Maple Sweet Potato Puree

Maple Sweet Potato Puree

This is a very simple sweet potato recipe which I love to make year round or as long as Garnet sweet potatoes are available. Using 100% pure maple syrup instead of brown sugar makes the puree less sweet with a robust maple flavor. Do not substitute maple syrup for the imitation pancake syrup. They are not the same. I normally make a very large quantity of this recipe so that I can eat this as my lunch. I can just eat this all on its own and be satisfied. Sweet potatoes are the healthiest vegetable on the planet. Sweet potatoes are great complex carbohydrates loaded with Vitamin A, Vitamin C, Vitamin E, iron, potassium and fiber. They are also fat-free, cholesterol-free and very low sodium.

Garnet sweet potatoes are my favorite variety of the orange-fleshed sweet potatoes because it's more starchier, moist and flavorful compared to the Beauregard and Jewel varieties. Peak season for the Garnet variety is September to March. According to the North Carolina Sweet Potato Commission, Garnet "yams" as labeled in the supermarkets, are really sweet potatoes. North Carolina is the largest producers of sweet potatoes in the U.S., while China is the largest producer of sweet potatoes in the world.

5 pounds Garnet sweet potatoes
1/4 cup unsweetened fresh coconut milk or 2% reduced fat milk (2.0 ounces)
2 tablespoons unsalted butter, melted (1 ounces)
2 teaspoons organic unsulfured blackstrap molasses or any grade of your choice (0.3 ounce) (Optional)
1/2 cup 100% pure Grade A, dark amber maple syrup (5.2 ounces)
3/4 teaspoon salt

Preheat oven to 350 degrees. Position oven rack to center of the oven.

Scrub sweet potatoes clean under cold water and damp dry. Cut off pointy ends of each sweet potato (if you cut off the pointy ends, you don't need to prick the sweet potatoes). Wrap each sweet potatoes in aluminum foil and place on a sheet pan. Bake for about 1 to 1-3/4 hours, depending on the size, until knife tender when inserted into center of the sweet potato (start checking after 1 hour). Remove from oven and let sweet potatoes cool until cool enough to handle. Peel and discard the skin and cut into large chunks into the bowl of a food processor.

In a microwavable measuring cup or small bowl, heat the milk in the microwave for about 25 seconds on high power. Stir in the molasses, butter and maple syrup until blended. 

Add the milk/molasses/syrup mixture and salt to the sweet potatoes. Process until thoroughly combined and smooth. Transfer to a serving dish.

Yields 10 to 12 servings

Spicy and Smokey Roasted Potatoes

Spicy and Smokey Roasted Potatoes

These are my all-purpose roasted potatoes. I serve these with roasted chicken, roasted pork, fish, meatloaf, etc. I even serve these in place of hash brown potatoes for breakfast. I can eat them straight out of the refrigerator as my lunch the next day. Leftover roasted potatoes can also be used in your favorite potato salad recipe. Potatoes are rich with Vitamin C, potassium, Vitamin B6, fiber and Omega-3 fatty acids.

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil or garlic-infused olive oil
2 teaspoons smoked paprika and/or ground chipotle chili pepper*
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lime juice or to taste (Optional)

*NOTE: If using ground chipotle chili pepper, it will make your potatoes spicy. If you do not want your potatoes spicy, then use entirely smoked or just regular sweet paprika (if you do not have smoked paprika). Sometimes I use a combination of sweet paprika and finely chopped canned chipoltle peppers with some adobo sauce, but the canned chipoltle peppers will also give some kick to your potatoes. Just using plain adobo sauce will make it less spicy.

Preheat oven to 450 degrees F. Position oven rack to center of the oven. Lightly spray a shallow rimmed baking pan with non-stick cooking spray.

In a large bowl, combine the potatoes, olive oil, paprika, cumin, salt and pepper. Toss to combine and transfer to prepared baking pan in one layer, cut-side down. Roast in oven for until potatoes are easily pierced with a knife, about 20 to 25 minutes.

Remove potatoes from oven and toss in lime juice, if desired. Transfer to a serving dish and serve immediately.

To reheat leftover potatoes stored in the refrigerator, place baked potatoes in a nonstick pie plate. Reheat in a toaster oven or regular oven at 450 until hot, about 15 to 30 minutes, depending on the quantity you are reheating.

Yield 4 to 6 servings.