3 Easy Ways to Cook Sweet Potatoes

Fall brings sweet potatoes to my mind.  Sweet potatoes are very healthy—an excellent source of vitamin A, a great source of fiber, and a good source of potassium.  The orange-fleshed root tuber only contains a little more than 100 calories per quarter pound serving.  Here are some ideas of how to cook this fall favorite (and none of them contain marshmallows).

Baked Whole Sweet Potatoes

Baking sweet potatoes is an easy hands-off method. Prepare them while you’re getting the main dish ready or doing your hair.
4 medium sweet potatoes, washed and unpeeled
Butter
½ tsp salt
¼ tsp pepper

Heat the oven to 400°F.  Prepare a rimmed baking sheet with a piece of foil lining the bottom.  With a fork, poke each potato several times.  Place the potatoes on the baking sheet and bake for 50-60 minutes or until soft.  To serve, slice the tops of the potatoes and add butter (about 1 tbsp for each potato is good).  Sprinkle with salt and pepper.  Other topping additions that make sweet potatoes delicious are cinnamon and brown sugar, or try a move savory take with garlic powder and smoked paprika.

(Source: Real Simple)

Sweet Potato, Carrot, and Ginger Soup

Whether you’re a vegetarian or just wanting a nice thick soup for an autumn day, this is a soup that won’t let you down.   The ginger adds pizzazz to this vegetable goodness!  I recommend eating it while snuggled up next to a fire (or in your cubicle at work—whatever works best for you, really!)

1 medium onion, chopped
1 tbsp olive oil
1 cup chicken or vegetable stock
2 cups water
1 medium sweet potato, peeled and diced
5 large carrots, peeled and diced
1 Tbsp ginger from jar, or minced fresh ginger

Heat the olive oil in a large saucepan.  Add the onion and cook until soft and translucent—about 2 minutes.  In the same saucepan, add the stock and water.  Immediately add the sweet potato, carrot, and ginger.  Simmer until the vegetables are tender.

Strain the vegetables from the broth, reserving some of the broth.  Puree the vegetables in a food processor or blender.  (In some cases, it is best if you allow it to cool first.  We don’t want any kitchen battle wounds!)  If your blender will not fit all of the vegetables, puree the mixture in batches.  Add broth back to the blender to the desired thickness ¼ cup at a time.

Pour the puree back into the saucepan and stir until it is well-blended.  Add salt and pepper to taste.  Serve with chives and a dollop of sour cream.
(Source: Women’s Health)

Sweet Potato Gratin

4 pieces bacon, diced
½ cup onion, diced
1 clove minced garlic (or 1 tsp)
2 cups sweet potatoes (2 medium sweet potatoes), thinly sliced
2 Tbsp butter
2 Tbsp flour
1 cup whole milk
3 Tbsp sour cream
½ tsp nutmeg
1 Tbsp brown sugar
salt and pepper
1/3 cup grated Parmesan cheese

Heat the oven to 400°F.  Lightly grease ramekins or individual baking dishes.

In a sauté pan, cook the bacon until crisp, then add the onion. Toss the chopped onion with the bacon for about a minute and remove from heat.  Add the garlic and toss again.

In a small pot, melt the butter.  Stir in the flour and cook until the mixture is well combined.  Do not allow the mixture to brown—it will be pale.  Stir in the milk and sour cream.  Reduce the heat to low and bring to a simmer.  Add the nutmeg, brown sugar, salt, and pepper.

Layer 5 slices of potato at the base of each greased baking dish, then top with 1 tablespoon of the sauce, and a spoonful of the bacon. Repeat, adding a layer of potatoes, then sauce, then bacon mixture.  At the top of the baking dish, finish with a layer of potatoes and a spoonful of sauce.  Top with cheese.

Bake for 15-20 minutes until bubbling around the edges of the dish.  Serve hot.

(Source: www.Food52.com)

Whether you’re a sweet potato fanatic or just testing the orange fleshed waters, enjoy the bounty of sweet potatoes while fall is still in session.