ONE's Digital Sweet Potato Cookbook

Sweet Potato Bake with Kale~ YUM

Fri, 30 Nov 2012 09:35:43 -0500

Photo Credit: http://www.cookforyourlife.org

Sweet Potato Bake with Kale

An easy, delicious recipe packed with nutrients!

2-3 sweet potato, peeled if desired, cut into bit sized pieces. Place in roasting pan and drizzle sufficiently with olive oil and seasoned with salt and peper. Bake for 35 to 45 minutes until fork tender. Toss with steamed kale seasoned with pepper and cinnamon. Serve and Enjoy!

Sweet Potato Chapatti (Uganda)

Tue, 20 Nov 2012 15:15:08 -0500

Photo Credit: https://lh4.googleusercontent.com/

Ingredients:  1 cup mashed orange sweet potato, 2 cups wheat flour, 2 teaspoons salt, water, cooking oil

Directions: (1) Boil and mash the sweet potatoes. (2) Add salt,mashed sweet potatoes and oil to the flour and make a dough, adding small amount of water gradually until the dough does not stick on hands or spoon. (3) Pick small pieces of dough and roll on a board. (4) Fry the chapatti on one side and turn until they are golden brown. (5) Serve with tea or sauce.

Sweet Potato Golden Bread: Pao De Ouro

Tue, 20 Nov 2012 15:10:11 -0500

Photo Credit: http://2.bp.blogspot.com

This recipe was provided by The International Potato Center (CIP) which plans to reach more than 600,000 households in 10 countries by 2015, including 120,000 in Mozambique.

Golden Bread: Pao De Ouro (Mozambique)

Recipe for 44 small breads
Ingredients:
3 cups or 950 grams of boiled and mashed orange-fleshed sweet potatoes (cooked and peeled before mashing); 1.5 kgs wheat flour (you will need some extra flour for kneading process); 2 level match boxes or 2 tablespoons of yeast; ½ teaspoon of improver (product sold especially for bread making) optional; ¼ teaspoon of salt (minimize the use of salt as it makes the bread rise less); 1 liter of water approximately (for kneading).

http://cipotato.org/sweetpotato

Sweet Potato Donuts

Tue, 20 Nov 2012 15:03:35 -0500

Photo Credit: http://www.keeplearningkeepsmiling.com

This recipe was provided by HarvestPlus-Uganda team which hopes to distribute sweet potato vines to 225,000 households with by 2016.

Sweet Potato Doughnuts (Uganda)

Ingredients:
2 tumpeco mashed sweet potato, 4 tumpeco (all-purpose) baking flour, 4 teaspoons baking powder, 4 dessert spoons sugar, salt, 4 dessert spoons of heated oil, lemon rind and juice, cooking oil.
NOTE: (“Tumpeco” is a typical cup for Uganda – 1 tumpeco is equivalent to half a liter cup or 16.5 oz.)

Directions:
(1) Boil sweet potatoes and mash. Mix flour with the mashed sweet potatoes until done well, and then add baking powder.
(2) Add the sugar, heated oil, lemon rind, and juice into the mixture.
(3) Add water gradually and knead the dough well.
(4) Cover the dough with a cloth and put out in the sun for 15 to 20 minutes (Helps the dough rise faster).
(5) Roll on a board and cut into round shapes using a cup or glass as cutter. Put a hole in the middle using a finger or soda bottle.
(6) Deep fry to golden brown.
(7) Remove from pan and cool before serving.

This recipe was provided by HarvestPlus-Uganda team which hopes to distribute sweet potato vines to 225,000 households with by 2016.

http://www.harvestplus.org/content/orange-sweet-potato-makes-case-biofortification-works

Sweet Potato Pie

Tue, 20 Nov 2012 13:30:28 -0500

Photo Credit: http://mikes-table.themulligans.org

This recipe is over 80 years old, I’m at least the third generation to pass this along!

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1 cup (give or take on preference) raisins
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Preheat and bake at 350 degrees for ~30 minutes. Layer the base in a deep glass or aluminum dish, top with the second layer. I usually make a double batch and split it into two separate dishes that I half-bake. This allows me to have the “fresh out of the oven” heat, flavor, and smell when people come over or I arrive somewhere for the holidays. Cut each batch like you would for bars or brownies and it will go a long way!

Garlic Sweet Potato Sticks: Baked sweet potatoes are an old...

Fri, 16 Nov 2012 09:25:41 -0500

Garlic Sweet Potato Sticks:

Baked sweet potatoes are an old favorite in our house. We love “fries” but we prefer to bake. One of our absolute favorite are these Sweet Potato Sticks – they are simple, healthy, and super tasty.
Cut sweet potatoes into nice long strips, almost an inch thick. Toss them in olive oil with salt, pepper, and some dried herbs like oregano. Bake at 400 F (200 C) for about 20 minutes, or until lightly browned. When they look ready, I add a little minced garlic, then bake for another 2 minutes. Serve them nice and hot!

From: http://mangopowergirl.com/

Gnocchi sweet potato

Tue, 13 Nov 2012 15:45:36 -0500

Photo Credit: http://www.macheesmo.com/

Delicious recipe for sweet potato gnocchi biofortified

ingredients

- 500 grams of cooked sweet potato biofortified

- 4 tablespoons of olive oil

- 2 cloves garlic, crushed

- Salt to taste

- 2 chopped tomatoes

- ½ chopped onion

- Basil leaves to taste

- 300 grams of tomato paste

- ½ cup all-purpose flour

- 1 egg yolk

- 1 liter of water

- Grated cheese to taste

Preparation

Pasta: Cook the biofortified sweet potatoes until soft shell. After cooking, remove the peel and squeeze the potatoes to form a dough. Add one egg yolk and a pinch of salt. Put ½ cup of flour (slowly) to give more consistency to the dough. Take small portions of the dough, roll on a smooth and greased strands forming flour. Cut into small cubes and set aside. Drizzle the cubes with olive oil. Sauce: Sauté garlic and onion in olive oil. Add tomato and basil. Put the tomato paste, salt to taste and cook with ½ cup of water for 15 minutes. Toss the sauce over the cooked cubes and add the grated cheese to taste. Serve immediately.

-By: Patrícia Mendes de Souza

Fried Sweet Potato

Tue, 13 Nov 2012 15:40:15 -0500

Photo Credit: http://olesouthblog.files.wordpress.com

cut the 6 potato in quarters fry in olive oil

add 2 of each red and orange peper

add 1/4 cup of rockfeller cheese

bake for 15 minutes

sweetpotato, potatoes, carrots mash.

Tue, 13 Nov 2012 15:37:35 -0500

photo credit: http://www.laurens-kitchen.com

cut sweet potatos into bigger cubes than normal potatoes. dice/grate carrots. cook for twenty-thirty minites. drain add single cream and low fat soft cheese. cover till melted.add seasoning, ( ground white pepper is good) rougthly mix and mash with a fork.or use potato masher for smother consistancy.

Korean sweet potato cake

Wed, 07 Nov 2012 13:11:00 -0500

Photo credit: http://4.bp.blogspot.com

I’m Judy and I’m from Canada! I wanted to submit a recipe as soon as I saw this, and I knew there was this Korean thing that was in the corner of my mind. I finally remembered the sweet potato cake my mom used to make in little cups. I remember them also being sold at Asian supermarkets. (My mom’s recipe was different than this one, it had no sponge cake in it at all!)

But anyways I was able to put this together without a scale or a good understanding of korean (or a good understanding of cakes) AND SO CAN YOU!

It’s filling, and it’s really yummy, and not too sweet.

« here is the original recipe: http://blog.daum.net/prinmoth/1922098 . Well, if you can read korean… But anyways you can see their pretty step-by-step pictures if you’d like. »

Since I don’t have a scale and all the measurements were in grams and I changed it to cups and mLs very roughly, they will be a bit off. I don’t think it’s a really big deal though, because in korean cooking they really don’t measure things out. My mom would be like, “put a little of this and a little of that” and I would be like “HOW MUCH ლ(ಠ益ಠლ)”

The original measurements in grams will be written like this, in italics!

FILLING:

4 well baked medium sweet potatoes (I mean… you don’t want lumps in there right?)

Melted butter (2 tablespoons) 30g

Honey (4 tablespoons) 60g

CUSTARD:

3 egg yolks

sugar (1/3 cup)75g

Flour (3 tablespoons) 25g

Milk (1 cup) 250g

Whipped cream (1 tablespoon) &Cinnamon (2 teaspoon) it says: both작은스픈

Butter (1 tablespoon) 15g

Vanilla and Rum (2 teaspoons each) 한방울 and 약간

1 sponge cake (I used a mix lying around. You can make your own!)

Whipped cream for covering and decorating as needed

1 Grated Castella (Japanese sponge cake)(CULTURE COMBOooo) or anything like it to cover the cake

To make the Custard

1. Put the egg yolks and sugar in a pot on heat. Mix until well combined.

2. Mix in the flour and milk. Keep mixing to make a custard consistency!

3. When it’s thick, turn off the heat and add in butter.

4. When the custard is cool, you can add in vanilla and rum, if you like.

Filling

1. Mash the sweet potatoes well. (If you are like me, remember to wash and peel them first!) Mix the melted butter and honey with it.

2. To make the filling, mix the sweet potato mixture, the custard cream (the recipe says 200g of it, which would be like a cup. But, you might as well use it all) and a tablespoon of whipping cream, and the cinnamon (you can leave it out! Some people don’t like it).

(3. At this point they said something about syrup. With my korean skillz, I have no idea.)

Assembly

1. Cut the sponge cake into two.

2. Layer the sponge cake and the filling, end with the filling (well… I don’t know whether it matters if you end with the filling or not).

3. Cover entire cake with the whipped cream.

4. And sprinkle the castella crumbs all over the cake!

I hope I haven’t forgotten anything… Anyways, you are done! It wasn’t very hard to make, right?

Annie's Super Squash Soup!

Thu, 01 Nov 2012 10:01:27 -0400

Note: This soup doesn’t have any sweet potatoes in it, but it’s healthy and awesome. You can sub in 4 boiled mashed sweet potatoes instead of the squash if you’d like!

1 Butternut Squash
1 Kombucha Squash
5 cloves Garlic
1-3 TBL Cumin
handful shredded Soy or Rice Cheese
a cup or so Almond Milk
a cup or so Veggie broth
2-3 TBL Olive Oil
handful Shallots
1 Apple
1 TBL Earth Balance spread

This soup is Vegan and Awesome.

preheat oven to 375.
cut squash in half. discard seeds.
place squash, cut side down, on an oiled baking sheet.
slice openings on the top of the squash. pour a little water over it and a little oil.
bake for 45 minutes.

saute chopped shallots and garlic in pan with Earth Balance spread and olive oil. after a few minutes, add the chopped apple. add a cup of broth to it. simmer.

when squash has cooled, remove skin and mash squash (or cut in cubes). side aside the skin. place in blender - add almond milk to squash until it is blended. transfer to pot. repeat blending in batches, add the shallot/garlic/apple/broth mixture to blender.
continue to blend - adding almond milk and/or broth until you reach your desired consistency.

heat soup on low heat, adding a generous amount of cumin. the rice/soy cheese, a little sea salt and red pepper flakes.

Prep time, cooking time - about 1 1/2 hrs.

Enjoy!

Love and Peace,
Annie

Sweet Potatoes and apples

Thu, 01 Nov 2012 09:59:01 -0400

6 apples, 5 sweet potatoes cooked, 1/4 cup raisins or chopped nuts, half cup honey, 1/4 cup oil.

Spread oil on bottom of dish, spread layer of cut apples in baking dish, spread layer of sweet potatoes on apples till dish filled with apples and sweet potatoes with apples on top. pour raisins or cut up nuts on top, pour honey over all. Bake at 375degrees F. for an hour. Serve hot.

Caribbean Spiced Sweet Potatoes

Thu, 01 Nov 2012 09:58:54 -0400

Name: Ashley Downer Hometown: Detroit, MI

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

2 1/2 pounds sweet potatoes, peeled, trimmed, and cut into 1-inch chunks

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Juice of 1 lime (about 1 tablespoon)

4 cloves of garlic, peeled and finely chopped

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon chili powder

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Preparation:

Preheat the oven to 425°. Lightly oil a large roasting pan or foil-lined, rimmed baking sheet.

In a large bowl, whisk together the oil, honey, lime juice, garlic, and spices. Add the sweet potatoes and toss to coat.

Pour the potatoes and seasonings into the roasting pan or baking sheet, and spread them out into a single layer.

Roast the potatoes in the preheated oven, stirring occasionally, for about 40 minutes, or until they are tender and caramelized.

Link to recipe: http://herbsspices.about.com/od/salads/r/CaribbeanYams.htm

Hugh Acheson's Sweet Potato Soup with Maple Whipped Cream and Currants

Mon, 22 Oct 2012 12:31:00 -0400

Photo Credit: Abby Sasser

This is a soup that mixes all the weirdness that I am about. I am from Canada, live in the South, and am a citizen of the world. This is a soup that encompasses all of that: Simple and pure, nutritious and fun. The sweet potatoes show the kinship between my Southern home and the continent of Africa, a vital part of our world community. That sweet potato can become a little treasure of nutrition to empower, while the maple gives a little beautiful Canadian smile that everyone loves. It’s also easy as pie, so get cooking.

Ingredients

Serves 6

2 sweet potatoes

2 tablespoons olive oil

1/2 medium yellow onion, minced

1 garlic clove, scored

1 bay leaf

1 cinnamon stick

3 springs fresh thyme

4 cups Chicken Stock

1 1/4 teaspoon kosher salt

1 cup heavy cream

1/4 cup maple syrup

3 tablespoons dried currants

Instructions

Preheat the oven to 425°F.

When oven is ready, place the sweet potatoes directly on the rack. Roast for 30 minutes, or until quite soft. Place aside to cool and then peel (skin should come off very easily) and then dice the potatoes into large chunks.

In a large soup pot, heat the olive oil over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the sweet potatoes, garlic, cinnamon, thyme, and chicken stock. Bring to a boil, then simmer for 15 minutes.

Season with 1 teaspoon of salt. Puree the soup in a blender and then pass through a strainer.

Pour the heavy cream in a large bowl and whisk until soft peaks form. Whisk in 1/4 teaspoon salt. Fold in the maple syrup.

Reheat the soup if necessary and serve in bowls. Top each a spoonful of maple-whipped cream and sprinkle the currants on top.

—Hugh Acheson, Top Chef Master

Sweet Potato, Corn and Jalapeno Soup

Fri, 19 Oct 2012 12:15:06 -0400

Photo Credit: http://images.capitalnews9.com

Ingredients:

1/4 cup (1/2 stick) unsalted butter
1 small onion
1 1/2 pounds sweet potatoes, peeled, chopped
6 cups chicken stock
1 1/2 cups fresh corn kernels, or frozen whole kernel corn, thawed
2 teaspoons finely chopped jalapeno chilies with seeds
1/2 cup whipping cream

Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 6 minutes. Add sweet potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.

Strain soup through a coarse sieve; reserve sweet potato and stock mixtures separately. Return stock mixture to saucepan. Transfer sweet potatoes to processor and puree. Whisk puree into stock mixture. Add corn and jalapenos and simmer 5 minutes. Add cream to soup and stir until heated through. Season to taste with salt and pepper. Ladle into bowls.

4 to 6 servings

Personal note:

Over the years, I have saved favorite recipes, many of them from Bon Appetit magazine. I tried to find this recipe online, but could not. Hence, I’ve gone ahead and written out the entire recipe rather than providing an online link. I find this soup to be hearty and fabulous! I thought the ONE team might enjoy a sweet potato dish with a little “zip” from San Antonio. All the best!

-
Carolyn M. Appleton

Black Bean and Sweet Potato Enchiladas

Fri, 19 Oct 2012 12:11:05 -0400

Photo Credit: http://cookieandkate.com

Ingredients:

2 Large sweet potatoes, washed, peeled (optional) and diced

1 tablespoon olive oil

1/2 red onion diced

2 cloves garlic, diced

1 tomato, diced

1/2 tablespoon paprika

1/2 tablespoon cumin

2 jalapenos diced, ribs and seeds removed if you want less spice

1 can black beans, drained and rinsed

8-10 corn/whole wheat flour tortillas

2 cups salsa

shredded cheese (optional)

Instructions:

Heat oven to 400. Place sweet potatoes on lightly oiled baking sheet and roast for about 20 minutes, turning once, until they are cooked and some are slightly toasted on the outside.

Remove sweet potatoes from oven, turn oven to 350.

Add remaining oil to a large skillet over medium-high heat, and add in onions, garlic, jalapeno and tomato until slightly tender. Then add beans, sweet potatoes, cumin, and paprika. Cook until mixture is tender and flavors have mixed- approximately 10 minutes, remove from heat

Put about 1/2 cup salsa on bottom of 9” by 13” baking dish. Fill tortillas with skillet mixture, and place in dish rolled up, seam side down. After dish is full, add remaining salsa over enchiladas, and sprinkle (optional) cheese over top. If I have not used all of the filling (will depend on sweet potato size), and there is <1 cup left, I will sprinkle over top at this point as well. If there is more, I will reserve it for tacos, salad topping, etc later.

Place dish in over, uncovered, for approximately 10 minutes, or until top starts to slightly brown (or cheese starts to bubble).

-Faith Fetzer

Boozy Sweet Potatoes

Thu, 18 Oct 2012 16:38:00 -0400

Photo Credit: http://www.livingbetterat50.com

This unique family recipe comes to us from Sally Canfield, Deputy Chief of Staff to Florida Senator Marco Rubio (R). We have literally never seen anything quite like it and it looks DELICIOUS.

Ingredients

6 Medium Sweet potatoes cooked and peeled

3/4 cup of sweet vermouth

1/2 cup apricot jam

3 Tbs of butter

Instructions

Cut potatoes in half, length wise

Place in shallow casserole

Blend Vermouth with jam

Spoon over potatoes

Dot with Butter

Bake at 350 for 30 minutes, basting twice

QUINOA SALAD WITH ROASTED SWEET POTATOES

Thu, 18 Oct 2012 16:03:00 -0400

Photo Credit: http://www.twopeasandtheirpod.com

This recipe is the creation of Ron DeSantis, the Director of Culinary Excellence at Yale University. The Yale Alumin Association is a partner organization of ONE.

Yield: 20 Portions

Ingredients Amounts

Quinoa 1 lb

Sweet potatoes, peel, med dice 2 ½ lb

Scallions, thinly sliced 1 ½ oz

Walnuts, coarse chop, toasted 2 oz

Raisins 3 ¾ oz

Fresh Italian parsley, chopped 3 Tablespoons

Ginger root, grated 2 teaspoons

Cinnamon, ground ½ teaspoons

Orange juice 2 fl oz

Sherry vinegar ¼ cup

Extra virgin olive oil ½ cup

Kosher salt 1 teaspoon

Black pepper, ground ¼ teaspoon

Method

1. Boil quinoa in water for 15 minutes or until tender, drain, cool and reserve.

2. Preheat oven to 425F.

3. Toss sweet potatoes with ¼ cup extra virgin olive oil. Place onto a roasting pan or baking sheet. Roast in oven for 12 to 15 minutes or until tender and lightly caramelized.

4. Combine the roasted sweet potatoes, boiled quinoa, walnuts, raisins, and parsley.

5. In a mixing bowl whisk together the ginger, cinnamon, orange juice, sherry vinegar, extra virgin olive oil, Kosher salt and black pepper.

6. Pour dressing over the sweet potatoes and quinoa, toss well. Refrigerate.

Sweet Potato and Apple Gratin

Thu, 18 Oct 2012 15:51:27 -0400

Photo Credit: http://farm5.static.flickr.com

This recipe was created by Anastatia Curley and Dan Barber was submitted to us via Mark Bomford at the Yale Sustainable Food Project. The Yale Alumni Association is a partner of ONE.

Serves 2, with leftovers

8 tablespoons unsalted butter
1 ½ pounds tart apples (about 3 or 4 fist-sized apples)
½ cup heavy cream
½ cup whole milk (don’t be tempted to substitute something lower in fat; if you do, the resulting liquid will separate)
2 teaspoons salt
1 teaspoon white pepper
½ teaspoon cinnamon
large pinch ground nutmeg
2 ½ pounds sweet potatoes (about 3 or 4 large ones)
1 clove garlic, crushed
½ cup panko or fresh bread crumbs

Peel and core the apples, then quarter them and slice thinly. Peel the sweet potatoes and cut them into ¼-inch-thick rounds.

Preheat your oven to 350 degrees.

In a 12-inch sauté pan, lightly brown 2 tablespoons of butter over medium heat. Add as many of the apple slices as will fit without crowding, and then sauté them until lightly browned, making sure they stay firm. Set the apples aside on a plate. Repeat with 2 more tablespoons of butter and the remaining apples. (Depending on the size of your pan, you may need to do more than two batches of apples. If that’s the case, just make sure that when you remove the previous batch, there’s still enough butter in the pan so that the next batch won’t burn. The only thing limiting your use of butter, really, is your respect for your cardiac health.)

In a large bowl, stir the cream, milk, salt, pepper, cinnamon, and nutmeg until the salt has dissolved. Toss the potatoes in the cream to coat.

Generously butter an 8-by-8-by-2-inch ovenproof dish or an 8-inch cake pan, and rub with the crushed garlic. Line the bottom of the dish with a layer of overlapping sweet potatoes, followed one of apples. Cover with another layer of sweet potatoes. Pour in the remaining spice-cream mixture.

Cover with aluminum foil, and bake for about one hour, or until the potatoes are cooked. Heat the broiler. Sprinkle panko over the gratin, dot with ¼-inch cubes of the remaining butter, and broil a few minutes, until the bread crumbs are golden brown. (This is really the one moment where you have to keep a watchful eye on the gratin—the breadcrumbs will burn quickly if you’re not careful.

POBLANO ROASTED SWEET POTATOES

Thu, 18 Oct 2012 15:09:52 -0400

Photo Credit: http://www.ncsweetpotatoes.com

This recipe comes to us from Ron DeSantis, the Director of Culinary Excellence at Yale University. The Yale Alumni Association is a partner of ONE.

Yeild: 20 Portions

Ingredients

4 ½ lb Sweet potatoes, peeled, large dice

1 lb Poblano peppers, seeded, medium dice

½ cup Extra virgin olive oil

¾ teaspoon Kosher salt

¼ teaspoon Black pepper, freshly ground

2 teaspoon Light chili powder

¾ teaspoon cumin, ground

Instructions

1. Place roasting pan or baking sheet into oven and preheat oven to 350F.

2. Combine all ingredients in a large bowl and toss until potatoes are well coated.

3. Place seasoned potatoes and poblano peppers into preheated roasting pan or baking sheet. Roast for 15 minutes or until potatoes are tender.