ISO- Savory Sweet Potato dish for T-Day

[Dace]

I am in search of a savory sweet potato dish. I will do traditional mashers for everyone else but I already know I will be going into carb overload that day....and I love sweet potatos so I though they might be a good carrier for my gravy

I am thinking about just mashing them but wondered if anyone had any other clever ideas?

 

[Ldychef2k]

Not sure how it would go with gravy, but I peel and chunk them, toss them in olive oil, garlic and herbs (sage would rock) and then roast them until the edges are nicely brown.

 

[Dace]

Not sure how it would go with gravy, but I peel and chunk them, toss them in olive oil, garlic and herbs (sage would rock) and then roast them until the edges are nicely brown.

Yum....me too, that is my fave way to eat them!

I think I will just mash them up with some cream (maybe herbed cream cheese) and some butter....maybe drop some age in the cooking liquid.

 

[Lady Henevere]

I made this the other day and it was pretty good. It's from http://chowhound.chow.com/topics/298769. Here's the whole post:

I just made the most sublime sweet potato dish I have ever eaten. I'd been looking for something to do with sweet potatoes for Canadian Thanksgiving dinner, but refuse absolutely to put marshmallows or brown sugar on them. So I found this recipe online which sounded pretty good. It was unreal. Apparently adapted from something by Bobby Flay. There's not a scrap left in the baking dish.

Peel and slice 8 sweet potatoes thinly.

In a blender, blend together 3 cups of whipping cream and one canned chipotle pepper. (The original recipe called for 4 cups of cream, but I found it a bit too liquidy at the end of the baking time so would recommend reducing the amount.)

Now, in a greased baking dish (I used one about 9 x 13 or so) make a layer of sweet potatoes, sprinkle with salt and pepper, then pour over some of the cream mixture. Repeat until you have done 4 layers of potato and used up all the cream. Cover tightly with foil and bake at 350 for about 30 minutes. Uncover and continue baking for another 30 minutes, brushing surface with some of the cream if it's bubbling up from the bottom.

This is deadly. Creamy, sweet and spicy all at the same time.

I used about 3.5 cups cream, and found the dish to be pretty liquid after baking as well. I may have not added enough sweet potatoes though; I used big ones and was afraid I would put in too much, so I may have put in too few. I used a turkey baster to suck some of the extra liquid out at the end of baking and it turned out fine. Note that it is "one canned chipotle pepper" not "one can of chipotle peppers" (apparently some people have made that mistake!). You could probably increase it to 1.5 or 2 peppers if you wanted to give it a good kick as opposed to a subtle one. Read the other posts in the link if you're interested in substituting the cream.

Enjoy!

 

[Wifezilla]

For breakfast Sunday I cubed a leftover baked sweet potato and added that to some yummy pork sausage with bacon. Cooked up really quick too.

 

[Ldychef2k]

The other day I made a chipotle mash with both sweet and white potatoes, lots of butter and cream, but I guess it's not exactly low carb !!!!

 

[abifae]

*

 

[Dace]

Great ideas everyone!

 

[DrakeMaiden]

I have been making a recipe for a few years now that I found in Better Homes & Garden Magazine. It is basically mashed sweet potatoes with lots of carmelized onion in it and on top. It also has sour cream mixed in. I love it and I get asked to make it.

Oh my gosh . . . I actually typed it up and saved a copy! Here it is:

Mashed Sweet Potatoes with Carmelized Onions
(Better Homes & Gardens, October 2004, pg 237-238)

(serves 8-10)

cup unsalted butter
2 pounds yellow onions, peeled, halved, and thinly sliced (about 7 cups)
tsp salt
tsp freshly ground black pepper
4 pounds sweet potatoes, peeled and cut into inch cubes (about 10 cups)
cup milk
1/3 cup dairy sour cream

In a large skillet, heat cup of butter. Add onions and cook, stirring frequently, about 30 minutes or until golden brown. Season with salt and pepper. Set aside.

Cook the potatoes in a large pot, covered, in lightly salted boiling water for 12 minutes or until tender. Drain. Set aside.

Add remaining cup butter to the bottom of the pot used to cook the potatoes and melt. Return potatoes and mash until smooth. Stir in the milk, sour cream, salt and pepper to taste. Stir in caramelized onions, reserving some for garnish. Cook and stir over low heat until heated through. Transfer to a serving dish. Top with reserved onions.

To make ahead, stop after adding the onions to the potatoes and transfer to a casserole dish. Cover and refrigerate for up to 24 hours. Bake at 325 for 55-60 minutes or until heated through.

 

[Dace]

Oh DM that sounds wonderful!

Winner winner chicken dinner! This is what I am making