Sweet potato

I usually just bake them and eat them with butter, but I thought the following two recipes were delicious.

This first one is miso sweet potatoes. Bake 6 small Japanese (or regular) sweet potatoes at 400 degrees for about 40-50 minutes. Mix 3 T water with 3 T miso. Cut the baked potatoes in half and spread each half with the miso/water mixture. Return the potatoes to the oven and roast about 10 minutes until the miso is browned. http://goop.com/recipes/miso-sweet-potatoes/

and

This one is a miso sweet potato collard wrap. It doesn't sound very good, but it was delicious and I've made it several times. It uses the miso sweet potatoes from the first recipe. Basically, you spread the sweet potato on raw collard greens with julienned cucumber, scallions and cilantro. Spread some more miso and coconut aminos (or soy sauce) on it and roll up the wrap. http://goop.com/recipes/miso-sweet-potato-collard-wrap/

I meant to put that they are good as sweet potato fries in the oven or the air fryer

We had them the classic Thanksgiving way with marshmallows on top when I was a kid, and I hated them (I hate marshmallows, I don't like foods that are supposed to be savory--IMO--done sweet. So for the longest time as an adult I tried to come up with an alternative and tried every sweet potato recipe I found, most fussy, including things like sweet potato gnocchi (which was fine, but really not worth the trouble), until I just tried them roasted with some olive oil and salt and realized that, THAT, is how I really love them.

I've done the occasion sweet potato based pudding and so on since, but mostly I just roast them. Easy, tasty. I like them savory, so salt and maybe garlic is all I add, besides the olive oil (butter or coconut oil would be okay for me too).

Sometimes I add them to a salad, that's good too, but after roasting. They can be mashed like potatoes also (I'd use butter then).

RenaTX wrote: »

I slice them , toss them in olive oil, paprika, salt, pepper, cumin and garlic, then roast them in the oven.

I do the same.

This is my go to:

Cumin Roasted Sweet Potatoes


5 or 6 small sweet potatoes, peeled and cut in rounds about ½ inch thick
one onion, halved crosswise and sliced, cutting along the root/top axis
a few glugs of olive oil
approximately 2 tablespoons ground cumin
salt

Preheat oven to 425°.

Place your sweet potatoes and onions on a large sheet pan, then pour a good amount of canola oil on them.

Use your hands to mix the oil so that it fairly evenly coats the sweet potatoes and onions.

Add the cumin and again use your hands to mix, so that it is evenly distributed.

Spread the sweet potato mixture evenly over the sheet pan, and sprinkle salt over it all.

Place on the center rack of the oven and bake for about 40 minutes, or until sweet potatoes are soft and lightly browned, and onions are soft and caramelized at the edges.

I like it sautéed in olive oil with onions, roasted, or in a stew (especially good stewed with pork).

I like them as mashed potatoes with an equal amount of cauliflower, a little garlic, some milk and butter and seasonings.

One of my family's favorite side dishes is Cauliflower Sweet Potato Purée. Chop a head of cauliflower, toss with a can of garbanzo beans, chopped garlic, salt, smoked paprika and olive oil and roast in the oven. Peel, chop and boil 2 sweet potatoes in a carton of vegetable stock until tender. Put everything in a food processor along with 1/4 C milk, some red pepper flakes and s&p (might need to do two batches depending upon the size of your food processor). Add water about 1/4 C at a time until it reaches your desired consistency. It's so delicious that my daughter and I even eat the leftovers cold right out of the fridge.

I brought this to my book club and everyone liked it:
http://allrecipes.com/recipe/238162/vegan-black-bean-and-sweet-potato-salad/