One of my Thanksgiving tasks in recent years (if “years” can be used to refer to last year plus this year) is making sweet potatoes with marshmallows. No one likes sweet potatoes with marshmallows except my dad, so I make one single sweet potato (with marshmallows). I was at the store today to buy my sweet potato, and there were two options: yams, sold individually, and sweet potatoes, sold in bags of many.
I found a produce clerk and I said, “If I wanted to buy a single sweet potato…could I buy a single sweet potato? or no?” And she said, “Here are the single ones, over here!” and I said, “Those have a sign over them that says ‘YAMS'” and she said, “They come to us in a crate that says ‘YAMS’ but they’re sweet potatoes” and I said, “…” and she said, “Some people say they’re different; some people say they’re the same. Maybe it’s regional?” And I said thank you, and I looked at the yams, and I looked at the bags of sweet potatoes, and they looked different, and the bag of sweet potatoes was not much more expensive than a single yam, so I bought a bag of sweet potatoes.
So! Here is how many sweet potatoes I need for Thanksgiving: one. And here is how many sweet potatoes I have: eight. So…do you have some ideas? Elizabeth and Henry both still like baby food sweet potatoes, so for one sweet potato I plan to boil it and mash it and see if they like it. (My prediction: no.) For another, I will bake it and eat it like a potato, and see if I like it. (My prediction: no.)
I had heard lots of talk about sweet potato fries, so I got some once at a restaurant, and I thought they were awful. What ELSE is there to do with sweet potatoes?
Muffins? Sweet potato pie? I also roast them like regular potatoes, but use ginger instead of garlic. And I have a sweet potato custard recipe that is really good. Baked sweet potatoes are pretty good, actually, esp with butter and a sprinkle of cinnamon.
Hmm, I may have more recipes, but I can’t remember what they are.
Sweet potato pie. And I like mashed sweet potatoes, but if you don’t like baked sweet potatoes, I doubt you’d like them mashed. (Is saying that defeatist?)
you can use them in muffins or pancakes… that’s how i like them because i don’t like them. :)
also try slicing them real thin, spraying with butter spray, sprinkling with cinnamon sugar and baking till they crisp up like chips… i haven’t tried it yet but it’s on my agenda this week. my kids love when i make our own cinnamon tortilla chips that way so i’m hoping they like sweet potato cinnamon chips too!
i’m always trying new sweet potato ideas because only one of the four of us like them (and he LOVES them) but i know they’re pretty healthy so i try new ways that the rest of us might like more.
good luck!
Cut them into wedges, spray with cooking spray, sprinkle rosemary and kosher salt and bake 20 min at 400ish and then flip for another 20 min. SO GOOD.
If you bake it plain, butter, cinnamon and sugar!
I cut them into tiny chunks, toss with olive oil, s&p, and garlic, and roast them. Smitten Kitchen had a roasting method the other day that you could try…http://smittenkitchen.com/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/
FWIW, I think there is a difference between yams and sweet potatoes and I believe it is actually pretty uncommon to find a yam in the US. Maybe in the South. And there are many different varieties of sweet potatoes, which is probably why the ones labeled yams looked different than the swp in the bag. I once had a white one because that was all the store had.
I LUVVVVEEE sweet potatoes.
I peel and cut them into 1 in size chunks. Drizzle w/olive oil and liberally salt and pepper. Bake for around 1/2 hr at 350 until soft. Yummy!
Also – sweet potato casserole is awesome. mashed sweet potatoes, sugar, eggs, butter, then a apple crisp style crust with the addition of pecans.
sweet potato biscuits–fool your children into eating them, because they do not LOOK like sweet potatoes. Although that sweet potato casserole above looks awesome.
http://www.marthastewart.com/recipe/perfect-sweet-potato-biscuits
Make it just like you would a pumpkin pie. See if you can taste the difference.
Sweet potato and corn chowder!! Hearty, warm and perfect for cold winter nights
Sweet potato souffle. My Mom makes it and I would eat it for dessert every night. It involves some hideous (yet delicious) combination of sweet potatoes, butter, brown sugar, eggs, and crusty yummy goodness on top.
My MIL adds marshmallow creme to the concoction, which is utterly divine.
I live in The South–can you tell?
g~
You can bake them and mash them and use them in muffins, just like you would pumpkin (like, substitute it for pumpkin in pumpkin muffins, all spices and everything else the same.) You could also make a sweet potato pie, very similar to pumpkin pie. Do you make bread? I have a super tasty recipe for bread that uses sweet potato, pecans, and raisins. It’s a sweeter loaf style bread, great for toast (tastes like cinnamon raisin toast.)
I love them baked, topped with butter, brown sugar, and cinnamon.
Don’t have it with me but there is a wonderful recipe on the Philly Cream cheese website for sweet potato and garlic soup. Massive crowd pleaser (even kids) and super easy.
Slice them and cook them in a covered pan with a ton of butter & brown sugar. You know, if you’re looking for a healthy way to prepare them.
In the US, those things that are sold as “yams” are actually sweet potatoes. Yams are very different (and can be toxic when raw) and botanically unrelated. So, really, the produce clerk was correct. Even if it’s labeled a yam, it’s a sweet potato.
My favorite way to eat sweet potatoes is mashed. I thin them out a bit with a splash or two of orange juice, toss in a bit of orange zest, and add cinnamon. If you want to be extra-indulgent, a little butter goes nicely, too. The beauty of sweet potatoes is that they’re sweet enough on their own, without needing added sugar.
We had sweet potato quesadillas for dinner last night. You grate the sweet potatoes, season with onions, garlic, cumin, chili powder, oregano and saute for 10 min or so. Then plop the mixture on a tortilla and top with cheese and sour cream. I can get you exact measurements if you are interested.
I think the muffin idea is the best for you personally since you are a big muffin maker, but sweet potatoes are very versatile. I use them in soups and stews and mixtures of roasted vegetables all the time. And I do like them plain, just baked or boiled and mashed.
They also keep a long time, so you can wait for inspiration.
You make the best pumpkin choc. chip muffins in the WORLD. Seriously, your recipe is legendary around here between Halloween & Christmas. Use mashed sweet potatoes instead of the pumpkin. Your children will NEVER know. And even if they could detect a slight difference, I’m doubting they’d care. My children will eat anything with chocolate chips in it.
I do them roasted in bite-sized pieces, too, but I toss them with cinnamon sugar, instead of s&p. I also bake with them A LOT. Pureed swp work just like applesauce in baking — I replace 1/2 the oil with them and they haven’t failed me yet!
FWIW, I also do that with pureed squashes and cooked pureed carrot, or any root veg. I’ve been making baby food this way for years, so I’m down with cooking & pureeing just about anything!!
Definitely muffins.
I agree with others about butter and cinnamon sugar. I just bake it in the microwave, smush it open like a regular baked potato, sprinkle with cinnamon sugar, and eat. Warning: they take a longer time to cook than idaho potatoes. I don’t recommend under-cooking. Keep going until it’s really soft.
But, sweet potatoes are definitely an acquired taste. You might still hate it.
The only thought I have that hasn’t been mentioned yet is that you can mix them into butternut squash soup and no one’s any the wiser. But, if the kids won’t eat sweet potatoes, I suppose there is very little chance that they’ll eat squash soup. But I love it! (And I got some at a restaurant recently that was really heavy in cloves, and OMG, yum! I will be adding that the next time I make it.)
Wow. I do NOT like sweet potatoes, but my husband does, so it’s pretty delightful to see all these sweet potato ideas!
My only addition is to make a pan of roasted root veggies: cut red potatoes, sweet potatoes, carrots, and parsnips into similar-sized chunks; drizzle with olive oil and sprinkle with liberal amounts of salt, pepper, and rosemary; roast in a 350 degree oven until sizzling and crisp on the edges.
I don’t much like parsnips either, but this is a very healthful and fallish side dish.
Oh, man, we love sweet potatoes at our house! If you bake them or bake/mash them, it’s always awesome to add a little butter, brown sugar, and cinnamon. Toasted pecans to top it off, too, maybe. And I agree with the others above about the casserole/souffle’ with the streusel-like topping. It’s purely fantastic!
We are connoisseurs of sweet potato fries, too – which is the main way I cook them. Sorry the ones at that restaurant were no good, but this recipe (http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/sweet-potato-fries-with-curry-mayo/) is perfectly seasoned and the one I use every time now. Except for the dipping sauce – we do honey mustard instead. Or just drizzle honey over the baked fries. And I think the secret to crispy baked fries is letting the baking sheet heat up in the oven even before putting the fries on it…
Good luck! Sorry if that link didn’t, um, link.
I bake my own sweet potato fries regularly and I HATE sweet potatoes. I just slice them, spray olive oil all over, salt and pepper them to taste (which usually involves a bit too much pepper that makes them seem super spicy after being baked), and bake on a cookie sheet or baking stone for 30-45 minutes or until soft-ish/kind of crunchy. Delicious! They don’t at all taste like something I can get at a restaurant. And with the use of olive oil, sea salt and fresh pepper, I feel like I’m doing something healthy. :)
I have recently come to love sweet potatoes. Baked sweet potato fries are one, you could cut up the sweet potatoes with butter, brown sugar and pecans-no marshmallows. If everyone likes pumpkin pie, sweet potato pie is very similar, so it might be a safer bet.
Oh, sweet potato quesadillas sound SO good. Yum.
I love sweet potatoes, but savory, not smothered in brown sugar & marshmallows.
I use them in anything in place of potatoes or pumpkin or squash. I dice them up and roast them alone or with a chicken, or put them in pot roast, beef stew or shepherds’ pie. They are great cooked along side a pork roast. They can replace pumpkin puree in muffins & pie & pancakes. Or use them for potato bread
I think this is similar to an idea someone else gave, but this is the recipe I have been making on Thanksgiving
for the last 15 years. Bake and mash about three large sweet potatoes. Add 1/2 c. butter & 3/4 c. white sugar (sometimes I also add some maple syrup). Put this in a baking dish. Mix up 1/4 c. flour, 1/3 c. melted butter & 3/4 c. brown sugar. Sprinkle over potato mixture. Top with chopped pecans. Bake @ 350 for about 30 min. My whole family loves this. I think it’s cause it’s really more like a dessert than a vegetable (it DOES have vitamins though), but it is soooo yummy.
Muffins are good, as is soup. I tried the sweet potato pie and wasn’t a huge fan.
I am very intrigued by Shea’s comment re: yams vs. sweet potatoes. I had the same experience as you at the grocery store, where I stood in consternation before a huge display labeled “yams” and a tiny hidden bulk bin labeled “sweet potatoes.” Then I noticed that the boxes under the so-called yams had BOTH “yams” and “sweet potatoes” printed on the boxes, so I gleaned that they were one and the same and I bought them.
I like putting chunks of peeled sweet potatoes in stews, like with pork or beef and a bunch of other veggies — they’re really good out of the slow cooker, too. Very mild flavor but still a nice starchy texture like a regular potato.
Personally, I think sweet potato pie tastes just like pumpkin pie.
I love them though, so maybe your opinion will be different.
I like them baked and served with butter and a bit of brown sugar.
I cut them up and toss them in olive oil, then add garlic, pepper, and plenty of salt. Then roast them in the oven until they get browned & crispy.
I just added a roasted sweet potato to a big pot of butternut squash soup, which added some much needed depth.
Also, I make sweet potato and black bean tacos. Season the sweet potatoes with whatever spices you like for tacos, but also add a dash of cinnamon. Dress your finished tacos with a squeeze of lime, cooked black beans, hot sauce and shredded cabbage. When I had a sweet potato dish at a local Mexican joint, I got my taco recipe idea.
I’ve made mashed potatoes with 1/2 white potatoes and 1/2 sweet potatoes. They were delicious and a pretty light orange color. The kids might get on board with those versus just a bright orange mashed potato :)
Sweet Potato Biscuits! So very delicious. Not healthy, probably, but so very delicious.
http://bit.ly/fODCaq
Until very recently, I thought yams were just sweet potatoes prepared a certain way!
I love sweet potato soup. Bake sweet potatoes, puree with chicken broth/stock, then heat with milk or cream. Sprinkle with nutmeg and chopped pecans.
I can dig out the actual recipe with actual quantities if you’re interested. It’s an old Weight Watchers recipe but not at all sad or bland.
Peel, cut into pieces and boil the sweet pototoes till they are soft. Melt a stick of butter in a large pan along with a 1/2 cup of brown sugar. Place the boiled sweet pototoes in the butter brown sugar mixture and turn over and over and over until well candied. Eat them warm with some of the butter/sugar sauce drizzled over the top of them and your mouth with thank you! GL!
We also roast them in a pan with a little olive oil and other root vegetables- carrots, rutabaga, turnips, parsnips. Then add salt and pepper and your herb of choice- we like rosemary. MMmmm.
Also, I have heard that in America we have many different varieties of sweet potato and some are usually mistakenly called yams. In this country the term is usually interchangeable. Yams are found in Asia (?) I think and not usually in our grocery stores. Anecdotal hearsay?
I obviously didn’t read all the comments first. :)
It seems like there are the orangey ones that we usually call sweet potatoes and the more yellowy ones that we call yams, but I believe they’re both technically sweet potatoes.
If you’re not fans of the taste, I’d use it as a thickening base of a soup. I’m thinking specifically of Love Soup’s “Green Soup” made with spinach and kale and garlic, but I’m sure it would work with other soups.
semi time consuming but easy – boil them until soft. then put them in a pan with butter and brown sugar (& a tiny bit of salt if you like) on top and put under the broiler for about 3-4 minutes. My kids LOVE this and ask for it all the time. we do something similar with squash and they’re the two things my kids eat the most of. I’m sure it has nothing to do with the sugar
Ahh sweet potatoes, you are speaking my language!!! I am from New Zealand where it’s like a compulsory dinner food every night. We get a purple skinned variety which holds together and caremalised beautifully with a touch of olive oil (note, you dont have to add weird things like marshmallows, they’re much more pleasant without the added sweetness, they’re sweet enough on their own!).
Also, you can roast it in it’s skin like a jacket potato. If you do this (or make sweet potato fries) I’d HIGHLY reccomend serving it with sour cream-match made in HEAVEN!
Sweet potato and thyme soup (heap of recipes online). This is a smooth blended soup.
If you’re mashing them for the children, I’d reccomend a potato/sweet potato mixture as it gives a better texture and is less intensive.
If you have the more golden kind, that has a yellowy centre to it, they will disintergrate into soups and casseroles when grated or cubed finely. I always grate one into my chicken and vegetable soup.
Sweet potato and orange salad.
Oh and THIS is what a YAM looks like. You can roast them with the skin on or boil them. The texture is more crispy, like an apple but in vegie form: http://www.lintrezza.com/uploaded_images/yams_uncooked_small-705694.jpg
There are actually two different tubers – one is a sweet potato and one is a yam. The issue, however, is that in the US, they’re all just different variations of one of them (although i can never remember which), so ‘yam’ and ‘sweet potato’ are interchangeable.
As for what to do with your leftovers, aside from sweet potato fries or chips, this is my favorite way to use them:
Peel and cube a few of the potatoes. Then toss them in a baking dish with a little olive oil, a few dashes of thyme, and lots and lots of minced garlic (more than you think you need). Sprinkle it all with kosher salt, then pop it in the oven and bake (350 will work just fine) until the cubes are fork-tender. Then sit down and eat the entire thing without sharing because it is just that amazingly good.
I’ve been wanting to try this recipe that uses vanilla extract: http://www.food.com/recipe/vanilla-sweet-potatoes-43267
This is an amazing casserole (provided your family likes coconut and pecans). It’s almost more like a dessert than a side dish.
http://www.tasteofhome.com/Recipes/Sweet-Potato-Casserole
I am ASSUMING that someone already said sweet potato fries!
But if they didn’t?
SWEET POTATO FRIES!
I tricked my husband into eating much-hated sweet potatoes last night with this recipe:
http://smittenkitchen.com/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/
it was very tasty, even in his opinion. I told him afterwards it was sweet potatoes. He wasn’t even mad :)
Once I had, in a restaurant, a Hawaiian twice baked sweet potato that had ham and pineapple and brown sugar with a mild white cheese…maybe Monterrey jack? So good. MMMmmm.
For the kids, bake the potatoes, not boil them, then you can mash them up. Or you can roast them in small chunks, lightly tossed in olive oil and sea salt – they’ll probably like them then. Boil = yucky – bake = yummy. For you, add a little butter and brown sugar on a baked sweet potato – yum! Sweet potato fries are good (olive oil and sea salt).
I usually prefer them sweet (e.g. mashed with brown sugar and cinnamon) but they are fabulous roasted with savoury spices too. Chop, toss in olive oil and sprinkle with oregano – really really lends itself to an awesome flavour combo here. Mmmm. Sweet potato and black bean burritos are FAB, too. Also, bake/nuke some and keep in fridge, add scoop of soft mush into oatmeal, top with pecans and maple. Double Mmm!
i eat them like they’re baked potatoes buuuut sounds like that may not be your thing. i suggest cubing them, in that case, and tossing w/oil and salt / rosemaryish herbs / pepper and baking that way!
TOTALLY bake/mash/add to muffin/pancake/whatever mix or make fries. I think it’s worth it to note that the size of the fry slice definitely affects the outcome…in my experience, thinner is better. Also, baking them vs. frying will most likely yield different results. The only sweet potato fries I’ve liked are the frozen crinkle-cut ones I buy at Fred Meyer here in Oregon.
I know people are saying yams and sweet potatoes are technically similar…maybe it’s not them, it’s me BUT I do not think they are the same. Taste-wise. Maybe I get thrown off by the color difference?
Roast them all along with your turkey and take ’em out when they’re soft (about 45ish minutes, depending on size.) You can eat plain – like I do because I love them, but not with marshmallow…or if you don’t like them, mash them and add them to recipes that call for pureed pumpkin, just cut the sugar in the recipe by a bit. Good luck!
Sweet potato pancakes are always a big hit in my house. Microwave a SP, about 7 min., poke holes with fork, etc. Follow regular pancake mix instructions, but remove skin and add the cooked SP then use the hand mixer to combine and maybe add a little extra milk for the right consistency. I make a huge batch as my son will eat them for almost any meal.
I saw this recipe recently and plan to try it one of these days. Sounds yummy.
http://smittenkitchen.com/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/
Also, when you make mashed potatoes, you can substitute sweet potatoes for about a third of the white potatoes, and you end up with something quite yummy. I’ve made this before. It’s a bit difficult to overlook the fact that the mashers are light orange, but they are delicious.
They are MUCH better roasted than boiled.
I like pairing them with black beans and cheese – sounds weird but tastes good. Like sweet potato and black bean quesadillas, or sweet potato and black been burritos, or sweet potato and black bean stew…
When I eat them baked, I like salt, pepper, (butter, sometimes) and lots of sour cream. Just add fat :)
I also like them boiled and mashed, but again with the adding butter, sour cream and salt. Excellent with jerk chicken or other spicy food.
For roasted sweet potatoes, they’re awesome if you toss them with olive oil, salt and chopped rosemary. This is also awesome if you mix in chopped parsnips and carrots (new vegetables!).
How can you not like sweet potatoes? It’s like I don’t even know you anymore. Heh.
If you blend the baked sweet potatoes a bit, they’ll be almost identical to the baby food. That’s what I used to do for The Boy.
In the USA they are all sweet potatoes. Yams are a subset of sweet potatoes, and are much lighter in color. When most USA people say “sweet potatoes” they are referring to the one with orange flesh.
I saw many people tackle this in the comments but I thought I would add my clarifying “subset” use to the mix. I don’t know what they call them outside of the USA, because I’m inbred.
The reason I know this is that my friend Anna (who no longer blogs, damn her!) left me alone at her house to watch the babies (hers and mine) and there was a pamphlet on her counter from some official sounding Sweet Potato council or something.
I like to cut them in bite-sized chunks and mix them with regular white potatoes that are cut into bite-sized chunks. Toss them with olive oil, salt and pepper. Then roast at 400 degrees for about 45 minutes.
I like them this way because they are more savory than sweet.
Roasting tips: Spread them out in a single layer on a cookie sheet. I like to line the cookie sheet with parchment for no sticking and easy clean up. :o)
Someone has already mentioned sweet potato souffle; my mom used to make it and it was incredibly good, practically dessert. I found this recipe at Southern Living that sounds like it might be the one she’s used. It calls for 14.5 oz of mashed sweet potato, so you might even have enough left for muffins, too.
There are so many comments- this might have been said already. I puree them and add 1/2 cup to pancake or waffle batter OR to spaghetti sauce to up the nutritional value. I think the pancakes/waffles taste BETTER! I also like to eat them like a baked potato with butter+cinnamon on top :)
i hate sweet potatoes. but, i saw this the other day and if i end up with any in my house (heaven forbid), this is what i’ll do (partly because she hates them too :D):
http://thegirlwhoateeverything.blogspot.com/2010/11/sweet-potatoes-ruths-chris-style.html
I have read the comments and know this one is unique: Sweet potato latkes. Moosewood Cookbook calls them sweet potato pancakes but they are latkes. If you don’t have that cookbook use any latke recipe subbing grated sweet potato for half the white potato. (just double checked,the recipe is equal parts frayed carrot, potato and sweet potato. But I’m pretty sure we’ve made it with whatever ratio the resulted from the size/number of vegetables on hand).
The blackbean and sweet potato combo is good. We make blackbean soup with either chunks of orange squash or sweet potato. You can generally sub one for the other in most recipes.
Also Sundays At Moosewood Restaurant has recipes for Indian flatbreads with sweet potatoe purée in them. I beleive it’s the same dough finished with different methods.
Frayed carrot? Auto fill-in fail. Grated carrot potatoes and sweet potatoes.
At least I had noticed when it put Plato in place of potato the first time. Frayed Plato would not be yummy.
Long-time lurker, first time commenter: this recipe is A-MAZING
http://www.epicurious.com/recipes/food/views/Thyme-Roasted-Sweet-Potatoes-233085
Mashed sweet potatoes, baked, S.P. casserole, S.P. pie (tastes just like pumpkin), s.p. wedges, s.p. fries, curried s.p…. Pretty much anything you can do w/ a potato, you can do w/ a sweet potato
Interesting that you touched more of a nerve with a sweet potato post than with the teacher gift post! Great comments on both!
I have found that IN GENERAL the people I have met are talking about yams when they say sweet potatoes. The recipes the commenters are mentioning (including the sweet potato casserole with marshmallows you are talking about) are commonly made with yams. I have had many of them, but never with actual sweet potatoes, only yams. Or what I THOUGHT were yams until I saw this webpage: http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm . So yeah, all that stuff I just said is true only if you replace “yam” with “the darker orange variety of sweet potato”. Because I don’t believe I’ve ever seen an actual yam before.
I love to roast root vegetables (sweet potatoes/yams/jicamas/carrots/reg’lar potatoes – whatever) with a couple pats of butter and drizzle the whole lot with Vermont maple syrup before scooting them into the oven. Yum!
What I like to do with sweet potatoes is wash them, peel them, slice them thinly and then pick the whole mess up and throw them in the trash when I suddenly remember that sweet potatoes are fracking disgusting.
Mashed with a bit o’ butter and hot sauce. Cuts the sweet part of sweet potato.
I like to toss a sweet potato in the crock pot when I do a roast. I cube it and put it in half way through baking along with a couple of regular potatoes and baby carrots. Or put some in beef stew with the potates and other vegetables.
I love sweet potatoes. Peel, chop, toss with canola oil, salt, and a little maple syrup over the top. Bake at 425 for 30-45 minutes, stirring once or twice. You can add them to regular white or red potatoes. Yum.
Cube them, put them on a jelly roll pan, sprinkle salt and cinnamon over them, then drizzle in olive oil and honey and roast till tender – DELISH!
This year, I will be cooking them, cubed, in the crockpot, then mashing them and adding milk, butter and BACON. Because everything is better with bacon :)
I just don’t even know what to say, because I LOVE baked sweet potatoes. But pie? Pancakes? Other stuff that you would have used pumpkin?
THIS IS HOW WE DO IT
Spicy Sweet Potatoes
4 Servings
2 small sweet potatoes (3/4 lb)
1 teaspoon olive oil
½ teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
Preheat oven to 500 degrees F.
Peel the potatoes and halve lengthwise, then cut each half lengthwize into 4 wedges. Place oil, salt, and spices in ziplock bag and squish to combine. Add potatoes and toss to coat. Place potatoes in shallow baking pan and roast in lower third of oven, turning over haldway through roasting, until tender and browned, 15-20 minutes total.
Roast whole in oven (therefore no time-consuming prep required – just a quick scrub!) until soft. Serve cut open lengthways with butter, cinnamon and … SOUR CREAM.
Yum.
I believe sweet potatoes are quite low GI, so v good for you.
I also make a warm salad of roasted sweet potato slices, crushed macadamia nuts, baby spinach leaves, roasted tomatoes and feta cheese. Dressing: olive oil and white balsamic (or similar) vinegar.
PS. Also good cubed, roasted and thrown into a salad. Adds that hit of sweetness.
Nigella Lawson mixes roasted sweet potatoes with regular white potatoes. Sounds good to me. http://www.foodnetwork.com/recipes/nigella-lawson/double-potato-mash-recipe/index.html
I love sweet potatoes. I find them a bit bland if boiled plaing though. My mom used to mix in some butter and cinnamon when she mashed them and that is fairly nice. My absolute favourite way to have sweet potato is to roast it. I chop it into big chunks and par boil them. Then I lay them on a baking tray, drizzle with some olive oil and sprinkle a few spices over them and roast them for about 45 min in a hot oven. Yummy. A word of caution if you bake the sweet potato – it is very nice, but very, very sweet and rich.
A.) Sweet potatoes are gross. As an adult (more or less), I feel like I can say that after trying them in many different ways. B.) Yams are grown in Louisiana. Just FYI.
You can give one to me, pls. Thank you!
I like them cooked with a crumbled mix of self-rising flour, walnuts and butter on top. The marshmallow thing is too sweet for me.
An easy way to sweeten mashed sweet potatoes is to mix them with applesauce-appeals to kids this way. I also love sweet potatoes in a casserole my step mom makes only at thxgiving with pecans n brown sugar on top-yum! Also love them in soup, roasted in a savory way, such a versatile veggie!
I’m with Tara here…I don’t like sweet potatoes…but cut in wedges, sprayed with olive oil, salt and pepper and oven fried at 450 degrees till browned and crispy…dipped in ketchup or ranch dressing yum!
I’m with Tara here…I don’t like sweet potatoes…but cut in wedges, sprayed with olive oil, salt and pepper and oven fried at 450 degrees till browned and crispy…dipped in ketchup or ranch dressing yum!
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Clearly, you’ve gotten plenty of suugestions. But I cannot help myself.
I make these sweet potato enchiladas. Which sounds AWFUL but which are HEAVENLY. You basically add the same ingredients that you would for bean enchiladas: chili seasoning, chopped peppers, cheese, and mix it all up with the cooked, smashed sweet potatoes. Then you wrap ’em up in tortillas, smother them with EVEN MORE CHEESE (really, how can you go wrong?) and bake them until they’re heated through & the cheese is melted. RILLY, RILLY good.
Hope I”m not too late to weigh in: Sweet potato wedges: slice them long ways about an inch thick on a cookie sheet, some minced garlic, thyme, and olive oil mixed together and sprinkled/spread over it, bake at 350 for 40-ish minutes. Everyone loves them, even my picky toddlers.
Also, twice baked sweet potatoes with cream cheese, pecans, a little brown sugar and a little vanilla. Amazing. Kids were less crazy about it, but kids can be lame.
Third: last night we experimented with a breakfast scramble: hot breakfast sausage, small bites of sweet potato, and scrambled eggs. Huge hit.
Clearly we overbought SP for Thanksgiving also. :)
I know I’m so late here, but I’m trying to catch up. Recently we’ve been trying to perfect a sweet potato baked chip recipe. So yummy that they never have a chance to cool