Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
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Richly sweet and creamy innards matched with a slightly crisp exterior make these some incredible grilled sweet potatoes.
A vegan black bean and sweet potato chili packed with rich, complex chili flavor.
This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters.
This winter juice turns boring old sweet potatoes into a rich and mellow drink that's lightened with apple and spiced with fresh ginger.
Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle.
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion.
Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.
There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche!
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked.
Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook.
Instead of a bland, one-note dish, this complex vegetarian curry has a multilayered profile and a genuine kick.
Lightly battered and deep-fried until crisp, tempura sweet potato makes for an excellent Vietnamese sandwich filling. This version is flavored with a Hainnanese-style ginger-scallion oil that seeps into the batter and makes for one helluva messy vegan sandwich.
Seems like everyone these days loves kale chips. As for me, I'm on board as long as they are freshly prepared, not straight from a bag. But while undoubtedly good, why limit their potential to just snack time?
Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter.
For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side.
If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work.
This Southern classic is similar to pumpkin pie. Buttermilk adds a slight tang.