Although sweet potatoes were not served at the first Thanksgiving meal – they’d yet to infiltrate North American from the Caribbean – few sides are as gratifying as these sweet and nutrient-rich spuds. Sliced, mashed or pureed, these ‘tater recipes are sure to please your guests on Thanksgiving.
Sweet Potato Gratin (from www.familycircle.com)
3 cloves garlic, chopped
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh thyme
2 lbs sweet potatoes, peeled and sliced 1/8 inch thick
1 lb baking potatoes, peeled and sliced 1/8 inch thick
1 ¼ tsp salt
¼ tsp plus 1/8 tsp black pepper
5 oz Gruyère cheese, grated
1 cup heavy cream, heated
Heat oven to 400°. In a small bowl, mix together chopped garlic, rosemary and thyme. In a 2-quart baking dish, layer one-third of the sweet potato and baking potato slices, slightly overlapping some of the edges. Sprinkle with ¼ tsp of the salt, 1/8 tsp of the pepper, half the garlic-herb mixture and one-third of the shredded cheese. Repeat layering a second and third time. Mix remaining ½ tsp salt with heavy cream; pour over potatoes.
Place baking dish on a rimmed baking sheet. Cover with aluminum foil. Bake at 400° for 30 minutes. Uncover and bake another 25 minutes, until bubbling and top is golden-brown. Cool 15 minutes before serving.
Yields: 12 servings
Per serving: 178 calories, 11 g fat, 5 g protein, 15 g carbohydrates, 2 g fiber, 310 mg sodium, 40 mg cholesterol
Rosemary Mashed Sweet Potatoes with Shallots (from www.cookinglight.com)
2 Tbs plus 2 tsp extra-virgin olive oil, divided
¾ cup thinly sliced shallots (about 2 large)
2 tsp brown sugar
2 lbs sweet potatoes, peeled and diced
1 Tbs finely chopped fresh rosemary
½ tsp coarse sea salt
¼ tsp black pepper
Heat 2 Tbs olive oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 2 tsp oil.
Yields: 6 servings
Per serving: 202 calories, 6.3 g fat, 29 g protein, 34.9 g carbohydrates, 4.8 g fiber, 278 mg sodium, 0 mg cholesterol
Sweet Potato Soup (from www.tasteofhome.com)
1 cup chopped celery
½ cup chopped onion
1 Tbs canola oil
3 medium sweet potatoes (about 1 pound), peeled and cubed
3 cups chicken or vegetable broth
1 bay leaf
½ tsp dried basil
¼ tsp salt, optional
In a Dutch oven, sauté celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pant and heat through.
Yields: 4 servings
Per serving: 133 calories, 5 g fat, 4 g protein, 20 g carbohydrates, 0 g fiber, 4 mg cholesterol