Baked Sweet Potato “Mac” and Cheese

An excellent vegetarian take on this classic.  I don’t have a spiralizer but I just used a coarse grate and it worked fine.  From Food and Drink Winter 2017.

4 large sweet potatoes, peeled
2 tbsp (30 mL) cornstarch
½ cup (125 mL) unsalted butter, melted
2 cups (500 mL) 2% milk
1 cup (250 mL) half & half (10%) cream
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt
Cracked black pepper
1 lb (500 g) sharp cheddar cheese, grated (1 cup/250 mL reserved)
2 egg yolks, beaten

1. Preheat oven to 350°F (180°C).

2. Butter a large 9 x 13-inch (23 x 33-cm) baking dish and set aside.

3. Trim both ends of sweet potatoes to make them flat. Place onto the spiralizer glider making sure the centre of the sweet potato is aligned with the circular centre blade. Push the glider towards the front blades as you turn the handle and watch as your spiralized sweet potatoes materialize. Keep a large bowl nearby to collect “noodles” and clean out the pulp and cores as you go.

4. In a large, preferably nonstick pot over medium heat, sweat the sweet potatoes for 6 to 8 minutes, alternating between keeping pot covered and stirring so that potatoes don’t stick to the bottom. Turn off heat. Stir in cornstarch until well incorporated.

5. Add melted butter to the pot of sweet potatoes. Stir in milk, cream, mustard, salt and pepper. Toss in all but 1 cup (250 mL) of the grated cheese and stir well. Add egg yolks and give it one more big stir. Pour into prepared baking dish and bake uncovered in preheated oven for 35 to 45 minutes or until slightly browned. Remove from oven, sprinkle with remaining cup (250 mL) of cheese and broil until top is bubbly and darker brown. Let sit for 15 minutes before serving.

Serves 8 to 10

Yukon Gold and Sweet Potato Soup

I always love sweet potato, this is just another great way to use it.  From Readers Digest November 2013.

2 tsp vegetable oil
1 cup onions, chopped
2 tsp garlic, minced (about 2 cloves)
2 cups Yukon Gold potatoes, peeled and cubed
5 cups sweet potatoes, peeled and cubed
3 cups low sodium chicken or vegetable stock
1 tsp dried basil
1/8 tsp each salt and ground black pepper
1/2 cup milk
1/4 cup fresh parsley or basil for garnish, chopped

• In a saucepan, heat the oil over medium heat.  Cook the onions and garlic for 5 minutes or until the onions begin to brown (I always add the garlic later - when the onions are almost done - as it can burn and then taste bitter). 
• Stir in the potatoes, stock, basil, salt and pepper.  Bring to a boil, reduce the heat to a simmer, cover and cook for 20 minutes or until the potatoes are tender.  
• In a food processor or blender, puree the soup with the milk.  Serve sprinkled with the basil.

Dumplings with Crispy Sage and Sherry Brown Butter

I could make this a whole meal!  Another recipe that makes me glad I try new things.  Based on a recipe from Food & Drink Winter 2012.

2 medium sweet potatoes, totalling 500g
8 tbsp unsalted butter, divided
70 g goat cheese
1 tsp salt1/4 tsp freshly ground pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
30 wonton wrappers
1 egg white, lightly beaten
18 fresh sage leaves
3 thin slices prosciutto torn into 1 inch shreds
3 tbsp sherry vinegar

1. Preheat oven to 400F.
2. Pierce potatoes with a fork; place on a baking sheet.  Bake for 50 to 60 minutes or until very tender and soft.
3. Peel sweet potatoes and mash in a bowl.  Melt 2 tbsp butter and combine with sweet potato, cheese, salt, pepper and spices.
4. Working with 1 wonton wrapper at a time (cover remaining wrappers with plastic wrap and a moist paper towel to keep them from drying out) brush edges of wrapper with egg white.  Spoon a scant 1 tbsp potato mixture into centre of each wrapper and press edges together to seal, forming a triangle.  Make sure all air pockets have been pushed out or dumplings will burst when boiled.  Trim dumplings if edges are uneven.  Repeat, filling and sealing dumplings with remaining wonton wrappers. Cover dumplings with plastic wrap and chill until ready to cook.
5. Melt remaining butter in a large skillet over medium high heat.  When butter stops foaming, add sage leaves and fry until crisp but still green, about 1 1/2 minutes.  Transfer sage to paper towel to drain.  Increase heat and fry prosciutto until crisp, about 3 minutes.  Drain and crumble.
6. Reduce heat to medium and continue heating butter until it turns brown; about 3 minutes.   Keep butter warm over low heat while cooking dumplings.
7. Bring a large pot of salted water to a boil.  Add 15 dumplings to pot at a time and cook 2 minutes; dumplings will float to top of water when done.  Drain well and transfer to a lightly greased platter and keep warm.  Repeat procedure with remaining dumplings.
8. When all dumplings are cooked, increase heat to high to warm brown butter.  After 60 seconds remove pan from heat, add sherry vinegar and cover with lid to contain sputtering.  When pan stops sputtering, season sauce with a pinch of salt and a few grinds of black pepper.  Serve dumplings with a drizzle of hot brown butter sauce and garnish with crumbled prosciutto and crispy sage leaves.

Shrimp and Sweet Potato Fritters

These are delicious!  Crispy on the outside, smooth and rich on the inside…..and i love anything that has sweet potato in it :)  From Food and Drink Summer 2011.

4 cups orange fleshed sweet potato, peeled and diced
1/2 cup raw shrimp, peeled and coarsely chopped (about 10 medium shrimp)
1 tsp salt
1/2 tsp hot sauce, or to taste
2 tbsp fresh ginger peeled and finely chopped
1/4 cup green onions, finely chopped
3 tbsp unsweetened coconut flakes (I left these out)
2 tbsp fresh cilantro, finely chopped
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 cup plain bread crumbs
1 tsp baking powder
4 cups vegetable oil for frying

1. In a large pot of unsalted water, boil potatoes over high heat.  Once they are tender, drain well, allowing them to sit in colander for 10 minutes for water to drain off.  Return to pot and mash.
2. Measure 2 cups of the mashed potatoes into a large bowl.  Add shrimp, salt, hot sauce, ginger, green onion, coconut, cilantro, egg, flour, bread crumbs and baking powder.  Gently fold together all the ingredients until well blended.  Allow mixture to rest in the refrigerator for 15 minutes before frying.
3. IN large pot or deep fryer heat oil to 350F.  Carefully drop fritter batter by heaping tablespoons into the oil using 2 spoons, 1 to scoop and the other to help push the batter into the oil.   Place 5 or 6 fritters into oil at a time and fry until golden on both sides, place fritters on paper towel to drain, and repeat with remaining batter until all are fried.

Risotto with Pine Nuts and Roasted Mushrooms

Love those sweet potatoes and nuts.  I actually mixed cashew and pine nuts, doubled the pancetta and switched the shallots for 1 onion.  I also did not mash any sweet potato but roasted both of them.  It came out beautifully.  Here is the original recipe…from Food and Drink Winter 2012.

2 medium sweet potatoes
4 tbsp olive oil, divided
Salt and freshly ground black pepper
500 g cremini mushrooms, 6 cups sliced
6 tbsp pine nuts
4 1/2 cups chicken stock (approx.) divided
60 g pancetta, finely chopped, about 1/2 cup
2 shallots, diced, about 1 cup
1 3/4 cups arborio rice
3 whole sprigs fresh thyme plus 1/4 cup chopped leaves, divided
1/2 cup dry white wine
60 g finely grated Pecorino Romano, 1/2 cup

1. Preheat oven to 400 F.
2. Prick 1 sweet potato and place into small pan; peel other sweet potato and cut into 1/2 inch dice.  Toss the diced sweet potato pieces with 1 tbsp olive oil and sprinkle with salt and pepper.  Spread on a sheet pan.
3. Clean mushrooms and cut into 1/2 inch slices.  Toss with 2 tbsp oil and season with salt and pepper.  Spread on another sheet pan, spreading the mushrooms around giving them generous space and diced potato for 50 to 60 minutes.  Check mushrooms 40 minutes into baking time and remove from oven if they have a nicely caramelized crust but are still juicy on the inside.  Switch sheet pans from high rack to lower rack 25 minutes into baking time to ensure even roasting.  Once sweet potatoes are crisp and golden, remove from oven.  Peel and mash whole potato once cooled.
4. Spread pine nuts on a sheet pan and bake 5 minutes or until golden brown.
5. Meanwhile, heat stock in a saucepan over medium heat until it is just simmering.  In a second large saucepan, heat remaining 1 tbsp of oil over medium heat.  Add pancetta and cook until crisp and fat has rendered.  Add shallots and saute until translucent but not browned.  Add rice stirring to coat in oil cooking until rice no longer looks chalky, about 2 minutes.
6. Add in 3 cups of stock and thyme sprigs; stirring regularly, bring to a boil.  Reduce heat to a lightly bubbling simmer, stirring occasionally until stock has been absorbed, about 10 to 12 minutes.  Bottom of saucepan will look dry before more liquid is needed.
7. Add wine and stir until it has been absorbed.  Stir in mashed potato.  Continue to add 1/2 cup of stock at a time, stirring constantly until each portion of liquid is absorbed before adding the nest, about 12 to 15 minutes in total.  Rice should still have a firm centre (all stock may not be required.)
8. Pick out thyme sprigs and add diced roasted sweet potato, mushrooms, thyme leaves and cheese; stir gently to combine.  Serve and sprinkle 1 tbsp pine nuts on each serving.

Serves 6

Sweet Potato Muffins

This is one of my sons favourite recipes!

1 3/4 cups sifted all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp brown sugar
1 1/2 cups coarsely chopped walnuts
2 eggs beaten
3/4 cup milk
1 cup mashed, cooked sweet potato
1/4 cup melted butter
Cinnamon sugar

Preheat oven to 425F.  Sift flour, baking powder and salt into a bowl and mix well.  Add sugar and walnuts.  In a separate bowl combine egg, milk, sweet potato and butter.  Combine liquid and dry ingredients with a few swift strokes.  Fill well greased muffin tins 2/3 full.  Bake until golden brown, about 25 min.  Remove from oven and sprinkle tops with cinnamon sugar wile still warm.  Makes 12 muffins.

Creamy Caramelized Onions on Sweet Potato Scones

From Food and Drink 2000, I loved the flavour of these onions and they would work nicely with a bbq'd steak.  Here on the scones though their flavour is front and centre.

SCONES
1 large sweet potato, about 1 lb
1 tbsp olive oil
salt and freshly ground pepper
1 cup flour
1,2 tsp chopped fresh rosemary or a pinch dried
1 tbsp melted butter
vegetable oil for frying

CARAMELIZED ONIONS
1 tbsp olive oil
2 tbsp butter
6 cups thinly sliced Spanish Onions or Sweet Onions
1 tbsp granulated sugar
Salt and ground pepper
2 tbsp sherry vinegar
1/2 cup chicken stock
1/2 cup whipping cream
20 sage leaves, slivered

1. Preheat oven to 400F.  Brush potato with oil and seasonings.  roast for 40 to 50 minutes or until potato is soft.  Cool, peel and mash potato.
2. Measure out 1 cup potato into a bowl.   Combine with flour, rosemary, butter, salt and pepper to form a soft dough.
3. On a floured board, roll dough out to 1/4 inch thick.  Using a 2 inch round cutter, cut out scones. Re-roll leftover pastry.  Brush oil on skillet over medium low heat.  Cook scones in batches for about 2 minutes per side or until flecked with brown and cooked in the centre.  Drain on paper towels.   Serve hot or at room temperature.
4. For onions, heat oil and butter on medium heat until butter sizzles.  Add onions and saute for 3 minutes or until onions start to soften.
5. Sprinkle in sugar, salt and pepper, reduce heat to medium low and continue to cook, stirring occasionally until onions turn golden brown, about 20 minutes. 
6. Stir in vinegar, stock and whipping cream.  Raise heat and reduce until onions become a thick mass, about 4 minutes.  Stir in sage.  Season to taste.  Cool.
7. Top the scones with the caramelized onions

Lentil and Sweet Potato Soup

Love the colour and flavour of this soup!   From Food and Drink Autumn 2010.

2 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
3 cups peeled and chopped sweet potatoes
1 tsp chopped ginger
1/4 tsp chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups vegetable stock
1/4 cup whipping cream (I use milk)
Salt and freshly ground pepper
1 tbsp lemon juice
1 tbsp maple syrup

Garnish
1 tbsp vegetable oil
1/4 cup sage leaves

1. Heat oil in a pot over medium heat.  Add onions and saute for 2 minutes or until they begin to soften.  Add carrots and sweet potatoes and saute for 5 minutes.
2. Add ginger, chili flakes and cinnamon and saute for 1 minute or until fragrant.  Add lentils and stir to coat with oil.
3. Add stock and bring to a boil.  Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
4. Puree soup in a food processor or with hand blender.  Return to pot, stir in whipping cream and season with salt and pepper.  Stir in lemon juice and maple syrup.  Reheat when needed.
5. For garnish, heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp.  Drain on paper towels.  Place on soup.

Roasted Maple Glazed Chicken with Roasted Seasonal Vegetables

The original recipe called for Cornish Hens…but I switched for chicken.  I feed a family of 4 and it just seemed a better fit - besides the kids would never eat a "baby chicken".  Roasted vegetables are one of my favourite foods.  This one has fennel, which I am just starting to use.  Give it a try if you haven't used it - it definitely has a different flavour.  If you are not adventurous - just omit it and add some more squash or sweet potatoes.

Roasted Vegetables
1 small pepper squash, cut into 8 wedges
2 red onions, cut in 1/2 inch thick rings
3 portobello mushrooms, halved (or use cremini mushrooms - about 8)
1 fennel bulb, trimmed and cut in 6 pieces
2 sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup olive oil
Salt and freshly ground pepper
1/2 tsp grated nutmeg
2 tsp fresh thyme

Chicken
1 chicken
salt and pepper to taste
2 tbsp vegetable oil
1 spanish onion, peeled and chopped
3/4 cup white wine (enjoy the rest)
1/4 cup maple syrup
2 tbsp cider vinegar

1. Preheat oven to 450F.
2. Place vegetables in one layer in roasting pan.  Toss with olive oil, salt, pepper, nutmeg and fresh thyme.  Bake for 25 to 30 minutes or until browned and tender.
3. Remove backbone from chicken.  Break breastbone and remove.  Turn chicken onto flesh side and flatten.  It is now butterflied.  Season with salt and pepper.
4. Heat a skillet over high heat and add 1 tbsp vegetable oil.  Sear chicken skin side down, about 2 minutes.  Flip when the skin is light golden.  Sear underside.  Add remaining oil and fry a piece at a time.
5. Place onions in roasting pan and add wine.  Place a rack in pan and place bird on rack, skin side up.  Roast 15 minutes.  Combine maple syrup and vinegar and brush liberally over chicken.  Roast another 5-10 minutes and baste again.  Roast another 5 to 10 minutes basting frequently or until juices are clear.  Remove from oven and cover with a clean tea towel.  Cut into quarters.  Strain pan juices discarding onions.
6. To serve:  put one of each kind of vegetable on to a dinner plate.  Place a piece of chicken over the vegetables.  Drizzle some of the strained juices over.

From Food and Drink 2000

Double Potato Gratin

3 lb (1.5 kg) Yukon Gold or baking potatoes (about 6 large)

1 lb (500 g) Sweet Potatoes (about 2)

1 tbsp butter, divided

1/4 cup olive oil

2 tsp salt

1 tsp pepper

1 tbsp chopped fresh rosemary or thyme (or 1/2 tsp dried)

1. Peel potatoes and sweet potatoes.  Cut them into slices 1/4 inch thick.
2. Place a piece of parchment paper at the bottom of a 9 inch baking dish and cover with half the butter.  Arrange a layer of regular potatoes over bottom of dish.  Sprinkle potatoes with a little olive oil, salt, pepper and rosemary.  Continue to layer and sprinkle potatoes until you have used half the potatoes.
3. Arrange sweet potato slices on top, sprinkling with oil, salt, pepper and rosemary after each layer.
4. Continue to arrange remaining potatoes in layers on top of sweet potatoes, sprinkling after each layer.
5. Butter another piece of parchment paper with remaining butter.  Place paper, butter-side down, on top of potatoes.  Weigh down paper with a heavy oven proof dish or foil covered bricks.
6. Bake in a preheated 425F oven for 1 hour, or until potatoes are tender.  Remove weights and the top paper.  Let potatoes sit for 5 minutes.  
7. Invert dish onto a serving platter and remove remaining piece of parchment paper.  Serve with the best looking side up. 

Curried Sweet Potato, Carrot and Lentil Soup with Ginger

A great recipe based on one from Parents Canada magazine.  Healthy and delicious! Low in fat and loaded with fibre, vitamins and minerals.

1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
1 tsp curry paste or powder
4 cups chicken or vegetable stock
salt to taste
1/4 to 1/2 cup plain yogurt (greek)

1. In a medium sized pot, heat oil over medium high heat and saute onion, garlic, and ginger for 3-4 mintues until the onion softens.
2. Add the lentils, sweet potato, carrots, curry paste and stock, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.
3. Season with salt, add the yogurt and use a hand held blender to puree it right in the pot.  Otherwise use a blender or potato masher.
4. Serve hot.  Leftovers can be stored in the refrigerator for up to a week, or cooled and frozen for up to 6 months.

Sweet Potato Biscuits

A nice moist biscuit that goes with just about anything. I got the recipe from a Today's Parent magazine but changed it up with the Greek yogurt and Spelt flour

1 large sweet potato
2 tbsp (30 ml) raw, shelled sunflower seeds
3/4 cup whole wheat flour
1/2 cup spelt flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter, cut into small pieces
1/3 cup plain greek yogurt
2 eggs

Preheat oven to 400F.  Prick sweet potato once with a fork and bake directly on the middle rack of your oven for 1 hour and 15 minutes or until collapsed and very soft inside.  (Slip a sheet of aluminum foil on the rack below to catch gooey drips.) While the oven is on toast seeds on a small baking sheet for 5 minutes.  Or microwave sweet potato on high for about 7 minutes, then toast seeds by microwaving on a plate, in a single layer, for 1 minute, stirring a few times.

Increase oven temperature to 425 F.  In a large bowl, whisk together both types of flour, sugar, baking powder and salt.  Cut in butter using a pastry blender, or two knives, until the mixture resembles coarse crumbs.  In a small bowl, mash slightly cooled sweet potato until smooth; measure out 34 cup and stir into the flour mixture with the buttermilk, mixing until dough just comes together, add 1 egg.

Turn the dough out onto a lightly floured work surface (I used the Spelt flour here too) and knead gently 6 times or until the dough is smooth and uniform.  Roll dough out into a 10 in. diameter circle about 1/2 inch thick.  Using a 3 inch cookie cutter, press out 10 to 12 biscuits and arrange on baking sheet lined with parchment paper.  Brush with beaten egg and sprinkle with toasted seeds.  Bake on the middle rack for 13 to 15 minutes or until golden brown on the bottom.  Serve hot.

Makes 10 to 12 biscuits.