Sweet Potato Recipes

Preheat oven to 325°F. In a small saucepan combine chicken stock, maple syrup, cider vinegar and salt.  Bring to a boil over low-medium heat and simmer for 15-20 minutes until mixture is thickened and reduced by half.

Meanwhile, cook bacon until just crisp. Remove bacon, drain on paper towels and set aside.  Pour off all but 1-2 tablespoons of fat from pan and add onions.  Cook until soft and beginning to brown. 

In a large baking dish, place a layer of potatoes, a layer of bacon and onion and sprinkle with thyme and pepper.  Pour some of the maple syrup mixture over potatoes.  Continue layering until the ingredients are all used.  Bake for about 30-45 minutes or until potatoes are tender.  Occasionally baste with pan juices. 

Quick Teriyaki Pork and Sweet Potatoes
Serves 4

2 medium sweet potatoes, peeled, cut in 3/4-inch cubes
1 tablespoon oil
1 pound boneless pork loin, cut in 3/4-inch cubes
1-2 garlic cloves, thinly sliced
2 cups whole green beans, fresh or frozen
1/2 cup bottled teriyaki glaze or sauce
1 teaspoon orange zest

In large skillet, combine sweet potatoes and 1/2 cup water.   Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender.  Drain and remove potatoes from skillet.   Heat oil in skillet over medium-high heat until hot.  Add pork cubes and cook until evenly browned.  Add garlic slices and cook until softened, about 30 seconds 

Add green beans and teriyaki glaze; mix well to coat.  Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is done, stirring occasionally.  Stir in potatoes and orange peel and cook an additional 1 to 2 minutes or until thoroughly heated.   Serve with a green salad

Ham and Pineapple Stir Fry with Baked Sweet Potatoes
Serves 6

Gingered Sweet Potato Pancakes
Serves 6
Give this unusual preparation technique a try tonight

1 1/2 pounds sweet potatoes, peeled and diced
1/4 cup yellow onion, chopped
1 tablespoon fresh ginger, minced
3 eggs
3/4 cup milk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup green onions, sliced
Peanut oil, as needed for frying

Place a small amount of the sweet potatoes in a food processor and pulse until the potato pieces are about the size of grains of rice.  Repeat procedure with remaining potatoes.  Add the yellow onions to the last batch of potatoes and process until potatoes and onion are similar in size. 

Combine ginger, eggs, milk, flour and salt and pepper until well blended.  Add to potatoes in a large bowl and mix thoroughly.  Spoon potato batter into a skillet and fry with 1/8-inch of oil over medium heat until browned on both sides.  Serve hot with Sweet Yogurt Dip

Grilled Sweet Potato Wedges
Serves 4-6

Serve these with perfect with the pork tenderloin.

3 large sweet potatoes, cooked through, cut into about 6 wedges
Canola oil, for coating
1 tablespoon
Kosher salt and black pepper
1/4 cup maple syrup
2 to 3 tablespoons Dijon mustard

Toss wedges with oil and season with salt and pepper. Grill, turning once, until nicely marked. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.   Total cooking time about 20 minutes, depending on your grill.

To Oven Bake:
Preheat oven to 400F.  Place glazed sweet potatoes on a parchment lined baking sheet.  Bake 20-40 minutes depending on thickness, turning half-way through cooking. 

Serve with Curried Ketchup

Sweet Potato Soufflé
Serves 4-6

Scalloped Sweet Potato Recipe with Crunchy Pecan Topping
Serves 12

3 pounds sweet potatoes, peeled
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup pecans, chopped and toasted
1/3 cup unsalted butter, at room temperature
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Pinch of salt
1/2 tablespoon orange zest
1-1/4 cups heavy cream, heated

Preheat oven to 350 degrees.  Bake sweet potatoes until just tender but not completely done, about 20-25 minutes for large.  Allow potatoes to cool, then slice into 1/2"-thick rounds. 

For topping: Use your fingers to combine flour, brown sugar, pecans, butter, cinnamon, nutmeg, ginger and salt in a small bowl. Set aside.  Grease a 9x13 baking dish. Place potato slices in pan, overlapping to create vertical rows.  Lightly heat cream in saucepan.   Add orange zest to cream and pour over potatoes.  

Bake at 375 degrees for 20 minutes. Crumble pecan topping over yams and continue baking until topping is golden brown and yams are tender, about 30 minutes more.

Simple Glazed Sweet Potatoes And Apples
Serves 6-8

6 medium sweet potatoes
3 apples, peeled & thinly sliced
1/4 cup butter
1/2 cup Brown sugar (packed)
1 tablespoon water

Bake sweet potatoes until tender, about 45 minutes.  Cool.  Peel and slice lengthwise in 1/2 inch slices . Layer 1/2 of the sweet potatoes in shallow 1 1/2 quart casserole. Cover with apples and then top with second layer of potatoes.

Melt butter in small saucepan; add sugar and water. Bring to a boil, pour over potatoes. Bake in a preheated 350 degree oven for about 45 minutes or until the apples are tender, basting occasionally

Stovetop Smothered Sweet Potato Recipe
Serves 4-6

1 pound sweet potatoes
1/2 cup brown sugar, more or less to taste
1 tablespoon butter
1 teaspoon nutmeg
Cinnamon stick
1 inch piece fresh ginger, peeled and smashed
Salt
Water
l tablespoon dry Sherry (optional)
Cornstarch (optional)

Peel and cut the potatoes into rounds or half-rounds.  Put a layer of sweet potatoes in a saucepan.  Sprinkle with sugar,  nutmeg, bits of butter and a sprinkling of salt.  Continue layering until all potatoes are used up.  Add water to cover.  Put in a stick of cinnamon and and ginger.  

Cook over a low heat, occasionally gently stirring, about 45 minutes.  When potatoes are cooked add a little sherry and thicken with a little cornstarch if desired

Gratin of Sweet Potatoes with a Bourbon Flambé
Serves 15-20

6 pounds large sweet potatoes
10 tablespoons unsalted butter, softened to room temperature
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup granulated brown sugar
1/2 cup bourbon, or to taste

Place unpeeled sweet potatoes in a large pot, cover with water.   Cook until almost tender but still firm.   Cool, peel and slice lengthwise in 1/4 inch round slices. 

Generously butter (about 1 tablespoon) a large baking dish (or two) and arrange the potato slices in an overlapping fashion.   Dot the remaining butter into the potatoes.  Season with the salt and pepper and sprinkle the sugar evenly. 

Heat oven to 325F and bake the sweet potatoes for 25-30 minutes.  Increase heat to 425F and bake for 15 minutes or until tender and lightly browned. 

Pour the bourbon into a small stainless steel saucepan.  Warm over low heat for about 20 seconds.  Carefully ignite the bourbon using a long match or lighter.   Quickly and carefully drizzle the flaming bourbon over the sweet potatoes.   The flame will die out on its' own, leaving a deep, rich flavor on the potatoes.