I need a sweet potato recipe!
December 20, 2011 10:29 AM Subscribe
Hit me with an awesome sweet potato based recipe! No yucky sugary ingredients, please.
I want something yummy and sweet potato-y for Christmas. Should be a side dish, so I don't need any sweet potato pie recipes.
Also no gobs of sugar, brown sugar, marshmallows or marshmallow fluff, etc. A pinch of sweetener might be OK, but not necessary.
I usually just cube and roast them with olive oil, sale & pepper, but I want something a little fancier, maybe? Or tastier, if possible!
I want something yummy and sweet potato-y for Christmas. Should be a side dish, so I don't need any sweet potato pie recipes.
Also no gobs of sugar, brown sugar, marshmallows or marshmallow fluff, etc. A pinch of sweetener might be OK, but not necessary.
I usually just cube and roast them with olive oil, sale & pepper, but I want something a little fancier, maybe? Or tastier, if possible!
instead of cubing, you can make baked or fried sweet potato wedges ...
For frying, thin, thin cut works better, for baking, thicker wedges are fine.
Frying doesn't need much spice wise, just a dash of salt.
For baking, can simply spice with coarse pepper/salt, or more fancy with rosemary/thyme and the like. Spread on a baking sheet, or foil lined pan with a little spray-oil. Not sure, but would guess it was 400 for 20 minutes.
For either/both, we never have left overs.
posted by k5.user at 10:36 AM on December 20, 2011
For frying, thin, thin cut works better, for baking, thicker wedges are fine.
Frying doesn't need much spice wise, just a dash of salt.
For baking, can simply spice with coarse pepper/salt, or more fancy with rosemary/thyme and the like. Spread on a baking sheet, or foil lined pan with a little spray-oil. Not sure, but would guess it was 400 for 20 minutes.
For either/both, we never have left overs.
posted by k5.user at 10:36 AM on December 20, 2011
Swiss-chard and sweet potato gratin.
posted by jeffamaphone at 10:36 AM on December 20, 2011 [3 favorites]
posted by jeffamaphone at 10:36 AM on December 20, 2011 [3 favorites]
How about the Sweet Potato Falafel from 101 Cookbooks?
posted by bcwinters at 10:39 AM on December 20, 2011
posted by bcwinters at 10:39 AM on December 20, 2011
The gratin reminds me the Mrs made a spicy sweet potato au gratin one time.
This link seems similar, but I don't recall the heavy cream. I had cayenne pepper, gruyere cheese, and one other cheese. I'll see if I can dig up that recipe, as it was also a no-left-overs one.
posted by k5.user at 10:39 AM on December 20, 2011
This link seems similar, but I don't recall the heavy cream. I had cayenne pepper, gruyere cheese, and one other cheese. I'll see if I can dig up that recipe, as it was also a no-left-overs one.
posted by k5.user at 10:39 AM on December 20, 2011
Best answer: Good Eat's Chipotle Smashed Sweet Potatoes is pretty good.
posted by mmascolino at 10:43 AM on December 20, 2011 [7 favorites]
posted by mmascolino at 10:43 AM on December 20, 2011 [7 favorites]
Best answer: Here's a whole thread of not sweet sweet tater recipes! I stand by the Lime Cilantro Sweet Potatoes I linked to there.
posted by mostlymartha at 10:45 AM on December 20, 2011 [2 favorites]
posted by mostlymartha at 10:45 AM on December 20, 2011 [2 favorites]
I usually roast sweet potatoes like you do, but the last time I made them I tossed them in a pesto made from a combination of basil and cilantro. It was delicious, and pretty, too!
posted by a red so deep at 10:47 AM on December 20, 2011
posted by a red so deep at 10:47 AM on December 20, 2011
another Mark Bittman recipe: southwestern sweet potato salad.
posted by nanhey at 10:51 AM on December 20, 2011
posted by nanhey at 10:51 AM on December 20, 2011
Baked sweet potatoes with barbecue sauce is not only a great taste combination, but a rare reason to keep store-bought, big-brand barbecue sauce around the house.
posted by IAmBroom at 10:51 AM on December 20, 2011
posted by IAmBroom at 10:51 AM on December 20, 2011
Response by poster: Weird, I searched & didn't find that other thread. Sorry, carry on!
posted by peep at 10:53 AM on December 20, 2011
posted by peep at 10:53 AM on December 20, 2011
mix up the cubing/roasting by adding some chopped onions, garlic, paprika and old bay seasoning.
posted by sciencegeek at 10:54 AM on December 20, 2011
posted by sciencegeek at 10:54 AM on December 20, 2011
Seconding the Chipotle Smashed Sweet Potatoes that mmascolino linked to. They're my favorite thing. And when you have leftover chipotles, you can mix them into some mayo for chipotle aioli, which you will of course use for dipping sweet potato fries.
posted by vytae at 10:58 AM on December 20, 2011 [1 favorite]
posted by vytae at 10:58 AM on December 20, 2011 [1 favorite]
Sweet Potato Gratin With Onion And Sage is seriously good and nicely savory.
posted by Jeanne at 11:01 AM on December 20, 2011 [1 favorite]
posted by Jeanne at 11:01 AM on December 20, 2011 [1 favorite]
sweet potato sformato
sweet potato salad with chili-lime dressing (might not be fancy enough for Christmas)
warm butternut squash and chickpea salad would be good with sweet potatoes instead of squash
farro and roasted butternut squash is delicious (again, just substitute the sweet potatoes for the squash)
posted by runningwithscissors at 11:03 AM on December 20, 2011
sweet potato salad with chili-lime dressing (might not be fancy enough for Christmas)
warm butternut squash and chickpea salad would be good with sweet potatoes instead of squash
farro and roasted butternut squash is delicious (again, just substitute the sweet potatoes for the squash)
posted by runningwithscissors at 11:03 AM on December 20, 2011
Here is one that contains sweet potatoes and other root veggies:
carrots, parsnips, sweet potatoes, beets, turnips, regular potatoes,onions, garlic
Chop them up, spread on a baking sheet, sprinkle with olive oil, salt, pepper, any other spice you like. You can put other things, like winter squash, in, leave out what you do not like.
roast for about an hour at 375
tasty and no sweet yucky stuff.
posted by mermayd at 11:04 AM on December 20, 2011
carrots, parsnips, sweet potatoes, beets, turnips, regular potatoes,onions, garlic
Chop them up, spread on a baking sheet, sprinkle with olive oil, salt, pepper, any other spice you like. You can put other things, like winter squash, in, leave out what you do not like.
roast for about an hour at 375
tasty and no sweet yucky stuff.
posted by mermayd at 11:04 AM on December 20, 2011
I eat them mashed with lots of butter and salt. A little garlic powder is also sometimes nice.
posted by decathecting at 11:06 AM on December 20, 2011
posted by decathecting at 11:06 AM on December 20, 2011
cube and roast them with olive oil
Keep doing this but add a curry powder blend. So good! (Er, if you like curry.)
posted by JoanArkham at 11:11 AM on December 20, 2011
Keep doing this but add a curry powder blend. So good! (Er, if you like curry.)
posted by JoanArkham at 11:11 AM on December 20, 2011
My favorite thing to do with sweet potatoes is roast them, peel 'em, then throw the mushy inside part into a blender with some chicken broth. Add salt and enjoy! So ridiculously delicious I'd eat it every night if I were better at planning ahead... And the nice thing is that depending on your mood you can make it to be the consistency of velvety mashed potatoes or a luxurious (and crazy simple!) soup.
posted by ohyouknow at 11:25 AM on December 20, 2011
posted by ohyouknow at 11:25 AM on December 20, 2011
I haven't tried the recipe, but I googled Hasselback Sweet Potatoes and found this, which looks quite good! Here's another.
posted by seriousmoonlight at 11:27 AM on December 20, 2011
posted by seriousmoonlight at 11:27 AM on December 20, 2011
Seconding JoanArkham on the curry, but I'd recommend a neutral oil, like canola or safflower, or even butter or coconut oil. Extra virgin olive oil tastes great with many things, but curry? Not so much.
posted by maudlin at 11:35 AM on December 20, 2011 [1 favorite]
posted by maudlin at 11:35 AM on December 20, 2011 [1 favorite]
Advanced mashed sweet potatoes. Cut the potatoes up and boil them like normal. Throw a LOT of coarsely chopped garlic in the boiling water so it gets mellow. Then mash it up and generously add crumbled goat cheese. This recipe is attributed to a fellow Metafilter user, you know who you are.
posted by scose at 11:49 AM on December 20, 2011 [2 favorites]
posted by scose at 11:49 AM on December 20, 2011 [2 favorites]
David Lebovitz's book includes a great recipe for Sweet Potato Ice Cream. Someone 'adapted' it here but I can't find any differences between it and the book version, aside from the color of sweet potato. It comes out really well, delicious and scoopable. It's not too sweet and serving ice cream with dinner (in a wine glass or something?) would be a neat little treat.
I am thinking a little scoop in a glass of bourbon would be nice but that might be a terrible idea, I am too hungry right now to be objective.
posted by troika at 11:52 AM on December 20, 2011 [1 favorite]
I am thinking a little scoop in a glass of bourbon would be nice but that might be a terrible idea, I am too hungry right now to be objective.
posted by troika at 11:52 AM on December 20, 2011 [1 favorite]
This is actually a recipe for a butternut squash gratin with goat cheese and hazelnuts but I bet sweet potatoes would work a treat in it too! So good.
posted by peacheater at 11:55 AM on December 20, 2011
posted by peacheater at 11:55 AM on December 20, 2011
sweet potatoes mashed with chipolte peppers in adobo sauce is really the best. The sweet-spicy combo is excellent.
posted by sulaine at 11:57 AM on December 20, 2011
posted by sulaine at 11:57 AM on December 20, 2011
I second sulaine's suggestion of a sweet/spicy combo. Cube or cut sweet potatoes into fries, coat in olive oil, and then toss in a mixture of chipotle powder, cinnamon, nutmeg, (flake/kosher) salt, and anything else that makes sense (allspice, ancho powder, and ginger all work). Roast until done, at a high-ish heat to get a crust.
posted by asphericalcow at 12:06 PM on December 20, 2011
posted by asphericalcow at 12:06 PM on December 20, 2011
The only way I can eat sweet potatoes is by combining what ohyouknow said with what scose said. Sweet potatoes boiled and then mashed with garlic, a bit of chicken stock, and goat's cheese (about 1/4 cup per pound of potatoes). Salt and pepper to taste. Savory noms.
posted by Eumachia L F at 1:01 PM on December 20, 2011
posted by Eumachia L F at 1:01 PM on December 20, 2011
We did this at Thanksgiving and there wasn't a crumb left over.
posted by thinkpiece at 1:50 PM on December 20, 2011
posted by thinkpiece at 1:50 PM on December 20, 2011
I made this sucker (sweet potato, apple and pancetta hash) for breakfast a month or two ago and damn it was good. It's NOT a sweet dish.
posted by agress at 1:52 PM on December 20, 2011
posted by agress at 1:52 PM on December 20, 2011
Google "pumpkin curry" and use sweet potato instead. This one is similar to the one I make.
posted by ceiba at 2:04 PM on December 20, 2011
posted by ceiba at 2:04 PM on December 20, 2011
Nthing the Good Eats mashed chipotle sweet potato recipe. Yum yum yum.
posted by urbanlenny at 2:16 PM on December 20, 2011
posted by urbanlenny at 2:16 PM on December 20, 2011
Truffled Bourbon Mashed Sweet Potatoes from Gumbo Pages has been good to me in the past.
posted by neroli at 3:11 PM on December 20, 2011
posted by neroli at 3:11 PM on December 20, 2011
I just "made up" a recipe like this recently. I used sweet potatoes (cubed), apples (cubed), turkey bacon, onions, a little unsweetened apple juice... and on top I used a touch of brown sugar and plain granola crumbled on top. You could probably skip the last two - it wasn't sweet, but it added a bit of crunch - or sub in walnuts or pecans for the granola... later I thought that I could have used chicken broth instead of apple juice.
posted by sm1tten at 4:04 PM on December 20, 2011
posted by sm1tten at 4:04 PM on December 20, 2011
Peel and cube, toss in oil then toss in a dry mix of 1/3 cup Parmesan, 1/3 cup coarse breadcrumbs, chopped rosemary, thyme, salt and fresh ground pepper. Roast. Drool at the smell from oven. They should be done in around 30 min. Serve hot but also excellent cold the next day.
Another idea is to chop into hunks and roast with a tbsp butter and honey then sprinkled with ground cumin and whole fennel seeds. Yum.
posted by latch24 at 4:56 PM on December 20, 2011
Another idea is to chop into hunks and roast with a tbsp butter and honey then sprinkled with ground cumin and whole fennel seeds. Yum.
posted by latch24 at 4:56 PM on December 20, 2011
2 large sweet potatoes + 1 large white potato.
3 tablespoons unsalted butter.
Enough water to cover.
Add chopped potatoes and other ingredients to a pot and boil until all is soft, then mash.
Then add garam masala, salt, and cumin to taste. I don't measure, so I can't tell you exactly... perhaps 1 teaspoon garam masala and salt, and 1/8 teaspoon cumin.
This comes out very nice and fluffy, I think it's much tastier than plain mashed potatoes.
-----------------------------------------------------------------------------------------------------------------------------------
Cook plain bacon in a frying pan, remove excess fat. Leave enough to fry cubed sweet potatoes.
Leave heat on low and cover. Check and stir occasionally, being careful not to break up the potatoes.
If bacon is salted, add nothing, but if bacon is unsalted, add some salt and cloves.
posted by midnightmoonlight at 5:00 PM on December 20, 2011
3 tablespoons unsalted butter.
Enough water to cover.
Add chopped potatoes and other ingredients to a pot and boil until all is soft, then mash.
Then add garam masala, salt, and cumin to taste. I don't measure, so I can't tell you exactly... perhaps 1 teaspoon garam masala and salt, and 1/8 teaspoon cumin.
This comes out very nice and fluffy, I think it's much tastier than plain mashed potatoes.
-----------------------------------------------------------------------------------------------------------------------------------
Cook plain bacon in a frying pan, remove excess fat. Leave enough to fry cubed sweet potatoes.
Leave heat on low and cover. Check and stir occasionally, being careful not to break up the potatoes.
If bacon is salted, add nothing, but if bacon is unsalted, add some salt and cloves.
posted by midnightmoonlight at 5:00 PM on December 20, 2011
A tip to you:
You can add ginger to squash, pumpkin, carrots or sweet potatoes, and it will act as a sweetener. Much better than adding sugar!
posted by midnightmoonlight at 5:02 PM on December 20, 2011 [1 favorite]
You can add ginger to squash, pumpkin, carrots or sweet potatoes, and it will act as a sweetener. Much better than adding sugar!
posted by midnightmoonlight at 5:02 PM on December 20, 2011 [1 favorite]
I just made this today (sweet potato empanadas or sweet potato wontons)
2 large sweet potatoes (the white ones)
goat cheese or cream cheese (your choice, i use whichever's available)
1/2 cup crushed walnuts
pinch salt, pinch cayenne to taste
1/2 tsp cinnamon
1/2 cup chopped scallions
1 pkt wonton wrappers
1 egg
Roast the sweet potatoes until soft
Peel sweet potatoes and mash in bowl. Add cheese, walnuts. cinnamon, salt, cayenne, scallions and mix together.
Beat egg in separate bowl.
Take individual wonton wrapper, brush with egg and scoop half tsp of potato mix onto wonton. Fold wonton over itself so it looks like an envelope. Deep fry until golden brown.
Eat and enjoy!
posted by ramix at 5:25 PM on December 20, 2011 [2 favorites]
2 large sweet potatoes (the white ones)
goat cheese or cream cheese (your choice, i use whichever's available)
1/2 cup crushed walnuts
pinch salt, pinch cayenne to taste
1/2 tsp cinnamon
1/2 cup chopped scallions
1 pkt wonton wrappers
1 egg
Roast the sweet potatoes until soft
Peel sweet potatoes and mash in bowl. Add cheese, walnuts. cinnamon, salt, cayenne, scallions and mix together.
Beat egg in separate bowl.
Take individual wonton wrapper, brush with egg and scoop half tsp of potato mix onto wonton. Fold wonton over itself so it looks like an envelope. Deep fry until golden brown.
Eat and enjoy!
posted by ramix at 5:25 PM on December 20, 2011 [2 favorites]
Tequila lime sweet potatoes! Basically cook until mushy and add loads of butter, salt, lime juice and tequila to taste. SO GOOD.
posted by lvanshima at 5:30 PM on December 20, 2011
posted by lvanshima at 5:30 PM on December 20, 2011
I'm like you and don't like sweetened recipes, sweet potatoes (Yams up here in Canada, I don't know why we have to call them by opposite names, it's really quite confusing.) are sweet enough. This recipe pairs the sweetness with salty spice and is delicious.
2.5-3 lbs sweet potatoes cut in small chunks
3 Tbsp olive oil
1/8 tsp salt
few pinches ground black pepper
1 Tbsp mild miso (eg: barley or brown rice miso)
1/2 Tbsp water
1-1.5 tsp mild curry paste
1/2 Tbsp (for the paste)
Preheat oven to 400 F. In a large bowl toss the sweet potatoes with oil, salt, pepper. Transfer to baking sheet. In another bowl mix the miso with the water and curry paste until well combined, then stir in olive oil and set aside. (do not add to sweet potatoes yet) Roast the sweet potatoes for roughly 45 mins, tossing once or twice throughout, until they are nearly cooked. Remove from oven and coat with the miso/curry paste. Return to oven and roast for another 5 mins until nicely browned.
posted by sadtomato at 5:39 PM on December 20, 2011
2.5-3 lbs sweet potatoes cut in small chunks
3 Tbsp olive oil
1/8 tsp salt
few pinches ground black pepper
1 Tbsp mild miso (eg: barley or brown rice miso)
1/2 Tbsp water
1-1.5 tsp mild curry paste
1/2 Tbsp (for the paste)
Preheat oven to 400 F. In a large bowl toss the sweet potatoes with oil, salt, pepper. Transfer to baking sheet. In another bowl mix the miso with the water and curry paste until well combined, then stir in olive oil and set aside. (do not add to sweet potatoes yet) Roast the sweet potatoes for roughly 45 mins, tossing once or twice throughout, until they are nearly cooked. Remove from oven and coat with the miso/curry paste. Return to oven and roast for another 5 mins until nicely browned.
posted by sadtomato at 5:39 PM on December 20, 2011
We love yams or sweet potatoes baked and then smashed or whipped like mashed potatoes with nothing but butter on top. Absolutely delicious.
posted by aryma at 6:05 PM on December 20, 2011
posted by aryma at 6:05 PM on December 20, 2011
Ellie krieger's nutty sweet potato soup is awesome, healthy- and available on the food network website.
posted by purenitrous at 7:34 PM on December 20, 2011
posted by purenitrous at 7:34 PM on December 20, 2011
I am lazy but fussy so this is what I do. I roast them in the oven, whole, in foil (often several in same package of foil.) Then I most often forget about them for a few hours or overnight. When I remember I peel the skin off and mash them up with frozen OJ concentrate I keep in the freezer, some vanilla (this really adds, somehow), and some salt. Sometimes garlic salt, whatever. It's really really good. The OJ concentrate is the thing, mainly. MAsh in food processor for fastest results and best texture.
posted by fingersandtoes at 8:27 PM on December 20, 2011
posted by fingersandtoes at 8:27 PM on December 20, 2011
How about sweet potato tempura? No sugar needed.
posted by Ms. Moonlight at 12:07 AM on December 21, 2011
posted by Ms. Moonlight at 12:07 AM on December 21, 2011
I made a black bean sweet potato hash for my lady when we first started dating.
She's kept me around for over 4 years now.
I suspect these things may be connected somehow.
(I linked the first recipe that came up with a buttload of cumin. I like cumin.)
Seriously though, it's pretty simple to make, vegetarian, and awesome for breakfast.
posted by The GoBotSodomizer at 4:51 AM on December 21, 2011
She's kept me around for over 4 years now.
I suspect these things may be connected somehow.
(I linked the first recipe that came up with a buttload of cumin. I like cumin.)
Seriously though, it's pretty simple to make, vegetarian, and awesome for breakfast.
posted by The GoBotSodomizer at 4:51 AM on December 21, 2011
Oh, and don't forget a big ol' blob of sour cream. Because that's awesome too.
posted by The GoBotSodomizer at 4:54 AM on December 21, 2011
posted by The GoBotSodomizer at 4:54 AM on December 21, 2011
Steam them, mash them, and add them to a basic risotto that you've made with a bit of ground coriander and nutmeg, right at the end. Add the spices when you add the salt and pepper
Tartiflette is excellent with half the potatoes replaced with sweet potatoes.
Make a blended soup:
Saute a large onion and two large sweet potatoes in butter until they're nearly softened.
Add a few cloves of chopped garlic, saute until it's all softened.
Add about a litre (4 cups) of chicken stock, let it heat up a bit, then blend it with a hand blender until it's smooth.
Add a couple hundred grams of nduja if you can get it. If you can't, a few tablespoons of bacon fat and a similar amount of red pepper flakes aren't a terrible substitute. Let the nduja melt, and stir it in.
Season to taste.
I either serve it with bread beside it, or with chickpeas or pork in it as more of a main.
posted by Kreiger at 6:24 AM on December 21, 2011 [1 favorite]
Tartiflette is excellent with half the potatoes replaced with sweet potatoes.
Make a blended soup:
Saute a large onion and two large sweet potatoes in butter until they're nearly softened.
Add a few cloves of chopped garlic, saute until it's all softened.
Add about a litre (4 cups) of chicken stock, let it heat up a bit, then blend it with a hand blender until it's smooth.
Add a couple hundred grams of nduja if you can get it. If you can't, a few tablespoons of bacon fat and a similar amount of red pepper flakes aren't a terrible substitute. Let the nduja melt, and stir it in.
Season to taste.
I either serve it with bread beside it, or with chickpeas or pork in it as more of a main.
posted by Kreiger at 6:24 AM on December 21, 2011 [1 favorite]
Response by poster: Woo, thanks! I LOOOOVE sweet potatoes and may end up making many more of these, but for Christmas I'll either do the Chipotle Mashed or the Lime Cilantro ones. I've got all ingredients except fresh cilantro, which I'll pick up tomorrow. Then we'll see what the status of my oven is on Sunday and I'll pick a recipe. Stovetop may be the way to go, so the Chipotle recipe has an advantage!
posted by peep at 10:40 AM on December 21, 2011
posted by peep at 10:40 AM on December 21, 2011
Shout out to Jeffamaphone, homes I made that gratin to go with christmas lunch today. The recipe is a bit duff in its methods (could you use another freaking pot for the recipe dude? sheesh!), but with a bit of alteration it was okay, and the ingredients were fine. The result was _tremendous_. Thank you.
posted by smoke at 12:10 AM on December 25, 2011
posted by smoke at 12:10 AM on December 25, 2011
This thread is closed to new comments.
posted by maudlin at 10:34 AM on December 20, 2011 [2 favorites]