A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Tag: Sweet potatoes

Melting Sweet Potatoes

Melting Sweet Potatoes

Why do my sweet potatoes look better before I cook them?!  And these look nothing like the pictures in the recipe. I had this recipe pinned for quite awhile, and finally made it as part of my quest to finish up what seemed like the endless […]

So what if it looks like it’s covered in fur?

So what if it looks like it’s covered in fur?

I was still trying to finish using up a bag of sweet potatoes, and I had a packet of organic turmeric that I brought back from Finca Luna Nueva in Costa Rica.  So, I decided to make some roasted sweet potatoes with turmeric, cinnamon and […]

Sweet potatoes mashed with orange juice and spices

Sweet potatoes mashed with orange juice and spices

I haven’t made these in a long time, and I don’t know why, I love them!  Well, maybe because Steve doesn’t love them, so I usually just make for myself.

Tonight was the night.  I had two sweet potatoes left from a big farmer’s market bag of sweet potatoes, and Steve is out for the evening.

I also got out a big naval orange, and a few spices.  I may have once had a recipe, but I have no idea where it is.  So I just grabbed some things from the spice cupboard.

I peeled and cubed the sweet potatoes, and cut the orange for juicing.  I mixed up a tablespoon of cinnamon, and a teaspoon each of ginger and cloves from a little tin of organic spices my nieces had given to me.

Into a sauce pan with water to cover went the sweet potato, and onto the stove top to boil.

I juiced the orange, and fiddled with the spice blend.  I ended up adding 1/4 tsp of nutmeg, another tsp of cloves, and a tsp of green cardamom just because I had some in that tin.  I just kept adjusting until the blend tasted right.

I checked the potatoes at 15 minutes, and they needed just about 5 minutes longer before I took them off the heat and drained them.

And mashed them

And blended in the orange juice until smooth.  I then added probably 1 tsp of the spice blend and mixed it all up.  Again, I just did this to taste.

I decided it needed just a little butter, so added 1/2 tablespoon, plus a couple of grinds of coarse salt.

Final product.  So Good!

Served with fish and cucumber slices.  Pretty healthy dinner really.


Orange Mashed Sweet Potatoes

This is mostly to taste.

The sweet potatoes and orange should be one-to-one.  That is, if you are only doing 1 sweet potato, you need just 1 orange.  If you have more people to feed, use 4 sweet potatoes, and you will need 4 oranges.

2 large sweet potatoes

2 large naval oranges

Spice blend of cinnamon, ginger, cloves, nutmeg to your taste. A pumpkin pie spice blend might fit the bill for you if you don’t want to mix your own.

1 Tablespoon butter

Salt to taste

Peel and cube sweet potatoes into 1 inch cubes.  Place in a sauce pan and add water to cover.  Bring to boil and boil for approximately 20 minutes.  Check with a fork at 15 minutes for tenderness.

Meanwhile, juice the oranges and set aside.

When the sweet potatoes are tender, drain and return to the pan for mashing.  Once the potatoes are mashed, begin adding orange juice and stirring to blend.  The 1:1 ratio should work, but you can taste as you go to see if you want to add more orange juice.

Stir in 1 tsp of the spice blend, and again taste and add more to your own taste.  Stir in 1 Tablespoon of butter, and add a few grinds of coarse sea salt.  Blend thoroughly until smooth.

In the original recipe I had (wherever it is) they got all fancy and you cleaned out the orange shells and piled the mix back in the shells, and then baked them before serving.  I did it once, and it was pretty 🙂


Crockpot Chicken with Sweet Potatoes and Carrots in a Honey Orange Sauce

Crockpot Chicken with Sweet Potatoes and Carrots in a Honey Orange Sauce

Company was arriving, it was a Friday, and I had to work that day. I wanted something easy, but good, and I thought of a play on a Crockpot recipe I have made a few times recently. Neither Steve or his aunt like spicy food, […]

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

As so often happens, I was seduced by produce at the grocery store.  This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]

Sweet Potato Ravioli in Sage Brown Butter Sauce

Sweet Potato Ravioli in Sage Brown Butter Sauce

I belong to a CSA (Community Supported Agriculture).  You can never tell exactly what and how much produce you will get, and sometimes there is a bumper crop of one item or another.

Last year we got lots of sweet potatoes.  And I love sweet potatoes!  Here is one of the recipes suggested to me by a friend.  I used it as a bit more than a guideline and I love it.
I didn’t use the brown sugar, I thought it would be too sweet.  The friend who suggested the recipe had done without it and I thought that would be fine.  I also had a mix of both orange and white sweet potatoes, so used a mix of both.  I had some dried red peppers from the CSA, so I sliced and used those instead of the red pepper flakes. I also didn’t make the fried shallots. But they do sound good!  No pine nuts either.  Hmm. Apparently I took a few liberties with the recipe.
While the sweet potatoes roasted in the oven I sliced the sage leaves into thin strips and cut thin rings of the red pepper.
After peeling the roasted sweet potatoes I mashed them with butter and seasoned with salt and pepper.  I lined a cookie sheet with parchment paper and then I used a cookie dough scoop to add the mash to the center of wonton wrappers.
Brush the edges of the wonton wrappers with an egg wash, then top with another wrapper and press gently to seal the ravioli.
The ravioli is done so quickly that I found I needed to have everything ready to go to start cooking the sauce as soon as I put the ravioli into the boiling water. The ravioli cooks in about 3 minutes.
The sauce is simply butter that is cooked over medium heat until it starts to brown. Take off the heat and immediately add the sage strips and red chili slices. They frizzle up and OMG the smell!
Toss the drained ravioli with the sauce and sprinkle with a little Parmesan.
Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

I had this recipe bookmarked for a long time. So long that the recipe writer had a completely new web site!  In case you want to skip right to it, here is the link: http://thecreeksidecook.com/crash-hot-sweet-potatoes/#axzz3x6BAimGi I love sweet potatoes in many forms so I gathered […]

Sweet Potato Oven Fries – Couldn’t be easier

Sweet Potato Oven Fries – Couldn’t be easier

There’s nothing original about this happening in Merri’s kitchen. Simple sweet potato fries with ranch dressing. Facebook friends already had a field day with the sweet potato positioning so we will just leave that for now. Preheat oven to 375 Fahrenheit. Peel the sweet potatoes […]