Thursday, November 22, 2007

sweet potato recipe

tablespoon canola oil
1 medium onion, chopped
Childhood flavor memories are the basis for many of the requests I receive from readers. Usually a search is on for a recipe they remember their mother or grandmother making many years ago.

I was intrigued by one request I received several years ago for a sweet potato dumplings recipe. I had never heard of sweet potato dumplings and had no idea of where to start.

The first thing that came to mind was a dessert similar to apple dumplings featuring a flaky pastry. However, after hearing the description, I realized this dessert is made in much the same way as Southern chicken-and-dumplings, with thin strips of dough dropped into a boiling liquid.

This was a challenge but one I enjoyed. With the first taste of this new simple dessert, I knew it was a "keeper."


4 cups peeled and sliced sweet potatoes

7 cups water

11<0x2044>2 cups sugar

1<0x2044>2 teaspoon ground cinnamon

1<0x2044>4 teaspoon ground nutmeg

1<0x2044>4 cups milk or cream

3 tablespoons butter or margarine

Dumplings (recipe below)

Combine the sweet potatoes and water in a Dutch oven or large, deep skillet. Cook until potatoes are fork tender but not mushy. Remove the potatoes from the water using a slotted spoon. Measure the cooking liquid and add water, if needed, to make about 5 cups of liquid. Pour back into pan. Add sugar and spices and stir to mix. Bring to a rolling boil.

Drop small pieces of dumpling strips (about 2 inches in length) into pot. Cover and reduce heat to low. Cook for about 6 minutes. Remove the cover and add milk and butter. Stir until butter melts. Add the sweet potatoes back to the pan and continue cooking for another 4 to 5 minutes or until slightly thickened.

1 cup self-rising flour

21<0x2044>2 tablespoons shortening

1<0x2044>3 cup milk

Mix all ingredients using a food processor, pastry blender or your hands until a dough is formed.

Turn out onto floured surface and knead until smooth. You might need to work in a little extra flour so the dough will be firm enough not to fall apart when dropped into the hot liquid. Roll dough to a thickness of about 1<0x2044>8 inch. Cut into strips that are about 1 inch wide. Drop into boiling liquid as described above.

Reach Prudence Hilburn at
1 large carrot, cut in 3/4-inch thick slices
1 rib celery, cut in 3/4-inch slices
1 small rutabaga, peeled and cut in 1-inch pieces (see note)
1 1/2 cups fat-free, reduced-sodium chicken broth or vegetable broth
1 bay leaf
2 Crispin or Red Delicious apples, peeled and cut in 1-inch pieces
2 medium sweet potatoes or yams, peeled and cut in 3/4-inch half-moon slices
2 cups diced cooked turkey breast
1/2 cup fresh, frozen or dried cranberries
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/3 cup chopped toasted almonds (optional)
Preheat oven to 375 degrees. In small Dutch oven, heat oil over medium-high heat. Add onion. Saute until tender, about 4 minutes.

Add carrot, celery and rutabaga. Cover tightly and cook over medium-low heat 10 minutes. Add broth and bay leaf; cover.

Transfer to oven. Bake 10 minutes. Add apples and sweet potatoes, turkey, cranberries and thyme. Cover and bake until vegetables are tender and turkey is heated through, 15 to 20 minutes. Remove bay leaf. Season with salt and pepper, if desired. Sprinkle with almonds, if desired. Serve over brown rice or noodles.

Note: A sweet potato can be substituted for the rutabaga.

admit this week's recipe is a little strange. It only serves one (but you could try doubling it up - I didn't, for obvious reasons). There is no salt - making it ideal for the hypertensives, if not heart patients, but you could try making it with olive oil instead of butter if your cholesterol is a problem.

A final warning, it tends to be sweet ― an usual taste in soup ― but, as they say, a change is as good as a rest, so why not try it just this once and do your heart and blood pressure some good?

To make this soup you will need:

1 oz butter

1/2 large or one small sweet potato, peeled and cubed

1 small lime cut in half (but NOT squeezed)

1 peg garlic chopped fine

1/2 pint (1 cup) chicken or vegetable stock

1 tablespoon honey


Melt the butter in a small, heated pan.

Add the sweet potato, lime and garlic to the pan and sauté for three minutes.

Add the stock and the honey.

Cook for 10 minutes ― or until the sweet potato is cooked.

Remove the lime and discard.

Put the soup in the blender and blend until smooth (use a stick blender in the pan itself if you have one).

Serve in a large soup bowl.
Arizona State University football fans could find themselves celebrating Thanksgiving from folding chairs in a Sun Devil Stadium parking lot.

Not since 1899 have ASU pigskin enthusiasts gobbled turkey, stuffing and cranberry sauce on the same day they rooted for the maroon and gold.

But ESPN is televising the ASU-University of Southern California game at 6 p.m. Thursday, and for those not at home digging into leftovers hours after carving the turkey, here are ideas for Thanksgiving fare that could travel well to a tailgating party and make the Pilgrims proud: advertisement

Turkey and cranberries

What is turkey without cranberry relish? Many consider the combo to be the best part of Thanksgiving dinner, but this time you can eat them between two slices of bread. (Hold the relish until you're ready to eat the sandwich so it doesn't make your bread soggy.)

Turkey sausage

If you decide that cooking a turkey is too much, try grilled turkey sausages or hot dogs instead.

Sweet potatoes

If your favorite part of Thanksgiving dinner is the sweet potato bake, consider this new take on an old standby: sweet potato hummus. It's portable, scoopable (pita bread, chips and vegetables) and lighter in calories than the sweet potato bake. (See Sweet Potato Hummus recipe.)

Apples and pumpkins

Roasted apples and pumpkin combine in a hearty soup that's easily poured into a thermos and toted to the game. (See Roasted Apple and Pumpkin Bisque recipe.)


Your Thanksgiving feast tribute can be as simple as digging into Trader Joe's Simply Almond Cashew & Cranberry Trek Mix ($4.49, for store locations).

Can't forget corn

The Pilgrims had corn and so should you. This goes well with sandwiches, sliced turkey or grilled turkey sausages. Corn, a splash of lime juice, black beans, tomatoes and some Southwest standards - avocado and cilantro - mix together for a sweet/sour corn relish. (See Black Bean and Corn Salad recipe.)

The pie

There's never too much pumpkin pie on Thanksgiving. If you don't want to bring a whole pie, pick up pumpkin squares ($2.25 each) at Karsh's Bakery, 5555 N. Seventh St., Phoenix, and at karshsbakery .com, to bring to the game.


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