On Fri, 07 May 2010 11:36:37 -0500, zxcvbob >
wrote:
> I bought a whole bunch of SP's a couple of weeks ago and need to use
> them up. Something other than baked or SP soup for a change. So I
> thought to myself, "I'll peel 'em, shred on the box grater, and
> then..." (that's where I got stuck.)
>
> Maybe as a minor ingredient in a hot spicy stirfry to provide some
> sweetness? But that wouldn't use up very much.
>
> Wha'd'ya think?
I think sweet potato latke sounds interesting!
http://tinyurl.com/2dsf6hv
>
or look up Indian recipes like
http://www.whfoods.com/genpage.php?tname=recipe&dbid=81
Lamb and Sweet Potatoes
Serves 4
Prep and Cook Time: 30 minutes
Ingredients:
˝ lb ground or minced lamb shoulder or leg
1 medium-sized onion, quartered and sliced thin
2 Tablespoons minced fresh ginger
3 medium cloves garlic, pressed
1 teaspoons garam masala
5 cups finely chopped kale
3 cups sweet potatoes, peeled and cut in 1-inch cubes (about 1
large potato)
1 tablespoon + 1 cup chicken broth
salt and white pepper to taste
Directions:
1. Prepare all the vegetables by chopping and have ready.
2. Heat 1 tablespoon broth in a large-size stainless steel braising
pot or skillet. Sauté onion, garlic, ginger, and lamb in broth over
medium heat for about 5 minutes, stirring frequently.
3. Add garam masala, mixing well for about half a minute. Add 1 cup
broth and stir in sweet potatoes and kale. Simmer on medium low heat
covered for about 15 minutes, stirring occasionally, or until lamb,
potatoes and kale are tender.
Season with salt and pepper.
~~~~~~~~~~~~~~~
or Chinese recipes
http://chinesefood.about.com/od/vege...cypotatoes.htm
Stir-Fried Spicy Sweet Potatoes
Serves 4
Ingredients:
3/4 cup chicken broth or water
3 1/2 tablespoons soy sauce
3 tablespoons Chinese rice wine or dry sherry
1 1/2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1/4 teaspoon pepper
Zest of 1 navel orange, cut julienne
1 tablespoon oil
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
1/2 teaspoon or more Oriental chili paste
1 1/2 pounds (about 4 medium) sweet potatoes, peeled and cut into
1/2 " julienne, then in 1/2" diagonal lengths
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon minced scallion greens
Preparation:
Combine first 7 ingredients for sauce. Set aside. In a small
saucepan of boiling water, blanch orange zest 1 1/2 minutes. Drain
and pat dry.
Heat oil in a wok or large skillet that has a cover. Add orange zest,
garlic, ginger, and chili paste and stir-fry until fragrant, about 10
seconds. Add sweet potatoes and stir-fry until coated, about 30
seconds.
Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook,
covered, over moderate heat until sweet potatoes are tender but not
soft, 10 - 12 minutes.
Dissolve cornstarch in water and add to sweet potatoes, stirring until
thickened. Stir in scallions.
--
Forget the health food. I need all the preservatives I can get.