- Baked Sweet Potatoes with Scallions & Cilantro
- Fried Japanese Sweet Potatoes
- Sweet Potato Hash
- Sweet Potato Scones
- Sweet Potato Souffle
Baked Sweet Potatoes with Scallions and Cilantro
4 small slender sweet potatoes (2 lb total)
3 tablespoons unsalted butter, softened
2 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Prick potatoes several times with a fork and put directly on oven rack in middle
position. Put a sheet of foil on lower rack (to catch any drips) and heat oven to
450°F. Bake potatoes until soft when squeezed, 30 to 35 minutes.
Mash together butter, scallions, cilantro, salt, and pepper. Slit potatoes
lengthwise and put some butter mixture in center of each.
Fried Japanese Sweet Potatoes
1 pound sweet potatoes
1/3 cup sugar (optional)
1 tsp low sodium soy sauce
2 tbsp water
1 tsp sesame seeds
Vegetable oil for frying
Cut sweet potatoes into bite-sized pieces. Heat the oil and fry the sweet
potatoes at 350F until brown. Mix water, sugar, and soy sauce in a pan. Put the
pan on low heat. When the liquid turns sticky, remove from the heat and add
fried sweet potatoes. Quickly mix the potatoes with the sticky sugar. Sprinkle
sesame seeds over the coated sweet potatoes.
Sweet Potato Hash
5 tablespoons extra-virgin olive oil
2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
3/4 lb hot Italian sausages, casings discarded and sausage coarsely crumbled
1 cup chopped onion (1 medium)
1 lb sweet Italian frying peppers, seeded and cut into 1/2-inch pieces
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
Put oven rack in middle position and preheat oven to 200°F.
1. Heat 2 tablespoons oil in a 12-inch nonstick heavy skillet over moderately
low heat until hot but not smoking, then cook sweet potatoes, stirring
occasionally, until tender and browned, about 15 minutes.
2. Meanwhile, heat 1 tablespoon oil in a 9- to 10-inch heavy skillet over
moderate heat until hot but not smoking, then cook sausage, stirring
occasionally and breaking up large lumps, until browned, about 8 minutes.
Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes, then
add peppers and cook, stirring occasionally, until tender, about 5 minutes.
3. Add sausage mixture, cilantro, salt, and pepper to potatoes in skillet and toss
to combine, then transfer to a large shallow serving dish and keep warm in
oven while you prepare eggs. (Wipe out nonstick skillet with a paper towel.)
4. Carefully break eggs into a bowl without breaking yolks.
5. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over moderate
heat until hot but not smoking, then pour eggs into skillet and season with salt
and pepper. Cook eggs, covered, until edges of whites are crisp and browned
but yolks are still soft, 2 to 2 1/2 minutes. Slide eggs onto hash and serve
Sweet Potato Recipes
Sweet Potato Scones
1 cup flour
2 tsp. baking powder
½ tsp. salt
1 tsp. sugar
1 cup mashed cooked sweet potatoes
3 tbsp. butter, melted and cooled
Grease a baking sheet; set aside. Sift flour, baking powder and salt into a
medium-size bowl; stir in sugar. In a large bowl thoroughly mix potatoes and 1
½ tablespoons melted butter with a fork. Add dry ingredients and mix to form
a soft dough. Turn onto floured surface. Roll out with a floured rolling pin or
pat dough with your hands to make a round about ½ inch thick. Cut into
rounds with a cookie cutter. Place 1 to 1 ½ inches apart on a baking sheet;
brush tops with remaining butter. Bake about 20 minutes or until light brown.
Split and serve with butter and honey.
Sweet Potato Souffle
4 medium sweet potatoes
½ tsp salt
¼ cup sugar
2 tbsp butter at room temp.
2 egg yolks, beaten
¼ cup orange juice
1 tsp orange rind, grated
2 egg whites
1. Preheat oven to 400'F. 2. Cook the potatoes in boiling water to cover until
tender, then slip off the skins and mash the potatoes until smooth. Add salt,
sugar, butter, egg yolks, orange juice and orange rind; blend well. 3. Beat egg
whites until stiff. Fold into potato mixture. 4. Spoon into a well-buttered
1-quart souffle mold or casserole and bake in preheated oven for about 35
minutes, or until puffed and lightly browned.
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