Tag Archives: sweet potato recipes

Countdown to Thanksgiving-Sweet Potatoes with Toasted Marshmallow Meringue

No Thanksgiving meal would be complete without a side of potatoes and this sweet potato dish is a perfect side. Creamy sweet potatoes are enriched with creme fraiche, touched with sweet cinnamon and then topped with clouds of marshmallow meringue made with marshmallow creme that is toasted last minute and served. Thanksgiving perfection!

From by the bay, wishing you toasted marshmallow meringue food memories!

Maryann

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Sweet Potatoes with Toasted Marshmallow Meringue

  • 3 pounds sweet potatoes
  • paste from one vanilla bean
  • 1/4 cup dark brown sugar
  • 4 ounces creme fraiche
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 8 ounces marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, vanilla paste, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 8 by 8 inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

Sweet Potato Breakfast Slider

Here is the perfect breakfast treat, a small breakfast slider. These tasty little sweet potato biscuits filled with crispy bacon and  fried egg would be the perfect start to any morning. It works as a quick grab and go breakfast or a relaxing start to the day with the morning paper.  You’ll love these little sliders……maybe try for New Year morning!

From by the bay, wishing you sweet food memories!

Maryann

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Sweet Potato Breakfast Slider

For each slider use one sweet potato biscuit sliced in half ( recipe follows), one fried egg done to your liking, one slice of crisp bacon cut in half. Assemble egg and bacon inside the biscuit . I use the biscuit cutter to make the fried egg the same size as the biscuit.

Sweet Potato Biscuits

Makes approximately 12 biscuits

Source: Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011

3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
1/3 – 1/2 c. whole milk, as needed
1 1/2 c. all-purpose flour, plus more for dusting
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
6 tbsp. cold unsalted butter, cut in to small bits

Preheat oven to 425. Grease baking sheet with butter, oil, or cooking spray. In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside. In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don’t have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits. Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.

 

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Maple Roasted Sweet Potato and Arugula Salad


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Maple Roasted Sweet Potato and Arugula Salad

Serves 4

2 cups sweet potato, peeled and chopped

1 red onion, sliced

4 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon fine sea salt

¼ teaspoon dried red chili flakes

3 cups baby arugula leaves

2 tablespoons gorgonzola cheese, crumbled

2 tablespoons toasted pine nuts

½ teaspoon fresh ground black pepper

Coarse sea salt to taste

Directions to roast sweet potatoes and red onion:

Preheat oven to 400 degrees F. Line with parchment a baking sheet add the sweet potato cubes, sliced red onion, 2 tablespoons olive oil, 2 tablespoons maple syrup, red chili and salt. Mix well.  Place in oven and roast for 45 minutes.

Directions for toasted pine nuts:

Use a small dry fry pan heat and add the pine nuts stirring until they are golden brown. Remove from heat and let cool.

Directions to assemble salad:

 

To a bowl or serving platter add the arugula with remaining 2 tablespoons olive oil and toss. To the arugula add the roasted sweet potatoes and red onions. Top with crumbled gorgonzola cheese, pine nuts, black pepper and finish with coarse sea salt to taste. Serve warm.

 

The ABC’s – Sweet Potato and Lentil Soup

This aromatic, velvety, orange colored soup is a perfectly satisfying lunch or dinner along with your favorite salad or it could be a great starter to a special meal. Either way, you’ll want to try this flavorful soup made with sweet potatoes, carrots and red lentils. Not only is this soup delicious it’s packed with vitamins such as A, B and C. How good is that?From by the bay, wishing you aromatic food memories!
Maryann
blog sweet potato lentil soup
Sweet Potato and Lentil Soup
Serves 6
Ingredients
4 cups low sodium vegetable stock
3/4 cup red lentils
2 leeks, cleaned and sliced in rings
4 cups sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 cloves garlic, peeled and smashed
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup cilantro, chopped, plus extra for garnish
1 lime
optional: creme fraiche
Directions
In a stock pot add all ingredients except cilantro and lime. Bring to a boil , reduce heat to simmer and cover. Simmer until the potatoes and lentils are cooked about 20 to 30 minutes.
Let cool, then puree in a food processor with the juice of the lime and 1/2 cup chopped cilantro. Adjust salt and pepper to taste.  Reheat to serve . Add a teaspoon of creme fraiche and a few cilantro leaves as garnish and serve.
*Note : I suggest vegetable stock , but you can also use chicken stock.

One Pan Roast Chicken and Vegetables

I love the holiday season, but with that we are all rushing to get so much done. The days are already filled with work, family and friends. When the holiday season arrives there are the extra activities of shopping for gifts, decorating the house and extra entertaining. So with that I love when I have a recipe that is easy, simple and delicious. This one pan roast chicken and vegetables is just so easy to assemble and it looks and tastes just amazing. My recipe suggests certain vegetables to surround the chicken, but you can easy use other vegetables if you like such as carrots, asparugus, scallions, cauliflower or sliced peppers and onions. If  any of the vegetables seemed to have cooked too quickly, just take them of the pan , cover with foil and put the pan back into the oven to finish roasting. The dish is not only easy to make, it’s all a quick clean up. Especially, if you use a nice non stick pan such as scan pan, it’s about a 1 minute to clean up. So find yourself some extra time for the holiday acitivities with this quick dish.From by the bay wishing you speedy food memories!
Maryann
blog one pan chick
One Pan Roast Chicken and Vegetables
Serves 4 
 
Ingredients
1 organic chicken – 3 to 4 pounds
2 thick slices of bread, such as sourdough
2 heads garlic, sliced across the middle
2 bay leaves
6 – 8 shallots peeled
4 ounces brussel sprouts
1 medium sweet potato, peeled and sliced
4 small purple potatoes, sliced
5 strips of thick bacon
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon maple syrup
salt and pepper
Directions
Preheat oven to 400 degrees F . Drizzle the bottom of the baking pan with olive oil. Place two slices of bread in pan. Bring chicken to room temperature and season with salt and pepper inside the cavity and outside. Place chicken on top of the bread in the baking pan. Wrap the chicken with bacon, drizzle with maple syrup and top with butter. Add the remaining vegetables around the chicken. Drizzle with remaining olive oil and season with salt  and pepper. Place in the oven and roast chicken until the bacon is crisp and the chicken is 175 degrees F and the juices run clear, approximately 1 1/2 hours. If the vegetables look dry add a little water or white wine. Let chicken rest for at least 15 minutes before carving. Serve with the roasted vegetables and bread from the pan.
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