Posted by Teresa on November 30, 2000 at 09:36:50:
In Reply to: Sweet Potatoes posted by Dee on November 29, 2000 at 11:36:51:
Golden Sweet Potato Fritters
Ingredients:
1 1/3 cup beer
3 eggs, separated
1 tablespoon vegetable oil
salt
2 2/3 cups all-purpose flour
6 medium-sized sweet potatoes
Hot vegetable oil
Directions:
Open beer, and let stand at room temperature until warm and flat (4-5 hours).
Combine beer, egg yolks, 1 tablespoon oil, and 1 tsp. salt; beat with electric mixer until frothy. Gradually add flour, beating until smooth and stiff (batter will be thick). Let batter stand 30 minutes.
Wash potatoes; cover with water and cook just until fork tender. Drain and let cool to touch. Peel potatoes and cut into 1/4 inch slices. Set aside.
Beat egg whites until stiff; fold into batter. Dip potato slices into batter and coat lightly. Fry in hot oil 3-4 minutes on each side or until golden brown. Drain; sprinkle with salt.
8 to 10 servings
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Sweet Potato Shoestring Fries
Ingredients:
3 tablespoons orange juice
2 teaspoons vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 large sweet potatoes, peeled and cut into 1/8-inch strips (about 1-1/2 pounds)
Cooking spray
Directions:
Preheat oven to 400 degrees. Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until slightly thick. Remove from heat; let cool. Combine juice mixture and potatoes in a large bowl; toss well. Remove potatoes from bowl; discard juice mixture. Arrange potato strips in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until edges are crisp.
YIELD: 4 servings
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Sweet Potato Casserole
Ingredients:
2 lbs. fresh sweet potatoes
1/4 cup butter (melted)
1/4 cup sugar (you may wish to omit)
2 eggs
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup sweetened condensed milk
Topping:
3/4 cup crushed cornflakes
1/4 cup butter (melted)
1/2 cup brown sugar
1/2 cup crushed pecans
Directions:
Wash the sweet potatoes but do not peel them. Bake whole in a baking dish at 350 degrees for an hour. Once baked, cut in half and remove from skin. Mash with fork or potato masher, then mix in all other casserole ingredients. Bake at 400 degrees for 20 minutes in a 9x13x2 pan. Meanwhile, mix the topping ingredients. Put topping on and bake 10 minutes more.
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Sweet Potatoes with Ginger, Pecans, and Jalapeno
Ingredients:
4 pounds sweet potatoes
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh ginger
4 jalapenos, stemmed and cut into 1/8-inch-thick rings
1 cup chopped pecans
2 to 4 tablespoons brown sugar
Directions:
Roast sweet potatoes on rack in 325-degree oven until soft (about 60 minutes, depending on size). Place pan in bottom of oven to catch drippings. Allow to cool to room temperature.
In saucepan, melt butter. Stir in flour to form a smooth blond roux. Remove pan from heat. Add milk to roux in small portions, stirring vigorously to prevent lumps. When all milk is added, return pan to heat. Stirring continuously, heat mixture until it is slightly thickened. Remove from heat and add salt, pepper, and ginger. Keep warm.
Preheat oven to 325 degrees. Peel cooked sweet potatoes and slice into 1/2-inch rounds. Lay rounds like shingles over bottom of 9- by 13-inch casserole dish. Sprinkle jalapeno rings and chopped pecans over sweet potatoes, and pour milk gravy over them. Sprinkle brown sugar over the top and bake for 30 to 40 minutes or until bubbling.
Allow to cool 15 minutes. Serves 8 to 10.
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Mashed Maple Sweet Potatoes
Ingredients:
2 cans sweet potatoes
1/4 cup maple syrup
2 Tbsp butter
2 Tbsp orange juice
1/2 tsp. salt
1/4 cup toasted chopped pecans
Directions:
In large saucepan, heat potatoes until warmed through. Remove potatoes from heat. Using an electric hand mixer, beat potatoes until light and fluffy. Stir in maple syrup, butter, orange juice, and salt. Transfer to a serving dish. Sprinkle with toasted pecans.
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Orange Baked Sweet Potatoes
Ingredients:
6 medium sweet potatoes, cooked and peeled
1/3 cup fresh orange juice
1/2 cup packed brown sugar
3 tablespoons margarine or butter
1/2 teaspoon grated orange peel
Directions:
Preheat oven to 400 degrees F. Line an 8 x 8 x 2-inch baking pan with heavy duty aluminum foil. Slice potatoes 1/4-inch thick. Layer potato slices alternately with orange juice and brown sugar in foil-lined pan. Dot with margarine and orange peel. Bake until heated through, 25 to 30 minutes.
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Three Potato Gratin
Ingredients:
1 tablespoon Butter
2 heads Garlic, split in half
1 quart Cream
Salt and white pepper
1 pound White potatoes
1 pound Sweet potatoes
1 pound Red potatoes
2 cups Parmigiano-Reggiano cheese, grated
2 tablespoons Parmigiano-Reggiano cheese, grated (for garnish)
2 tablespoons Chives, chopped
Directions:
Grease an oval souffle' dish with the butter. In a saucepan, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Peel all 3 types of potatoes and cut to quarter inch slices. Season the potatoes with salt and white pepper. Alternate layering the white potatoes, sweet potatoes, red potatoes, and cheese in the prepared dish. You should have a total of six layers. Strain the garlic from the cream and pour over the potatoes. Cover the souffle' dish with aluminum foil. Place in a 400 degree oven and bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes or until the top is golden brown. Cool the gratin for 10 minutes before serving. Garnish with 2 tablespoons each of cheese and chopped chives.
Serves 8.
Source: http://www.inficad.com/~andspud/recipe.htm
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Sweet Potato, Cheddar And Cider Gratin
Ingredients:
4 tablespoons olive oil
2 large onions, peeled and sliced thinly
2 to 2 1/2 pounds sweet potatoes, peeled and sliced thinly
1/2 pound shredded smoked cheddar cheese,
Salt and freshly ground pepper to taste
Ground nutmeg to taste
1-1/2 cups apple cider
Directions:
1. Preheat the oven to 375 degrees F. Brush 1 tablespoon of the oil over the bottom and sides of a 13x9-inch glass baking dish. Set aside.
2. Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and saute' until quite soft, about 15 minutes. Remove from heat.
3. To make the gratin, alternate layers of the onion, sweet potatoes and cheese. Sprinkle each layer with some salt, pepper and nutmeg. Be sure the top layer will be cheese, but set the final layer of cheese aside, to add later. Pour the cider over the whole gratin.
4. Bake covered until the potatoes feel nearly tender when pierced with the tip of a sharp knife, 1/2 to 1 hour. Then, uncover and bake for another 1/2 hour. During the final 15 minutes of baking, add the last layer of cheese and bake until cheese is melted. Serve hot.