Maple Syrup Sweet Potato Purée

This Thanksgiving, forgo the marshmallows, lighten your mash and make my Sweet Potato Puree. Your stomach, taste buds and guests will thank you! (Okay, if you still want those marshmallows, I can attest that they do pair well with this dish ;-))

cinnamon-sweet-potato-puree

Maple Syrup Sweet Potato Purée

Yield: 4 to 5 servings

3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes

3 tablespoons unsalted butter

3 tablespoons of pure maple syrup, preferably Grade B

3 tablespoons freshly squeezed orange juice

¼ teaspoon ground cinnamon

1 tablespoon fresh ginger, peeled and grated on a Microplane

Kosher salt, to taste

Freshly ground black pepper, to taste

  1. Place the potatoes in a small pot filled halfway with cool water.
  1. Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.
  1. Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).
  1. Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.
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Herby White Sweet Potato Foccacia

Last week, the NY Times published an article “Your Contribution to the California Drought” which displays the water footprint of various foods. Since California exports 50% of its produce nationwide, Super Sous and I have been developing Drought Friendly Recipes as a way for all of us to conserve California water. We are using the same sources as this NY Times article references, the Water Footprint Organization and studies from UC Davis. We are aiming to create recipes that have a lower water footprint relative to others. So, for example, fruit and vegetable centric recipes which stay clear of animal protein (except wild fish) and nuts.

Today’s recipe is an Herby White Sweet Potato Foccacia. It’s definitely a weekend project recipe. It’s not a 15 minute meal, but I can guarantee that it is fluffy, light, sweet, and everything you would ever want in a piece of focaccia, especially since it’s slathered with caramelized onions, garlic and fresh herbs.

Enjoy and save a piece (or two) for us!

 

Herby White Sweet Potato Foccacia

Yields: 1 18×13-inch sheet pan of foccacia

 

1½ pounds white sweet potato

5 tablespoons + 1 teaspoon kosher salt, divided

2 cups warm water (115 degrees Fahrenheit)

1 teaspoon granulated sugar

1 tablespoon dry active yeast

6 cups bread flour, plus more as needed

½ teaspoon freshly ground black pepper, divided

nonstick spray

¼ cup grapeseed oil, divided

2 medium yellow onions, peeled and diced small (4 cups)

20 large cloves garlic, peeled and rough chopped (½ cup)

¼ cup fresh rosemary leaves, rough chopped

¼ cup fresh thyme leaves, rough chopped

¼ cup fresh oregano leaves, rough chopped

 

Adjust an oven rack to the upper middle position and preheat the oven to 325 degrees Fahrenheit.

Place ¼ cup of kosher salt in a pile in the center of a sheet tray and rest the sweet potato on top of the salt mound.

Place sheet tray in the oven and roast sweet potato for 2 hours.

Remove sheet tray from the oven. When the sweet potato is cool enough to handle, slice the sweet potato in half and scoop out flesh to fill 1½ packed cups roasted sweet potato. (Enjoy any leftover sweet potato as a delicious snack!)

In the bowl of a stand mixer, add warm water and sugar. Stir until sugar has dissolved. Add yeast and stir to combine. Let rest for 15 minutes, until mixture gets very foamy.

Add 1½ cups packed (warm, but not hot!) sweet potato, flour, 2 teaspoons of kosher salt, and ¼ teaspoon pepper to the bowl.

Spray the hook attachment with nonstick spray to coat and attach to mixer.

Mix on low for 5 minutes. Check on dough at this point. Scrape down sides of bowl if necessary. If dough is wet, add additional flour, 2 tablespoons at a time, until the flour absorbs the excess moisture. Mix for an additional 5 minutes until a smooth ball is formed. (Photo below)

In a large bowl, add 1 tablespoon of oil to coat the inside of the bowl. Transfer dough ball from stand mixer to the large oiled bowl and roll the doll around to coat the dough evenly with oil.

Cover the large bowl with plastic wrap and put the bowl in a warm place in your house. Let rest until the dough ball doubles in size, 45 minutes to 1 hour.

While bread is rising, make the onion garlic topping mixture.

Place a medium (3½ quart) sauce pan over medium-low heat and add 2 tablespoons oil, onion and 1½ teaspoons salt. Stir to combine and cover with a lid. Cook, stirring occasionally, for 15 minutes, until the onions are soft.

Remove lid and add garlic, chopped herbs and remaining ¼ teaspoon pepper. Stir and cook for an additional 5 to 8 minutes, until all the water evaporates and the onions start to caramelize. Remove from heat and let cool to room temperature.

Evenly coat the bottom and sides of an 18×13-inch sheet tray with remaining 1 tablespoon of oil.

Lightly dust a work space with some flour. Turn dough out onto workspace. Gently stretch the dough into a rectangular shape. (Photo below)

Transfer the rectangular dough into the oiled sheet tray. Using your fingertips, gently spread dough evenly to fill the sheet tray. Let rest, uncovered, for 20 minutes. (Photo below)

Preheat the oven to 400 degrees Fahrenheit.

Evenly sprinkle remaining ½ teaspoon salt over the dough.

Spread the onion / garlic / herb mixture evenly over the dough. Dot/ firmly press your fingertips into the entire surface of the dough to create small “potholes” in the dough. (Evenly space the “potholes” throughout the dough, about 1-inch apart from each other.)

Bake for 35 to 40 minutes, until the edges of the bread are golden brown. Remove from oven and allow to rest for 15 minutes before serving.

foccacia dough ball

Dough ball ready to be oiled and rise 

Foccacia on table

Spreading the dough into a rectangle

Foccacia in sheet tray

Pressing the dough evenly in the sheet tray

cooked foccacia2

Finished foccacia

cooked foccacia

Delicious!

Roasted Sweet Potato Sandwich with Fresh Goat Cheese and Honey

It’s another meatless Monday dish – this time, a hearty veggie sandwich perfectly suited for this cold time of year when sweet potatoes are plentiful!

Roasted Sweet Potato Sandwich

Roasted Sweet Potato Sandwich with Goat Cheese and Honey

Yield: 2 sandwiches

 

For Sweet Potato

1 medium sweet potato, peeled and cut width wise into ¾-inch rounds

2 tablespoons extra virgin olive oil, plus extra for brushing on onion slices

1½ teaspoons finely chopped fresh thyme

½ teaspoon ground cinnamon

kosher salt, for seasoning

freshly ground black pepper, for seasoning

1 large red onion, peeled and cut into 3/4-inch rounds

Balsamic vinegar, for brushing on onion slices

 

Place an oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit.

Add the sweet potato, olive oil, thyme, cinnamon, and a healthy dash of salt and pepper. to a large bowl. Toss until well combined.

Place sweet potato in a single layer on a parchment lined sheet tray.

Place onion rounds on the same sheet tray (use an additional sheet tray if needed) and brush with olive oil and season with salt and pepper on both sides of the onion. Using a brush or your finger, rub a small amount of balsamic vinegar on each of the tops of the onion rounds, just enough to cover and coat the top.

Bake for 20 to 25 minutes, until potato is cooked through and onion is soft.

 

For Sandwich

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 small bunch of mixed greens

1 small loaf of walnut (or any other nut or seed bread), cut into 4 sandwich slices

¼ fresh cup goat cheese

1½ tablespoons honey

 

Whisk to combine vinegar and olive oil in a small bowl. Gently toss some greens in a small bowl to lightly coat with the vinaigrette.

Spread goat cheese on sandwich slices and drizzle honey over the goat cheese. Place a layer of roasted sweet potato on the bottom slice of bread. Add a layer of roasted onions (the more the better!) and top with some of the dressed mixed greens. Top with remaining slice of bread and enjoy.

 

 

 

Sweet Potato-Carrot Soup with Candied Pecans

Here’s another Thanksgiving dish idea using sweet potatoes and carrots. A delicious sweet and spicy (from ginger and cayenne) soup topped with my candied spiced pecans. Great vegetarian recipe that is easy to make and easy when it comes to cleaning up as it is all prepared in one pot. Happy Thanksgiving to you all!

Sweet Potato Carrot Soup with Candied Pecans

Sweet Potato-Carrot Soup with Candied Pecans

Yield: 6 to 8 servings

7 medium carrots, peeled and chopped roughly (3½ cups)

2 medium sweet potatoes, peeled and chopped roughly (3 cups)

1 large apple, peeled, cored, and chopped roughly (2 cups)

4 cups vegetable stock

2 teaspoons fresh ginger, peeled and grated on a Microplane

¼ teaspoon ground cinnamon, plus more to taste

1/16 teaspoon cayenne pepper, plus more to taste

1 tablespoon honey, preferably orange blossom

2 tablespoons freshly squeezed lemon juice, divided, plus more to taste

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Candied Spiced Pecans (recipe below), for serving

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Combine the carrots, sweet potatoes, apple, and stock in a large saucepan over high heat. Cover and bring to a boil, then reduce the heat to low and simmer for approximately 30 minutes until both the sweet potatoes fall apart and the carrots are soft and can be pierced easily with a fork. Remove from the heat.

Blend the mixture to a smooth texture carefully with an immersion blender.

Add the grated ginger, cinnamon, cayenne pepper, honey, lemon juice and olive oil to the saucepan and continue to blend. Season to taste with additional lemon juice, salt and pepper; add more cayenne pepper for heat and more cinnamon for sweetness.

Serve in soup bowls topped with candied spiced pecans and chopped parsley.

Candied Spiced Pecans
½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

Sweet Potato Waffle with Honey Butter

You may  want to make an extra sweet potato or two this Thanksgiving.

Watch me make this recipe on my Facebook page.

Sweet Potato Waffles with Honey Butter copy

Sweet Potato Waffles with Honey Butter

Yield: 12 waffles

 

Waffles:

1 sweet potato (about 3/4 pound)

1½ cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 tablespoon ground cinnamon

1/16 teaspoon ground nutmeg

2 large eggs

1¼ cups 2% or whole milk

2 teaspoons pure vanilla extract

5 tablespoons unsalted butter, melted

¼ cup pure maple syrup, preferably Grade B

1 tablespoon orange zest (zest of 1 large orange), grated on a Microplane

Extra-virgin olive oil, for preparing the sweet potato

Nonstick spray

 

Adjust an oven rack to the middle position, then preheat the oven to 400ºF. Rub a thin layer of olive oil on the sweet potato, set on a parchment paper-lined sheet pan, and bake for 45 to 60 minutes, or until a knife inserted through the skin doesn’t stick.

Peel and mash the baked sweet potato. Measure 1 cup and place in a large bowl. Using a small spoon, eat any extra mashed sweet potato when no one is looking.

Whisk together the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a medium bowl.

Whisk the eggs, milk, vanilla, butter, maple syrup, and orange zest into the bowl with the mashed sweet potato.

Slowly whisk the flour mixture into the sweet potato egg mixture until just combined. It will be on the thick side, so don’t worry.

Place two sheet pans in the oven, and preheat the oven to 200ºF; this will keep the waffles warm as you make them.

Heat a waffle iron until hot and spray lightly with nonstick spray.

Pour in just enough batter to nearly fill the iron, but do not overload it.

Cook the waffles until done, about 5 minutes.

As the waffles finish cooking, place them in the oven, uncovered, on the warm sheet pans. To keep the waffles from getting soggy, do not stack them.

Serve with honey butter and maple syrup.

 

Honey Butter:

1 stick unsalted butter (8 tablespoons), softened

¼ cup honey, preferably orange blossom

 

Mix the butter and honey in a small bowl until thoroughly combined.