20 Ways To Eat: Sweet Potato # 16

I love crunchy foods. Primarily popcorn, but if that’s not available, chips will be more than fine, especially the homemade kind, like the ones from minimalistbaker.com. Crispy, tasty and even more tasty, these are (as the site says) a spectacular substitute for tortilla chips in nachos. You’re stomach will never forgive you if you don’t try it.

Baked Sweet Potato Chips

Prep Time: 10 min   Cook Time: 2 hrs

Ingredients

  • 2 organic sweet potatoes
  • 2 Tbsp olive oil
  • 1/4 tsp sea salt (optional)

Directions

Preheat oven to 250 degrees F and position oven rack in the center of the oven.

Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.

Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).

Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

Notes:

*Know that chips that are too thick in some spots may not crisp up all the way. They’re still delicious, just not as crispy as the uniformly thin chips. It takes practice!
*I recommend organic sweet potatoes for taste and health reasons, since you don’t peel off the skin where pesticides can reside.

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E-Book of the Week

Daring to Soar – Diane Valentine

Daring to Soar is about Judy Evans, a sixty-something woman who is suddenly widowed. Once able to bounce ideas off her husband, Judy now has to make unplanned decisions about what to do with the rest of her life. In trying to find herself, Judy visits her youngest sister in Colorado. She meets Joe, but feels it’s too soon to become involved. The story is how Judy finds the courage to maintain her relationship with her family and start a new life.

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20 Ways To Eat: Sweet Potato # 15

Again. I like candy. I haven’t tried candied sweet potato, though. This recipe at bettycrocker.com is an easy recipe for it, and yes, I realize it’s a side dish, not actual candy, but it still makes my sweet tooth sit up and take notice.

Classic Candied Sweet Potatoes

Prep Time: 15 min   Cook Time: 50 min   Yield: 6 servings

Ingredients

  • 6 medium sweet potatoes or yams (2 pounds)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter or margarine
  • 3 tablespoons water
  • 1/2 teaspoon salt

Directions

Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

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E-Book of the Week

Daring to Soar – Diane Valentine

Daring to Soar is about Judy Evans, a sixty-something woman who is suddenly widowed. Once able to bounce ideas off her husband, Judy now has to make unplanned decisions about what to do with the rest of her life. In trying to find herself, Judy visits her youngest sister in Colorado. She meets Joe, but feels it’s too soon to become involved. The story is how Judy finds the courage to maintain her relationship with her family and start a new life.

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20 Ways To Eat: Sweet Potato #14

Yesterdays biscuits brought butter to mind so here you go: Sweet Potato Butter from grouprecipes.com. What I like about this one is that it lasts a couple weeks in the fridge without having to can it.

Sweet Potato Butter

Ingredients

  • 4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
  • 2 cups peeled, cored, and chopped apples
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 tsp. cinnamon or to taste
  • 1/4 tsp. nutmeg
  • 1/2 cup water

Directions

Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked.

Mash or beat with an electric mixer until well blended.

This mixture will be a little thicker than apple butter.

If you put it in hot jars with fresh lids and bands it will seal and you can put in your pantry.

If not canned it will hold in the refrigerator for several weeks.

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E-Book of the Week

Daring to Soar – Diane Valentine

Daring to Soar is about Judy Evans, a sixty-something woman who is suddenly widowed. Once able to bounce ideas off her husband, Judy now has to make unplanned decisions about what to do with the rest of her life. In trying to find herself, Judy visits her youngest sister in Colorado. She meets Joe, but feels it’s too soon to become involved. The story is how Judy finds the courage to maintain her relationship with her family and start a new life.

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20 Ways To Eat: Sweet Potato #13

I love bread. Bread, buns, croissants, anything you can make a sandwich out of. In this case, there’s no sandwich making, but this biscuit from foodandwine.com is a perfect side for vegetarian chili or stew.

Sweet Potato Biscuits

Cook Time: 30 min plus time to cook the potato   Yield: 14 2-inch biscuits

Ingredients

  • 1 cup chilled sweet potato puree (see Note)
  • 3/4 cup chilled buttermilk
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing

Directions

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.

Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, until golden brown. Brush with the melted butter and serve warm.

Make Ahead: The sweet potato biscuits can be made early in the day and reheated in a 350° oven.

Notes: To make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate until chilled.

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