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?

Bob

On 5/7/2010 12:36 PM, 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?
>
> Bob

Sweet potato latkes of course.

Something like this:
http://erincooks.com/baked-sweet-potato-latkes/

or maybe this:

http://www.epicurious.com/recipes/fo...o-Latkes-40008

George wrote:
> On 5/7/2010 12:36 PM, 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?
>>
>> Bob
>
> Sweet potato latkes of course.
>
> Something like this:
> http://erincooks.com/baked-sweet-potato-latkes/
>
> or maybe this:
>
> http://www.epicurious.com/recipes/fo...o-Latkes-40008
>



Thanks George, that's exactly what I was looking for. (I think for
the first attempt I'll bake them like the first recipe, but use the
spices from the second)

Bob

On 5/7/2010 2:34 PM, George wrote:
> On 5/7/2010 12:36 PM, 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?
>>
>> Bob
>
> Sweet potato latkes of course.
>
> Something like this:
> http://erincooks.com/baked-sweet-potato-latkes/
>
> or maybe this:
>
> http://www.epicurious.com/recipes/fo...o-Latkes-40008

That's what I was going to suggest, only sweet potato pancakes, more
like German potato pancakes. But either one would be great. With
maple syrup?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 7, 11:36*am, 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?
>
> Bob

There's a wonderful Silver Spoon recipe for Carrot and Sweet Potato
Puree - really, really, tasty - it uses mashed sweet potatoes that
have been baked.

Sweet Potato and Carrot Puree Silver Palate Cookbook

4 large sweet potatoes (about 2 lbs.)
1 lb. carrots
2 1/2 C. water
1 T. sugar
12 T. sweet butter, soft
Salt and black pepper, to taste
1/2 C. creme fraiche
1/2 tsp. nutmeg
Dash of cayenne pepper (optional)

Scrub potatoes and cut a small, deep slit in the top of each. Set on
the center rack of a 375 deg. F. oven and bake for about 1 hour or
until potatoes are tender when pierced with a fork. Meanwhile, peel
and trim the carrots and cut them into 1 inch lengths. Put in
saucepan and add water, sugar, 2 T. butter, and salt and pepper to
taste. Set over medium heat, bring to a boil, and cook uncovered
until water has evaporated and carrots begin to sizzle in the butter,
about 30 minutes. The carrots should be tender. If not, add a little
additional water and cook until carrots are done and all liquid has
evaporated.

Scrape out the flesh of sweet potatoes and combine with carrots in a
food processor fitted with a steel blade. Add remaining butter and
creme fraiche and process until very smooth. Add nutmeg and season to
taste with salt and pepper. Add cayenne if desired and process
briefly to blend.

To reheat, transfer to an ovenproof serving dish and cover with foil.
Heat at 350 deg. F. for about 25 minutes, or until steaming hot.
Serves 6.

Creme Fraiche

1 C. heavy cream (not ultra-pasteurized)
1 C. dairy sour cream
Whisk heavy cream and sour cream together in a bowl. Cover loosely
with plastic wrap and let stand in the kitchen or other reasonably
warm spot overnight, or until thickened. In cold weather, this may
take up to 24 hours. Cover and refrigerate for at least 4 hours,
after which the creme fraiche will be quite thick. The tart flavor
will continue to develop as the creme fraiche sits in the
refrigerator. Makes 2 cups.

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?
>
> Bob

Ukoy
-------

to make 10 cakes

1/2 cup boiling water

10 medium sized raw shrimp in their shells (about 21 to 25 to the pound)

1 tsp. annatto seeds (may be eliminated as are primarily for colour)

1 tsp. salt

1 cup flour

1 cup cornstarch

a large sweet potato (about 1/2 pound), peeled and coarsely grated

a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded and
the pulp
coarsely grated

2 cups canola oil

1/4 cup chopped green onions (reserve a few long thin slice for garnish)

(garlic sauce)

Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
quart sauce
pan and bring to a boil over high heat. Reduce the heat to low and
simmer for
about 3 minutes, or until the shrimp are firm and pink. With a slotted
spoon
transfer the shrimp to paper towels to drain and strain the cooking liquid
through a fine sieve into a bowl (may be omitted if not using annatto
seeds).
Measure the liquid, add enough fresh water to make 1 & 1/4 cups and set
aside.
(Traditional Philippine cooks prefer to leave the shrimp in their
shells, but you
may prefer to shell and devein them.)

In a deep bowl, combine the flour and cornstarch. Pour into the shrimp
cooking
liquid and beat until the liquid is absorbed. Then add the grated sweet
potato
and squash and beat vigorously with a spoon until the mixture is well
combined.

Pour the oil into a heavy 10 - 12 inch skillet. The oil should be about
1/2 inch
deep; if necessary add more. Heat the oil until it is very hot but not
smoking.

To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
lightly
oiled saucer, sprinkle a teaspoon or two of the green onion on top and
lightly
press a shrimp into the centre. Then holding the saucer close to the
surface of
the oil, slide the ukoy into it with the aid of a spoon. Fry the cakes,
3 or 4
at at time, for about 3 minutes, spooning the oil over each cake; then
turn them
carefully and fry them for another 3 minutes, regulating the heat so
they colour
richly and evenly without burning. As each ukoy browns transfer ti to paper
towels to drain.

While they are still hot, arrange the ukoy, shrimp side up, on a heated
platter
and moisten each cake with a little of the garlic sauce. Pour the remaining
sauce into a bowl or sauceboat. Serve at once.

[Note; Some people prefer butter and/or lemon juice over the ukoy
rather than
the garlic sauce.]

Garlic sauce
--------------

1 tablespoon finely chopped garlic

1 teaspoon salt

1 cup malt or distilled white vinegar

Crush the garlic and salt together until they become a smooth paste..
Pour in
the vinegar and stir vigorously with a fork to mix the ingredients
thoroughly.
Serve the sauce from a bowl or sauceboat as an accompaniment to other foods.
Tightly covered, garlic sauce may be kept at room temperature for a day
or so.
--
JL

I make sweet potato and black bean burritos by mixing mashed, cooked
sweet potatoes with black beans, then heating them through along with
sauteed onions and garlic, and chili powder. Top it with cheese and
serve with salsa. Shredded sweet potatoes should be good in this.

Sweet potato hash with onions and peppers.

Tara

Tara wrote on Fri, 07 May 2010 17:57:02 -0400:

> Sweet potato hash with onions and peppers.

I wonder if you could use sweet potatoes instead of regular ones to make
Swiss Rösti (sort of a fried potato hash). Rösti brings back memories of
when my family rented apartments in Switzerland. We bought packages of
precooked Rösti and also made it from scratch to eat with sausages.We
still have a Rösti Raffel (grater for the potatoes.)



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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.

Done as hash browns has already been posted.

I love sweet potato chips and sweet potato fries. Deep fried sweet
potato shreds should be good.

Or shred them even finer, mix with some onions and have an improved
version of potato pancakes. Rather than serving with apple sauce, serve
with pear sauce for the double score.

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?
>
> Bob

Pancakes! Add an egg or two, a bit of flour if needed. Fry crisp on both
sides. Serve up like latkes with toppings of choice.

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?


1. Cut some ham and onions into shreds and toss with some of the shredded
sweet potatoes and either curry powder or garam masala. Cook in butter,
preferably over medium-low heat in a cast-iron pan, until browned on the
bottom. Flip and continue cooking until browned on the other side.

2. Toss with chopped shallots and powdered California chiles. Form into
pancakes and cook over medium-high heat until browned on both sides. Squeeze
lime juice over and top with honey-sweetened yogurt.

3. Make a cooked sweet-potato/raisin salad. Gloria posted about it in
February; maybe she can be persuaded to share the recipe.

4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground
coriander, ground allspice, salt, and black pepper. Form into disks and fry
until crisp.

Bob

I like the sp and carrot puree, but don't know what my family would do
with it (they be more Cool Whip and margarine people).

On the other hand, I usually put apple in my coleslaw; sp shreds sound
pretty good, too. Might need some pre-cooking or pickling. Raw
potato is probably not as tasty as raw cabbage.

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:

½ 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.

In article >,
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?
>
> Bob

Sweet spud hash browns come to mind, or you could make curry puffs. ;-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

I wonder if they would work in pancakes, waffles, or muffins.

Tara