sweet potato – Page 2

Here is the good news: Sweet Potatoes are one of the most nutritious vegetables you can eat. They are packed with dietary fiber, Vitamins A and C, iron, calcium, protein and complex carbohydrates. Not only that, they are low in calories and taste great. There are many ways to eat a sweet potato. They can be mashed, baked, puréed and roasted. They are delicious in soups and stews, curries and ragouts. And, of course, their natural sweetness makes them a perfect addition to desserts – puréed in pie fillings and baked in breads and cakes.

These fries are one of my favorite preparations. The fries are sweet and salty with a fiery kick from the added spices and served with a cooling chili-cilantro sour cream dipping sauce. They are quick to prepare and healthy to eat, since they are not deep-fried, but roasted in a hot oven. I’m not sure if they should be called a side dish, snack or meal, but they are guaranteed to be gobbled up faster than you can say “Sweet Potato Fries.”

*This recipe was chosen as the winner in a competition hosted by Food52 and will be published in their upcoming cookbook. You can find this recipe and many other delicious recipes on their site, and have a chance to cast your votes for favorite recipes.

Southwestern Spiced Sweet Potato Fries

I like to keep the skin on my sweet potatoes adding texture and extra nutrients to this healthy side dish. Serves 4 -6 as a side dish or snack.

2 large sweet potatoes, cut in large matchsticks/batons approximately 1/4 inch by 2 inch
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste

Chili-Cilantro Sour Cream (recipe below)

Preheat oven to 425 F. (220 C.)
Toss sweet potatoes and olive oil in a large bowl. Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on baking sheet. Bake in oven on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes. Remove from oven and serve with Chili-Cilantro Sour Cream.

Chili-Cilantro Sour Cream:

1 cup sour cream
1 tablespoon freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 heaping tablespoon chopped cilantro

Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.

There is no set rule for the types of root vegetables you can use in this recipe. In fact, what you see on the ingredients list is what happened to be in my kitchen when I set out to make a this dish to serve with roast chicken last night. As I puréed the steamed vegetables, I envisioned doctoring it with all sorts of extra spices, a little grated cheese, maybe even some minced onion. But then I tasted the purée, and was blown away by its soft, sweet, nutty flavor. Mild and delicate, all it needed was salt and pepper and a dollop of sour cream to lighten its texture. For a little autumnal flourish, I topped the purée with fresh sage leaves before baking, so their woody flavor would lightly infuse the vegetables.

Baked Root Vegetable Purée
Baking the purée creates a crusty texture on its top. If you would like a soft purée, omit the baking step. The sage leaves will lightly infuse the purée with their flavor during baking.

Serves 6-8 as a side dish

3 medium parsnips
2 large turnips
1 large sweet potato
1 large rutabaga (swede)
4 tablespoons unsalted butter
1/4 cup (60 ml.) creme fraiche or sour cream
2 teaspoons salt
1 teaspoon freshly ground black pepper
Sage leaves for garnish

Peel and cut vegetables in 2 inch chunks. Steam in a large pot until very tender, 20-30 minutes. Transfer in two batches to a food processor. Purée each batch with 2 tablespoons butter. Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well. Pour into baking dish. (Purée can be made to this point up to one day in advance. Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)
Arrange sage leaves on top of purée, pressing gently. Bake in pre-heated 350 F. oven 25 minutes. Remove and serve immediately.