It’s beginning to feel awfully autumn-y (to everyone’s delight, I’m sure, and definitely mine), and so, with the hopes of jumpstarting the season, we’ve concentrated on the sweet potato. At Whole Foods, we were able to buy 8 or so sweet potatoes for $17.11.
We came up with what I think is a nice mix of recipes:
Sweet Potato Pancakes
Clare did a fantastic job improvising this recipe, and it turned out even better than I expected. We served with maple syrup, though they’re sweet enough to go without. Either way, I wouldn’t mind waking up to a plate of these more often.
What you'll need for 2 servings:
- 1 cup potato fresh (about 1 potato)
- 1/3 cup flour
- 1 egg
- 1/2 cup milk
- 2 tbsp honey
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 cup brown sugar
- 1/8 tsp salt
adjust for consistency
add pecan bits, if wanted (for a delicious addition)
serving suggestion: bananas on top with maple syrup
Poke holes in potatoes with fork all over then bake sweet potatoes in oven on baking sheet covered in aluminum foil or wax paper at 250 degrees till sweet potatoes are soft all the way through and beginning to wrinkle, about an hour to hour and a half. Remove from oven, then cut open and with a spoon, scoop out meat into container. If the potatoes aren't yet mash-ably soft, microwave till soft.
Mash potatoes in a large measuring cup or small mixing bowl with fork until even consistency is had; add milk and egg then mix. Next add flour, then mix. Add all other ingredients and mix in.
Add drop of oil or dash of butter to frying pan and add medium heat. Pour batter in to pan, wait till edges look more like pancake and less like batter and bubbles begin to form on top of pancake; flip. Wait till pancake is done, then serve.
Sweet Potato and Pecan Burgers
This is a recipe borrowed from Clare's mom. A refreshing break from the black bean burger, sweet potato and pecan burgers are a ridiculously good veggie patty.
What you'll need for six patties:
- 2 1/2 cups cooked sweet potato (Bake, then cool, peel and mash; or cube and bring to boil in saucepan with water, then let simmer 15 minutes)
- 2 1/2 cups chopped onion
- 3 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 1 1/2 tsp. ground cumin
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup toasted pecans
Prepare sweet potatoes. Saute onions and garlic for 5 minutes over medium heat. Combine onion mix with potatoes, oats, cumin, salt, and pepper in processor. Process till smooth.
Transfer to bowl, add nuts, and divide into 6 portions. Shape into 6 patties.
Heat 1/2 tsp. oil, cook 3 patties about 4 minutes (or until brown), then flip and cook for another 4 minutes. Repeat with next 3 patties.
While certainly excellent by themselves, we served on a whole wheat bun with either ketchup or Sriracha hot chili sauce. We also recommend garnishing with lettuce and about a tbsp. of tomato-based salad dressing.
Sweet Potato and Black Bean Chili
Another borrowed recipe, this one came from a family friend. I thought this turned out really well -- maybe a bit on the spicy end (for me, anyway) so you may want to adjust the amount of chipotle and chili powder.
What you'll need for about 4 servings:
- 2 tsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small sweet potato, peeled and diced
- 1 tbsp. chili powder
- 2 tsp. cumin
- 1/4 tsp. chipotle chili powder
- 1/8 tsp. salt
- 1 1/3 cup water (or vegetable broth)
- 15 oz. can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 tsp. lime juice
- 2 tbsp. fresh chopped cilantro
Heat oil over medium-high heat. Add onion and potato, cook until onion is slightly softened (about 4 minutes). Add garlic, chili powder, cumin, chipotle, and salt. Cook, stirring constantly until fragrant.
Add water (or broth), bring to simmer, cover, reduce heat to maintain a gentle simmer, and cook until potato is tender (about 10 or so minutes).
Add beans, tomatoes, and lime juice. Increase heat to high and return to simmer. Reduce heat to gentle simmer, and cook until slightly reduced (about 4 minutes). Stir in cilantro, and serve.
Thai Sweet Potato Stew
This recipe came from the (Never home)maker blog, which never fails to please. While it's called a stew, I decided to pour some on top of a bowl of rice and enjoy as a curry (which worked well, I think), but it's definitely great on its own.
The green curry paste was a little difficult to track down, but I finally found some at Whole Foods, and I’m sure it’s sold at international groceries as well.
What you'll need for about 4 servings:
- 2 tsp. canola oil
- 1 large tbsp. green curry paste
- 1 medium onion, thinly sliced
- 1 large sweet potato, peeled and sliced into 1/4 inch half-rounds
- 3/4 cup vegetable broth (we used chicken broth)
- 2 tbsp. coconut milk
- 1/4 cup unsweetened coconut ﬂakes
- 1 tbsp. low-sodium soy sauce
- 1/3 cup pineapple juice
- 1 tbsp. cilantro
Heat canola oil in pot, add curry paste and stir until fragrant. Add onions and stir-fry till softened. Add sweet potato and stir-fry.
Next, add broth and coconut milk, bring to boil and let simmer. Cover and cook for 10 minutes.
Stir in soy sauce, coconut flakes, and pineapple juice. Increase heat and cook for about 5 minutes.
Remove from heat, stir in cilantro, and serve.