All Things Sweet Potatoes

Sweet Potatoes are the perfect cold-weather comfort food. Chances are you’ll have them for thanksgiving but chef and cookbook author, Robin Asbell stopped by with unique sweet potato recipes… like sweet potato pudding you can make this weekend.

Sweet Potato Puddings
By Robin Asbell
Makes 4

1 cup mashed sweet potato
8 ounces cream cheese
1/2 cup light brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 large egg
4 6 ounce ramekins
oil, for ramekins

Preheat the oven to 375 (or, if you are baking the sweet potato, bake it at 400, then reduce the heat.)

In a food processor, puree the sweet potato until smooth, scraping down as needed. When completely smooth, add the cream cheese and continue pureeing, scraping down again and repeating. Add the brown sugar, vanilla, cinnamon and nutmeg and process until smooth again. Add the egg and process until well mixed.

Lightly oil four ramekins and portion about 1/2 cup of filling into each one. Place on a sheet pan and bake for about 30 minutes. The tops will feel firm when pressed and there will be a few cracks in the surface. Cool on a rack. Serve warm, or let cool completely before wrapping and storing in the refrigerator.

 

Stuffed Sweet Potatoes
By Robin Asbell
Serves 4

4 small sweet potatoes, scrubbed
1 15 ounce can cooked chickpeas, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 large avocado, diced
2 teaspoons fresh lime juice
1 large red or green jalapeno, chopped finely
1 pinch salt
2 large scallion, chopped
sprouts or microgreens
crumbled goat cheese, optional

Preheat the oven to 400 F. Place the sweet potatoes on a sheet pan and roast for about 30 minutes, until tender when pierced with a paring knife. Let cool on a rack until cool enough to handle.

While the sweet potatoes bake, place the chickpeas in a medium bowl and add the cumin, chili powder and salt. Toss to mix. In another bowl, mix the diced avocado, lime, and jalapeno with a pinch of salt. Reserve.

Slit the skin along the length of the sweet potato to make an opening in the top. Slice the skin across the center to make a cross, and pull back the skin to make an opening. Use your knife to slice into the flesh, opening up lots of spaces to put fillings in.

Place each sweet potato on a dinner plate and scoop some beans on each, pressing them down into the cracks. Top with avocado mixture, microgreens, and scallions. If desired, sprinkle with goat cheese.

Serve warm.

 

Orange Sweet Potato Puree
By Robin Asbell
Serves 4

1 large sweet potato, about a pound
2 teaspoons orange zest
1 tablespoon orange juice
salt and pepper
butter or margarine, if desired

Bake the sweet potato, then puree with orange juice, zest, salt and pepper. Toss in a few tablespoons of butter or margarine, if you want a little richer side.

 

Baked Sweet Potato Fries with Spinach Dip
By Robin Asbell
Serves 4

2 medium sweet potato, 2 8 inch 24 ounces
2 tablespoons extra virgin olive oil
2 teaspoons paprika
4 cups fresh spinach
1 cup parsley leaves
2 cloves garlic, peeled
4 ounces chevre cheese
1 cup ricotta cheese
1/2 teaspoon salt

Preheat the oven to 400 F. Slice the sweet potato in 1/2 inch wide, french fry style strips. Place them on a sheet pan and drizzle with olive oil, toss to coat. Sprinkle with paprika and toss to coat. Roast for 20 minutes, until tender when pierced with a paring knife. Let cool slightly before serving.

In a food processor bowl, combine spinach, parsley and garlic, and process to mince. Scrape down and add the chevre cheese, and process until smooth. Scrape down again, then add the ricotta and salt and process until smooth.

Scrape the spinach mixture into a 2 cup bowl or storage tub and refrigerate, covered, until time to serve.

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