Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Saturday, September 26, 2009

Holiday Sweet Potato Cobbler


Do you smell that in the air? It's the holidays. They are coming up so quick on us aren't they?

Here is a recipe for a Sweet Potato Cobbler that will be at hit at your feast. It was given to me by a patient at work. She recently had knee replacement surgery and we talk recipes while I help her through her torture...I mean treatment. She is a trooper!


I made a half recipe this first time because I knew my kids wouldn't eat it. That was quite all right. More for my husband and me!

It has a layer of Granny Smiths and a spicy orange juice syrup that tastes just like an apple cobbler. It is delicious with the crumb topping I made or the pie crust that was suggested in the original recipe. Either way...it's a treat!


Sweet Potato Cobbler

  • 4 medium-size sweet potatoes
  • 2 Granny Smith apples, peeled and thinly sliced
  • 1 1/2 cups orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, divided
  • 1 cup chopped pecans, toasted
  • 1 (15-ounce) package refrigerated pie crusts
  • 2 teaspoons granulated sugar

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.

Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 pie crust, and place on pecans; gently roll pie crust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and pie crust.

Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.

Bake at 400° for 45 minutes or until golden. Serve warm.

For crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup chopped pecans
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.




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Thursday, August 20, 2009

Sugar and Spice Sweet Potatoes


Oh. My. Goodness.

Say hello to my newest favorite potatoes.

The spices on these sweet potatoes are so awesome and can be used in so many ways to liven up these beautiful, orange delights.

This is what I did:


1. Combine well the following ingredients:

1 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
1/4 teaspoon course ground pepper


2. Boil the sweet potatoes until soft, take off the skins, and then cut them into 3rds or 4ths.


3. Smash them with a potato smasher and and then brush them with melted butter.


4. Sprinkle them with 1/2 of the seasoning.

5. Roast them, or fry them up in a pan with butter or olive oil. Turn them over and sprinkle with the remaining seasoning. Make sure you get a yummy, golden crust on the potato. It's the best part! Serve with fresh cilantro on top.


It is over the top delicious!

The seasoning would be great mixed in with just a regular baked sweet potato with butter.

This was adapted from DLYN.

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Saturday, August 8, 2009

Perfect Parmesan Potatoes

These are great potatoes to accompany grilled chicken, steak, roast, shish kabobs....really just about anything. They take 5 minutes to prepare and I am never disappointed. Play around with the seasonings and don't forget to top it with Ranch dressing. That is my personal favorite!

Perfect Parmesan Potatoes

Red or white potatoes

Butter (I used Olivio)

Parmesan cheese

Garlic salt

Basil

Here is how it is done:

Cut the potatoes in half, length wise.

Score the potatoes with a fork.

Slather on the butter. Don't be shy.

Sprinkle with Parmesan cheese, garlic salt and basil.

Cook in oven at 350 until done. 30 minutes or so. These are really good served with Ranch dressing on top.

Perfectly simple and delicious!post signature

Monday, March 23, 2009

Variation on PW's Crash Hot Potatoes

Have you found The Pioneer Woman yet? If not, you need to go there now, turn off your phone, tell the kids to go play in their rooms and have some uninterrupted "me time" in her recipe archive. You can't help but love her and the recipes are for real people like you and me. Her methods aren't difficult and she gives you step by step directions with photos. Love it!


Here is my version of her Crash Hot Potatoes:

6 large red potatoes
Olive oil
Sea Salt and fresh cracked pepper
Basil
Parmesan cheese

Heat oven to 400 degrees.

Boil potatoes for 20-30 minutes until they are fork tender.

In the mean time, prepare a large cookie sheet by covering it with foil. Drizzle olive oil over foil and sprinkle sea salt. Place cookie sheet in the oven to heat the olive oil for about 10 minutes.

When potatoes are done, cut them in half, long ways. Take cookie sheet out of the oven and place the potatoes, cut side down, in the oil. This will give you a beautiful crunchy skin as in picture at the top of this post. Gently smash each potato with a potato masher. Drizzle with olive oil, sea salt, cracked pepper, basil and Parmesan.

Bake in oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with sour cream, ranch or blue cheese dressing.