I love sweet potatoes! YUM! And, no…not the kind from a can with mini marshmallows on top…yuck.. Real sweet potatoes with a delicious pecan topping. Perfect for Thanksgiving. This is adapted from a recipe from Food Network. For Thanksgiving I make a double batch of this and put it in a 9X13 inch baking dish. When I make this for Thanksgiving, I prepare it the night before without the topping on it. When it’s almost time to eat, just sprinkle on the topping and throw it in the oven.
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
For the topping:
1/2 cup chopped pecans
1/6 cup flour
1/2 cup brown sugar
1/8 cup melted butter
Preheat oven to 400°F. Poke the sweet potatoes several times with a fork and bake until very tender, about 45 minutes.
Scoop out the sweet potato flesh and discard the skins. Mash with a potato masher until smooth. Whisk in the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper.
Butter an 8X8 inch casserole dish and pour in the sweet potato mixture.
For the topping, mix together the pecans, flour, brown sugar and butter. Sprinkle on top of the sweet potatoes in the casserole dish.
Bake 30 minutes.
This is a twist on the traditional shepherd’s pie.
2 ½ lbs Sweet Potatoes, peeled & chopped into chunks
1 Tbsp extra-virgin olive oil
2 lbs chicken breasts, cut into bite sized pieces
2 carrots, chopped
1 onion, chopped
4 ribs celery, chopped
½ lb Okra, sliced
4 Tablespoons butter, divided
2 Tablespoons flour
2 cups chicken stock
1 Tablespoon poultry seasoning
salt & pepper
1 cup cheddar cheese
Preheat oven to 425°F.
Put the chopped sweet potatoes in a large pot and fill with enough cold water to completely cover them. Bring to a boil, reduce heat slightly and boil until tender, about 12-15 minutes.
Heat the olive oil in a large skillet, add the chicken and cook until browned and no longer pink. Add the carrots, onion, celery and okra. Cook until soft, about 5-7 minutes.
Move the chicken and veggies to the side of the skillet. Melt 2 Tablespoons butter in the skillet. Whisk in the flour and cook for 1 minute. Stir in the chicken stock. Bring to a boil, reduce heat and simmer until thickened and the veggies are very tender. Season with the poultry seasoning and salt & pepper.
Drain the potatoes once they are tender. Mash them with the remaining 2 Tablespoons butter and season with salt and pepper to taste.
Pour the chicken and veggies into a casserole dish. Top with the mashed sweet potatoes, spreading evenly. Sprinkle with cheese. Bake for 5 minutes to melt the cheese. Switch the oven to broil and cook until the cheese starts to brown.
Fall is my favorite season for cooking. Although sweet potatoes are available year round, they just taste better in the fall. They are better for you than regular potatoes, so that’s a plus! Plan on about 1 medium sized potato per person.
2 medium sweet potatoes (any variety)
2-3 Tablespoons butter
½ teaspoon ground cinnamon, optional
salt & pepper
Peel the potatoes and chop them into small pieces. Put them in a large pot and pour in enough cold water to completely cover the potatoes. Bring to a boil, reduce heat slightly and boil until tender, about 12-15 minutes.
Mash with a potato masher or run through a food mill. Stir in the butter and cinnamon. Season with salt and pepper to taste.
I just realized that I didn’t quite follow the directions for this recipe, but I think I like it better that way. Normally these are pan fried in a skillet with oil, but I made them on a griddle pan instead. So, they weren’t fried at all. They still turned out great!
3 cups shredded sweet potato (2 medium sweet potatoes)
2 Tablespoons whole wheat flour
2 eggs, beaten
¼ teaspoon garlic powder
¼ teaspoon onion powder
Canola Oil, for greasing griddle pan
Heat griddle pan to medium heat.
Combine shredded sweet potato, flour, eggs, garlic powder and onion powder in a bowl.
Lightly grease griddle pan. Place a heaping tablespoon of potato mixture onto griddle pan and press into a thin disk. Cook for 5 minutes on each side, or until browned.
This is sort of a lot of work, but it’s so delicious! I used all purpose flour for these, but you could substitute whole wheat flour. You may need to adjust the amount of flour if you use whole wheat.
2 lbs sweet potatoes
pinch of freshly grated nutmeg
salt & pepper
3 cups flour, possibly more
Preheat oven to 350°F. Bake the sweet potatoes on a baking sheet until soft, about 45 minutes-1 hour depending on size. Cut them in half lengthwise and let them cool.
Remove the skin from the sweet potatoes and place the flesh in the bowl of an electric mixer. Using the whisk attachment, whisk the potatoes until mashed. Mix in the nutmeg, egg and salt & pepper.
Using the dough hook, slowly add flour until the dough forms a ball and is not very sticky.
Separate the dough into 8 sections and roll into long ropes. Cut the dough ropes into 1 inch segments.
Roll the dough over the tines of a fork or a gnocchi board.
This makes about 150. I froze about 100 of them on a baking sheet and then transferred them to a freezer bag.
To cook them, bring a large pot of water to a boil. Salt the water and drop in the gnocchi in batches. They are done 2 minutes after they float to the top of the water. It only takes a few minutes.
I served them with pesto sauce that I thinned out with some of the gnocchi cooking water.
This is another favorite of mine that my mom used to make. I normally make this with Idaho potatoes, but this time I used sweet potatoes. The crust wasn’t as crispy, but it was still very good.
3-4 potatoes, shredded
2 Tbsp Extra-Virgin Olive Oil, divided
¼ tsp garlic salt
1 lb ground beef
2 cups shredded cabbage
1 jar chili sauce (or homemade chili sauce, recipe follows)
1 cup shredded cheddar cheese
Preheat oven to 350°F. Spread 1 Tbsp olive oil in a pie pan, press the shredded potato into the pan and sprinkle with garlic salt. Bake for 25 minutes.
While that is in the oven, heat the remaining 1 Tbsp olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned. Remove to a plate lined with paper towels. Put the cabbage in the same skillet and cook until softened, about 5 minutes. Return the beef to the skillet and stir in the chili sauce.
Pour the beef & cabbage mixture into the pie pan. Bake for 25 minutes.
Sprinkle with the cheese and put back in the oven to melt the cheese. Let sit 5 minutes before cutting.
1 can (8 ounces) tomato sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp dried onion
1/2 tsp dried oregano
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce (Frank’s Red Hot)
Salt and pepper to taste
Stir all ingredients together in a bowl.