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The Nosh Pit: Sweet Potato Awareness Month Recipes

In honor of National Sweet Potato Awareness Month, take a look at these sumptuous recipes for all things sweet potato.

By: Sarah Bauder
Published: November 18th, 2013 in Culture » Food » Recipes
(clockwise) Sweet Potato Gnocchi, Sweet Potato & Carrot Tzimmes, Glazed Sweet Potatoes, Sweet Potato Soup, Sweet Potato Bread



Glazed Sweet Potatoes from Joy of Kosher

Ingredients:
4-5 pounds sweet potatoes, peeled (about 5 large)
4 tablespoons (1/2 stick) margarine
1 cup brown sugar
1 tablespoon vanilla
1/4 teaspoon salt
1/4 cup whiskey or bourbon, such as Jack Daniels

Directions:
Preheat oven to 375 degrees. Cut the sweet potatoes into 1⁄2-inch slices. Steam the sweet potatoes for 10 minutes or until soft but not mushy. Remove potatoes from the steamer and set aside. In a small saucepan, melt the margarine over medium heat. Add the brown sugar, vanilla, and salt, stirring until the sugar is dissolved. Stir in the whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally. Spray a large 9- by 13-inch glass baking dish with nonstick cooking spray. Place the sweet potatoes in the pan and drizzle the sauce over the top. Bake uncovered for 1 hour. Baste with the sauce every 10 minutes to keep the potatoes from drying out. Enjoy!



Sweet Potato Oatmeal Breakfast Casserole from Yummly

Ingredients:
Oatmeal Ingredients:
1/2 cup oats (regular)
2 cups soy milk (organic, or milk of choice)
1 sweet potato (small, peeled, chopped, made 2 cups raw or 1.5 cups cooked)
1 banana (ripe large)
1 tbsp seeds (chia, if you omit, you may have to reduce the milk)
1 1/2 tsps pure vanilla extract
1 tsp ground cinnamon
1/4 tsp kosher salt
1/8 tsp nutmeg
2 tbsps pure maple syrup
Crunchy Pecan topping:
1/3 cup chopped pecans
1 tbsp butter (or Earth Balance)
2 tbsps flour
1/4 cup brown sugar

Directions:
Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently. With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes. Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping. Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too. Enjoy!



Sweet Potato Bread from All Recipes

Ingredients:

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans

Directions:

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour. Enjoy!



Vanilla Mashed Sweet Potato from 101 Cookbooks

Ingredients:
1 1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
kosher salt
white pepper in a mill

Directions:
Preheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cook until warm enough to handle, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade. Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter. Puree the potato mixture until smooth. Season with salt and 4 grinds of pepper, or to taste. Keep covered and warm until ready to serve. Enjoy!



Sweet Potato & Carrot Tzimmes from Chabad

Ingredients:
1 pound carrots
6 sweet potatoes
1/2 cup pitted prunes (optional)
1 cup orange juice
1/2 cup honey or brown sugar
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. margarine
1 20 oz. can pineapple chunks, drained
1 11 oz. can mandarin oranges, drained

Directions:
Peel carrots and cut into 1-inch slices. Peel and slice sweet potatoes into 1/2 inch slices. In a 3-quart saucepan cook carrots and sweet potatoes in boiling, salted water to cover, until tender but firm. Drain carrots and sweet potatoes and place in 3-quart casserole with prunes. Combine gently. Preheat oven to 350. Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot top with margarine. Bake covered, for 30 minutes. Uncover, stir gently, add pineapple chunks and mandarin oranges and bake another 10 minutes.

Variation: cook ingredients listed, in pot, using juice from pineapple and mandarin oranges in place of water. Enjoy!
Related articles: Nosh Pit, Recipes, Jewish, Kosher, Sweet Potato Awareness Month, Yams, Gourmet
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