November is Sweet Potato Awareness Month
Soon, Thanksgiving will be here. That means it’s time to whip up your family’s favorite Thanksgiving dinner classics. Some of you may even enjoy sweet potato casserole or sweet potato pie for your family feast. But, why not take the sweet potato up a notch? After all, sweet potatoes are one of the top vegetables loaded with beta-carotene, vitamin A, fiber, potassium and more. Sweet potatoes help to fight heart disease, cancer, rheumatoid arthritis, and even asthma! And, November is officially Sweet Potato Awareness month. What better way to bring awareness to this delicious and healthy vegetable than by creating these recipes for your Thanksgiving?
Preheat the oven to 350° F. Peel, half, and slice the sweet potatoes into about ¼ half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.
In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky.
Spray a 9x13 baking dish with nonstick cooking spray. Crumble about ? of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.
Preheat your oven to 400 degrees F. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl. Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
Drizzle a little olive oil onto the sheet pan and rub it all over the pan with your hand. Or you could spray it really well with nonstick spray. Pour the veggies onto the pan.
Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Preheat oven to 425 degrees. Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ? of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.) Repeat with the second potato.
Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake the sweet potatoes for 30 to 40 minutes, or until soft. Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees.
In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix. Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.
Drizzling Hasselback-cut sweet potatoes with maple pecan mixture. Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes. Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.
Mix all of the dry ingredients in a food processor. Pulse in butter. Add sweet potato and pulse until the mixture becomes a ball. Add in milk, if needed.
Pat out to ½ inch thickness and cut with a glass or biscuit cutter. Bake for 10 min at 425.
Sweet Potato Cobbler
Ingredients
- 2 lbs. sweet potatoes
- 4 cups water
- 1 cup sugar
- 1 tsp. cinnamon
- 1 tsp. ground ginger
For the dough
- 11/2 cups flour
- 1 tsp. cinnamon
- 1/2 cup firmly packed brown sugar (plus 2 tablespoons for the topping)
- 4 tbsp. cold unsalted butter
- 1/2 cup milk
Directions
Preheat the oven to 350° F. Peel, half, and slice the sweet potatoes into about ¼ half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.
In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky.
Spray a 9x13 baking dish with nonstick cooking spray. Crumble about ? of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.
Roasted Sweet Potatoes and Brussels Sprouts
Ingredients
- 1 lbs. Brussels sprouts, trimmed
- 1 large sweet potato
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 tsp. cumin
- 1/4 tsp. garlic salt
- 1 tsp. salt
- Pepper to taste
- 1 tbsp. red wine vinegar
- fresh thyme, to garnish
Directions
Preheat your oven to 400 degrees F. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl. Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
Drizzle a little olive oil onto the sheet pan and rub it all over the pan with your hand. Or you could spray it really well with nonstick spray. Pour the veggies onto the pan.
Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Hasselback Maple Pecan Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 tbsp. vegetable oil
- Salt and black pepper, to taste
- 2 tbsp. butter, melted
- 1 tsp. ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
Directions
Preheat oven to 425 degrees. Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ? of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.) Repeat with the second potato.
Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake the sweet potatoes for 30 to 40 minutes, or until soft. Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees.
In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix. Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.
Drizzling Hasselback-cut sweet potatoes with maple pecan mixture. Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes. Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.
Sweet Potato Biscuits
Ingredients
- 2 cups flour
- 1/2 tsp salt
- 3 tsp baking powder
- 4 tbsp. butter
- 1/2 cups cooked, mashed sweet potato
- milk- if the dough is still too dry to come together
Directions
Mix all of the dry ingredients in a food processor. Pulse in butter. Add sweet potato and pulse until the mixture becomes a ball. Add in milk, if needed.
Pat out to ½ inch thickness and cut with a glass or biscuit cutter. Bake for 10 min at 425.