Fiery Sweet Potatoes From Ny Times Food

FIERY SWEET POTATOES

Steps:

• Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
• In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
• At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

ROASTED SWEET POTATO OVEN FRIES

Steps:

• Place the chopped lemon grass and ginger in a mortar and pestle and add a generous pinch of kosher salt. Pound and grind until you have obtained a coarse paste. Add 1 tablespoon of the olive oil and work the ingredients together with the pestle. Scrape into a small saucepan and add the remaining olive oil. Stir together and bring to a very gentle sizzle over medium-low heat. Sizzle, shaking or swirling the pan often, for 2 minutes and turn off the heat. Allow the mixture to steep for 30 minutes. Strain into a large bowl, pressing the ginger and lemon grass against the strainer to extract all of the oil. You should have 3 tablespoons of oil. Add a little more olive oil if necessary.
• Meanwhile preheat the oven to 400 degrees. Line a baking sheet with parchment and brush the parchment with olive oil. Cut the sweet potatoes in half lengthwise. If they are very long, cut the halves in half crosswise as well. Cut each half into 4 long wedges - smaller sweet potatoes will yield 8 wedges, larger will yield 16.
• Place the sweet potato wedges in the bowl with the oil. Add the ground cumin and coriander, and salt to taste, and toss together until the wedges are thoroughly coated with oil. Place on the baking sheet in a single layer (use 2 baking sheets if necessary). Place in the oven and set the timer for 10 minutes. Turn the wedges over and roast for another 10 minutes. Turn the wedges again and roast for another 5 to 10 minutes, depending on the thickness of the wedges and how fast they are caramelizing. The wedges should be tender when pierced and there should be some caramelized bits, especially at the thin tips. Remove from the heat and allow to cool slightly before eating.

SORGHUM SWEET POTATOES

Steps:

• Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
• While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
• When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
• Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.

FIERY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Bake potatoes until very soft, about 1 hour; let cool slightly.
• Once potatoes are cool enough to handle, peel and mash.
• In a small saucepan, over low heat, combine coconut milk and curry paste.
• Combine, coconut mixture, half the sugar, half the butter, and the salt with the potatoes; keep warm (or cover and refrigerate for up to 2 days).
• About 30 minutes before serving, place potatoes in a baking dish, cover with foil, and bake for 20 minutes.
• Uncover potatoes, dot with remaining butter, sprinkle remaining sugar over top, and broil until browned and crusty (do not burn).

FIERY SWEET POTATOES - FROM NY TIMES

Steps:

• roast sweet potatoes at 375oF for 75 min until soft
• When cool, peel the sweet potatoes and mash well (use immersion blender)
• In a saucepan, heat the coconut milk, thai curry paste and cayenne. (Original recipe had 1 tablespoon curry paste and no cayenne, but I modified it based on the reviews).
• Mix the warmed coconut milk/curry/cayenne into the sweet potatoes, along with 1/2 of the butter and 1/2 of the sugar).
• Put the mixture into a casserole and cover with foil. Heat at 425oF for 20 min.
• Right before serving, remove the foil, and dot the remaining butter and sugar over the top of the potatoes. Broil until bubbly, brown and crusty (watch to prevent burning - a few min).

SWEET POTATOES WITH MAPLE AND CHIPOTLES

Steps:

• Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
• Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
• When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.

SWEET POTATO FRIES

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.