Showing posts with label Sweet Potato. Show all posts
Showing posts with label Sweet Potato. Show all posts

Monday, November 18, 2013

Sweet Potato Gratin

2 large sweet potatoes (about 2 lb.)
2 large russet potatoes (about 1 3/4 lb.)
1 1/2 cups heavy cream, divided
1 1/2 teaspoons table salt
1 1/2 cups (6 oz.) shredded Gruyère cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes
I came across this today, perfect for all of our Fall dishes. Tasia Malakasis,

I was in a time crunch so I prepared the dish the night before then popped it into the oven the next morning. I also used Colby Cheese and increased the baking time from 40 minutes to 60 minutes before uncovering it in the oven. Came out so tender.

Monday, September 12, 2011

Baked Sweet Potato "Fries"

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

I was at the Farmers Market and they had some nice looking sweet potatoes at a good price. I picked up a few then I saw this recipe (Barefoot Contessa)...I thought I can do this. I love sweet potatoes and they are so good for you. I've tried some frozen sweet potatoe fries but the only ones I like are from Shwans.

Saturday, November 13, 2010

Cinnamon Ripple Sweet Potato Cake

1 cup (2 sticks) butter, softened, plus butter for pan

1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream
1 cup mashed cooked sweet potato (about 1 medium)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Rum Glaze, recipe follows


Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.

In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.

In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.

In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.

Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve.

Rum Glaze:
2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 teaspoon rum extract
Pecans, for garnish
In a small bowl, whisk together all of the ingredients until smooth

This is a Paula Deen recipe. Do I need to say more!
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