BAKED SWEET POTATO AND CREAM CHEESE
Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
- Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
- (c) Jamie Oliver 2003
SWEET POTATO ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
- Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
- Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.
SWEET POTATO ICE CREAM
Provided by Food Network
Time 10h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel and slice the sweet potato into 1/2-inch pieces or thinner and add them to a baking dish. Mix the brown sugar and agave nectar together in a small bowl and pour it over the sweet potatoes. Bake for 30 minutes to 1 hour.
- Cool the potatoes in the refrigerator overnight, which will help soften the potatoes. Blitz the potatoes in a food processor. Make certain all of the syrup is being mixed in with the potatoes and not falling to the bottom of the processor. Add 2 cups of oat milk and blend. Add the 1/2 cup of splenda, vanilla extract and pie spice and continue to mix until the milk has turned a light orange color. Pour into an ice cream machine and churn according to your machine's instructions. Transfer the ice cream to a covered container and keep in the freezer until ready to enjoy.
CREAMY SWEET POTATO CASSEROLE
a better creamier sweet potato casserole not dulled down with spices that really lets you have a great sweet potato flavor.
Provided by patriciamercer84
Categories Yam/Sweet Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.
- 2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
- 3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
- 4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve.
- MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.
CAJUN SWEET POTATO ICE CREAM
This recipe is being posted for play in ZWT9 - Cajun//Creole. This recipe is from a web site named A thought for Food. The author of this recipe states: The use of herbs and spices might scare some from trying it... but if you're tired of store-bought ice creams and are looking for something a bit different, this is a fun one to try. I personally can't wait to try this one.....yummm !
Provided by Baby Kato
Categories Frozen Desserts
Time 6h
Yield 1 Quart
Number Of Ingredients 10
Steps:
- Place cream, milk, and brown sugar in a medium saucepan that's set to low-medium heat. Stir until sugar has dissolved and the mixture is hot, but not boiling.
- Whisk the egg yolks in a bowl. Continue whisking and slowly add in one cup of the hot mixture. Pour the mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens enough that it coats the back of a spoon, about 6 minutes. Do not boil.
- Pour the mixture back into the bowl and whisk in the sweet potato puree, nutmeg, cinnamon, cayenne pepper and rosemary. Cover and refrigerate until it has chilled about 2 - 3 hours.
- Follow the manufacturer's directions for the ice cream maker to freeze.
- Once the ice cream is ready to your liking , scoop into bowls and top with pecans.
Nutrition Facts : Calories 3547.7, Fat 269.6, SaturatedFat 151.2, Cholesterol 1669.6, Sodium 608.2, Carbohydrate 261.4, Fiber 10.5, Sugar 188.8, Protein 40.2
SWEET POTATO ICE CREAM
Make and share this Sweet Potato Ice Cream recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 46m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.
Nutrition Facts : Calories 555.4, Fat 41.5, SaturatedFat 24.9, Cholesterol 297.3, Sodium 102.8, Carbohydrate 42, Fiber 0.9, Sugar 31.1, Protein 6.2
SWEET-POTATO ICE CREAM
Provided by Sarah Belk
Categories ice creams and sorbets, dessert
Time 2h15m
Yield About 3 cups ice cream
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
- In a small saucepan, scald milk and set aside.
- In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
- Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 92 milligrams, Sugar 22 grams
SWEET POTATO ICE CREAM
Make and share this Sweet Potato Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Scrub the potatoes and bake them at 400° for 1 hour or until soft.
- When the potatoes are cool enough to handle, peel and mash the potatoes.
- You should have about 1 1/4 cups of mashed sweet potatoes; set aside.
- In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow.
- Beat in the corn syrup and salt; set aside.
- In a large saucepan, bring the half-and-half to a simmer.
- Slowly beat the hot half-and-half into the eggs/sugar mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove pan from heat and beat in the potato puree.
- Pour the hot potato custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker by following the manufacturer's instructions.
- When finished, the ice cream will be soft; for a firmer ice cream, transfer to a freezer-safe container and freeze several hours.
Nutrition Facts : Calories 2140.6, Fat 126.1, SaturatedFat 75.3, Cholesterol 838.6, Sodium 1688.4, Carbohydrate 235.8, Fiber 7.8, Sugar 135.3, Protein 28.7
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