Sweet Potatoes

Sweet Potato Waffles

November 26, 2014 by Lynsey Leave a Comment

As much as I love mashed potatoes; both regular and sweet, I always make sure to make enough to ensure I have leftovers. Why? For one reason. Potato cakes. If you’re wondering what the heck a potato cake is, let me enlighten you.

It’s only the best thing ever. Not to mention one of the simplest ways to spice up those leftovers. It’s leftover mashed potatoes that are scooped in about 1/4 cup portions and placed in a frying pan. From there the outsides gets golden brown and crispy and the inside stays the consistency of those beautiful buttery mashed potatoes.

I could make a meal out of these alone. They are great without adding any extras, but that’s not to say you couldn’t add awesomeness to the mix. Say like, bacon, cheese or even some chives. It’d be just like eating a loaded baked potato. Yum!

But let’s talk about utilizing leftover sweet potato souffle…or casserole, whatever you call it around your house. It’s basically the same thing as the basic potato cake, but using some of that leftover sweet potato casserole.

Since there’s so much added to the sweet potatoes before being baked, you really don’t have to add any seasonings to these waffles. I did, however, add a little cornstarch to help thicken the mixture a bit so they would hold up in the waffle iron. Oh, and I yes, I threw these in the waffle iron rather that using the frying pan. But you could honestly do either.

These are great just using the mixture straight from the casserole dish, but they could also be jazzed up a bit. I make some that were stuffed with pepper jack cheese and others that were topped with melted marshmallows and a drizzle of maple syrup. All of which got eaten up in a matter of minutes.

So, this Thanksgiving make sure you do one of two things. Either make enough to ensure there will be some leftover taters, or just reserve a scoop or two to be able to make these waffles on Friday!

Sweet Potato Waffles

Ingredients:

2 Cups leftover sweet potato souffle or casserole, nuts or marshmallows removed
2 Tbsp cornstarch

Optional add-ins and toppings-
Shredded pepper jack
Marshmallows
Chopped pecans
Maple syrup

Directions:

Preheat waffle iron.

Combine 2 cups of sweet potatoes and cornstarch and stir to combine.

Scoop about 1/4 cup of sweet potatoes and place in the center of the waffle iron. Close and cook approximately 4 minutes, until outside is golden and lightly crispy. Remove and repeat.

*If waffles seem a little too moist, add a little more cornstarch a teaspoon at a time.
*To make a savory waffle, place 2 teaspoons of shredded cheese in the center of each scoop of potatoes and cover. Place in the waffle iron and cook.
*To make a sweeter/breakfast version, top with melted marshmallows, pecans and/or maple syrup.

Recipe source: A Lynsey Original

Sweet Potato Tartelettes

November 15, 2013 by Lynsey Leave a Comment

When I think about the spread on Thanksgiving there are a few staples that come to mind. There’s the turkey, which is the centerpiece of the whole meal. Because what is Thanksgiving without the bird? Then there’s the supporting characters; green bean casserole, mashed potatoes, rolls of some sort and the infamous sweet potato casserole.

Sweet potato casserole. This is the casserole that causes much debate. Some people love it and Thanksgiving just wouldn’t be Thanksgiving without it. Others despise it and don’t even want it in their site. Then there’s the whole with or without marshmallow debacle. I believe the sweet potato casserole lovers of the world are divided when it comes to this.

Some think “What is sweet potato casserole without the marshmallows?”, while others think “Why in the world would you put marshmallows on this casserole, just top it with the pecan sugar mixture”. Then there’s the minority, the people who want a mix of both marshmallows and sugar.

Since Thanksgiving is right around the corner and I’m one of the fans of the infamous sweet potato casserole I thought it would be fun to come up with a clever, handheld version of the controversial dish. Everyone loves little food, there’s something about it that’s just so cute. Plus food that fits in the palm of your hand is just so much fun to eat.

I took the delicious sweet potatoes and seasoned them with a little butter, vanilla, cinnamon and brown sugar and I spooned it in little phyllo cups. Then I topped it with a brown pecan, sugar, cinnamon mixture and then I topped it with a few marshmallows. I popped them in the oven just long enough for the sugar to crisp a bit and the marshmallows to toast. This gives you all the deliciousness of the sweet potato casserole in a handheld version that takes a fraction of the time. Serve these as a side or appetizer at your turkey day gathering.

The only question is: are you a marshmallow on top kind of person or sugar pecan person? Customize these how you like and have a happy Thanksgiving!

Sweet Potato Tartelettes

Ingredients:

For the filling-

1 Large sweet potato

1 Tbsp unsalted butter

1/8 Tsp cinnamon

1/4 Tsp brown sugar

1/2 Tsp milk, plus more if needed

1/4 Tsp vanilla

Pinch of salt

For the topping-

1 1/2 Tbsp brown sugar

1 Tsp granulated sugar

1/4 Tsp cinnamon

1/2 Tbsp chopped pecans

To assemble-

1 (12 count) package phyllo dough cups

36 Mini marshmallows

Directions:

Preheat oven to 350.

For the topping-

In a bowl combine the brown sugar, sugar, cinnamon and pecans, stir to combine. Set aside.

Using a fork, prick the potato all over numerous times. Place in the microwave and heat for 5-8 minutes, until tender to touch. Allow to sit in the microwave for an additional 5 minutes. Alternately, bake the potato at 350 for 45-50 minutes, until fork tender.

Once the potato is cool enough to handle cut in half, scoop out the flesh and place in a medium bowl. Add the butter, cinnamon, brown sugar, milk and vanilla and beat on medium until mixture is smooth and all the ingredients are incorporated. Taste, adjust seasonings if needed. If the mixture is too thick add a bit more milk, half a teaspoon at a time.

Place phyllo cups on a baking sheet. Spoon a tablespoon of the potato mixture into each cup, cups should be filled almost to the top. Top each cup with half a teaspoon of the sugar mixture, then top with 3 marshmallows.

Place in the preheated oven for 5-8 minutes, long enough to heat the potatoes and toast the marshmallows.

Remove and serve immediately.

Recipe source: A Lynsey Original

Sweet Potato Soup

December 12, 2011 by Lynsey Leave a Comment

Thanksgiving has come and gone along with all of that delicious food. I know I enjoyed every bite and I hope you did too. Now Christmas is just days away! Can you believe it? Don’t worry, I’m not even going to ask you about how much shopping you’ve done. I do have to brag on myself though; I started my shopping earlier than I ever have before and I’m 99.9% done! I can’t believe it!

Now that Thanksgiving is over, do you still have some leftover ingredients sitting around that never got used for the big meal? I just happened to have a few large sweet potatoes leftover that were just itching to be used up. Since they didn’t make their appearance on Thanksgiving day I thought I would use them for this soup I saw on Amy’s blog, sing for your supper. As soon as I saw this recipe it started calling my name. I love all things sweet potato and this soup sounded like it would be right up my alley. She got the inspiration for this soup from a traditional Thanksgiving side, sweet potato casserole. That comparrison along was enough to make me want to give it a try, but if that’s not enough for your then take a peek at this list of ingredients. Go ahead. Now, tell me if this soup doesn’t sound good?

This soup was delicious. The sweet potato base paired with brown sugar, butter, sweet and tangy orange juice and a hint of spice from the cayenne pepper made for a perfectly flavored soup. I topped it with some spicy candied pecans and paired it with a smoked cheddar and apple grilled cheese. I have to say that this was one of my favorite meals I’ve made recently. Simple yet delicious. If you’re still needing your sweet potato casserole fix then look no further. This is the dish for you and to make it better, as if it could get any better, it doesn’t take as long to make as the casserole! Enjoy this soup soon. You’ll be glad you did!

Sweet Potato Soup

Ingredients:

4 Large sweet potatoes, peeled and cut into large cubes
2 Cups chicken broth, plus more as needed
2 Cups water
Salt and pepper, to taste
2 Tbsp butter
1/3-1/2 Cup brown sugar, depending on the desired sweetness
Splash of orange juice
1/8 Tsp cayenne pepper

Directions:

Place the sweet potatoes, chicken broth and water in a large stock pot and bring to a boil. Cook for about 20-30 minutes, or until potatoes are fork tender. Using an immersion blender, puree the soup until smooth and free of lumps. Add the salt, pepper, butter, brown sugar, orange juice, and cayenne pepper and stir to combine. Adjust seasonings and add broth if soup is too thick. Once soup is to your desired taste and consistency ladle into bowls, top with toasted or candied pecans and enjoy.

Recipe source: Sing for your Supper

Sweet Potato Wedges

June 18, 2010 by Lynsey Leave a Comment

Sweet potatoes have recently become one of my favorite vegetables. I love finding new flavor combinations using them and cooking them new ways. One of my favorite recipes I’ve tried is a basic sweet potato fry with a basil garlic mayonnaise. I love the combination of the sweetness of the fries with the sharpness of the maynnaise dip. As much as I love that recipe I really like this one too, the combination of seasonings and flavors is so different from the other. The other recipe with the dip has more of a savory taste while this one has the cinnamon butter drizzled on top, so you get a hint of the same flavor that you would get in a sweet potato casserole. We really enjoyed these wedges, they are the perfect compliment to many things. I love having a variety of recipes for potatoes, and having the option of using sweet potatoes rather than regular potatoes gives us that many more options!

Sweet Potato Wedges

Ingredients:

1/2 Cup, plus 2 Tablespoons butter
1 1/2 Teaspoons ground cinnamon
4 Sweet potatoes, cleaned and cut length wise into wedges
2 Teaspoons salt
2 Teaspoons freshly ground black pepper
*** I sprinkled a little brown sugar on the fries when they came out of the oven.

Directions:

Preheat oven to 400 degrees.

In a large pan, over medium heat, melt the butter. Remove pan from heat and stir in the cinnamon, then add in the potato wedges and toss to combine. Season the potatoes with salt and pepper.

Place wedges in a single layer on a baking sheet. Roast the potatoes stirring occasionally, until tender, about 20-25 minutes. Remove from oven and serve warm.

Recipe source: Paula Deen, Food Network

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

June 29, 2008 by Lynsey Leave a Comment

I love sweet potatoes but it seems like the only time I have them is Thanksgiving and Christmas. Lately I’ve been wanting to spice up my side dishes and have some stuff that is out of the ordinary for us. The last time I went to the grocery store I bought some sweet potatoes and figured I could try out some new recipes.

I searched sweet potato fries on the food network website and found these by Giada. Although the fries are nothing out of the ordinary the mayonnaise is fabulous.

Sweet Potato Fries:

Ingredients:

5 sweeet potatoes, cut into about 1 by 5-inch fries
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice

Directions:

Preheat the oven to 400 degrees F.

Place the fries on baking sheet lined with foil and toss with olive oil. Bake until golden, about 45 minutes.

While fries are baking combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise for dipping.

Recipe Source: Giada De Laurentiis, Food Network

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Sweet Potatoes

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