A New Way to Do Sweet Potatoes

  

If you're planning on sweet potatoes for Thanksgiving this year, there's a few things you might want to try. Chef Billy with Restaurant Associates stopped by Tonia's Kitchen with some ideas on how to make something sweet, even better. Chef Billy told Tonia he's roasting sweet potatoes whole, and mash them with a light amount of ginger and orange rind. It really makes these sweet potatoes sing! Plus, when looking for sweet potatoes, do something a little different and get Korean or Japanese varieties. There a little drier than then the ones we normally get, and he says they're unbelievable delicious. One more tip, when roasting the sweet potatoes, don't crack them with a fork while they're in the oven. They might fall apart.

A Classic Dinner Pie, Reimagined

 

That classic is none other than Shepard's Pie, and the modern twist; using Bison meat and sweet potatoes.  Kristen Johnson, who wrote the cookbook Target To Table stopped by Tonia's Kitchen with her ideas on this cold-weather classic that people having been warming up to for years.  Kristen told Tonia that she also uses onions and garlic...along with another twist: taco seasoning.  Kristen also says she uses coconut milk to give the pie a cream texture.  This update works very well, but it still does the job, keeping its eater happy!

3 large sweet potatoes

1 large onion, diced

1 green bell pepper, diced

3 gloves garlic, minced

1 lb. Pederson’s Wenzel All Natural Ground Bison*

1 pkg. Simply Organic Southwest Taco Seasoning

1 (14.5 oz.) can of organic diced tomatoes

2 cups shredded Crafton Village 2 Year Aged Vermont Raw Milk Cheddar Cheese, divided

½ cup of coconut milk

Directions:

1. Preheat oven to 375°F.  Place sweet potatoes on a baking sheet lined with aluminum foil and bake for 90 minutes or until sweet potatoes are soft.
2. Meanwhile, in a large skillet heat 1 tbsp. extra virgin olive oil over medium heat.  Add the onion, pepper, and garlic.  Season with salt and pepper and cook until tender, about 5-7 minutes.  Remove vegetables to a plate and set aside.
3. Add bison to skillet and sprinkle with taco seasoning.  Heat until cooked through and browned.  Add in the cooked vegetables and canned tomatoes. Cook for 5 minutes or until mixture comes to a low boil.
4. Preheat oven to 400°F and spray a large casserole dish with cooking spray.
5. When potatoes are cooked, peel off skin and scoop the flesh into a large bowl.  With a hand held mixer blend in coconut milk until creamy.  Stir in 1 cup of cheese.
6. Spread bison mixture evenly on the bottom of casserole dish and sprinkle with the remaining cheese.  Spoon the sweet potato mixture evenly over top.
7. Bake for 30 minutes and let sit 10 minutes before serving.  Now that’s comfort food!

Mad (Cookie) Scientists

They are scientists, now they're mad bakers! And they've written a cookbook about their exploits. Christ Taylor and Paul Arguin are the duo behind the new offering Fabulous Modern Cookies...and as the title suggests, they really push some boundaries with America's favorite sweet treat. This time around, the cookies they're offering aren't even cookies. Both stopped by Tonia's Kitchen to talk about their idea behind Whisky Lemon Sweet Potato Squares. Both Chris and Paul admit they're big fans of sweet potato pie, but in an effort to spice it up, they add whiskey and lemon zest to create a lighter, brighter version of the desert that you might enjoy with warmer temperatures. And that's really what this book is about, taking a traditional recipe, and setting it it's side! Both Chris and Paul are always trying to find the next interesting idea and put it on paper!

It's Different Way to Do Sweet Potatoes

 

And that way is by mashing them up with Coconut milk. Dan Buettner who's a National Geographic Explorer and a New York Times Best Selling Author came by Tonia's Kitchen to talk about his new cookbook: Blue Zones Kitchen and offer a recipe for Sweet Potato Mash, which he says is high in antioxidants, fiber and in flavor. He says this recipe comes from the Japanese Island of Okinawa, where the sweet potato is an integral part of their diet. In fact, until about 1970, 60% of their food supply came from the vegetable. Dan says there's an underlying goal with his book, to help people prevent disease and strengthen their immune systems through food. Find out more at bluezones.com

• 5 medium sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
• 1 cup regular or low-fat canned coconut milk
• 1 tsp ground cinnamon
• 1 tsp salt, optional

1. Place the sweet potatoes in a large pot and add enough water so they’re submerged by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft, about 25 minutes.
2. Drain in a colander and set in the sink, then transfer the sweet potatoes to a large bowl.
3. Add 1 cup coconut milk and mash with a potato masher or an electric mixer at medium-low speed until creamy, adding more coconut milk to get a smooth, rich puree. Stir in the cinnamon, as well as the salt, if desired.

Tip: For a different taste and lower fat, substitute half the coconut milk for fresh orange juice while mashing. Remember to add the ground cinnamon!