Well apparently it is National Sweet Potato Month. Which fits nicely with the recurring supply of sweet potatoes each week in our Winter CSA program. I've been compiling recipes but am afraid I've been a little slow at getting them posted. With CSA members having two more weeks of sweet potatoes left (and perhaps a decent storage of them already) I thought I'd go ahead and share a couple quick links with a wealth of sweet potato recipes (you can often - although not always - substitute winter squash as well or vice versa). Thanks to Peter S. for the links and Erin M. for the recipes following and to Karl R. for the last link!
Sweet Recipes for Sweet Potatoes by Alana Sugar
List of 20 Sweet Potato Recipes
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Sweet Potato Pie:
Crust:
1 cup flour
1/3 cup butter
½ teaspoon salt
3 tablespoons water
Filling
3 “medium” sweet potatoes (usually takes me about 4 or 5 to get the pie nice and full, but
use your best judgment based on the size of your potatoes)
¾ cup water
2 tablespoons butter (or the rest of the stick you used for the crust)
1 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Crust:
1) Add 1 cup flour and ½ teaspoon salt together in a large mixing bowl
2) Cut 1/3 cup of butter into the flour and salt. Use a pastry blender, or your fingers, to combine the butter and flour until it’s a uniform consistency.
3) Mix in 3 tablespoons of water.
4) On a floured surface, roll out your pie crust. Grease your pie plate and lay the crust in it. Do not pre-bake.
Filling:
1) Wash your sweet potatoes. Stab each one several times with a fork and bake them at 350 until they’re tender. 40ish minutes, keep an eye on them.
2) Take sweet potatoes out of the oven. Let them cool for a minute or two or until they’re cool enough for you to handle them, and remove their skins. Slice the potatoes.
3) Combine 1 cup sugar, ½ teaspoon salt, 1 teaspoon cinnamon and 1 teaspoon nutmeg in a bowl.
4) Bring ¾ cup water to boil. Melt in 2 tablespoons of butter. Stir in your combination of sugar and spices from step 3. Remove from heat and stir often. (Can try to substitute maple syrup in the making of this syrup in #3 and #4)
5) Line you pie crust with a layer of sliced potatoes. Cover your layer of sweet potatoes in a portion of your syrup from step 4. Alternate adding layers of sweet potato slices and covering them with syrup until you have used all of both (or until your pie is full).
6) Bake your pie at 400 degrees F for 40ish minutes again or until pie crust is brown.
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Hubbard squash soup:
4 cups of squash, cubed into one inch pieces
1 large carrot
1 large stalk of celery
1 medium onion
Olive oil
1 teaspoon thyme (I used rosemary)
4 cups chick broth
1 cup applesauce
1 apple
Gorgonzola cheese (or any blue)
Sliced almonds
Salt and pepper to taste
1) Chop the carrot, celery and onion and cook them in about a table spoon of olive oil over medium heat until the onions get translucent (3 or 4 minutes).
2) Add the 4 cups of cubed squash, 1 teaspoon of thyme and 4 cups of chicken broth. Let them simmer over medium low or low heat until the squash is tender.
3) Use an immersion blender to puree the soup, or process in multiple, small batches using a traditional blender.
4) After pureeing the soup, add 1 cup of applesauce and any salt or pepper you want.
5) Toast your sliced almonds in a little olive oil over low heat (or medium low, but keep an eye on them because they can go pretty quick) until they brown.
6) Slice 1 apple. Garnish each bowl of soup with some toasted almonds, gorgonzola, and sliced apples. Serve with some good bread and a salad of
Brines Farm greens.
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Roasted Hubbard Squash SoupLabels: recipes
