Tag Archives: Sweet Potatoes

Bar Americain’s Sweet Potato Pie

Bar Americain's Sweet Potato Pie

Alright, I know everyone who’s hosting has likely finalized their Thanksgiving plans already, and is very likely already in the throes of prepping their feast; so I won’t share this superb pie in the spirit of giving you an idea for your Thanksgiving this year, but more in the spirit of giving you a break from all the cooking/cleaning prep work to look at (somewhat) pretty pictures of a delicious sweet potato pie you can almost taste. And hey, if anyone bookmarks this to put it on their menus for Thanksgiving 2017, then I’m very flattered! I’m sure Bobby Flay is too.

Bar Americain's Sweet Potato Pie

I have been fortunate enough to dine at his Bar Americain restaurant several times, but never have I ordered this particular pie, or the ice cream he serves with it at his restaurant. I have the cookbook; you should have the cookbook too.

Bar Americain's Sweet Potato Pie

As making ice cream is a little more work than this time of year allows, I topped the pie with a sour cream-whipped cream concoction I learned from the great Ina Garten, then topped that with toffee chips. Let’s just say, no one complained about any lack of ice cream.

Bar Americain's Sweet Potato Pie

The pie is outstanding! A traditional sweet potato pie filling ensconced in a cinnamon graham cracker crust, topped with billowy whipped cream and the light tang of the sour cream, plus toffee. Because what can’t be improved with a little toffee? Enjoy!

Bar Americain's Sweet Potato Pie

Source: lightly adapted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay


2 lbs. sweet potatoes
3 large eggs
½ cup granulated sugar
¼ cup brown sugar
2 tbs molasses
2 tsp ground cinnamon
¼ tsp salt
1 tsp vanilla extract
1 ¼ cups evaporated milk
2 tbs unsalted butter, melted and cooled

2 cups cinnamon graham cracker crumbs (about 15 crackers)
8 tbs unsalted butter, melted
1/8 tsp ground cinnamon

1 cup heavy whipping cream
2 tbs sour cream
Confectioners’ sugar, to taste
Toffee chips, for garnish

Preheat your oven to 375 F.
Prick the sweet potatoes all over with a fork. Place on a baking sheet and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and scrape out the flesh into a large mixing bowl. Discard the skins. While the potatoes are still hot, mash with a potato masher or fork until mostly smooth.
To make the crust, reduce the oven temperature to 350 F. Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Grease a 9” deep-dish pie plate, then evenly press the crumb mixture onto the bottom and up the sides of the plate. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Keep oven on.
To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl. Whisk in the vanilla and milk. Gradually add the egg mixture to the mashed sweet potatoes, whisking gently until combined. The filling mixture will be a bit lumpy at this point; hit it with an immersion blender until smooth. Add the melted butter and whisk to combine.
Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell. Bake until the filling is set around the edges and the center is jiggly but not liquidy when jostled lightly, about 45-55 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 2 hours. Serve at room temperature or refrigerate until chilled, 2 to 12 hours.
Now make the topping: in a clean mixing bowl, whip the heavy cream until soft peaks form. Add the sour cream and confectioners’ sugar and whip until stiff peaks form. Spread on the chilled or room temperature pie, then top as you wish with the toffee chips. Slice and serve.

Sweet Potato Biscuit and Sausage Gravy Skillet Bake #SundaySupper

Sweet Potato and Sausage Gravy Skillet Bake

Welcome to another Sunday Supper, our theme this week being Root Vegetables! Carrots, beets, potatoes, etc… I chose sweet potatoes mainly because I’ve been dying to share this amazing recipe with you, and this provided the perfect opportunity!

Sweet Potato and Sausage Gravy Skillet Bake

It took me a few tries to get just right, but here it is in all its salty, meaty, creamy, flaky biscuit glory. Basically, this recipe involves three steps. First, you make a sweet potato biscuit dough; you stamp out small biscuits and bake them off. Secondly, you make a rich, creamy breakfast sausage gravy in a cast-iron skillet. Then, for the best part of this whole shenanigan – you place the sweet potato biscuit scraps atop the sausage gravy and bake the whole thing off until the gravy is bubbly and the biscuit dough has risen and cooked through.

sweet potato biscuits

It’s so amazing!! Such a fun, unique twist on the usual biscuits and gravy routine. This would make hosting a large brunch easy, too – it could feed plenty, and would likely intrigue everyone with its whimsy. Of course this would work beautifully with traditional buttermilk biscuits too, but that wouldn’t have qualified for Root Vegetables Sunday Supper. 🙂

sweet potato and sausage gravy skillet bake

Enjoy! And do not forget to check out all the root vegetable recipes the Sunday Supper group is bringing today!

Sweet Potato and Sausage Gravy Skillet Bake

Sources: biscuits slightly adapted from Southern Biscuits by Nathalie Dupree; sausage gravy and skillet bake adapted from Home by Bryan Voltaggio


2 ½ cups self-rising flour
½ cup unsalted butter, chilled and cut into cubes
1 to 1 ¼ cup cooked pureed sweet potatoes
1 to 4 tbs whole milk, if needed

1 lb. breakfast sausage, removed from casings if necessary
1 tbs unsalted butter, if necessary
3 tbs all-purpose flour
4 cups half-and-half
1 tsp malt vinegar, optional
1-2 tsp minced fresh sage

First you make the BISCUITS: preheat your oven to 450 F. Use a pastry blender or 2 forks to work the flour into the dough until the mixture looks like crumbled feta cheese. Make a well in the center of the flour-butter mixture and add the sweet potato puree. Using a rubber spatula, make wide sweeping stirring motions to swiftly incorporate the sweet potato into the dough. Sweet potato puree adds lots of moisture, so you may not need the milk, but add it 1 tbs at a time if your dough is too dry.
Knead for no more than 1 minute to get the dough to come together. Turn it out onto a floured cutting board and pat it out to about ¾” thick. Using a 1 ½” biscuit cutter, stamp out about 9 biscuits, making sure you leave adequate dough on the sides and between the biscuits. Transfer the biscuits themselves to a parchment lined baking sheet and bake for 12 to 14 minutes. Move the scraps to the refrigerator while you make the gravy.
For the SAUSAGE GRAVY: Lower the oven temperature to 425 F. Set a 12” cast iron skillet or other oven-safe skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it has browned and no traces of pink remain. Remove the sausage to a bowl with a slotted spoon. Leave as much fat in the skillet as possible.
You want about 3-4 tbs fat in the skillet. If your sausage provides that, great. If not, add the butter to the skillet.
Lower the heat to medium, then whisk in the flour and stir about 1 minute. Slowly add the half-and-half, whisking out lumps constantly. Once all the dairy is added, add back in the sausage and malt vinegar if using. Let the mixture come up to a bubble and thicken to gravy consistency. Raise the heat to medium-high if necessary. Stir in the sage, then shut off the heat.
Carefully transfer the biscuit scraps to the top of the gravy in the skillet. Try to leave the scraps in one piece. Bake 12 to 15 minutes, until the biscuit dough is cooked through and golden on top. Let cool for a couple minutes, then scoop into bowls, serving the sweet potato biscuits on the side.






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Roasted Sweet Potatoes with Maple and Pecan

Roasted Sweet Potatoes with Maple and Pecan

With less than two weeks to go until December 25th, I’m guessing that most of us are starting to think about menu planning – I know I definitely am. Here I’m offering up a side dish we should all consider serving for our holiday meal. It’s easy, it’s unexpected, and of course, it’s delicious.

This is one of those side dishes you sit down to eat and don’t think much of, until you realize you have been ignoring those around you and absolutely scarfing it for the past five minutes. And then you wonder how uncouth it would be to take seconds of it even though you’ve touched nothing else on your plate. I really can’t say enough good things about it.

Roasted Sweet Potatoes with Maple and Pecan

I absolutely loved the mixture of the savory, grassy herbs with the sweetness of the potatoes and the maple syrup. The crunch of the pecans lends a needed contrast with the softness of the sweet potatoes, and truth be told, I wasn’t sure how to feel about leaving the skin on the potatoes until I tasted it; rest assured, it’s wonderful. Interesting, unexpected, and balances out the sweet notes with a little bit of “roughness”.

Roasted Sweet Potatoes with Maple and Pecan

Highly, highly recommend this one. Enjoy!

Source: Ottolenghi: The Cookbook by Yotam Ottolenghi

2 medium to large sweet potatoes
3 tbs olive oil
4 tbs pecans
4 scallions, thinly sliced
4 tbs fresh flat-leaf parsley, chopped
2 tbs fresh cilantro, chopped
¼ tsp crushed red pepper flakes
4 tbs dried cranberries
Kosher salt and black pepper, to taste

4 tbs olive oil
2 tbs maple syrup
1 tbs sherry vinegar
1 tbs lemon juice
2 tbs orange juice
1 scant tsp ground ginger
½ tsp ground cinnamon
Kosher salt and black pepper, to taste

Preheat your oven to 375 F. Do not peel the sweet potatoes! Wash them, dry them, then cut them into ¾-inch cubes. Spread them out on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper to taste and mix well with your hands. Roast in the oven for 30 minutes, shaking the pan well about halfway through.
On a separate baking sheet, toast the pecans for 5 minutes. Remove from the oven and chop coarsely.
Make the DRESSING: whisk together the dressing ingredients in a small bowl, seasoning with salt and pepper to taste.
When the potatoes are done, transfer them to a large bowl while still hot. Add the scallions, parsley, cilantro, pepper flakes, pecans, and cranberries. Pour the dressing over and toss gently to coat (you may not need all the dressing!). Season to taste, then serve at once or at room temperature. It’s even pretty good leftover and cold.

Sweet Potato Roasted Garlic Hummus

Sweet Potato Roasted garlic hummus 6472

Alright, I’ve got one more Thanksgiving leftovers post to share with you, and this one does not involve turkey! This is for your leftover sweet potato mash that you are sick and tired of reheating and eating as is. What do you do? You turn it into hummus!

making sweet potato hummus 6429

Yep, you throw it into your food processor with some canned chickpeas, quick roasted garlic, which I’ll show you how to make, plus some tahini and give it a whirl. Once the food processor has done its thing, you have a delicious, nutritious snack that doesn’t resemble your Thanksgiving spread but also allowed you to not waste food. Win!

Sweet Potato Roasted Garlic Hummus 6437

I love hummus with carrot sticks, and frankly that’s all I had in the house the day I made this, but feel free to also use celery sticks, pita chips, red bell pepper slices, and whatever else you can dream up as dippers.

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Happy Thanksgiving tomorrow, everyone!! I hope you have a beautiful, delicious, and safe holiday! I’m out until Sunday. Enjoy!

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{One Year Ago: Pumpkin Praline Pancakes}
{Two Years Ago: Pumpkin Pie Milkshakes, Apple Pie}

Source: slightly adapted from Pinch of Yum

1-2 cloves garlic, unpeeled
2 tbs olive oil, plus more for roasting the garlic
2 tbs water, or more as needed
1 (15 oz.) can chickpeas, drained and rinsed
⅔ cup leftover mashed sweet potatoes
1 tbs tahini
½ tsp finely minced fresh rosemary (more to taste)
Kosher salt to taste

To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. Remove the garlic with a slotted spoon, and when cool enough to handle, use your fingers to coax it out of its skins. Add to the food processor.
Puree all ingredients except rosemary and salt in a food processor until smooth. Add more oil or water as needed. Add the rosemary and salt and pulse a few times to incorporate.
Serve with dippers of your choice.

Sorghum Marshmallow Topped Sweet Potato Pie

Sorghum Marshmallow Topped Sweet Potato Pie 6251

Where I hail from, Thanksgiving tables see more of sweet potato pie than pumpkin pies, and the fact that I preferred pumpkin pie left me in something of a minority within my extended family. Preferred is actually a bit of an understatement; insisted might be more accurate? Since sweet potatoes are classified as vegetables – ugh, the horror – I typically refused to even try a bite of sweet potato pie. Never mind, of course, that pumpkin is also – horror of horrors – a vegetable.

Sorghum Marshmallow topped sweet potato pie 6220

Somewhere in my mid-twenties I realized my stupidity, not to mention complete hypocrisy, and baked myself a sweet potato pie to try. I think it was July. No matter! The important thing is,  I took one bite and realized further how utterly moronic I’d been for so long, as sweet potato and pumpkin pies are extremely similar. They are about identical in texture and creaminess, with sweet potato pie being a slightly darker color, slightly less sweet, and having a little more intensity of flavor than pumpkin pie.

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I completely understand the appeal! Fortunately I now count myself among sweet potato pie’s legions of fans, and I knew I wanted to finally share one on my blog this Thanksgiving season. So then the question became, do I make the classic with just whipped cream, or something beyond that?

Sorghum Marshmallow Topped Sweet Potato Pie 6249

Then I got to thinking about that traditional side dish/dessert/I-don’t-know-what-the-heck-it-is,-even marshmallow-topped sweet potato dish; the one I’ve never liked or even understood, and frankly still don’t. But it got the idea of marshmallows on top stuck in my head, and I thought, yeah I could make marshmallows from scratch myself, and then I thought more about sweet potato pie being from the South and I remembered seeing a Lee Brothers recipe for sorghum marshmallows and at that point it was all over. I’m making sorghum marshmallows and topping a sweet potato pie with them!!! And of course blasting them with a blowtorch to toast them!

Sorghum marshmallow topped sweet potato pie 6254

Sorghum Marshmallow Topped Sweet Potato Pie 6269

And here it is. It’s truly one of the best pies I’ve ever tasted. There is such a vast difference between homemade and store-bought marshmallows they hardly resemble each other, and yes, of course homemade is far superior. They lack chemical stabilizers, so when you hit them with the high heat from the broiler or blowtorch, they run all over the pie’s surface. Embrace it. It’s a lovely thing. As is this whole pie! Enjoy!!

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{Two Years Ago: Green Bean Casserole}

Source: marshmallows and pie adapted from First Prize Pies by Allison Kave


1 tbs unflavored gelatin
2 cups granulated sugar
2/3 cup sorghum syrup
1 tsp vanilla extract

Pie dough for 1 (9-inch) pie
1 lb. sweet potatoes
½ cup firmly packed brown sugar
½ cup pure maple syrup
1 large egg
2 tbs all-purpose flour
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
2 tbs bourbon
½ cup whole milk
½ cup heavy cream

First, make the MARSHMALLOWS:
In the bowl of your stand mixer, add 2/3 cup lukewarm water, then sprinkle the gelatin over the water. Fit the stand mixer with the whisk attachment.
In a large, clean, heavy saucepan, combine the sugar, sorghum syrup and another 2/3 cup water. Cook the mixture over medium-high heat, stirring only at the beginning to dissolve the sugar, and boil it until a candy thermometer registers 250-260 F.
When the sugar is close to reaching this stage, turn on the stand mixer to low and let it incorporate the softened gelatin and water. Once the sugar mixture has reached the appropriate temperature, make sure the mixer is on low speed, then carefully pour the hot syrup in a steady stream into the gelatin while mixing. Try to avoid the sides of the bowl and aim for the space between the beater and the side. When all of the syrup has been poured in, gradually increase the speed to high (but gradually, to avoid being splashed) and continue to beat until the mixture is very thick and has tripled in volume, about 5 to 10 minutes. Visual cues work well here – it will look like marshmallow fluff when it’s ready.
Grease an 8×8” glass baking dish and pour in the marshmallow mixture. Cover tightly with plastic wrap, making sure the plastic wrap doesn’t touch the surface of the marshmallows. Let it set up, either at room temperature or in the refrigerator. Mine took around 8 hours to completely set up; if you can’t or don’t want to wait that long, you can spoon the marshmallow fluff into a pastry bag and pipe it onto the pie, then hit it with the blowtorch as directed.
Make the PIE: Preheat your oven to 425 F. Grease a 9” pie plate. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out to a circle 11-12 inches in diameter. Transfer the dough to the prepared pie plate. Tuck the overhang under and crimp the edges decoratively. Chill in the refrigerator while the oven fully preheats.
Place the pie plate on a rimmed baking sheet and line the bottom and sides with parchment paper. Fill with pie weights or dried beans. Blind bake until partially baked, about 20 minutes. Set aside to cool.
Keep the oven at 425 F. With the skin on, prick the sweet potatoes all over with a fork. Put them on a lightly greased oven-safe baking dish and roast about 45 minutes, until a paring knife can be inserted into the thickest part with no resistance. Allow the potatoes to cool, then split them in half and scoop the flesh out into the bowl of your food processor. Discard the skins.
To the food processor, add the brown sugar and maple syrup. Puree until smooth. Add the egg and puree again. With the processor running, add the flour, cinnamon, ginger and salt, followed by the bourbon, milk, and finally the cream. Process the cream until just combined as you do not want to whip it.
Preheat the oven to 350 F. Pour the filling into the cooled crust. Bake in the center of the oven for 40-50 minutes, until the edges are set and the center is still a little wobbly, like Jello.
Allow the pie to come to room temperature before adding the marshmallows.
Run a sharp paring knife around the edges of the marshmallows and tip them out onto a clean work surface. Cut them into squares, about the size of store-bought large marshmallows. Use a large, sharp knife for this.
Grease your hands lightly with cooking spray, then transfer the squares to the top of the pie. Wash your hands thoroughly, then use a blowtorch to char and brown the tops of the marshmallows. They will start to melt and run onto the pie. This is not a bad thing. For best results, let the pie firm up in the refrigerator at least a couple hours and up to overnight. Oh, and you will have leftover marshmallows. This is not a bad thing.

Rosemary-Mustard Roasted Sweet Potato Wedges

Rosemary-Mustard Roasted Sweet Potato Wedges 5560

Happy November, everyone! I’ve been cooking up a storm with butternut squash, pumpkin and sweet potatoes, planning to share many ideas for your Thanksgiving table this year. Lots of side dishes, a few desserts, salads and appetizers, aaaaannnnddddd…. I’m very excited to be bringing you a whole roast turkey! It’s coming – next week!

Rosemary-Mustard sweet potato wedges 5566

If you’ll allow, a short sermon on sweet potatoes: I love them. I love their taste, their nutrition profile, and their versatility and ability to swing both sweet and savory. But when they are used in dessert, I want them to taste sweet (which they have no problem doing). When they are used in a savory dish, I do not want to enhance their natural sweetness. They don’t need any help in that department! So I tend to avoid recipes that feature sweet potatoes as a savory element and then add brown sugar (or bananas – seriously!). I highly, highly prefer my savory sweet potatoes to be seasoned with sharp, savory, salty, and even bitter flavors. Like rosemary. And mustard. And fine, yes, there’s a tiiiiny bit of honey in this recipe – so sue me! I promise, it does not overwhelm. 🙂

rosemary-mustard sweet potato wedges 5571

What I bring you today could be *very* comfortable as a side dish at a Thanksgiving spread; or, pin the recipe for a night when you need an easy but nutritious and unbelievably good accompaniment to a burger or roast chicken or something. Did I mention this dish is amazing? Yeah, it kind of is. I hope y’all enjoy it, at Thanksgiving, or another time!

Rosemary-mustard Sweet potato wedges 5577

{One Year Ago: Chicken Shawarma}
{Two Years Ago: Chipotle Pumpkin Chowder}

Source: slightly adapted from Balaboosta by Einat Admony

3 tbs olive oil
2 tbs honey
2 tsp yellow mustard seeds
1 ½ tsp kosher salt
A few pinches of fresh cracked black pepper
Leaves from 1 fresh rosemary sprig, chopped
1 ½ lbs. sweet potatoes, scrubbed but not peeled

Preheat your oven to 375 F.
In a large bowl, whisk together the olive oil, honey, mustard seeds, salt, pepper, and rosemary. Cut the sweet potatoes into wedges, you’ll get about 6 to 8 wedges per potato.
Add the sweet potato wedges to the bowl and toss them with the olive oil-honey mixture until well coated.
Transfer the potatoes to a baking sheet and spread out into an even layer. Use a rubber spatula to scrape any remaining mixture from the bowl and drizzle it onto the potatoes.
Bake until tender and a paring knife inserted into the flesh comes out clean, 25-30 minutes. Flip them once during cooking.
Remove from the oven and use a flat spatula to remove them to a platter. Serve immediately.

Sweet Potato Biscuits

Yesterday I blogged a delicious dish I think everyone should consider adding to their Thanksgiving menu, because I think you and your guests will inhale it.  Today I’m blogging another dish I think would be very appropriate for a Thanksgiving spread, especially because I know some families have a bread basket on their tables.  And I think these Sweet Potato Biscuits would be a spectacular alternative to dinner rolls. Or perhaps a lovely addition to the more ubiquitous dinner rolls.

Think about it, you’re getting the nutrition from the sweet potatoes along with your carbs; biscuits don’t have yeast in them, so they are much faster and easier to make; and it would be an unexpected twist for your guests.  And you could easily turn them into drop biscuits for even less effort.

We found these to be quite wonderful.  I’m also thinking that these could make a terrific breakfast or brunch item the day of or the day after Thanksgiving.  Something to ponder…  Anyway, I hope you enjoy them in whatever capacity you choose.

Source: adapted from Food Network Kitchens Favorite Recipes

1 small sweet potato, peeled and chopped into bite-size chunks
Olive oil
Kosher salt and black pepper
1 1/2 cups flour, plus additional for dusting
1 tbs baking powder
1 tbs light brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
5 tbs unsalted butter, chilled
1/2 cup whole milk

Position a rack in the center of your oven and preheat to 400 F.
In a mixing bowl, toss the sweet potato with a drizzle of olive oil and salt and pepper to taste. Place in a baking dish and roast in the oven for 25 minutes, until cooked through and just starting to brown.
Remove from the oven, let cool slightly, then place in a food processor. Puree until it’s completely smooth. Set aside.
Raise the oven temperature to 425 F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and allspice. Place the butter in, and use a pastry blender to cut the butter into the flour mixture. You are done when the butter resembles small peas.
In a small bowl, measure out 3/4 cup of the sweet potato puree and add the milk. Mix to combine, then pour the mixture into the flour. Use a rubber spatula to combine them. Knead the dough in the bowl for one minute with well-floured hands, then turn it out onto a floured flat surface.
Flour your rolling pin, then roll the dough out to a height of one inch. Flour a 3-inch biscuit cutter and stamp out biscuits. Re-roll the scraps and stamp out more biscuits. You should have 8 biscuits in total.
Place the biscuits on the baking sheet and bake for about 12 minutes, until lightly browned. Cool briefly before serving.