Tag Archives: mashed

HARISSA SWEET POTATOES and SPICED SWEET POTATO FRIES

07 Monday Mar 2016

Posted by in Recipes, Vegetables

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In preparation to leave town, I instituted “catch and kill” as a dear and clever friend calls it, otherwise known as eating left overs or whatever is available in the refrigerator and pantry. I pan-seared sausages and assembled grilled cheese sandwiches for the kids, cut up strawberries and kiwifruit, and shared a little of my arugula salad with each of them. Finding one, lone sweet potato in the vegetable bin, I decided to spice it up with a little cinnamon and harissa sauce – and having all the ingredients on hand allowed me to maintain my goal of emptying the cupboards.

HARISSA SWEET POTATOES

3 sweet potatoes, peeled and diced (I obviously used one, and adjusted the recipe as needed)

salt and pepper

1/2 cup chicken stock

1/2 teaspoon ground cumin

pinch of ground cinnamon

1 to 2 teaspoons of dried oregano

2 teaspoons grated lemon zest

1 teaspoon of honey

1 tablespoon of harissa paste

In a medium saucepan, cover the sweet potatoes with water and bring to a boil. Salt the water and cook the potatoes until just tender, about 15 minutes.

Drain and return the potatoes to the pot. Add the chicken stock, cumin, cinnamon, thyme, lemon zest and honey and mash the potatoes. Season to taste with salt, pepper and harissa.

Spoon the mashed potatoes into a bowl, top with parsley.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

Here is another Sweet Potato recipe, in case you happen to have a couple of extra in the vegetable bin.

SPICED SWEET POTATO FRIES

1 1/2 pounds of sweet potatoes, scrubbed and peeled

1/4 cup olive oil

2 teaspoons Cajun seasoning

1 1/2 teaspoons salt

1/2 teaspoon sugar

Heat oven to 450F. Line 2 baking sheets with parchment paper. Cut sweet potatoes into french-fry sized sticks. In a large bowl, mix oil, Cajun seasoning, salt and sugar. Toss potatoes to coat. Spread on prepared baking sheets. Bake for 15 minutes, flip the potatoes over and continue to bake until crisp tender and nicely browned at the edges, 10 to 15 minutes longer.

Enjoy!

Recipe adapted from Oprah Magazine, April 2012

www.oprah.com/



BOURBON BROWN SUGAR PORK TENDERLOIN and MASHED SWEET POTATOES

05 Sunday Jan 2014

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While driving home from the lake house yesterday, we were already making plans for our next trip out of town – to meet family friends in Hot Springs. My husbands parents bought a set time-share week there, and we try and go every year.
We cook dinners in the condo, and shared with our friends, they always seem especially special and festive. I made this pork tenderloin last year, after a day at the races, and served it with mashed sweet potatoes and a mixture of melted brussels sprouts and leeks.

BOURBON BROWN SUGAR PORK TENDERLOIN

2 (1 pound) pork tenderloins
1/4 cup firmly packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins. Combine brown sugar and next 5 ingredients in a large zip top plastic bag, add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350F to 400F, grill pork, covered with grill lid, 8 minutes on each side, or until a meat thermometer inserted into thickest portion registers 155F  (I baked ours in a 350F oven for 35 to 40 minutes). Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices and serve, drizzling with warm sauce.
Enjoy!

Recipe adapted from Southern Living, February 2011
www.southernliving.com/

MASHED SWEET POTATOES

2 to 3 medium sweet potatoes
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon brown sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of salt

Peel and dice sweet potatoes. In a pot of boiling water cook sweet potatoes until tender. Drain water off, leaving sweet potatoes in the pot. Add cream, butter, brown sugar, cinnamon, nutmeg and salt. Heat through, stirring frequently. Mash to desired consistency.
Enjoy!

MASHED POTATO CHOCOLATE CAKE

01 Monday Apr 2013

Posted by in Dessert

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While looking into the history of April Fools Day, I learned that pranks should not be pulled after 12 noon on the 1st, or it will bring bad luck to the perpetrator. I had never heard that before, nor that the day supposedly began in the 1500’s when the Gregorian calendar came into use. Previously New Years was celebrated on April 1st, and people who ventured to celebrate on the wrong date were teased as “April Fools” (snopes.com http://www.snopes.com/holidays/aprilfools/origins.asp).
Thankfully I pulled my prank early in the day, with this chocolate cake that includes mashed potatoes. I didn’t tell the kids what was in their treat until afterwards, for fear they wouldn’t try it. There weren’t any complaints though, and they all cleaned their plates, so the cake must have tasted like dessert and not dinner. 

MASHED POTATO CHOCOLATE CAKE

2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
2 ounces chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
3/4 cup buttermilk
confectioners’ sugar, for dusting

Heat oven to 375F.
Grease and flour a 9 by 13 baking dish, set aside.
Sift together flour, cocoa powder, baking soda and salt, set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in melted chocolate, vanilla and mashed potato. Beat in flour mixture alternately with buttermilk, mixing just until incorporated.
Pour batter into prepared pan and bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Dust with confectioners’ sugar before serving.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2009
www.arkansasonline.com/news/features/food/