For our blogger recipe contest, we’ve specifically asked for dishes outside the Thanksgiving box. Now that doesn’t necessarily mean no casseroles or pies, but how about giving these a personal twist, like a casserole with a hazelnut crumble instead of pecans or a sweet potato soup topped with cinnamon creme fraiche instead of cinnamon mixed in. Here are couple of tips to get your juices flowin’:
- HERBS Play with a variety of herbs. Rosemary and sage are always a palate pleasing combination but what about something brighter, like cilantro or parsley? These aren’t usually paired with sweet potatoes but it’s a way to introduce sweets to the brighter days of summer, like in these Spiced Sweet Potato Bites with Cilantro Chutney.
- SPICES Nutmeg and cinnamon are obvious fans of sweet potato but there has to be something else that compliments this versatile tuber. Try mixing spices together like cayenne, paprika and cumin (a blend I typically use on fish) or take on an Indian flair with some curry or garam masala.
- LEGUMES Sweet potatoes take well to different legumes. I love them mashed with black beans for a hearty vegetarian burger but you could use white beans in a salad or chickpeas in a fritter. I personally like the sound (much more than the look) of this Red Lentil and Sweet Potato Curry.
- CLASSIC TOPPINGS Fixins that you usually find on sweet potato casseroles are common for a reason -they work! But how about letting these toppings take on another form, like instead of using coconut flakes use coconut milk or ditch the marshmallow casserole and make a marshmallow frosting like in these Sweet Potato Cupcakes and Toasted Marshmallow Frosting.
I hope these examples get you thinking in the right direction and open your eyes to the endless possibilities sweet potatoes have to offer. We’re half way to the deadline so get cookin’!