Spice up your Thanksgiving spread with sweet potatoes

Twice Baked Sweet Potatoes; The Neelys

Source: Food Network

Can we set the record straight on the sweet potato once and for all?

Sure, it’s been pegged as marshmallows’ main partner in crime in that one sickeningly-sweet, gooey mess of a side dish — but cooked differently, the rustic root is low in calories, loaded with nutrients and can be quite an elegant addition to your Thanksgiving feast.

And it offers a host of health benefits: Not only is the sweet potato rich in beta-carotene, but it also provides a hearty dose of calcium, folate, fiber, potassium and vitamins A and C.

It’s no wonder the versatile vegetable is rated as one of the most nutritious superfoods by the Center for Science in the Public Interest, so why not complement your Turkey Day meal with one of these recipes from popular Food Network personalities?

Alton Brown’s Chipotle Smashed Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions:

  • Put sweet potatoes in a steamer basket, and place it a large pot of simmering water that is one inch from the bottom of the basket
  • Cover and steam over medium-high heat for 20-25 minutes, or until sweet potatoes are fork-tender
  • Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot
  • Add the butter and salt, and mash with a potato masher, adding the chile and sauce while continuing to mash; serve immediately

Ellie Krieger’s Sweet Potato-Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Directions:

  • Preheat the oven to 350 degrees
  • Mist an eight-inch square baking dish with cooking spray
  • Bring a few inches of water to a boil in a pot with a large steamer basket in place; steam until tender (about 20 to 25 minutes)
  • Transfer potatoes to a bowl and let cool slightly; add honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth
  • Spread the sweet potato mixture in the prepared baking dish
  • Mix brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over potato mixture
  • Bake until hot and beginning to brown around the edges, about 40 to 45 minutes

Paula Deen’s Sweet Potato Biscuits

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup (1/2 stick) softened butter
  • 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions:

  • Preheat the oven to 450 degrees
  • Sift together flour, sugar, baking powder and salt; in a separate, large bowl, mix sweet potatoes and butter
  • Add flour mixture to potato mixture, and mix to make a soft dough; add milk a tablespoon at a time to mixture and continue to cut in
  • Turn dough out onto a floured board, and toss lightly until outside of dough looks smooth
  • Roll dough out to 1/2-inch thickness, and cut with a biscuit cutter
  • Place biscuits on a greased pan and coat tops with melted butter; bake for about 15 minutes or until golden brown
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