The World According to Me

Everyone seems to serve sweet potatoes the same way. Not sure why as they are quite a versatile veggie. Take a risk, try something new with this old favorite.

Whipped Sweet Potatoes with Maple Pecan Topping

My mother loves pecans and finds ways to add them to many of her dishes.

6 sweet potatoes, peeled and cubed
2 russet potatoes, peeled and cubed
3 eggs
2 tbsp maple syrup
2 tsp lemon juice
3/4 tsp salt
pinch ground nutmeg
pinch black pepper
1 1/4 cups chopped pecans
1/3 cup packed brown sugar
1/4 cup of melted butter

Boild sweet and russet potatoes until tender. Drain. Mash until smooth.
In a bowl beat together eggs, maple syrup, lemn juice, salt, nutmeg and pepper. Beat into potatoes. Scrape into a greased 13 x 9 inch baking dish. (can refrigerate at this point for up to 24 hours, just bake it 10 minutes longer)
Mix pecans with brown sugar and sprinkle over potatoes. Drizzle with butter. Bake at 350 for about 50 minutes or until set and bubbly.

Ginger Sweet Potatoes

My sister is a big fan of ginger and loves this recipe.

2 tbsp olive oil
2 tbsp butter
1/3 cup packed brown sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 medium sweet potato, peeled and cut into wedges

heat butter and oil in a frying pan on medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedge and toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender. Watch them pretty closely and give them an occasional stir. If the heat is too high the sauce may start to burn.

Marble Sweet Potato Loaf

Here’s something to try if you have left over sweet potatoes.

2 cups sugar
1/4 cup cocoa powder
1/4 cup chopped toasted walnuts
1/2 cup vegetable oil
1 egg beaten
2 egg whites beaten
2 cups cooked mashed potatoes
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350.
Combine 1/4 cup of the sugar, walnuts and cocoa and set aside.
Beat together remaining sugar, oil, eggs and egg whites. Stir in the sweet potatoes until well mixed.
Sift together flour, baking powder, baking soda, nutmeg, cinammon and salt. Stir into wet ingredients until combined.
Spoon 1/3 of the batter into a greased 9 x 5 inch loaf pan. Sprinkle with half the cocoa and walnuts. Swirl with a knife. Repeat layers and swirl again. Finish with remaining batter and swirl again, then smooth top.
Bake for 1 1/2 hours or until toothpick comes out clean. Cool 10 minutes in pan, turn out and cool completely before cutting.