5 SweetPotato Recipes
The importance of the SweetPotato is grossly underestimated in American cuisine. This page is my attempt to help solve this problem. Trust that a recipe does not make this page unless I have tried it and I love it. Surprise your friends or family with SweetPotatoes tonight!
SweetPotato Quesadillas
- 1 1/2 cups finely chopped onion
- 2 garlic cloves, minced or pressed
- 3 tablespoons vegetable oil
- 4 cups grated peeled sweetpotato (about 3 potatoes)
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- generous pinch of cayenne
- salt and ground black pepper to taste
- 1 cup grated sharp cheddar cheese
- 8 tortillas (8-10 inch)
- Salsa
- sour cream
Saut� the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweetpotatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweetpotato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas in a buttered frying pan.
Serve immediately, topped with salsa and sour cream.
- preparation time: 20-25 minutes; makes 8 half-moon quesadillas, serves 4; goes well with a green salad
- SweetPotato Quesadillas kick ass! You must try them.
- per quesadilla: 486 calories, 12.8G protein, 19.5G fat, 66.7G carbohydrate, 275MG sodium, 24MG cholesterol.
- this recipe comes from The Moosewood Restaurant Cooks at Home without permission. for educational purposes only.
SweetPotatoes Tempura
Tempura is a Japanese style of deep frying. It is a simple recipe and can be used for shrimp, fish, onion, carrot, potato, and gobo root as well.
- 2 middle-sized sweetpotatoes
- 1 cup flour
- 1 egg
- 1/2 cup cold water
- 1 teaspoon salt (or more to taste)
- 1 pan vegetable oil
Heat the oil over high heat. Slice the sweetpotatoes into oblong pieces. Mix the batter from flour, egg, water and salt. (if you are doubling the recipe, 1 egg is still enough) Do not mix too much. Batter should be lumpy, and resemble a pancake batter.
Dip the sweetpotatoes into the batter and coat well. Drop into hot oil and cook until golden brown (make sure it is cooked all the way through). Serve hot.
- often the Japanese eat tempura with worcestershire sauce, or with grated raddish in soy sauce.
- for tempura items like onion, which are long and thin, use the batter to hold together in a clump.
- don't forget the chopsticks, for preparation (dipping) and eating.
- the Japanese translations for the possible tempura items are: shrimp - ebi; fish - sakana; sweetpotato - satsuma imo; onion - tamanegi; carrot - nin jin; potato - jyaga imo; gobo root - gobo.
- nutritional info: lots of fat and calories.
- this recipe is brought to you by Masashi Imura, an ordinary man.
Carribean Vegetable Stew
- 2 cups chopped onions
- 2 tablespoons vegetable oil
- 3 cups chopped cabbage
- 1 fresh chile, minced (seeded for a milder "hot"), or 1/4 teaspoon cayenne
- 1 tablespoon grated fresh ginger root
- 2 cups water
- 3 cups diced sweetpotatoes, cut into 1/2-to3/4-inch cubes
- salt to taste
- 2 cups undrained chopped fresh or canned tomatoes
- 2 cups fresh or frozen sliced okra
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- chopped peanuts
- sprigs of cilantro (optional)
In a nonreactive soup pot, saut� the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saut�, stirring often, until the onions are translucent, about 8 minutes.
Add the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweetpotatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste.
Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
- preparation time: 35 minutes; serves 4.
- serve the stew on rice or with a fresh crusty bread.
- this recipe comes from The Moosewood Restaurant Cooks at Home without permission. for educational purposes only.
SweetPotato Salad
- 2 large sweetpotatoes, peeled and cut into 1/4-inch cubes (about 3 cups)
- 1 1/2 tablespoons wine vinegar or cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup vegetable oil
- 1 cup diced celery
- 3/4-1 cup diced red bell peppers
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 scallion, thinly sliced
- salad greens
- 1/2 cup ricotta cheese (optional)
Steam the sweetpotato cubes for 6 to 8 minutes, until just tender. Take care not to overcook them. While the potatoes steam, whisk the vinegar, mustard, and honey in a small bowl. Slowly add the oil in a thin stream, whisking until the dressing emulsifies. Place the diced celery and red peppers in a serving bowl. Add the steamed potatoes and the dressing. Stir gently, add salt and pepper to taste, and set aside for a few minutes. When the salad has cooled a little, toss in the parsley and scallions.
Serve on crisp salad greens, topped with a dollop of ricotta if you like. (If you use the ricotta, you may wish to add another scallion and additional salt and pepper.)
- preparation time: 20 minutes; serves 2.
- serve with a flavorful soup.
- this is a very lovely salad with different colors and textures. a likely hit.
- emulsifies means: made into an emulsion. an emulsion is a liquid - or semisolid - in which globules of fat are distributed evenly throughout. mayonnaise is an emulsion.
- per 8oz serving: 294 calories, 3.2G protein, 14.7G fat, 39.6G carbohydrate, 247MG sodium, 0MG cholesterol.
- this recipe comes from The Moosewood Restaurant Cooks at Home without permission. for educational purposes only.
SweetPotato Biscuits
- 1 (16 ounce) can drained sweetpotatoes
- 1/4 cup milk
- 1 Tablespoon sugar
- 1 1/2 cups baking mix (Bisquick, etc.)
Combine potatoes, milk and sugar and beat until smooth. Add biscuit mix, stir with a fork until moistened. Turn out and knead 5 times. Roll out 1/2 inch thinck and cut with a 2 1/2 inch cutter. Bake on ungreased baking sheet at 450 degrees for approzimately 12 minutes.
- man, these are just so good!
- makes 10-12 biscuits.
- for best results, serve with Brummel and Brown marjarine.
- this recipe comes from the Lovett school's PTA cookbook, Cook And Love It without permission. for educational purposes only.
This page created by Jon Coole,
[email protected]
, Last Updated 2001.