Sweet Potato Roti

Ingredients:

• 1 cup mashed sweet potato
• 1 cup all purpose flour
• 1/8 teaspoon salt

Directions:

Steam the sweet potato.  I have found that one large sweet potato generally yields a cup.  Baking will not provide enough moisture, so be sure to steam it.

Whilst the potato is still hot, peel it and mash it up until it is completely soft.

In a wide, shallow bowl, mix together the flour and salt.  Then add the mashed sweet potato whilst the potato is still hot.  Use a fork at first, or a soft spatula, to keep from burning your fingers.  Once the sweet potato is thoroughly mixed in, continue mixing with your fingers, gathering the mixture with your fingers, grouping it together, and pressing it down in the center of the bowl.  Basically, starting to knead the mixture until it forms a soft dough.  At this point, STOP KNEADING so that you do not end up with tough roti.

Put the ball of soft dough on a floured workspace and gently roll it into a log.  Cut into six pieces.  Roll each piece into a small ball, dust with flour, and put back into your bowl.

One at a time, roll out the roti, using sufficient flour to keep the dough from sticking, but only just that.  You can roll out all the roti at once or, like me, you can roll, cook, roll, cook, and repeat until you are done.

Cook on a non-stick griddle over medium heat until done.  When you first begin to see tiny bumps in the roti, flip it over.  Then, when the bumps appear again, flip it again.  You can continue flipping it from side to side as the roti puffs up from the steam cooking it from within.  Be sure to keep the cooked roti covered with a cloth until serving.


Myrtle's Note:  I LOVE this recipe!  I cannot believe 1) that you can make flatbread from sweet potato and 2) you can make flatbread from just two ingredients.  I would highly recommend watching the video, so that you can see how the dough is kneaded and cooked.  I made this with all purpose flour, white whole wheat flour, and bread flour, trying each flour variation to see what impact they had.  The white whole wheat flour did work, but the roti were not quite as soft.  They tasted rather "nutritious" to me and were not really my cup of tea, but the sweet potato flavor still came through.  The bread dough actually made them a bit more chewy, I think.  I thought it would add to the recipe, but really I prefer the all purpose flour.  What I like best about this recipe is that it is a 1:1 ratio of flour to mashed sweet potato.  So, for example, today I made the roti using just 1/3 cup:1/3 cup so that I only had two roti.  As a single person, that is all I needed.  All my other dough, flatbread included, I freeze.  However, I am not sure that this will freeze well.  And given that it takes just 10 minutes to steam a sweet potato in the microwave (I put a bowl of water in there next to the sweet potato), making the dough fresh takes just a few minutes.  As I said at the outset, I am in LOVE with this recipe.  It makes for incredibly flavorful flatbread!!  UPDATE:  I tried added salt, just to see what would happen, and I think that the flatbread was the best that I have made it thus far.  Since I was using the 1/3 cup recipe, I used just a heavy pinch of salt and mixed it into the flour.  I changed the recipe accordingly.


Yield:  Six servings

Source: https://www.youtube.com/watch?v=WRj0tPEjcBY

Sweet Potato Mascarpone Bourbon Bundt Cake

Ingredients:

• 1 cup mashed sweet potato
• 8 ounces mascarpone cheese
• 4 eggs
• 1 cup softened butter
• 1 cup sugar
• 1 cup brown sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla paste
• 1/4 cup bourbon

Preheat oven to 350 degrees.


Directions:

Grease a bundt pan and set aside.

Cook a large sweet potato, one big enough for a full cup of mashed sweet potato.  Peel, mash, and set aside.

In a medium bowl, mix together flour, baking powder, backing soda, and salt and set aside.

In a large bowl, beat together the sugars and butter until lights and fluffy.  Beat in the eggs, one at a time.  Then add the mascarpone and sweet potatoes and beat until mixed together.  Slowly add in the flour mixture until completely blended.

Fold into the bunt pan, ensuring the batter is evenly distributed.  It will be very thick.  Bake at 350 degrees for 50-60 minutes, until a toothpick in the center comes out clean.

Remove the bread from the oven and, while the bread is still hot, immediately pour 1/4 cup of bourbon (or Calvados) all over the surface of the bread and allow the bourbon to get absorbed into the bread.  Remove from the pan after about 20 minutes.

Myrtle's Note:  I had leftover mascarpone from another recipe and went looking for ways to use it.  I found several recipes that interested me before discovering this one.  To me, I am not sure why it is called a bread instead of a cake unless it is that it is not iced in the least.  I thought about trying to make a glaze for on top because I have an active sweet tooth, but decided to just follow the recipe first.  My only change was to use vanilla paste instead of extract.


Yield:  8-12 servings

Source:  http://shesimmers.com/2010/03/sweet-potato-mascarpone-bourbon-bread.html

Savory Sweet Potato Casserole

Ingredients:

• 4 pounds sweet potatoes
• 4 large eggs
• 1/3 cup lightly packed dark brown sugar
• 1/3 cup sour cream
• 1 cup heavy whipping cream
• 1/3 cup mascarpone cheese
• 1 1/2 teaspoon chopped fresh thyme
• 1 tablespoon McCormack Peppercorn Medley
• 2 teaspoons kosher salt

Preheat oven to 350

Directions:

Arrange the sweet potatoes on a foil-lined baking sheet. Using a knife, poke several holes in each of the potatoes to allow the steam to escape. Bake for approximately one hour or until soft. Alternatively, poke holes in the sweet potatoes, place them in the microwave with a dish of water and cook for 10 minutes.  Remove any that are done and cook for another 5-10 minutes.  Allow to cool.  Once handleable, peel and discard the skins.

Using an old fashioned potato masher, mash the potatoes until you have achieved a smooth consistency. Switch to a large whisk or beaters and incorporate the eggs, one at a time. Whisk in the brown sugar, then the sour cream, heavy cream, and mascarpone, mixing well between each addition. Add the seasonings, thyme, black pepper, and kosher salt.

Once combined, scrape into a 9 X 7 X 2 casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the center is just set.

Myrtle's Note:  The sweet potatoes were nowhere near cooked, so I adjusted the cooking time.  I know the photo is after we already started digging into them, but I wanted to show the BEST EVER sweet potatoes.

Yield:  10-12 servings

Source:  http://www.rickbayless.com/recipe/savory-sweet-potato-casserole/

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Ingredients:

• 1 1/2 lbs sweet potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoons paprika
• 1/4 teaspoon ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• 1/2 teaspoon sea salt, divided
• 1 teaspoon McCormack Peppercorn Medley®
• 1/2 teaspoon fresh ground black pepper
• 1 small yellow onion
• 3 cloves garlic
• 1 (14.5) oz can black beans
• 1 cup frozen yellow corn
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• Corn or flour tortillas

Preheat oven to 425 degrees.

Directions:

Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish.  Peal and cube the sweet potatoes and place in a wide bowl.  Drizzle on 3 tablespoons of olive oil and toss.  Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated.  Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.

Whilst the potato cubes are cooking, mince the garlic and set aside.  Mince the onions and set aside.  Juice three tablespoons of lime and set aside.  Rinse and drain the beans and set aside.  Thaw and drain the corn and set aside.

Approximately ten minutes before the potatoes are done, heat the remaining tablespoon of olive oil over medium-high heat.  Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes.  Whilst the onions are browning, mince the garlic and then add it to the onions, along with the other 1/4 teaspoon of sea salt.  Reduce heat to medium-low, add in drained black beans, corn, honey. and lime juice. Heat until warmed through. Toss in roasted sweet potatoes. Serve over warm tortillas with desired toppings.

Topping options:  cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, shredded romaine lettuce or purple cabbage, fresh salsa, and/or pico de gallo and hot sauce

Myrtle's Note:  I totally forgot to slice up the avocado waiting in the refrigerator.  However, these vegetarian tacos were really tasty to someone who is very decidedly not a vegetarian!  I would recommend not forgetting the avocado and combining it with the cotija or feta cheese!  As to alterations, I dropped the cilantro (UGH) and increased the garlic.

Yield:  4 full, two-taco servings, with perhaps another taco left over.

Source: http://www.cookingclassy.com/2013/09/honey-lime-sweet-potato-black-bean-and-corn-tacos/

Twice-Baked Sweet Potatoes with Feta and Sumac

Ingredients:

• 2 sweet potatoes
• 2 ounces (or a bit more) feta
• 2 teaspoons olive oil
• a pinch of coriander
• 1/4 teaspoon sea salt
• 1/2 teaspoon McCormack® Peppercorn Medley
• 1/2 teaspoon minced garlic
• sumac

Preheat oven to 425 degrees.

Directions:

Wash sweet potatoes, cut off sharp pointed ends (if desired), and prick all over with a fork. Put sweet potatoes on small roasting pan and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.

While sweet potatoes are cooking, crumble the feta into a bowl. Mix in the coriander, garlic, pepper, and and olive oil and let the feta mixture marinate in the fridge while the sweet potatoes bake.

When sweet potatoes are soft, remove from oven and cut a long slit in the top of each sweet potato. Use hot pads to gently squeeze the sweet potato to soften the flesh, then scoop out carefully into a small bowl. Mix in about half the feta mixture with the sweet potato flesh. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the feta between the sweet potatoes, piling it on top.

Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Sprinkle with sumac and serve hot.


Myrtle's Note:  I plan to make this again, but feel like it would be better to mix all the ingredients into the sweet potatoes after cooking, but leave the feta as is.  My thinking behind this is that the feta did not melt the way it has in other recipes when served warm.  I very much liked the sumac and am looking forward to trying other recipes that call for it.

Yield:  2 servings

Adapted from:  http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html

Vietnamese Chicken Curry with Sweet Potatoes

Ingredients:

• 3 tablespoons curry powder
• 1/2 teaspoon sea salt, or to taste
• 2 pounds skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chopped shallot
• 2 teaspoons minced garlic
• 1 teaspoon garlic chili sauce
• 3 tablespoons Golden Mountain® Seasoning Sauce
• 1 tablespoon palm sugar
• 3 dollops Gourmet Gardens® Lemongrass 
• 2 dollops Gourmet Gardens® Ginger
• 1 1/2 cups fresh chicken stock 
• 24 baby carrots cut on the diagonal 
• 1 1/2 cups unsweetened coconut milk
• 1 red onion, cut into wedges
• 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes

Directions:

Combine 2 tablespoons of the curry powder and the salt in a bowl. Cut the chicken breasts into thigh-sized pieces. Add to the bowl, turning to coat evenly. Set aside for 30 minutes.

Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili sauce, and the remaining 1 tablespoon curry powder. Stir until fragrant, Braise the chicken in batches, approximately 2-3 minutes per side, depending on thickness. Place on a plate and set aside.

Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes.

Add the coconut milk, onion, and sweet potato into the pot.  Then place the braised chicken on top, cover, and cook covered approximately 15 minutes.  Remove the lid and cook an additional 10-15 minutes.

[Optional:  Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions before serving.]


Myrtle's Note:  This is incredibly delicious!  Oh, my!  In order to accommodate my seafood allergy, I substituted Golden Mountain Seasoning Sauce (after much Googling to determine the best substitute).  I also could not track down chili paste, so I substituted a Vietnamese Chili Garlic Sauce and cut the amount in half.  I doubled the sweet potatoes, because I wanted it to be a bit more hearty.  And, given my love of Gourmet Gardens®, I used their lemongrass and ginger products.

Yield:  6 servings


Adapted from:  http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Sweet-Potatoes-233843

Sweet Potato Coins

Ingredients:

• 3 pounds small sweet potatoes, scrubbed clean and unpeeled
• Juice of 1 lime
• 1 teaspoon chili powder
• 3 dollops Gourmet Gardens® Garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Preheat oven to 400 degrees.


Directions:

Slice the sweet potatoes into thick rounds and put them in a large bowl. In a small bowl, whisk  together the lime juice, chili powder, garlic, olive oil, and sea salt.  Then add to the sweet potatoes and toss well.

Spread the sweet potato slices in one layer on the baking sheet (depending on the size of your sweet potatoes, you may need two baking sheets).

Roast the sweet potato slices about 40-45 minutes, turning them halfway through the cooking time. The sweet potatoes will be soft, slightly wrinkled, and glazed with the oil mixture. Remove from the oven and serve. The sweet potato coins are equally good hot, warm and cold.


Myrtle's Note:  I very much liked the marinade and the sweet potatoes, but I did not care for the peel. I left the instructions as is, but would peel them for myself.  I also increased the temperature, because I would like them a bit more browned.

Yield:  6-8 servings.

Source:  http://www.inerikaskitchen.com/2012/01/spiced-sweet-potato-coins.html

Israeli Chicken Sofrito

Ingredients:

• 4 large chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 medium russet potatoes
• 1 large sweet potato
• 1 large red onions
• 1 1/2 cups chicken stock
• 1 3/4 teaspoon paprika
• 1 1/4 teaspoon turmeric
• 4-5 cloves garlic
• 3 bay leaves
• Sea salt
• McCormack® Peppercorn Medley

Directions:

Wash, pat dry, cut in half, and dredge the chicken breasts.  Set aside.  Peel and cut the potatoes into 1 to 1 1/2 inch chunks.  Set aside.  Mince onion.  Set aside.  Mince garlic.  Set aside.

Heat one tablespoon each olive oil and butter in a dutch oven until very hot.  In two batches, braise the chicken for about 7-8 minutes, turning half way.  Set aside on a plate.  In the leftover olive oil and schmaltz, sear the potatoes, also for about 7-8 minutes, turning to brown all sides.  Set aside.

If needed, add additional additional olive oil and butter and sauté minced onions and garlic. Once they have browned, add all the spices.  Salt and pepper to taste.  I used 1 teaspoon pepper and 1/2 teaspoon sea salt.  Continue cooking for a bit, scraping the bottom of the pot to mix in all the browned bits. Then, add the stock (stirring well), bay leaves, and chicken.  Cover and simmer for 35 minutes.  Add the potatoes back and cook for about 30 more minutes.


Myrtle's Note:  The original recipe called for thighs with skin. I am a white meat girl.  So, I cut in half and dredged the breasts I used so there would be browned bits stuck to the bottom of the pan. I also switched the recipe from garlic powder to minced powder.  My enameled stock pot, even on the lowest stove setting, keeps up a rather vigorous simmer that is mostly akin to a boil.  That means I  sometimes cut the cooking time, as I did here.  Finally, I am hard pressed to figure out why this is not simply called chicken stew!  Tasty, though.  Very tasty.  Subtle, but flavorful.

Yield:  4 servings


Source:  http://theshiksa.com/2013/07/31/israeli-chicken-sofrito/

Sautéed Sweet Potatoes with Whisky

Ingredients:

• 3 medium sweet potatoes
• 3 sprigs fresh rosemary (1 tablespoon dried Rosemary) chopped finely
• 2 tablespoons salted butter
• 2 tablespoons Jack Daniel's® Tennessee Honey Whiskey
• 1/8 teaspoon cayenne pepper
• 2 tablespoon brown sugar
• sea salt
• McCormick® Peppercorn Medley

Directions:

Peel and cut the sweet potatoes into 1/2 inch cubes.  Place in hot water and boil for 15 minutes.  Drain and set aside.

Melt butter in the pan on medium high heat.  Add potatoes and gently stir to coat with butter.  Season with cayenne pepper, brown sugar, salt, and pepper.  Turn heat to high and deglaze with one tablespoon whiskey.  Cook until caramelized on the bottom, stirring sparingly so as not to smash the sweet potatoes.  Once browned, flip the cubes, add another tablespoon whiskey, and finish cooking.

You can serve with more rosemary sprinkled on top or with a splash of whiskey.


Myrtle's Note:  I halved the original recipe, save for the whiskey and brown sugar.  Yes, I have a sweet tooth.  I also put in my new love, McCormick® Peppercorn Medley and skipped the shallots since I am frankly not an onion person.

Yield: 3-4 servings

Source:  http://rosemarried.com/2011/11/16/sauteed-sweet-potatoes-with-whiskey-brown-sugar-cayenne-and-rosemary/