Sweet Potato Recipes Beyond the Marshmallows
Check out recipes for biscuits, soup and upside down cake.
In anticipation to the holidays, sweet potatoes will remain a seasonal feature at markets across the area. Beyond the marshmallow sweet potato casserole, consider including one of this week's recipes to your Thanksgiving menu, compliments of The North Carolina Sweet Potato Commission.
Sweet Potato Cornbread Stuffing
- 2 1/2 cups sweet potatoes, peeled and cut into small cubes
- 1 cup chopped onion
- 1 cup sliced celery
- 2 tablepoons butter or margarine
- 1/4 cup fresh chopped parsley
- 1 teaspoon ground ginger
- 1 (16-ounce) package cornbread stuffing (about 5 cups)
- 1/2 cup chopped pecans
- One 24.5-ounce can chicken broth
Heat oven to 375˚F. In a skillet, sauté sweet potatoes, onions and celery in butter for 7–10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans and toss to mix. Slowly add chicken broth and toss to moisten. Place stuffing in a lightly oiled casserole dish. Bake for 30 minutes, covered. Remove cover and bake for 15 more minutes to thoroughly heat through and brown top of stuffing. Makes 8 servings or 6 cups.
Sweet Potato Biscuits
- 1 1/4 cups unsifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1 cup mashed cooked sweet potatoes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
Into large mixing bowl, sift together flour, baking powder and salt. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal. Blend in sweet potatoes and spices. Add milk all at once and stir with fork until mixture comes together. On lightly floured board, knead 10 times.
Roll out on lightly floured surface to 1/2-inch thickness. Cut with biscuit cutter dipped in flour. Arrange on ungreased baking sheet. Bake at 450˚F for 12 minutes or until golden and puffed. Makes 18 biscuits
Curried Sweet Potato Apple Soup
- 2 large (1 pound) North Carolina sweet potatoes
- 1 large (8 ounces) tart apple (such as fuji, honeycrisp or gala)
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped (2 cups)
- 2 to 3 teaspoons curry powder
- 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
- 1-3/4 cups unsweetened apple juice
- 3/4 teaspoon salt
- 1 container (6 ounces) plain low-fat yogurt
- 3/4 cup croutons, optional
Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple, and set aside until cool enough to handle. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer. Set them aside until cool enough to handle.
Meanwhile, in large saucepan over medium heat, heat oil, add onion and curry powder. Then cook and stir until onion begins to brown, about 5 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 5 minutes.
Transfer broth mixture to bowl of food processor and reserve saucepan. Halve sweet potatoes and apple. Remove apple core. Scoop potato and apple pulp from skin and add to processor. Add salt. Whirl until very smooth, gradually adding apple juice through processor feed tube.
Transfer mixture to reserved saucepan, then bring to boil over medium heat. Whisk in yogurt and reheat until hot, but do not boil. Serve topped with croutons, if desired. Makes 4 servings (about 5-1/4 cups)
Island Spice Upside Down Sweet Potato Cake
- One 20-ounce can sliced pineapple (packed in natural juice)
- 1tablespoon butter
- 1/4 cup packed light brown sugar
- 1teaspoon ground ginger
- 1/4 cup dried cranberries
- One 18.25-ounce package spice cake mix
- 3 eggs
- 1/3 cup apple sauce
- 1 1/2 cups peeled and grated sweet potatoes
- Whipped cream (optional)
Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice and cut 6 slices in half. (Save remainder of pineapple and juice for another use.)
Preheat oven to 350˚F. Put butter in a 9 inch by 2 inch springform cake pan and place in the oven until butter has melted, then set aside. In a small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour mixture into pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan and arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
In a bowl, combine cake mix (dry), eggs, applesauce, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously for about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cook 5 minutes. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature topped with a dollop of whipped cream. Makes 12 servings.
Baker’s Tip: If using a 13 inch by 9 inch pan, leave pineapple slices whole and bake for 30 to 35 minutes or until the cake tests done.