by Anne |
October 14, 2009 · 8:20 am
When my husband found out our secret ingredient this week was sweet potatoes, he was not happy. He refuses to eat anything that has sweet potatoes listed as an ingredient.
So, this week, I set out on a mission to make a recipe with sweet potatoes that even my husband would enjoy. I came across these sweet potato waffles on the food network and thought they just might do the trick.
Sweet Potato Waffles
1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron
Steam or boil your sweet potatoes until they are fork tender and mash.
To the sweet potatoes, add the milk, brown sugar, butter, and grated orange rind. Mix until combined and set aside.
In a separate bowl whisk together flour, baking powder, and salt.
Combine the sweet potato mixture with the flour mixture until combined and set aside.
Finally, beat the egg whites in a separate bowl until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time being careful not to over mix.
Pour your batter into a well oiled waffle iron and heat until golden brown.
The verdict: The waffles tasted wonderful! The small amount of orange rind really covers any strong sweet potato flavor. Some may wonder why you would make sweet potato waffles if they do not even taste like sweet potatoes. Well, why not! My husband and daughter enjoyed wonderful waffles and, best of all, got a good serving of nutrient rich sweet potatoes. This recipe was a win-win!
by kkregel |
October 12, 2009 · 9:18 am
With our secret ingredient this week my thoughts originally went to a holiday favorite – sweet potatoes with marshmallows. Unfortunately, my husband won’t eat them. Instead, I whipped up this savory appetizer which sneaks sweet potatoes in with other crowd-pleasing ingredients to earn compliments from even the biggest sweet potato skeptics.
Sweet Potato, Onion & Goat Cheese Tart
2 sm sweet potatoes, peeled
2 medium onions, chopped
1 pkg puff pastry
1 oz goat cheese
1/3C chicken broth
2 Tbsp half & half (or cream)
splash balsamic vinegar
kosher salt and black pepper
fresh thyme and sage, minced
Preheat oven to 400. Thinly slice one peeled potato into coins and the other into small chunks. Place the coins on a baking sheet, drizzle with a little olive oil and roast for 15 min until just soft. Place the chunks in a pot of water and bring to a boil, cooking until very soft.
Thinly slice the onions and toss lightly with oil in a large skillet. Season with salt, pepper and thyme. As the onions begin to carmelize, add half of the chicken broth and balsamic vinegar, scraping any browned bits off the pan into the broth for flavor. Continue cooking until liquid is gone and repeat, adjusting the temperature until onions are carmelized to a golden brown, approx. 20-25 min.
Roll out the puff pastry into a long sheet. Use a knife to slice a 2 inch edge off each side, forming a rectangle with the remainder. Slice the trimmings in half and layer two pieces on each side of the rectangle to form raised edges, like a picture frame. Using a fork, poke holes in the center of the pastry but not on the edges. Bake for 15 minutes until beginning to puff.
In a small bowl, beat the boiled potato chunks and half & half until creamy. Season with salt and spread the potato cream over center section of the puff pastry “frame”. Layer onions, goat cheese (broken into bits) and potato coins on top. Sprinkle with salt and sage. Bake at 400 for 25-30 min, or until puff pastry is golden brown and bottom is crisped. Cook times may vary by oven so check in on your pastry part way through cooking.