Sweet Potato Cauliflower Soup

From: Allyson Kramer

Ingredients:

• 1 large head cauliflower
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

Preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Verdict:
Thumbs up! What a yummy blend of flavors! I absolutely loved this soup. I found the ingredient of garam masala on the spice aisle at Walmart. McCormick makes one, so I do recommend you either buy this or make your own (you can Google how to do that). It's a great spice that really heightened the flavor of this soup. This is going to be one that is added to my rotation!

Sweet Potato, Corn and Jalapeno Bisque

From: Here

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 sweet potatoes, peeled and cut into 1-inch cubes
• 4 cups vegetable broth
• 1 jalapeno, seeded and minced
• 4 ears corn
• 1/2 tbsp salt
• 1/4 tsp black pepper
• pinch of ground cinnamon

Heat the oil in a large soup pot over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Add in the sweet potatoes and vegetable broth. Bring to a boil.

Reduce heat and simmer for 10 minutes, or until potatoes are soft. Remove from the heat and puree using an immersion blender. 

Stir the jalapeno, corn kernels, salt, cayenne, black pepper, and cinnamon into the soup. Simmer until heated through.

Verdict:
Thumbs up! Sweet and spicy? Yes, please! Bring it on! I had sweet potatoes sprouting in the pantry and jalapenos coming up in the garden, so I decided to make this for lunch. I absolutely love this combination of flavors. If you want it to be really spicy you don't have to seed the jalapenos. I did,and there is a zing of surprise every couple of bites, which I like. This is also a really simple recipe. So it definitely is highly recommended by me for you to try! 

Crash Hot Sweet Potatoes

From: Here

Ingredients:
2 Medium Sweet Potatoes
½ teaspoon kosher salt
2 quarts water
2 tablespoons melted butter
2 tablespoons olive oil

Topping:
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 smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic
10 grinds black pepper – coarse 

Peel the sweet potatoes and slice about 1 & ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes. Blend the topping ingredients together really well with a fork, making to sure to get the sugar completely incorporated. Line a large, heavy sheet pan with parchment paper. Using a flat bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil and sprinkle evenly with ½ of the topping mixture. Make sure you avoid getting the topping on the sheet between the slices if possible – it will burn and smoke before the potatoes are done.
Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.
Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

Verdict:
Thumbs up! I didn't get a picture of the finished product unfortunately. But these were such a great little snack during the day. Delicious and healthy! You can't go wrong! I love finding new ways to eat sweet potatoes. I'll definitely be making these again!

Crock of Potatoes

From: Here

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.



What I did differently from the recipe:
The website actually allows you to change serving sizes, so it started off for 6 potatoes and I made it just 3. You can change it to whatever you like.

What I'll do differently next time:
Not sure.

Verdict:
Thumbs up! Well, these were very tasty. I love sweet potatoes and usually have an abundance of them around the house, but I'm always up for trying new recipes. I was intrigued by the applesauce in this recipe but honestly I could taste it, even just the small amount that is actually in the recipe, and I didn't care too much for it. The thing that made it better was the butter/pecan mixture added at the last minute. I normally would not put pecans on my sweet potatoes because I don't really like nuts, but I decided to do it just to step out of the box. Verdict? Delicious!! Oh my goodness, it melted in my mouth after that! I definitely recommend doing that part of the recipe! (P.S. Don't judge the ugly picture!!)

Crock of Potatoes

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

Sweet Potato Casserole

From: My mother-in-law gave me this recipe from Ruth's Chris Steakhouse

Ingredients:
CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs well beaten
1 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

No pictures - I was in too much of a hurry while cooking!

What I did differently from the recipe:
I didn't combine the nuts for the crust in the beginning. I knew some people wouldn't like the nuts, so instead I just sprinkled them on top of half of the finished casserole. I used about 4 medium-size sweet potatoes and it seemed to be just the right amount.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very simple recipe and delicious! It's only slightly different from the recipe I made last Thanksgiving but more people asked for this recipe! Please do note the directions say to "sprinkle" the crust mix on top but it will be like a thick frosting so you will spread it over the sweet potato mixture.

Sweet Potato Casserole

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.

What I did differently from the recipe:
When I started mixing the brown sugar topping, I got distracted and went a little crazy. So instead of mine being "crumbly" it was definitely smooth like icing. What's a girl to do? I just dropped it in spoonfuls over the sweet potatoes anyway. I figured even though the look wouldn't be right, the taste would be.

What I'll do differently next time:
Not mix the brown sugar mixture so much!

Verdict:
Thumbs up! Very good and very easy. I thought it was very sweet so I might halve the brown sugar topping next time I make it, but other people that ate it said they didn't think it was too sweet. I guess it's just a personal opinion!

Printable version:

Ingredients:
3 cups cooked, mashed sweet potatoes
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup whipping cream
2 beaten eggs

1 cup brown sugar
1/2 cup flour
1/2 cup softened butter

Spray a 9x13 baking dish with cooking spray. Preheat oven to 350. In a large mixing bowl, combine sweet potatoes, sugar, melted butter, vanilla and cream. Mix in beaten eggs and stir thoroughly. Pour the mixture into the baking pan. Combine brown sugar and flour in a small bowl, mixing them with a fork. Add the butter and mix with fork until crumbly. Sprinkle brown sugar mixture over the top of the sweet potato mixture. Bake uncovered for 30-45 minutes.