Sweet potatoes are delightful, always with the right amount of sweetness in every delicious mouthful. They are sometimes the forgotten provision, probably because cooks may be limited in their knowledge of preparation methods. But they're so versatile: not only are they lovely simply roasted but they make great French fries, are delightful when dressed with a vinaigrette, and are even tasty when made into breakfast hash browns. Don't forget, they're loaded with minerals and are a good source of complex carbohydrates, so enjoy your sweetness...from potatoes.
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SWEET POTATO CAKES
2 lbs sweet potatoes
1/2 cup milk
1/4 cup butter
1/3 cup chopped herbs
1/4 tsp nutmeg
1 cup each bread crumbs and flour to dredge
1 egg
salt, vegetable oil to fry
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Boil, peel and mash sweet potatoes. Warm milk with butter and add to potatoes. Mix well. Add herbs and nutmeg; season to taste with salt.
Beat egg and set aside. Place the flour in one plate, and the breadcrumbs in another. Form the potato into two-inch balls, dredge in flour, shake off excess, then dip in egg and roll in crumbs, flatten and pan fry until golden.
Makes six to eight cakes.
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SWEET POTATO DUMPLINGS
1 12-oz sweet potato
1 egg yolk
2 tbs butter
4 ozs cheese, grated
1/4 tsp grated nutmeg
1/4 to 1/2 cup flour
2 tbs olive oil
2 cl garlic, chopped
2 large tomatoes, chopped
1 cup evaporated milk
handful fresh herbs, basil, parsley salt and freshly ground black pepper
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Boil potatoes, peel and mash with two ozs cheese, butter and egg yolk.
Season with salt and pepper. Add nutmeg. Add flour one tablespoon at a time just to make a soft dough. Bring a large pot with water to a rolling boil. Add salt. Divide potato dumpling mixture into four pieces. Roll each piece into a log about one inch thick. Cut into 3/4-inch pieces and drop into boiling water. Cook until they float to the top, remove and drain. Place in a large bowl. Heat oil in a saucepan, add garlic, onions and saut�, add tomatoes. Saut� for about five minutes, then add milk and cook until thick. Season with salt and pepper. Add herbs, stir, then remove from heat. Spoon over dumplings and serve with Parmesan cheese if desired. Serves four to six.
SWEET POTATO SOUFFLE
2 lbs sweet potato boiled and crushed
1/2 cup fresh orange juice
1 tsp grated orange zest
2 tbs butter
1 small onion, chopped
1/4 tsp grated nutmeg
1 tbs brown sugar
2 eggs, separated
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Beat egg whites to soft peaks and set aside. Preheat oven to 375�F. Grease a souffle dish or a deep casserole dish, four inches in height. Heat a small saute pan, add butter and melt. Add onions and saute until tender–about five minutes. Place sweet potato into a mixing bowl, add onion and combine. Add egg yolks, orange juice and zest, brown sugar and nutmeg. Stir to combine.
Fold in egg whites, turn into a greased casserole dish. Bake for 20 minutes until puffed and golden. Serves four to six.
