Sweet Potatoes can be used in many recipes like a traditional white or yellow potato could be used. The biggest difference between sweet potatoes & a white or yellow potato is the texture after they are cooked. Sweet Potatoes are even known for being pureed and used as the base for soup (which seems appropriate with the very cool temperatures this week)! I have used our sweet potatoes for making baby food before, and the kids all loved sweet potatoes.
This first recipe took me a while to track down, it uses turnip greens and sweet potatoes. Hopefully having a recipe with both of the “new” varieties this week can give folks one idea of how to use these in your kitchen. Our goal is to help create links between produce you’ve never used before, and ideas of how to prepare it so it doesn’t seem like such a task to try something new 🙂
This first recipe is southern-inspired, as some southern recipes include cooked greens (which is uncommon here in the Midwest I believe). The second recipe is a dessert, because we are almost at that time of year when everything seems to be best baked in something sweet. Hey, we have eaten lots of veggies all summer long, can’t we have some sweets now?!
Southern Sweet Potato Stir Fry 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons freshly ground black pepper 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters 6 cups loosely packed braising greens such as kale, turnip greens, or collard greens, stems removed and torn into 2-inch strips 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
Sweet Potato Muffins with Pecan Streusel Topping 3 large eggs ⅓ cup sour cream (full or reduced fat) ¾ cup vegetable oil 1 cup baked sweet potato mash 1 cup packed light brown sugar 1 teaspoon vanilla 1½ cups all purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon ½ teaspoon baking soda ½ teaspoon nutmeg ½ teaspoon salt For the Pecan Streusel Topping: 3 tablespoons unsalted butter, softened ¼ cup finely chopped pecans ¼ cup all purpose flour 3 tablespoons granulated sugar
Preheat the oven to 350°F and line a standard muffin pan with paper liners. In a large bowl lightly beat the eggs. Add the sour cream, oil, and sweet potato mash and stir well. Mix in the brown sugar and vanilla. The batter will be frothy and kind of fluffy at this point.
Add the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Stir until just combined. Divide the batter evenly between the 12 prepared muffin cups.
In a small bowl crumble together the softened butter, chopped pecans, flour, and sugar. Sprinkle the topping over all the muffins. Be liberal with it! Use it all up. Bake for 18 – 20 mins.
Have a great week! ~The Farmer’s Wife