From Joel.Ehrlich@salata.com Mon Aug 11 14:52:24 1997 Date: Tue, 5 Aug 1997 20:27:11 +0100 From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: COLLECTION (10) Sweet Potato Followup-To: poster Responding to: "Ian Rice" IR> I should be very grateful for some new sweet potato or yam recipes as IR> I am running out of ideas. For openers, you should be aware that there are no yams grown in the U.S. The purple-skinned, orange-fleshed "yams" are sweet potatoes just as are those which are brown-skinned with yellow flesh. True yams are grown in the Pacific Islands but are completely different from the sweet potatoes grown in the U.S. and from the Kumara of New Zealand. Here then are some recipes for sweet potatoes, not yams. Escalloped Sweet potatoes No. 501 Yields 4 Servings 5 medium sweet potatoes 3/4 tsp salt 2 apples, tart, skins on 1/2 cup brown sugar Butter for casserole 3 tbls butter 6 cup casserole serving dish Preheat oven to 375 degrees. Pare potatoes, cut in 1/4 " slices. Core apples. Cut apples similar to the potatoes. Butter the casserole. Arrange the slices in alternate layers, sprinkling each layer of potatoes with salt and each layer of apples with sugar. Dot with butter. Cover (foil will do). Bake until tender, about 45 minutes. Gratin of Sweet Potatoes w/Honey & Orange No. 1830 Yields 10 Servings 3/4 Cup Half & Half 1 1/4 tsp Salt 1/2 Cup Orange Juice 3/4 tsp Ginger, Ground 1/2 Cup Golden Brown Sugar, 4 1/2 lb Sweet Potatoes, Peeled Firmly Packed & Grated Coarsely 3 Tbls Sweet Butter 3 Tbls Honey 1 Tbls Orange Peel, Grated 1 1/2 tsp Coriander, Ground Preheat the oven to 350 degrees. Butter the (13"x9"x2") baking dish. Bring the half & half, orange juice, brown sugar, butter, orange peel, coriander, salt and ginger to a boil in a large, heavy skillet, stirring constantly, over high heat. Mix in the sweet potatoes. Season with salt to taste. Spoon into the prepared baking dish. Cover tightly with aluminum foil. Bake 40 minutes. Uncover. Stir very thoroughly. Cover. Bake another 40 minutes. Drizzle the honey evenly over the mixture. Bake, uncovered, another 10 minutes. Serve. Lemon Sweet Potatoes No. 361 Yields 12 Servings 10 medium sweet potatoes 3 tbls butter 3 lemons Peel and trim the potatoes. Cut crosswise into 1" slices. Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the potatoes. Cook for 10 to 12 minutes, until you can just pierce them with a fork. (They should be slightly underdone.) Drain and let cool. Quarter the cooled slices. Scrub the outsides of the lemons and rinse well. Cut into halves. Extract the juice from half the lemon halves and reserve. Place the remaining halves face down on a cutting board and slice each in half, thinly slicing each piece. Lightly grease a large, flat baking pan (about 10" x 14"). Add the potatoes. Mix in the lemon pieces. Sprinkle the lemon juice over. Dot with butter. Bake for about 30 minutes, stirring once or twice, until the potatoes are soft. Serve warm. Pork & Sweet Potato Skillet No. 3260 Yields 4 Servings 4 Pork Chops, Thin Cut, 1/8 tsp Allspice, Ground Trimmed 1/8 tsp Salt 3/4 Cup Apple Juice 1/4 Cup Apple Juice 1 Medium Onion, Cut Into 1/4" 17 oz Canned Sweet Potatoes, Slices Sliced 1 Tbls All Purpose Flour Brown the pork chops on both sides in a hot skillet. Add the first measure of apple juice. Top with the onion slices. Cover. Cook 5 minutes over medium low heat. Combine the flour and seasonings. Stir in the second measure of apple juice. Add to the pan. Stir. Arrange the sweet potato slices around and over the chops. Spoon the sauce over the potatoes. Cover. Cook until the potatoes are hot and the chops are done (about 10 minutes). Serve hot. Spice & Sweet Potato Biscuits No. 3119 Yields 18 Biscuits 2 Cups All Purpose Flour 1/4 Cup Sweet Butter 4 tsp Baking Powder 1/3 Cup Pecans, Chopped 1/2 tsp Salt 1/2 Cup Evaporated Milk 1 Tbls Brown Sugar 2/3 Cup Sweet Potatoes, Cooked 1 Pinch Cinnamon, Ground & Mashed 1 Pinch Nutmeg, Ground 1/4 Cup Solid Shortening Preheat the oven to 425 degrees. Sift the flour, baking powder, salt, brown sugar and spices together. Cut in the shortening and butter until the mixture is mealy. Stir in the chopped pecans. Stir the evaporated milk into the mashed sweet potatoes. Stir the mixture into the dry flour mixture. Mix to form a soft dough. Knead very briefly on a lightly floured board. Pat down to a 1/2" thickness. Cut into 2 1/2" rounds using a cookie cutter. Bake until lightly golden (12-15 minutes). Serve warm. Sweet Potato Pie No. 608 Yields 8 Servings 1 9" Pre-Baked Pie Shell 3 Large Eggs 2 lb Sweet Potatoes 1/4 Cup Lemon Juice 1/2 Cup Butter 1/2 Cup Milk 1 tsp Cinnamon 3 Tbls Brandy 1 tsp Nutmeg 1/4 tsp Cloves, Ground 1/4 tsp Salt 1/4 tsp Ginger 1/4 Cup Brown Sugar 1/8 tsp Allspice 1/2 Cup White Sugar Preheat oven to 450 degrees. Bake pie shell for 10 minutes and set aside. Reduce oven temperature to 350 degrees. Peel, boil and drain sweet potatoes. Mash and add the remaining ingredients. Mix thoroughly. Fill pie shell and bake for 25 to 35 minutes or until pie has puffed up and is firm in the middle. The top may be decorated with strips of dough if you wish. Sweet Potato Tempura No. 1135 Yields LARGE Sweet Potatoes Fish Vegetable Oil Tempura Batter for Vegetables, Meat & Preheat the deep fat fryer to 365 degrees. Wash the sweet potatoes. Parboil for about 10 minutes. Pare the sweet potatoes and cut into 1/2" wide x 1/2" thick strips. Dip the sweet potato strips into the tempura batter. Place in skimmer and gently lower into the deep fat fryer. Remove the sweet potato strips from the hot fat with the skimmer when they float to the surface and have turned golden brown. Serve hot. Sweet Potato & Cinnamon Muffins No. 1782 Yields 12 Muffins 1 Medium Sweet Potato, Peeled 1/2 tsp Nutmeg, Ground & Cut Into 2" Pieces 1/2 tsp Ginger, Ground 1/2 Cup Butter, Softened 1 tsp Baking Soda 1 1/2 Cups Brown Sugar, Packed 2 tsp Cinnamon Firmly 1/8 tsp Cloves, Ground 1 Egg 1/3 Cup Water 1 3/4 Cup Flour 1/2 tsp Salt Place the sweet potato in a saucepan with water to cover. Simmer until tender (about 25 minutes). Drain. Puree in a food processor (you'll need 1 cup of puree for 12 muffins). Preheat the oven to 375 degrees. Butter and flour the muffin tins (or line with muffin papers). Cream the butter and sugar until fluffy. Beat in the egg and sweet potato puree. Sift the flour, salt, nutmeg, ginger, baking soda, cinnamon and cloves together into a bowl. Stir half the dry ingredients into the creamed mixture. Add the water. Mix well. Stir in the remaining dry ingredients. Fill each muffin cup 2/3 full. Bake until a skewer inserted in the center comes out clean (18-20 minutes). Serve warm. Sweet Potato & Molasses Muffins No. 1832 Yields 12 Muffins 1 Cup Pureed, Baked Sweet 1 1/2 Cups All Purpose Flour Potato 1/2 Cup Whole Wheat Flour 2 Eggs, Beaten 2 tsp Baking Powder 1/2 Cup Whole Milk 1 tsp Cinnamon, Ground 1/2 Cup Light, Unsulfured 3/4 tsp Salt Molasses 1/2 tsp Ginger, Ground 3 Tbls Butter, Melted Preheat the oven to 400 degrees. Line the (large) muffin cups with foil muffin liners. Combine and mix the sweet potato puree, eggs, milk, molasses and butter (in that order) together in a large bowl. Add all the remaining ingredients and stir until just mixed. Divide the batter among the muffin cups. Bake until springy to the touch and a tester inserted in the center comes out with just a few moist crumbs (about 25 minutes). Transfer to a rack to cool. Serve warm or at room temperature. Sweet Potato Souffle No. 1835 Yields 6 Servings 3 lb Medium Sweet Potatoes 1/4 Cup Sugar 1/3 Cup Half & Half 2 LARGE Eggs, Beaten 1/4 Cup Sweet Butter at Room 3/4 tsp Allspice, Ground Temperature Preheat the oven to 350 degrees. Butter a (8" square) glass baking dish (it should have high [2"] sides). Place the potatoes in a large saucepan. Cover with water. Bring to a boil over medium high heat. Cover partially. Cook until potatoes are soft (about 1 hour). Drain. Peel. Trim away any dark spots. Place the potatoes in a food processor. Add all the remaining ingredients. Process until smooth. Transfer to the baking dish. Bake until the center is set and the top begins to brown (about 50 minutes). Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. 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