These Recipes Show Why Sweet Potatoes Aren’t Just For The …

Sweet potatoes are a vast partial of many a holiday meal. But Here  Now proprietor prepare Kathy Gunst says that we can do so most some-more with them.

She brings Here Now‘s Robin Young and Jeremy Hobson honeyed potato chips, a puree and a chocolate cake done with a recipe from her crony and cookbook author Raghavan Iyer.

If you’re looking for something a tiny some-more savory, Kathy also says that we can surrogate honeyed potatoes for a winter squish in a recipes from her Sep 2014 visit.

Kathy’s Sweet Potato Recipes

Kathy’s honeyed potato puree with maple, ginger, nutmeg and apple cider. (Kathy Gunst for Here Now)

Sweet Potato Puree With Maple, Ginger, Nutmeg And Apple Cider

Around a holidays there is so most cream and butter that seem in recipes. But this simple, candid puree — seasoned with apple cider, uninformed ginger and spices — feels uninformed and light.

You can offer it as is, or place in shallow, ovenproof gratin plate or skillet. If we use a plate or skillet, tip a puree  with 1/4 crater unsweetened coconut flakes or chips and 1/4 crater panko breadcrumbs, afterwards feverishness during 350 degrees for about 15 minutes, or until prohibited and bubbling. Serves 6.

Ingredients

  • 4 vast honeyed potatoes, about 32 ounces, peeled and cubed
  • 2 tablespoons butter or coconut oil
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons finely chopped uninformed ginger
  • 1/4 crater maple syrup
  • 1/4 crater apple cider
  • 1/2 to 1 teaspoon belligerent nutmeg
  • Salt and creatively belligerent black pepper

Instructions

  1. Place a potatoes in a core vast pot. Cover with cold H2O and move to a boil over high heat. Reduce a heat, cover somewhat and prepare about 10 to 12 minutes, or until proposal when tested with a tiny pointy knife. Drain a potatoes thoroughly. Return to a pot and mash. Set aside.
  2. Melt a butter and olive oil in core pot. Add a ginger and cook, stirring, for 2 minutes. Add a indifferent crushed potatoes, a maple syrup, cider, nutmeg, salt and pepper. Stir and prepare for about 4 to 5 minutes. Taste for seasoning.

Sweet Potato Chips

This time of year — with an contentment of rich, holiday dishes — we hunt for healthy snacks. These baked honeyed potato chips are a answer.

Colorful, honeyed and baked with usually a hold of oil, they make a good snack, dipping chip, commanding for casseroles or soups, further to salads and more.

Serve with a immature tahini drop (recipe below), or your favorite dip. You can also serve with cocktails. This recipe works good with one honeyed potato or 10.

Instructions

  1. Peel honeyed potatoes and cut really thinly. It’s critical that all a slices be of equal density so a cooking time doesn’t vary.
  2. Place a potato slices on a cookie or baking piece and really simply brush with olive oil, and shower with sea salt and creatively belligerent black pepper.
  3. Preheat a oven to 425 degrees. Bake on core shelf for 10 minutes. Remove. Gently spin a potato slices over, brush on some-more olive oil, salt and pepper. Bake another 8 to 12 minutes, or until frail and baked by and usually commencement to brownish-red on a edges. Remove and let cold to room feverishness before serving. You can also shower a chips on one side with any form of spice: a hold of belligerent cumin, mint, thyme or rosemary.

Kathy’s immature herb tahini dip, with her honeyed potato chips. (Kathy Gunst for Here Now)

Green Herb Tahini Dip For Sweet Potato Chips

Tahini, or sesame paste, creates a tasty bottom for a dip. Here it’s seasoned with uninformed parsley, cilantro and uninformed mint. Serve with honeyed potato chips (recipe above). Serves 4 to 6.

Ingredients

  • 3/4 tahini paste
  • 1 clove garlic, chopped
  • 2 tablespoons uninformed cilantro
  • 1/2 crater uninformed parsley
  • 2 tablespoons uninformed mint, or 2 teaspoons dried
  • Juice of 1 vast lemon
  • About 1/2 crater cold water
  • Salt and creatively belligerent pepper

Instructions

  1. Place all a reduction in a food processor or blender. Whirl until smooth.
  2. Season to ambience and supplement some-more H2O — about 1 to 2 tablespoons if it’s too thick.
  3. Keep cold and cover for adult to 4 or 5 days. Makes about 1 1/2 cups.

Raghavan Iyer’s chocolate honeyed potato bruise cake. (Courtesy Matthew Benson)

Chocolate Sweet Potato Pound Cake

By Raghavan Iyer

Lovely, moist, and chocolaty, a honeyed potato and spices spirit of tumble and make this a certain crowd-pleaser that’s ideal for potlucks or buffets. This is an instrumentation of Mary Evans’s recipe from her book “Vegetable Creations.” She is a rarely learned teacher, a cooking propagandize user (she gave me my initial possibility during training 25 years back), a means author of mixed books, and a good baker as well. This recipe is a commemorative to her acumen.

The flavors emerge best when a cake is done a day before we devise on portion it. Serves 12.

Ingredients

  • 8 ounces low orange honeyed potatoes (such as Jewel)
  • Baking spray, for greasing a pan
  • 2 1/3 cups unbleached all-purpose flour
  • 2/3 crater unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon creatively grated nutmeg
  • 1/2 teaspoon coarsely burst black peppercorns
  • 1/4 teaspoon belligerent cinnamon
  • 1/4 teaspoon belligerent cloves
  • 1/4 teaspoon counterfeit sea or kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, during room temperature
  • 1 3/4 cups white granulated sugar
  • 1 teaspoon pristine vanilla extract
  • 4 vast eggs, during room temperature

Instructions

  1. Peel a honeyed potatoes and give them a good rinse underneath cold using water. Cut them into tiny chunks. Place them in a tiny saucepan and cover them with cold water. Bring to a boil over medium-high heat. Partially cover a pan, reduce a feverishness to medium-low, and kindly boil a potatoes until a pieces tumble detached simply when pierced with a fork, 10 to 15 minutes.
  2. As a potatoes cook, position a shelve in a core of a oven and preheat a oven to 325°F. Spray a inside of a 12-cup Bundt vessel or tube vessel with baking spray.
  3. Sift together a flour, cocoa, baking powder, baking soda, nutmeg, peppercorns, cinnamon, cloves, and salt into a medium-size bowl. Stir with a drive to mix thoroughly, about 30 seconds.
  4. Once a honeyed potatoes have finished cooking, empty them in a colander. Give a colander a good shake or dual to get absolved of additional water. Return a potatoes to a vessel and crush them with a potato masher until smooth.
  5. Place a butter in a play of a mount mixer and insert a whisk. On core speed, kick a butter until it is really creamy, about 3 minutes. (If we don’t have a mount mixer, a handheld mixer will do a pretence as well.) Sprinkle in a sugarine and continue to kick on core speed until really feathery and pale, about 3 minutes. Beat in a vanilla until usually blended. Add 1 egg and kick on low speed, usually until combined, about 15 seconds. Add a remaining eggs, one during a time, violence on low speed usually until combined, about 15 seconds per egg, scraping down a play after any addition. Still on low speed, supplement half of a flour mixture; kick usually until usually blended, 30 to 45 seconds, scraping a play median through.
  6. Add a honeyed potatoes to a kick and kick again on low speed until usually combined, about 15 seconds. Scrape a bottom and sides of a bowl. Add a remaining flour reduction and kick on low speed until usually total and smooth, scraping a play median through, 30 to 45 seconds.
  7. Spoon and scratch a kick into a prepared pan; well-spoken a tip with a spatula and daub a vessel on a opposite to settle a batter.
  8. Bake until a tip is organisation to a hold and a skewer or blade extrinsic in a cake comes out clean, 55 to 65 minutes. The tip of a cake will be dull and burst in a center, though that’s okay.
  9. Transfer a vessel to a handle shelve and let a cake cold in a vessel for about 10 minutes. Invert a vessel and spin out a cake onto a shelve to cold completely, 2 to 3 hours.
  10. Wrap a cake firmly in cosmetic hang until you’re prepared to serve.

Recipe from a book SMASHED, MASHED, BOILED, AND BAKED–AND FRIED TOO! by Raghavan Iyer. Copyright © 2016 by Raghavan Iyer. Republished with accede of Workman Publishing.

Guest

Kathy Gunst, proprietor prepare for Here Now and author of a book “Soup Swap.” She is also a author of “Notes from a Maine Kitchen” and a video array “Simple Soups from Scratch.” She tweets @mainecook and is on Instagram @kathygunst. There’s some-more information about book signings, classes and lectures during her Facebook page.

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