Mashed Sweet Potatoes with Thyme & Caramelized Onion

Mashed Sweet Potatoes with Thyme & Caramelized Onion
Author: 
Recipe type: Main Dish
 

Ingredients
  • 3 + 1 Tbsp. unsalted butter
  • 1 sprig fresh thyme or ½ tsp. dried thyme
  • 3 Tbsp. heavy cream
  • Salt & pepper to taste
  • 1 tsp. sugar
  • 2 lbs. sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, & cut into ¼ inch slices
  • 1 Tbsp. unsalted butter
  • 1 small onion, diced
  • ¼ tsp. each sugar & salt

Instructions
  1. Combine 3 Tbsp. of the butter, 2 Tbsp. of the cream, ½ tsp. salt, ¼ tsp. black pepper, 1 tsp. sugar, & sweet potatoes in a large, heavy bottomed saucepan.
  2. Cook, covered, over low heat until the potatoes are fall-apart tender, 35 to 40 minutes. Meanwhile, melt remaining 1 Tbsp. unsalted butter in a small skillet & add the onion & remaining sugar & salt.
  3. Cook over low heat until the onion is caramelized, about 15 minutes.
  4. Discard the fresh thyme sprig from the sweet potatoes & mash with a potato masher. Stir in the caramelized onion & remaining 1 Tbsp. cream & serve.

 

Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges
Author: 
Recipe type: Appitizer
 

Ingredients
  • 3 medium sweet potatoes, peeled
  • 1 Tbsp. Driftless sunflower oil
  • 2 tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions
  1. Preheat oven to 325 degrees, with rack in the middle.
  2. Cut each sweet potato in half crosswise, then cut each half into half lengthwise, cutting each resultant quarter into 3 or 4 equal sized wedges.
  3. Arrange wedges in a single layer on a wire rack inside of a rimmed cookie sheet (this is important to keep wedges from getting soggy) & bake for about 30 minutes, until just tender.
  4. Remove from oven & turn it up to 475 degrees.
  5. Return baking sheet, minus the rack, to the oven to heat up.
  6. Cool the wedges on the rack for about 10 minutes, then carefully remove them to a large bowl.
  7. Toss wedges with remaining ingredients & pour them onto the hot pan, spreading them into a single layer.
  8. Roast, flipping once, for about 15-20 minutes, until deep golden brown.
  9. Serve immediately. (Delicious dunked into a mixture of sour cream, mayo, lime juice, & chipotle powder.)

 

Lots of Greens & Sweet Potato Soup

Lots of Greens & Sweet Potato Soup
Author: 
Recipe type: Soup
 

Ingredients
  • 1 large onion, chopped
  • 2 Tbsp. butter or sunflower oil
  • 3 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1 tsp. ground coriander
  • Dash of salt & pepper
  • 2 cups vegetable or chicken stock
  • 2 cups chopped tomatoes
  • 2 small or 1 large sweet potato, peeled, quartered lengthwise, & thinly sliced
  • 4 cups lightly packed greens, washed & coarsely chopped (spinach, turnip/radish greens, pea vine, chard, kale, etc.)
  • Splash of fresh lemon juice or rice vinegar
  • 2 Tbsp. miso, dissolved in some broth (optional)
  • ½ tsp. smoked paprika (optional)

Instructions
  1. In a large, heavy bottomed soup pan, sauté onion in butter or oil until translucent.
  2. Add ginger, garlic, coriander, salt & pepper & sauté for another few minutes.
  3. Add stock & sweet potatoes, bring to a boil, reduce heat & simmer until sweet potatoes are soft (about 15 minutes).
  4. Add greens & simmer for another 5 minutes or so.
  5. Add remaining ingredients, turn off heat, & serve.

 

Savory Nutmeg Sweet Potatoes

Savory Nutmeg Sweet Potatoes
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 large or 2 medium sweet potatoes, peeled & cut into 2” pieces
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 c. salted water or chicken broth
  • ¼ c. creme fraiche or sour cream
  • freshly grated nutmeg
  • salt & pepper to taste

Instructions
  1. Melt butter in medium sauce pan.
  2. Add sweet potatoes & garlic & saute for a couple of minutes.
  3. Add salted water or broth, cover, reduce heat & simmer for 10-15 minutes, stirring once or twice, until sweet potatoes are just tender.
  4. Remove lid & simmer for another few minutes until liquid is reduced.
  5. Drain & toss sweet potatoes gently with creme fraiche/sour cream & seasonings to taste. Serve hot.

 

Thyme Roasted Chicken with Fall Vegetables

Thyme Roasted Chicken with Fall Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2½ to 3 lb. whole chicken (preferably free-range organic)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. fresh thyme leaves
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • ½ onion, quartered
  • 1 lemon, quartered
  • 6-8 small russet potatoes
  • 4 medium carrots, halved lengthwise
  • 2 turnips, quartered
  • 1 medium sweet potato, cut into 6 pieces

Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse chicken under cold water & pat dry.
  3. Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
  4. Gently release the skin of the tail end & slide your hand under the skin, breaking the connection between the skin & flesh without breaking the skin.
  5. Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
  6. Stuff the inside cavity of the bird with the onion, lemon, thyme stems (& some more whole sprigs if you have them), & some more salt & pepper.
  7. Truss the legs over the opening & place the bird breast side up in a roasting pan.
  8. Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
  9. Roast another 30 minutes or so, until the chicken juices run clear when pierced (a meat thermometer should read 180 degrees) & the vegetables are tender.
  10. Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
  11. Make a sauce with the drippings – over medium heat, add some flour to make a roux & whisk in chicken broth & white wine until desired consistency is reached.
  12. Save the bones & scraps to make broth

 

Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.

 

Sweet Potato Pie

Sweet Potato Pie
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 pound sweet potatoes
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Instructions
  1. Boil sweet potatoes whole in skin for 20 to 30 minutes,or until done.
  2. Run cold water over the sweet potato, and remove the skins.
  3. Break apart sweet potato in a bowl.
  4. Add butter, andmix well with mixer.
  5. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
  6. Beat on medium speed until mixture is smooth.
  7. Pour filling into an unbaked pie crust.
  8. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
  9. Pie will puff up like a souffle, and then will sink down as it cools.

 

Sweet Potato Fries

Sweet Potato Fries
Author: 
Recipe type: Appitizer
 

Ingredients
  • 2 large sweet potatoes, peeled and cut into wedges
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Preheat oven to 400 degrees F.

Instructions
  1. Arrange potato wedges on a baking sheet in 1 layer and coat them with cooking spray.
  2. Sprinkle potatoes with salt and black pepper.
  3. Roast 30 minutes, until tender and golden brown.
  4. If preparing in advance, fill a medium saucepan ¾ full with water and bring to a boil. Add the potato wedges and boil for 5 to 7 minutes, or until just beginning to get tender.
  5. Drain well.
  6. When you plan to serve them, bake par-boiled potatoes at 400 degrees F until golden brown, about 10 minutes.

 

Sweet Potato Apple Sausage Bake

Sweet Potato Apple Sausage Bake
Author: 
Recipe type: Side Dish
 

Ingredients
  • 3 parts sweet potatoes, peeled & cut into 1” cubes
  • 2 part apples, cubed a bit smaller
  • 1 part Italian sausage, rolled into small balls
  • 1 part onions, cut into thick pieces (optional)
  • salt & pepper to taste

Instructions
  1. Mix all ingredients into a single layer in a cast iron pan or baking dish.
  2. Bake at 350 for about 45 minutes or 400 degrees for about 30 minutes.
  3. No need for oil, the grease from the sausage & juice from the apples suffice for moisture.

 

Creamy Braised Sweet Potatoes

Creamy Braised Sweet Potatoes
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 large or 2 medium sweet potatoes, peeled & cut into 2” pieces
  • 2 Tbsp. butter
  • 1 c. salted water or chicken broth
  • ¼ c. creme fraiche
  • nutmeg, salt, & pepper to taste

Instructions
  1. Melt butter in medium sauce pan.
  2. Add sweet potatoes & saute for a couple of minutes.
  3. Add salted water or broth, cover, reduce heat & simmer for 10-15 minutes, stirring once or twice, until sweet potatoes are just tender.
  4. Remove lid & simmer for another few minutes until liquid is reduced.
  5. Drain & toss sweet potatoes gently with creme fraiche & seasonings to taste.
  6. Serve hot.