There are ingredients that I immediately identify with a time of year, although we can enjoy them during all seasons, such as boniado. When I was little I hated “sweet potatoes”, as my sisters and I called them, and I did not understand how much my parents liked them. They roasted them when the cold came and they could make a wood fire.
Now, on the other hand, I like them a lot and I usually incorporate them into many of the dishes I make, even cut into slices, fried and sprinkled with salt they are delicious. In case you are looking for ideas to vary your usual recipes with this tuber, I have compiled 17 sweet potato and sweet potato recipes that will surely interest you.
1. Roasted sweet potato stuffed with quinoa and cheese
Preheat the oven to 200ºC. Wash the sweet potatoes well and cut in half with a good knife. Steam for about 30-40 minutes or roast in a lightly greased pan cut side down. They should be tender, that they can be pierced with a knife without difficulty. Cook the quinoa if it is not already ready. I recommend cooking a good amount to have leftovers for another day. Follow the instructions on the package, without overcooking so that it does not fall apart completely, and rinse well. Mix with the cheese and spices. When the sweet potatoes do not burn to the touch, remove a large part of the meat while preserving the structure of the skin, without breaking it. Add to the quinoa, season and add the olive oil. Mix everything very well and fill the sweet potatoes. Add cheese to taste and bake in the grill until golden brown. Serve with fresh thyme and a touch of lemon, optional.
Link | Roasted sweet potato stuffed with quinoa and cheese
2. Sweet potato skewers glazed with orange, miso and honey
Ingredients: Sweet Potato 2, Oranges 1, White Miso 5 ml, Pinch Ground Cinnamon, Honey 30 ml, Soy Sauce 5 ml, Extra Virgin Olive Oil 15 ml, Worcestershire Sauce 2 ml, Sherry Vinegar 2 ml, Chives, Ground Black Pepper , Salt.
preparation: Peel the sweet potatoes and cut into slices no more than a finger thick, approximately the same size. That is why it is preferable to choose elongated specimens that have a regular shape. Place in a microwave-safe container or steamer basket and cook for about 4-5 minutes, until they can be pierced with a toothpick but still firm. Let cool. Grate some of the washed orange peel into a bowl, and squeeze the juice over it. Add the gomasio (substitute for some crushed sesame seeds, as an alternative), the cinnamon, honey, miso, soy sauce, olive oil, Worcestershire sauce and vinegar. Beat well so that it emulsifies a little and add the sweet potatoes, mixing so that they are impregnated. Grease some wooden skewers or use metal ones. Thread the sweet potato pieces, draining the marinade and reserving it, making sure they are more or less regular. Heat a grill or iron over a high heat and paint lightly with olive oil. Cook the skewers on both sides until golden brown and caramelized, and the sweet potato is just right. Paint occasionally with the marinade liquid. Season with chopped chives before serving.
Link | Sweet potato skewers glazed with orange, miso and honey
3. Gnocchi in sweet potato sauce with mushrooms
Ingredients: Gnocchi 400 g, Sweet Potato 1, Chives 1, Garlic cloves 1, Mushrooms 150 g, White wine 50 ml, Natural preserved tomatoes 100 g, Fresh Mozzarella 60 g, Basil, Ground black pepper, Salt, Extra virgin olive oil.
preparation: Wash, peel and cut the sweet potato into small cubes. Steam or microwave for 7-10 minutes until slightly tender. Reserve. Meanwhile, cook the gnocchi in plenty of salty water, following the instructions on the package. Drain, mix with a little olive oil and reserve. Chop the chives and garlic clove and put them to fry in a large saucepan or frying pan with a splash of oil. When the onion is transparent, add the mushrooms and sauté over high heat. Sprinkle with the wine and let the alcohol evaporate. Add the tomato and season. Cook for about 5 minutes until the water reduces a little. Add the sweet potato and mix well with the sauce. Cook for about 10 minutes over low heat, making sure that it does not dry out too much. You can mash the sweet potato if you prefer, more integrated into the sauce, although I like to play with both textures. When the sweet potato is very tender and the sauce to our liking, add the gnocchi and mix gently so that they are well impregnated with the sauce. Add mozzarella cheese to taste if desired, season and serve with fresh basil leaves.
Link | Gnocchi in sweet potato sauce with mushrooms
4. Sweet potato and honey buns
Ingredients: Sweet potato 1 large, Buttermilk 80 ml, Honey 30 g, Wheat flour 240 g, Baking yeast 15 g, Salt 5 g, Butter without salt (diced) 75 g, Butter without salt (melted) 15 g
preparation: We start by mashing the sweet potato, of which we will only use a part. To do this, we peel the sweet potato, dice it and place it in a saucepan with plenty of water. Bring to a boil and cook, over low heat, for about 25-30 minutes or until when piercing with a skewer we check that it is tender. Drain well and mash until pureed. We weigh 170 grams of the sweet potato puree and reserve it. The rest of the sweet potato puree can be refrigerated for up to a week or frozen for a longer time and used to make other recipes such as sweet potato and anise cakes, puff pastry and sweet potato fudge with orange blossom water, for example. Mix the sweet potato puree with the buttermilk and honey. If we do not have buttermilk, we can replace it with a mixture of 70 ml of milk and 10 ml of lemon juice. We must mix both and let them rest 30 minutes before using them, so that the milk is cut and we obtain the homemade buttermilk. In a deep and wide container, we mix the flour together with the chemical impeller, the salt and the butter. Add the sweet potato puree mixture and mix well until smooth. It is not necessary to knead so, as soon as the ingredients have been mixed well, we take portions of 36-38 grams (we can make them larger) and we roll them. We place the balls of dough on a baking tray covered with parchment paper and brush them with the melted butter. Cook in the oven, pre-heated to 220 ºC, for about 10-12 minutes with heat up and down (if we make the balls larger, we will have to adjust the time). Remove and let rest before serving.
Link | Sweet potato and honey buns
5. Puff pastry and sweet potato bites with orange blossom water
Ingredients: 300 g of sweet potato puree, 15 g of orange blossom water, 15 g of rum, 80 g of sugar + 10 g for sprinkling, grated 1/2 lemon, 1 rectangular puff pastry sheet and 1 egg.
preparation: We start with the sweet potato and, for this, we peel it, wash it and cut it into pieces of similar size. Put the chopped sweet potato in a saucepan with boiling water and cook it until tender, about 35-40 minutes (depending on the size of the pieces). We drain the sweet potato and crush it together with the sugar, the zest of the 1/2 lemon, the rum and the orange blossom water. We spread the puff pastry sheet and go over it with a rolling pin, to match its shape. Cut into two strips of equal size and cover one of them with the sweet potato with orange blossom water, spreading it evenly. We place the other strip on top, brush it with beaten egg and sprinkle with sugar. We puncture the entire surface so that it does not swell in the oven. We mark 14 portions with a cutter and transfer the puff pastry to a baking sheet covered with parchment paper. Bake at 210ºC for 10 minutes, placing the tray in the central part of the oven and using only the heat from the ground. After this time, we also heat the upper part and cook for five more minutes or until it is completely golden. Let it temper before cutting the portions that we have previously marked, otherwise it will break and crumble without remedy. We serve cold or warm, but without waiting long, as the puff pastry is at its best freshly baked.
Link | Puff pastry and sweet potato bites with orange blossom water
6. Salmon ingot with sweet potato and wasabi mayonnaise
Ingredients: Fresh salmon 800 g, Sweet potato 1, Oyster sauce 2 tablespoons, Egg 1, Wasabi a glob, Sunflower oil 20 ml.
preparation: Varnish the salmon fillets with a tablespoon of oyster sauce, spreading it with a silicone brush. Brown the outer faces of the ingots in a very hot pan without cooking the inside of the fish. Make a homemade mayonnaise with the egg, sunflower oil and salt, in the traditional way using the mixer. Once done, add the wasabi and continue stirring until smooth. Optionally you can add a drop of green food coloring to get a more greenish tone. Prepare a sweet potato puree by cooking it for 30 minutes until we can sink a knife without difficulty. Blend with a fork until you get a cream. Optionally you can add a little cream (one or two tablespoons) to get a creamier texture. Form quenelles with two spoons. To assemble the dish, we draw a line of wasabi mayonnaise, put the sweet potato puree quenelle and place the salmon fillet on top, decorating with the trout roe and a dill leaf.
Link | Salmon ingot with sweet potato and wasabi mayonnaise
7. Sweet potato and anise cakes
Ingredients: Sweet potato (for the filling) 400 g, Sugar (for the filling) 150 g, Sunflower oil 75 g, Sweet anise (liquor) 50 ml, Sweet white wine 25 g, Sugar 35 g, Wheat flour 240 g, Eggs M 1.
preparation: We start by preparing the filling, which is nothing more than a sugary sweet potato puree. To do this, we peel the sweet potato, cut it into pieces of the same size and boil it in a saucepan with plenty of water until it is tender. Drain, add the sugar, mash with a fork while mixing and let cool before using for the filling. We now turn to the preparation of the dough. In a deep bowl we pour the oil, the anise, the sweet white wine and the sugar and beat with a few …