‘Tis the season for creamy potato dishes… but why settle for regular potatoes when you can use nutrient-rich sweet potatoes that are grown right here in our state?! Sweet potatoes are great for your skin, eyes, and digestion because of its high amount of beta-carotene and fiber. They also grow in a variety of colors, white, purple, and orange. Here are some tasty recipes to try out this December using this sweet friend.
Sweet Potato Turkey Hash
Makes 4 servings
from Chef Sara Foster of Foster’s Market in Durham and Chapel Hill, NC
- 1 large sweet potato, peeled and cut into 1/4-inch dice
- 1 tbsp unsalted butter
- 2 tbsp olive oil, divided
- 1 small red onion, peeled and chopped
- 1 red bell pepper, cored, seeded and diced
- 1 lb skinless, cooked turkey breast, cut into 1/2-inch dice
- salt and pepper to taste
- 4 large eggs
- 1 tbsp chopped, fresh chives
- 1 tbsp chopped, fresh parsley
- Place sweet potatoes in a saucepan; add enough water to cover by 1 inch. Bring to a boil and cook 3-4 minutes, until potatoes are just barely tender. Drain well and set aside.
- Heat butter and 1 tbsp oil in a large skillet over medium-high heat. Add onion and red pepper and cook about 4-5 minutes until lightly brown, stirring occasionally.
- Add sweet potatoes. Cook, stirring 6-7 minutes, until sweet potatoes are crispy.
- Add remaining oil and turkey; season with salt and pepper; cook and stir for 1-2 minutes.
- Make 4 holes (3-inches each) in the hash and break an egg into each hole. Reduce heat to low, cover and cook 4-5 minutes until eggs are cooked to desired degree of done-ness.
- Sprinkle with chives, parsley and additional salt and pepper if desired. Serve immediately.
Sweet Potato Latkes
Recipe & photo sourced from http://www.FoodNetwork.com
1 medium russet potato, peeled and shredded (about 10 ounces)
1 large sweet potato, peeled and shredded (about 1 lb)
1 whole egg plus 1 egg white
1/2 cup unbleached all-purpose flour
1 tbsp granulated garlic
2 tsp cayenne pepper
2 tsp ground cinnamon (optional)
2 tbsp chopped fresh chives
Kosher salt and freshly cracked black pepper
3 tbsp oil
- Add both shredded potatoes to a bowl of water, stir to combine. Pour the potatoes over strainer and allow to drain.
- Whisk the egg and egg white in a large mixing bowl until just incorporated, about 30 seconds. Sift the flour, granulated garlic, cayenne and cinnamon (if using) into the egg. Add the chives. Sprinkle with 3 teaspoons each salt and black pepper; whisk until smooth. Fold in the shredded potato, making sure the batter is thoroughly combined.
- Set a large skillet over medium heat. Add the oil. Working in small batches, drop about 3 tbsp batter per latke into the skillet just before the oil begins to smoke. Flatten each slightly with a slotted metal spatula. Make sure to not overcrowd the skillet.
- Crisp the latkes until the bottoms are caramelized, 2 to 3 minutes. Flip with the spatula and continue crisping the second side for about 6 minutes total. The latkes should be cooked through and a dark, golden brown. Transfer to a paper-towel-lined dish. Season lightly with salt and pepper. Garnish with sautéed kale, or shredded herbs such as fresh parsley.
Roasted Sweet Potatoes with Bacon & Onion
Source: The Four Season Farm Gardner’s Cookbook
Photo sourced from TLC cooking online
- 4 ounces slab bacon, cut into small cubes (1/2 cup)
- 4 medium-size sweet potatoes (about 2 lbs total), peeled and cut into chunks
- 4 medium-size onions, peeled & quartered
- 2 tbsp olive oil
- 2 cloves garlic , peeled and finely chopped
- 10 large fresh sage leaves, coarsely chopped
- 1 tbsp coarsely chopped fresh flat-leaf parsley leaves
- Salt and ground black pepper to taste
- Preheat the oven to 350ºF
- While oven is heating, sauté the bacon cubes in a small skillet over medium-low heat until they render some of their fat, about 2 minutes.
- Using a slotted spoon, transfer bacon to a plate and set it aside.
- Pour the bacon fat into a roasting pan or baking dish that is large enough to easily hold the sweet potatoes and onions in one layer. Add the sweet potatoes, onions, and oil, and stir thoroughly to coat the vegetables with the oil. Roast for 40 minutes, stirring the vegetables occasionally.
- Add the bacon, garlic, and sage, and roast for another 30 – 40 minutes, continuing to stir occasionally.
- Add the parsley, season with salt and pepper to taste, mix thoroughly, and serve.