..:: KATIE LEE ::.. » sweet potato

Sweet Potato Casserole

admin — Mon, 26 Oct 2009 21:18:18 +0000

Preheat the oven to 350°F. Grease a 4-quart baking dish.

Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.

Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.

Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.

Bake until the marshmallows are golden brown, about 30 minutes.

Mini Potato-Leek Latkes with Spicy Apple Chutney

admin — Mon, 26 Oct 2009 21:32:09 +0000

FOR THE LATKES
Press the excess water from the grated potatoes. In a medium bowl, mix the potatoes with the leeks, eggs, bread crumbs, parsley, salt, and pepper. In a large heavy skillet over medium heat, melt the butter with the oil. Use a tablespoon to drop potato batter into the skillet. Flatten the potatoes with a spatula. Fry until golden brown, a couple minutes on each side. Drain on paper towels and serve immediately.

FOR THE CHUTNEY
In a small bowl, combine the orange juice, water, brown sugar, vinegar, cinnamon, salt, and pepper. Heat the olive oil in a small saucepan over medium heat. Add the shallots, garlic, and jalapeño and sauté about 5 minutes. Stir in the apples and orange juice mixture. Let come to a low simmer. Cover and cook until apples are tender, stirring occasionally, about 8 to 10 minutes. Serve with the latkes.

Sweet Potato Latkes

admin — Fri, 13 Nov 2009 16:42:42 +0000

My stepfather makes these sweet potato latkes and serves them with his mother, Viola’s, famous homemade applesauce. She lives far away, but every fall she sends him some applesauce and he whips up a batch of these latkes. My mom and I eat them as fast as he can fry them!

Press out the excess water from the grated potatoes. You should be left with about two cups of potatoes. In a medium bowl, mix together the potatoes with remaining ingredients.

In a large heavy-duty skillet (preferably cast iron) over medium-high heat, melt butter and oil. Use a large spoon to drop the potato batter into the skillet. Flatten the potatoes to about 3 inches in diameter. Fry the pancakes until golden brown about 4 to 5 minutes on each side. Drain the pancakes on paper towels and serve with garnish on the side.