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Posts Tagged ‘sweet potato’

Not a marshmallow in sight. For the longest time, the only sweet potatoes I saw were either covered in bubbling marshmallow goo, or baked in a pie. A pie that kinda tasted like pumpkin, but not really. It was stickier and not as creamy. I prefered pumpkin. As you can see, my sweet potato reference was limited. Then there’s yams. The word feels funny coming out of your mouth. While I know they’re different, I’m not exactly sure of the distinction so I looked it up for you. We are talking about sweet potatoes here. Bright orange, moist and so very good. I’m seeing sweet potatoes show up on all kinds of menus, from the fanciest places to fast food joints. Surely you’ve had sweet potato fries? Seriously, are they fantastic or what?

Now I have a sweet potato biscuit recipe for you. No fooling, you’ve got to try these biscuits. They are just made for butter and honey. Ham? Absolutely. Bacon? Did it. With some apply jelly. Wowsers. I would serve these along side a fried chicken dinner. You could gussy these up with pork belly or duck confit and serve them as appetizers. (I just talked myself into that, so if you’re coming to dinner at my house in the near future, get ready.) The best part? Easy. So easy. Roast the sweet potatoes ahead of time, even days ahead of time, and you’ll have these biscuits put together in 5 minutes. Hot, fragrant biscuits out of your oven in no time. Pale orange (pretty!) sweet potato biscuits. Do try them, I’m fairly certain you’re going to fall for them like I did.

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Humble, homey mashed sweet potatoes.  Nothing swoon-worthy or earth shaking there.  Several people I know, including myself, have banned the canned, syrupy pieces covered in more sugar (of various forms), butter, and encased in either mini or giant nightmare making marshmallows.  Stay-puft marshmallow man anyone?  While that casserole bubbles and melts, getting gooey and browned, the thought of it makes my teeth ache while shivers start making their way down my body. Waaaaay too sweet! I know it’s traditional on so many tables, but not on mine anymore.  Now, don’t get me wrong.  I love sweet potatoes.  I like them just baked, split open and butter melting into it.  I like them pureed and crafted into soup with melted swiss cheese croutons floating on it.  I like them mashed.  Just like this.  This recipe started when I went looking for other sweet potato recipes.  I saw several sweet potato and banana casserole things, a couple of mashed with banana but the proportions seemed way off for my taste.  Then I stumbled on Adam Perry Lang’s recipe.  People were raving about it.  Apparently he wouldn’t give the recipe out for many years, nor would he hint as to his secret formula.  Then he decided to write a cookbook called Serious Barbecue.  It’s a seriously good cookbook that everyone should own.  But wonders of all, his sweet potato recipe was included.  There was dancing in the streets from what I hear.  So I took a look.  And there in front of me was a recipe that I could work with.  I knew right away that I’d be changing things around but he gave me a basis to work off of.  The man is a genius.  Thank you APL.  Now I have a recipe that people are loving.  A recipe that makes people who think they don’t like sweet potatoes go back for second helpings (I’m looking at you, Liv).  A recipe that makes people say “I’ve never really liked sweet potatoes, but I like these!”

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