Food 2: Sweet potatoes

Showing posts with label Sweet potatoes. Show all posts

Monday, December 9, 2013

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting

1⁄2 cup cornstarch

2 Tbs. firmly packed brown sugar

1 Tbs. baking powder

1 tsp. ground cinnamon

3⁄4 tsp. xanthan gum

1⁄2 tsp. baking soda

1⁄2 tsp. table salt

1⁄2 tsp. grated nutmeg

1⁄8 tsp. ground ginger

6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces

1 large egg

1 cup mashed, peeled, cooked sweet potatoes (2 medium)

6 Tbs. whole milk

1 Tbs. unsalted butter, melted (optional)

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather the
scraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the tops
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Mashed Sweet Potatoes with Mango Chutney

Serve this slightly sweet side dish with roasted chicken, turkey cutlets, or pork chops.

2 lb. sweet potatoes (about 3 medium), peeled and cut into 1/2-inch chunks

Kosher salt

1/3 cup jarred Major Grey’s mango chutney

1/2 cup heavy cream

2 small scallions, thinly sliced (white and green parts separated)

1 Tbs. finely chopped crystallized ginger

Freshly ground black pepper

Put the sweet potatoes in a large saucepan. Add cool water to barely cover and a large pinch of salt. Boil over high heat until the potatoes are very soft when pierced with a fork, about 10 minutes. Drain the potatoes in a colander and return them to the saucepan. Set the pan over high heat and dry the potatoes, stirring often, until any liquid has evaporated, about 30 seconds. Remove from the heat.

If the chutney contains any large chunks, finely chop them. In a small saucepan, bring the cream, chutney, scallion whites, ginger, 1/2 tsp. salt, and 1/4 tsp. pepper to a boil over medium-high heat. Remove from the heat.

Force the sweet potatoes through a ricer or a food mill and into a serving bowl (or mash for a chunkier texture). Stir in the warm cream mixture and season to taste with more salt and pepper. Sprinkle with the scallion greens and serve immediately.

Sweet Potato Gratin with Caramelized Onions

2 oz. (4 Tbs.) unsalted butter; more for the baking dish

2 lb. yellow onions, thinly sliced (about 6 cups)

1/2 tsp. kosher salt; more to taste

1/2 tsp. freshly ground black pepper, more to taste

2 cups heavy cream

3 sprigs fresh thyme

1/2 Tbs. freshly grated orange zest (from 1 orange)

1/8 tsp. cayenne

4 lb. sweet potatoes (about 5 medium)

1 cup (4 oz.) pecan halves, toasted

2 Tbs. fresh breadcrumbs

2 Tbs. freshly grated Parmigiano-Reggiano

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

3 Tbs. olive oil

3 Tbs. unsalted butter

1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)

Kosher salt

Freshly ground black pepper

2 Tbs. coarsely chopped toasted pecans

3 Tbs. lightly packed, coarsely chopped fresh mint

1 small clove garlic, coarsely chopped

2 tsp. lightly packed, finely grated orange zest

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.

Sweet Potato Cottage Pie

A cottage pie is like a shepherd’s pie, except that it’s made with beef, not lamb. Here, a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon rein in the sweetness of the creamy sweet potato topping.

For the topping

2 large sweet potatoes (about 2 lb. total)

1/2 cup whole milk

3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano

2 Tbs. unsalted butter, softened

Kosher salt and

Freshly ground black pepper

For the filling

2 Tbs. olive oil

2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)

1 large carrot, cut into 1/4-inch dice (about 3/4 cup)

1 medium onion, finely chopped (about 1-1/2 cups)

Kosher salt

3 medium cloves garlic, minced

2 tsp. ground cumin

2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano

1 tsp. ancho chile powder or other pure chile powder

1/4 tsp. ground cinnamon

1-1/2 lb. ground beef (85% lean)

1 14-oz. can whole peeled tomatoes

1/2 cup coarsely chopped pimento-stuffed green olives

1/3 cup coarsely chopped raisins or dried cranberries

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside.

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat.

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt.

Assemble and bake the pie

Tip:

You can use another size dish for baking the pie, but keep in mind that the thickness of the meat and sweet potato layers will change, which may affect the baking time.

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes.

Let cool at least 15 minutes before serving.

Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake up tender and sweet, with the bacon providing a salty counterpoint.

Extra-virgin olive oil

Unbleached all-purpose flour, for rolling

1-1/2 lb. Make-Ahead Pizza Dough, cornmeal variation (3/4 of the full recipe, a dough ball about the size of a grapefruit)

1 scant cup Easy Pizza Sauce

8 oz. thinly sliced provolone

3 oz. thick slab bacon, diced and cooked until just shy of crisp

3 oz. raw sweet potatoes, peeled and very thinly sliced on a mandoline

1/2 tsp. thinly sliced fresh chives

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 500°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/2-inch thick. Or use a floured rolling pin to roll the
dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet (if using a baking sheet, try to press the dough all the way
out to the corners).

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the provolone, bacon, and sweet potatoes evenly over the sauce.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the
peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the
peel and onto the heated stone (Aim for the back of the stone and place the end
of the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 20 to 25 minutes on a pizza stone, or 25 to 30
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the chives over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

“Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety of vessels for stuffing that include fruit, vegetables, and, in this recipe, sweet potatoes. Savory, well-seasoned fillings are added, and the dolmas are braised or baked, then served hot, cold, or at room temperature.

For the tahini sauce

1/4 cup tahini

1/4 cup olive oil

2 cloves garlic, finely chopped

1 tsp. ground cumin

Kosher salt and freshly ground black pepper

For the dolmas

4 small sweet potatoes (about 2 lbs.)

2 Tbs. pine nuts or slivered almonds

1/2 lb. king oyster or porcini mushrooms

2 Tbs. olive oil, divided

1/4 tsp. kosher salt; more as needed

1/4 tsp. freshly ground black pepper; more as needed

1-1/2 to 2 Tbs. freshly squeezed lemon juice, divided

3/4 cup cooked chickpeas or one 15-oz. can chickpeas, rinsed and drained

2 Tbs. tahini

1 small clove garlic, finely chopped

2 small shallots, thinly sliced

1 lb. fresh spinach, rinsed and large stems removed

1/2 tsp. ground cumin

1/4 tsp. cinnamon, preferably Vietnamese

1/8 tsp. ground allspice

1/4 cup chopped dried apples or currants

For the tahini sauce

Combine all of the ingredients, except the salt and black pepper, in a blender or small food processor and blend until smooth. Season to taste with salt and pepper.

Make the dolmas

Heat the oven to 350°F. Wrap the sweet potatoes in a double layer of aluminum foil and bake until tender, 45 to 60 minutes. Unwrap the potatoes and allow them to cool while you toast the nuts in the center of the oven until golden, 2 to 3 minutes.

Wipe the mushrooms with a damp paper towel, then trim and toss with 1 Tbs. olive oil, the salt, and black pepper and roast for 8 to 10 minutes, or until the mushrooms are golden brown with crispy edges. Cool to room temperature and toss them with 1-1⁄2 to 2 tsp. lemon juice.

Put a sweet potato into each of four large ramekins. Cut a slice horizontally from the top and gently spread out the sides of the sweet potatoes to fit the ramekins. Scoop out 3 to 4 Tbs. of flesh from each potato to create a space, and season the inside of each potato with a little salt. Set aside.

Transfer the scooped-out sweet potato to the bowl of a food processor and add the chickpeas, tahini, 1 to 1-1⁄2 tsp. lemon juice, and the garlic. Purée the mixture until it is the consistency of thick hummus and season to taste with salt and pepper.

In a large frying pan, heat 1 Tbs. olive oil over medium-low heat. Add the shallots and sauté until translucent, then stir in the spinach, cumin, cinnamon, and allspice. Cook until the spinach is wilted and tender. Add the dried apples or currants, toasted nuts, 1 to 1-1⁄2 tsp. lemon juice, and salt to taste.

Divide the sweet potato-chick pea purée among the four sweet potatoes and put an equal amount of the spinach mixture on top of each. Cover loosely with aluminum foil and bake for 15 minutes, or until the potatoes are hot all the way through. Reheat the mushrooms, spoon over the spinach, and drizzle each with tahini sauce, if desired.

Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the flavor of that intense, marvelously aged Italian product. The sauce of balsamic and brown butter works really well with this rustic dish.

2 sweet potatoes (about 1 lb.)

1 to 1-1⁄2 cups all-purpose flour, plus more for rolling

1 large egg, beaten

1 tsp. kosher salt, plus more as needed

Freshly ground black pepper to taste

1 Tbs. olive oil

2 oz. pancetta, finely diced

1⁄2 small white onion, finely diced

4 Tbs. (1⁄2 stick) unsalted butter

3 Tbs. aged balsamic vinegar

2 oz. kale, stemmed and cut into thin ribbons

1 tsp. chopped fresh sage, plus whole leaves for garnish

A Parmesan cheese wedge for shaving

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and put them on a baking sheet. Roast until completely soft, 1 to 1-1/4 hours. Let stand until cool enough to handle.

Halve the sweet potatoes and scrape the flesh into a large bowl. Refrigerate until cool.

Add 1 cup of the flour, the egg, salt, and pepper to taste to the sweet potatoes and mix until a soft dough forms. Turn out onto a well-floured work surface and knead gently until the dough is smooth and no longer sticky. (If it is still sticky, add a bit more flour and continue kneading.) Use a bench scraper to keep the dough from sticking and to release it from the work surface. Cut the dough into 6 portions and roll each portion into a long cylinder about 1/2 inch thick. Cut each one into 1/2-inch pieces and transfer to a baking sheet lined with a floured towel.

Bring a large pot of water to a boil and salt it generously.

Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until beginning to brown, about 5 minutes. Stir in the onions and cook until softened, 6 to 8 minutes. Transfer the mixture to a small bowl and set aside.

Melt the butter in the same skillet over medium-low heat and cook until the milk solids begin to turn brown and the butter gives off a nutty aroma. Immediately add the vinegar and swirl the pan to combine. Add the kale, stir, and add 1 to 2 Tbs. water to help the leaves wilt. Reduce the heat to low and keep warm.

Reduce the heat under the boiling water to maintain a simmer. Drop the gnocchi into the water and cook until they all float, 8 to 10 minutes. Drain the gnocchi and add to the balsamic brown butter, along with the reserved pancetta and onions. Sprinkle in the chopped sage, season with salt and pepper, and toss well to coat.

Divide the gnocchi among warm shallow bowls and, using a vegetable peeler, shave Parmesan strips over the top. Garnish with sage leaves and serve immediately.

Try This at Home: Recipes from My Head to Your Plate

Roasted Sweet Potato Soup with Sorghum Butter and Duck Cracklings

This is a very simple, rich dish with a terrific crispy duck skin and nutty butter garnish on top. Duck cracklings are made from the leftover skin after dressing a duck. Ask your butcher if he will sell you just the skin, or buy a duck or duck breasts and save the meat for another use. Alternatievly, you can substitute crisped pancetta for the cracklings.

For the soup:

4 medium sweet potatoes (about 2 lbs. total)

2 Tbs. unsalted butter

2 Tbs. olive oil

1 small yellow onion, finely chopped (3/4 cup)

1 qt. lower-salt chicken broth

Kosher salt

3/4 cup heavy cream

1/4 cup buttermilk

For the duck cracklings:

1 lb. duck skin (from 1 medium duck or 4 duck breasts)

1 bay leaf

Kosher salt

For the sorghum brown butter:

2 oz. (4 Tbs.) unsalted butter, cut into cubes

2 Tbs. fresh lemon juice

2 Tbs. sorghum syrup

1/2 Tbs. finely chopped fresh flat-leaf parsley

Kosher salt

Make the soup:

Position a rack in the center of the oven and heat the oven to 350ºF. Place the sweet potatoes on a baking sheet, and bake until tender, 40 to 50 minutes. When cool enough to handle, peel and cut the sweet potatoes into 3/4-inch pieces. Set aside.

In a large (4-quart) saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until softened, 10 to 15 minutes.

Add the reserved potatoes, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat, and then reduce the heat to medium-low or low and simmer for 15 minutes. Let cool briefly.

Working in batches, puree the soup in a blender until smooth. Strain through a fine mesh sieve into a clean sauce pan. Add the heavy cream and buttermilk, and season to taste with salt.

Make the duck cracklings:

Slice the duck skin into 1/2-inch strips and place in a 10-inch heavy-duty straight-sided sauté pan. Add 1/4 cup water, the bay leaf, and 1 tsp. salt. Bring to a boil over medium high heat, reduce the heat to maintain a simmer, and cook until the water evaporates and the skin is golden brown, 10 to 15 minutes. With a slotted spoon, transfer the skin to paper towels to drain. Season to taste with salt and let cool. Chop coarsely.

Make the sorghum butter:

In a 1-quart heavy-duty saucepan, heat the butter over medium heat until the milk solids turn golden brown, 5 to 6 minutes. Remove from the heat, and immediately add the lemon juice, sorghum, parsley, and 1/4 tsp. salt.

To serve, reheat the soup, if necessary. Ladle the soup into 6 bowls. Spoon about 1 Tbs. sorghum brown butter over the top and sprinkle about 2 Tbs. of duck cracklings over each.

Sweet Potato, Ham, and Goat Cheese Salad

Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges

1 medium sweet potato, peeled and cut into 1/4-inch rounds

1/2 cup extra-virgin olive oil

1-1/4 tsp. chopped fresh rosemary

Kosher salt and freshly ground black pepper

3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)

2 Tbs. pure maple syrup

2 Tbs. balsamic vinegar

5 oz. mesclun salad mix

4 oz. fresh goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.

In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes.

Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.

Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

Sweet Potato Pie

Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving desserts.

For the pie dough

6 oz. (1-1/3 cups) unbleached all-purpose flour

1/2 tsp. granulated sugar

1/2 tsp. kosher salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces

3-1/2 Tbs. ice water; more as needed

For the filling

2 medium-to-large sweet potatoes (12 to 14 oz. each)

1 cup half-and-half

3 large eggs

3/4 cup packed light brown sugar

2 tsp. dark rum

1-1/2 tsp. ground ginger

1-1/2 tsp. ground cinnamon

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground cloves

Pinch ground or freshly grated nutmeg

Pinch freshly ground black pepper

Lightly sweetened whipped cream for serving (optional)

Make the pie dough

Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans.

While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shaggy but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic. Refrigerate for at least 2 hours or up to 2 days.

On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to a 1/2-inch overhang. Fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. Crimp the edge. Prick the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes. Carefully remove the parchment and weights and reduce the oven temperature to 375°F. Continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

Make the filling

Raise the oven temperature to 400°F. Prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. Let cool. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).

Sweet Potato and Celery Root Soup

The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.

2 lb. sweet potatoes, peeled and diced (about 5-1/2 cups)

1 lb. celery root, peeled and diced (about 3-1/2 cups)

3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)

3 Tbs. extra-virgin olive oil; more for drizzling

2 medium yellow onions, chopped

Sea salt

1 Tbs. chopped fresh thyme

2 Tbs. sweet sherry or Marsala

4-1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)

1/2 tsp. freshly grated nutmeg

1/8 tsp. ground allspice

1/8 tsp. cayenne; more as needed

Put the sweet potatoes, celery root, and turnips in a 6-quart pot. Add 4-1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.

Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/4 tsp. salt; cook, stirring often, until just beginning to color, about 5 minutes. Stir in the thyme, reduce the heat to low, and cover. Cook, stirring occasionally, until very soft and amber in color, about 20 minutes. Stir in the sherry or Marsala and simmer until the liquid is absorbed, 1 to 2 minutes.

Add the onions, 4-1/2 cups of the broth, the nutmeg, allspice, and cayenne to the pot. Simmer for 5 minutes and then add the remaining 1 Tbs. olive oil. Let cool slightly. Working in batches, purée the soup in a blender. Season to taste with salt and cayenne. If it seems too thick, add the remaining broth.

Reheat the soup if necessary. Ladle into bowls and drizzle some olive oil over each serving.

Thai Tofu, Swiss Chard, and Sweet Potato Curry

Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.

24 oz. extra-firm unflavored tofu

1/4 cup plus 3 Tbs. dark brown sugar

1/4 cup plus 3 Tbs. red curry (not chile) paste

6 cups 1-inch-diced peeled sweet potatoes

1 tsp. kosher salt

5 grinds black pepper

2 to 3 Tbs. vegetable oil, divided

2 Tbs. peeled grated fresh ginger

2 Tbs. minced lemongrass stalk (from the light part only)

2 Tbs. minced garlic

1/4 cup all-purpose flour

1 13-1/2-oz. can full-fat coconut milk

1/2 cup canned pumpkin

1/4 cup fresh-squeezed, strained lime juice

1/4 cup low-sodium vegetable or chicken stock

1/2 bunch Swiss chard, stems removed and leaves sliced 1/4 inch thick, then chopped crosswise (about 2 cups packed)

Tip:

Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.

Put the sweet potatoes into the slow cooker, then mix with another third of the sugar-curry mixture and all of the salt and pepper. Heat 2 Tbs. of oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the ginger, lemongrass, and garlic, and sauté until softened, about 2 minutes. Add the final third of the sugar-curry mixture, plus the flour (and the remaining 1 Tbs. of oil if the pan is very dry), and cook, stirring, until no white flour is visible, no more than a minute. Add the coconut milk, pumpkin, lime juice, and stock, and bring to a boil over high heat, whisking vigorously to remove any lumps. Cook until smooth, thickened, and some bubbles appear, about 4 minutes. Pour over the sweet potatoes.

Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.

Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

2 sweet potatoes (about 1 lb.)

1 to 1-1⁄2 cups all-purpose flour, plus more for rolling

1 large egg, beaten

1 tsp. kosher salt, plus more as needed

Freshly ground black pepper to taste

1 Tbs. olive oil

2 oz. pancetta, finely diced

1⁄2 small white onion, finely diced

4 Tbs. (1⁄2 stick) unsalted butter

3 Tbs. aged balsamic vinegar

2 oz. kale, stemmed and cut into thin ribbons

1 tsp. chopped fresh sage, plus whole leaves for garnish

A Parmesan cheese wedge for shaving

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and put them on a baking sheet. Roast until completely soft, 1 to 1-1/4 hours. Let stand until cool enough to handle.

Halve the sweet potatoes and scrape the flesh into a large bowl. Refrigerate until cool.

Bring a large pot of water to a boil and salt it generously.

Divide the gnocchi among warm shallow bowls and, using a vegetable peeler, shave Parmesan strips over the top. Garnish with sage leaves and serve immediately.

Spiced Sweet Potato Ice Cream

Winner of our Create Your Own Ice Cream contest, this southern treat is one we're sure you'll enjoy.

2 cups heavy cream

1 cup whole milk

3/4 cup brown sugar

Table salt

5 large egg yolks

1 cup cooked, mashed sweet potato

2 tsp. pure vanilla extract

Pinch of ginger

Pinch of nutmeg

Pinch of cinnamon

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Sweet Potato Pie

For the pie dough

6 oz. (1-1/3 cups) unbleached all-purpose flour

1/2 tsp. granulated sugar

1/2 tsp. kosher salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces

3-1/2 Tbs. ice water; more as needed

For the filling

2 medium-to-large sweet potatoes (12 to 14 oz. each)

1 cup half-and-half

3 large eggs

3/4 cup packed light brown sugar

2 tsp. dark rum

1-1/2 tsp. ground ginger

1-1/2 tsp. ground cinnamon

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground cloves

Pinch ground or freshly grated nutmeg

Pinch freshly ground black pepper

Lightly sweetened whipped cream for serving (optional)

Make the pie dough

Make the filling

Sautéed Sweet Potatoes with Orange-Mint Gremolata

3 Tbs. olive oil

3 Tbs. unsalted butter

1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)

Kosher salt

Freshly ground black pepper

2 Tbs. coarsely chopped toasted pecans

3 Tbs. lightly packed, coarsely chopped fresh mint

1 small clove garlic, coarsely chopped

2 tsp. lightly packed, finely grated orange zest

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

3 to 3-1/4 lb. sweet potatoes (about 3 large)

2 oz. (4 Tbs.) unsalted butter; more for the pan

4 oz. toasted and very finely chopped pecans (1 cup)

1-1/3 cups fresh breadcrumbs

2 Tbs. finely chopped fresh parsley

Kosher salt

1 cup heavy cream

Eight 1/4-inch-thick slices fresh ginger, unpeeled and crushed

2 whole star anise

One 2- to 3-inch cinnamon stick

2 Tbs. plus 2 tsp. bourbon

1-1/2 tsp. pure vanilla extract

1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced

Bake the sweet potatoes

Position a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. Meanwhile, if not working ahead, reduce the oven temperature to 375°F.

Discard the skins and put the flesh in a medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed (they don’t have to be perfectly smooth).

Make the crumb topping

Melt 2 Tbs. of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl.

Infuse the cream

Combine the heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil (watch carefully so that it doesn’t boil over) and remove from the heat immediately. Let steep for 15 to 20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on the solids with a spatula to extract all of the liquid. Stir in 2 Tbs. of the bourbon, the vanilla extract, and 1/4 tsp. salt.

Cook the apples

In a 12-inch nonstick skillet, melt the remaining 2 Tbs. butter over medium-high heat. Add the apples, season with 1/4 tsp. salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8 to 9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning.

Turn off the heat, carefully add the remaining 2 tsp. bourbon and stir until it evaporates, a few seconds. Pour in 1/3 cup of the infused cream and stir until the apples have absorbed most of it, a few more seconds. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.

Assemble the casserole

Butter a shallow 3-quart baking dish (9x13-inch works well). Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan-crumb mixture.

Bake the casserole at 375°F until the crumb topping is dark brown (it will be browner around the edges) and the casserole is heated through, about 25 minutes.

Black Bean Soup with Sweet Potatoes

The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

2 Tbs. vegetable oil

2 medium yellow onions, chopped

3 medium cloves garlic, coarsely chopped

1-1/2 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. aniseed

Freshly ground black pepper

2 quarts lower-salt chicken broth or homemade vegetable broth

Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained

2 medium sweet potatoes, peeled and cut into medium dice

Kosher salt

1/2 cup plain yogurt

8 paper-thin lime slices

Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.

You can store leftovers in the refrigerator for up to 5 days.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces

1 cup sherry vinegar

1/2 cup plus 1 Tbs. honey

2 Tbs. canola oil; more for the grill

Kosher salt and freshly ground black pepper

1 lb. boneless, skinless chicken breast halves, cut into 16 pieces

4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)

1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)

1/2 cup pecans, coarsely chopped

1/2 tsp. ground cumin

1/2 tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.

In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.

Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.