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Sweet potato ideas

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Sweet potato ideas Empty Sweet potato ideas

Post  Mini Tue Mar 15, 2011 9:02 am

I am trying to eat much greater variety of foods and I have read recently that sweet potatoes are rich in all sorts of nutrients, so I would like to include them in my daily diet.

BTW - I do not mean sweet dishes, deserts or cakes - just ordinary savoury dishes to include in my daily meals.
But apart from roasting sweet potatoeswith garlic and herbs, or boiling them in water like ordinary potatoes, I am not sure what else I can do with them.

I do like the flavour of the roasted sweet potatoes, but when boiled and mashed, even with lots of butter and seasoning, they are bland and boring, like baby food. Any ideas what else I can do with them?
Mini
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Post  lissy Tue Mar 15, 2011 5:08 pm

I love sweet potatoe! You can add it roasted onto homemade pizzas or it goes really well in a coconut type curry cubed up (like a pumpkin curry but just replace it with the sweet potatoe!). It makes awesome soup as well - just boil in a pot like your making pumpkin soup but instead use sweet potatoe, garlic, stock, onion and a little cream and parsley to serve. I've found that basically wherever you would use pumkin, sweet potatoe can be used instead for a change.

You can also make it into homemade chips - cut, coat with oil, salt and pepper and roast in the oven. YUM!!!

Good luck!!!
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Post  Mini Wed Mar 16, 2011 1:27 am

Thank You Lissy, this is great. Just what I needed.

I love soups (it is still winter here) and pumpkin soup idea sounds great. I might try it today, as it is so easy to make.
BTW, sometimes I add some peppers to pumpkin soup to make it more "spicy". I might try the same with the sweet potatoes. This adds an interesting twist and makes it feel more exotic.

And those oven chips sound irresistible! I bet g-children will love those as well. Yummy...
Thanks again.
I hope you are having a good day and your poor head is not troubling you too much.


Last edited by Mini on Wed Mar 16, 2011 5:08 am; edited 1 time in total
Mini
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Post  dawn.binks Wed Mar 16, 2011 2:53 am

i put them on a roasting tray with carrots, onions-red if you have them, parsnip, squash, drizzle olive oil and salt them (optional!) then roast them, wonderful!!
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Post  Mule Kick Thu Mar 17, 2011 10:28 pm

These are scrumptious!
Left-overs, if any, are even good cold for snacking.

Curry Baked Sweet Potato Fries

1½ Tablespoons Sesame Oil (the dark kind, from the asian section of the market)
1 teaspoon Curry powder
¼ teaspoon Turmeric, ground
¼ teaspoon Cumin, seed (or ground)
¼ teaspoon Ginger, ground
1 teaspoon salt
2 Medium Sweet Potatoes

1. Preheat oven to 400 degrees F. In a 1 gallon zip-top Freezer bag, mix together oil and spices, set aside. Wash and scrub sweet potatoes, leaving the skins on. Cut them in sticks ¼ to ½ inch by 2 to 4 inches, discarding ends. Add potato sticks to bag, seal top, and massage bag to thoroughly coat potatoes.

2. Arrange sticks, in a single layer, on a baking sheet and bake for 30 to 40 minutes, or until fries are tender on the inside and slightly golden on the outside. (Halfway through cooking, stir with spatula to prevent fries from sticking.)

Serves 4.
_____

The hardest part is cutting the sweet potatoes into sticks, the rest is fairly easy. I use the zip-top plastic bag for mixing, instead of the bowl originaly called for in the recipe, because it is far less messy, and makes clean-up is a snap - just throw away the soiled bag - without having to wash an oily, turmeric-yellow-stained, bowl.

Also, when cutting the sweet potato into sticks, after mixing the oil and spices in the bag; I usually add a few sticks at a time, as I get them cut, into the bag, mixing after each addition. That way they all have a better chance of getting thoroughly coated in the oil and spice mixture.
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Post  Mini Fri Mar 18, 2011 7:09 am

I love your recipe MK, it sounds absolutely great.
I especially love the idea of mixing things in a bag - genius, what a labour saving sensible idea.
I can see that you are the same kind of cook that I am, I mean that I also like to make things simple, by making many shortcuts in the way I cook, without affecting quality of the final result.

I also found that roasting, or frying s.p. makes them stick to the base (due to sugar contains), so it is not easy to keep them in shape.
One more thing MK - looking at your ingredients I thought that I might also add garlic to the mix, as not only it goes well with all Indian food, but I love it and it is very healthy.

Thank you for your roasting idea Dawn this sounds grea,t and I will try to with the meat roast next time.
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Post  Ruth Sat Mar 19, 2011 9:29 pm

I also love the sound of these potatoes Mule Kick and want to try them.

One idea that I always use now when I make oven fries (I never deep fry potatoes anymore) is to cover the baking sheet with parchment paper as they don't stick then, I got this idea from a cooking show I like to watch, it also helps make clean up so much easier.

Thanks for this recipe!

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Post  Mini Thu Mar 24, 2011 11:27 am

I did cook the curried potato chips, Mule Kick, but I put them on a tray lined with the silicone non-stick paper and this was perfect because nothing sticks to it. I did not need any addional oil.

I have also added some normal potatoes and sticks of carrots some garlic and some onion for additonal falvour and the smell in the kitchen was intoxication.

One problem is: they all tasted too good, really delicious so it is difficult to leave them alone.So, there are no left overs, I am affraid.
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