of the country is experiencing this same cold front, so this week I am offering up some classic cold weather foods. The Shepherd’s Pie is a hearty meal that is sure to warm your stomach and make your whole family happy. The Curried Sweet Potatoes are also a crowd pleaser. What food is better than curry to keep you warm? I have been getting some very nice comments on the spicier dishes, so give this one a try and let me know what you think. I am also listing my recipe for Lemon Coconut Rice. This is the perfect complement to the curry and also goes perfectly with Thai, Indian or Asian food, so be sure to write it down for future use.

    Recipe Image
    Shepherds Pie with Sweet Potatoes

    Cooking Time: 47 minutes Prep Time: 15 minutes Yield: 4 servings

    Ingredients

    1 1/4 lbs sweet potatoes, peeled and cut into 1″ pieces
    1/2 cup fat-free milk
    1 Tbs butter
    3/4 tsp salt
    1/4 tsp freshly ground black pepper
    1 lb lean ground sirloin
    1 onion, chopped
    1 cup frozen peas and carrots
    1/2 tsp dried thyme
    1/2 cup reduced-sodium, fat-free beef broth
    1/4 cup red wine
    1/4 cup tomato paste

    Directions

    Preheat the oven to 350°F. Coat a 6-cup casserole with cooking spray and set aside.

    In a small pot, combine the potatoes with enough water to cover by 3″. Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to the pot, and add the milk, butter, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Mash until smooth and set aside.

    Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for to 7 minutes, or until the vegetables are soft.

    Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned. Serve and Enjoy

    Curried Sweet Potatoes

    1-1/2 lb. sweet potatoes, peeled, quartered

    1 Tbsp. oil

    1 medium onion, finely chopped

    2 tsp. curry powder

    1/2 cup Light Sour Cream

    1/2 tsp. salt (optional)

    Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain. While those cook, heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat. Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.

    Lemon Coconut Rice

    Ingredients
    2 cups jasmine rice, rinsed 2-3 times (Makes the rice less sticky)
    2 1/2 cups stock or water
    1 tsp. salt
    1 14 oz. can coconut milk
    Juice and zest of 1 lemon

    Methods/steps
    In a pot with a tight-fitting lid, combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook 15 minutes. Remove from heat and let sit with lid on for 10 minutes.


    Thanksgiving Cheat Sheet

    November 24, 2008


    Thanksgiving day is almost here!! As I posted a few days ago, I am trying to keeps things simpler this year. However, simple doesn’t mean that I can’t still have a wonderful centerpiece for my table. Check out this link for 60 second centerpiece ideas. There are 5 designs, and they all look extravagant. No one will know I just spent a few minutes. Sunlit (pictured above) is my fave. I may use tangerines instead of lemons for a more traditional orange theme.

    Another great site I found offers all the Turkey Roasting tips I could ever need. Tips on buying, thawing, and roasting. It covers everything except carving, which is covered here. I think that one simple secret is to make sure your carving knife is sharp. The knife needs to glide through to meat without crushing it.

    My husband wants to try cooking the turkey on his charcoal grill this year. We have made them using a smoker before and the process sounds very similar. This is a great way to clear up some oven space and it gives my dear hubby a chance to break out his grilling apron. Something that never takes any coaxing.

    Another new idea this year is a recipe from Food Network. Tyler Florence has a super idea for these cute Stuffed Sweet Potatoes. They are so adorable and fitting with this years theme, he rates them as easy.

    Ingredients

    • 12 large sweet potatoes
    • 3/4 cup (11/2 sticks) unsalted butter, at room temperature
    • 3/4 cup light brown sugar
    • 3/4 cup all-purpose flour
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 cup toasted pecan pieces
    • 1 cup miniature marshmallows

    Directions

    Preheat the oven to 400 degrees F.

    Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

    In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

    Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

    If you prefer mashed, try this recipe for Sweet Potato Mash from the Skinny Chef.

    Remember Thanksgiving is time to celebrate and relax with friends and family. Have fun! Use these tips to stay relaxed and organized. Try having a cup of warm herbal tea before your guests arrive. I do and it helps me to get a quick calm moment before everything gets busy again.

    Have a Great Thanksgiving Everybody!!!

    Timely Tip: Thanksgiving is a great time to buy Sweet Potatoes. They are at great prices this time of year and they store so well that you can take advantage of a holiday sale to really stock up. I bought 40 pounds yesterday!!