The sweet potato is a staple at the Southern table, but most people prepare it in the typical way: brown sugar, pecans, marshmallows, and Paula Dean-worthy amounts of butter.
When the temperature starts dropping, my appetite starts rising. Fall is a fantastic season to cook and eat. When you think fall, you may not think about vegetables, but there are plenty that come into season at this time of year.
The sweet potato is a staple at the Southern table, but most people prepare it in the typical way: brown sugar, pecans, marshmallows, and Paula Dean-worthy amounts of butter. Although traditional and tasty, there are many other options when it comes to these sweet spuds.
An interesting twist is having sweet potatoes for breakfast. There’ no better way to get vitamin-rich vegetables in the most important meal of the day.
Sweet Potato Hash Browns
2 Tbsp. butter
1 lb. sweet potatoes, peeled
æ cup yellow onion
æ cup green bell pepper
Slice all vegetables into 1/8 inch slices. Melt the butter in a large sautÈ pan over medium-high heat. Add the sweet potato slices, and allow them to sear for 2 minutes before turning them. Cook for about 10 more minutes, moving the slices around occasionally. Push them to one side of the pan, and add the onions and peppers. Allow them to sear, stir into the potatoes, and cover the pan. Cook for about 5 more minutes, add plenty of salt and pepper, and serve hot with eggs and bacon. (Serves 4.)
Do you ever find yourself looking for something that’s sweet but not too sweet? Try this recipe for cookies with a soft, cake-like texture. Alone, they’d be great for snack or even breakfast, or would make an ideal dessert paired with vanilla bean ice cream.
Sweet Potato Cookies
(recipe from Diana Rattray of about.com)
1 large sweet potato
1 º cup flour
1 _ tsp. baking soda
1 _ tsp. baking powder
_ tsp. salt
º tsp. nutmeg
1 stick unsalted butter, softened
æ cup light brown sugar, packed
1 egg
1 tsp. vanilla
_ chopped pecans
Start by baking your sweet potato for 45 minutes or until fork tender in a 400-degree oven. Peel and mash it, and reserve 1 cup of the mashed sweet potato. In a bowl, combine flour, baking soda, baking powder, salt, and nutmeg. In one more bowl, mix the butter and sugar and beat in the egg. Now, add the sweet potato.
Combine the wet and dry ingredients, and stir the pecan pieces through. If you scoop with a teaspoon, you’ll have about three-dozen cookies, and if you use a tablespoon you’ll have about two dozen.
Fall is a great time to enjoy sweet potatoes, just keep your mind — and mouth — open.
