sweet potato

Baked Sweet Potato Fries with Buffalo Dipping Sauce

sweet potato fries
By jgreghenry Published January 27, 2012
Prep time: 45
Yield:1 (Servings)

Ingredients:

  • 0.25 c unsalted butter, melted
  • 0.25 c sriracha hot saucesauce
  • 2 T tabasco sauce
  • 1 T cider vinegar
  • 1 T ketchup
  • 1 t vegetable oil for parchment
  • 2 large sweet potatoes, skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
  • 3 large egg whites
  • 1 t kosher salt
  • 0.5 t fresh rosemary leaves, finely minced

Directions

Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.

Prepare the Buffalo Dipping Sauce: Whisk melted butter, sriracha sauce, tabasco sauce, vinegar & ketchup together in a bowl. Set aside.

Prepare the fries: Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter to cool.

In a large bowl, whisk egg whites until frothy, add salt and rosemary, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately with the Hot Buffalo Dipping Sauce on the side.

Source: Adapted from Martha Stewart

Savory Pies- Sweet Potato Tart Tatin

07 Nov 2011
Sweet Potato Tart Tatin

Sweet Potato Tart Tatin. Now why didn't I think of that? Well I did. Sorta. So I'm sorta a genius. I sorta suppose.

You see I thought of something sorta similar to this last month. Only I called it a gratin, sorta. An upside-down sweet potato gratin with tomatoes and caramelized onions. It was a gratin because it was baked with goat cheese and sprinkled with breadcrumbs. But inverting it on the plate before serving made it like a tatin. Sorta.

But I didn't see that until I got some comments that opened my eyes. Comments like these. Sorta.

"Your inversion reminds me of a tart tatin, and I think you were smart to hold the breadcrumbs for passing at the table. Sounds delicious!" Oui, Chef

"You have melded a gratin with a tatin and made something altogether unique!" Sylvie @ GITK

So now I am doing a week long series of Savory Pies. It didn't take a genius to figure I could convert my gratin into a tatin. But it did take a coupla geniuses to help me perfect it. Sorta.

Sippity Sup Continues »
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Sweet Potato Tart Tatin

sweet potato tart tatin
By jgreghenry Published October 23, 2011
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 1 sheet all-butter store-bought puff pastry, thawed
  • 3 T real maple syrup
  • 1 T unsalted butter, thinly sliced
  • 1 t fresh thyme leaves
  • 1.5 lb sweet potatoes (try to buy potatoes of relatively even width and few bulges), peeled, ends removed, and sliced into 1/8" rounds
  • 1 pn each kosher salt, freshly cracked black pepper
  • 1 egg yolk
  • 1 t whole milk

Directions

Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.

Pour the maple syrup into a cold 10-inch cast iron skillet. Scatter the butter slices here and there over the maple syrup followed by the thyme leaves.

Starting in the center, arrange the thinly sliced sweet potato rounds in a couple layers of overlapping concentric circles right on top of the syrup, butter and thyme. You should get 2 to 3 layers. Season with salt and pepper.

Get the cold raw pastry dough from the refrigerator. Carefully lay the dough on top of the sliced sweet potatoes.Tuck the edges in all around the skillet, creating a snug fit. Brush the exposed dough with egg wash.

Bake until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes. Remove from the oven and cool for 10 minutes.

When ready to serve, set a serving plate that's larger than the skillet upside down on top of the skillet. Using oven mitts or thick kitchen towels in both hands, hold the plate and skillet firmly together in front of you. Quickly invert both the plate and the skillet in one confident motion, letting the tart fall onto the plate. The plate will now be on the bottom and the skillet will be upside down on top. Carefully remove the skillet allowing the tart to settle in one piece onto the serving plate. Be careful as the syrup will be hot. A few potato slices may stick to the bottom; simply remove them with a spatula and replace them on top of the finished tart.

The end result will be like a traditional tart with the crust on the bottom and the potatoes on the top. Slice into 8 wedges and serve warm.

Thai Coconut Curry Pairs Well with Hall Napa Valley Merlot

23 Nov 2010
curry ingredients

Today I thought I'd cook something a bit different from my usual fare. It's something light and healthy (in prepartion of the gorging I plan to participate in starting tomorrow).

I also thought I'd cook something my friend Helen might like. Because you see I have a plan! Between FoodBuzz Project Food Blog, the holidays, FoodBuzz Festival and all my regular duties both here and at home, I have been as busy as I have ever been in my entire life. Now I know I tend toward broad, all-encompassing statements. But really. Things have just been madness lately. I need a bit of help around here.

So, by cooking something that Helen might like– I figured she might be just the friend I need to lighten my editorial load just a tad. Because I know Helen, so I know that whatever Helen eats she prefers to pick the wine to go with it too. I have a wine fridge full of wines waiting be tasted and evaluated. See where I am going with this? With Helen on the wine, that's one less thing for me to do.

She rummaged around and chose 2006 Hall Napa Valley Merlot. It's a bottle that's been in my wine fridge for a few months, waiting for its moment to come forward. I was given this wine at an event benefiting Gulf Restoration, called LA Helps LA (Los Angeles Helps Louisiana). Hosted by Gisele Perez of Small Pleasures Catering. I tasted it at the event and was very impressed. So I knew it was a bottle that would appeal to Helen.

Sippity Sup Continues »
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Vegetarian Coconut Curry with Tofu

coconit curry with tofu
By jgreghenry Published November 23, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 0.25 c dry shredded baking-type coconut, unsweetened
  • 2 c firm tofu, drained and cut into cubes
  • 2 c vegetable stock
  • 1.5 c canned coconut milk
  • 5 kaffir lime leaves
  • 1 small onion, cut into 1/4-inch dice
  • 4 clv garlic, peeled and minced
  • 3 t thai style chili paste, or to taste
  • 3 T soy sauce
  • 1 3-inch piced ginger, peeled and thinly sliced
  • 0 juice of 1 lime
  • 2 t brown sugar
  • 1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces
  • 2 c cauliflower, cut into florets
  • 1 c mushrooms, sliced or left whole if small
  • 1 red bell pepper, de-seeded and sliced
  • 1 green bell pepper, de-seeded and sliced
  • 1 c snow peas, left whole or cut in half
  • 0 ciliantro leaves to taste as garnish
  • 0 pean nut oil, as needed for wok

Directions

Heat a large wok over medium heat. Place shredded coconut in the dry wok. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool. Return the wok to the stove. Raise the temperature to medium-high. Add 2 Tbsp. peanut oil plus the onion, ginger, and garlic. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant. Turn the heat to high. Add stock plus kaffir lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for garnish). Stir everything together. Add the sweet potato (or yam) and cauliflower. Bring to a boil, then reduce heat to medium. Simmer 8-10 minutes until the vegetables begin to soften. Add the mushrooms, and tofu, stirring to incorporate. Cover and simmer 2 more minutes. Add the bell pepper and snow peas, simmer 2-3 minutes, or until snow peas have softened but are still bright green. Turn heat down to low and add the coconut milk plus the soy sauce, stirring to dissolve. Add the coconut milk to taste, depending on how creamy or how much sauce you want with your curry. Remove from heat and do a taste-test for salt and spice, adding more chili paste, soy sauce or salt as needed. To serve: scoop the curry onto individual plates or into serving bowls. Top with fresh cilantro and a sprinkling of the reserved toasted coconut. Serve jasmine or brown rice on the side.

Notes:

serves 6