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Pageturner Recipes with SWEET-POTATO

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6 recipes
Oven baked sweet potato fries
Singapore noodles
Sweet Potato Black Bean Burritos
Sweet potato burgers
Sweet potato kugels
Vegetarian sweet potato pie

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 non-liquid ingredients
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Yams and sweet potatoes
are two very different plants.
When cooked, yams have a neutral taste. They can be slightly sweet and earthy, but they mostly take on the flavor of whatever seasoning they are cooked with. For this reason, yams can be used in both sweet and savory recipes. In African cuisine, yams are often cooked in a stew, or boiled and served with a savory sauce. And because they are less sweet than sweet potatoes, they are actually a better sub for regular potatoes in a recipe. Sweet potatoes are sweeter and tend to have orange flesh, while true yams are starchier and may be harder to find at your grocery store. (Most of what is sold as yams in the U.S. are actually sweet potatoes.) You may be able to swap sweet potatoes and yams in savory recipes, but true yams are not sweet enough to swap in for desserts.
Sweet potatoes may help lower the risks of developing diabetes, cardiovascular disease, and cancer. Delicious baked, mashed or cut into wedges, sweet potatoes are an excellent source of beta carotene, the plant form of vitamin A that is important for eye health, our immune system, reproduction, and growth and development. But be sure to incorporate the skins into your dish, as this is where the majority of the vitamin C and potassium sit – not to mention the fibre. Getting enough fibre lowers your risk of heart disease, stroke, type 2 diabetes and bowel cancer, so no throwing that peel in the bin!

Why Is There So Much Confusion Around Sweet Potatoes and Yams?
You can blame some intrepid marketers from the 1930s for the sweet potato-yam mess. When Julian C. Miller developed a new, tastier variety of sweet potato during that era, the Louisiana agricultural industry wanted to give it a catchy name to separate it from the other varieties on the market, according to the Louisiana State University Agricultural Center. So they called the new variety, which had the orange flesh and moister consistency we are familiar withyams. And the rest, as they say, is history.

What Is an Ube?
The Flavor Of Ube Is More Than Your Average Purple Sweet Potato.
Ube, meaning tuber in Tagalog, is a purple yam originally from the Philippines. Different than the purple sweet potato, it has an even sweeter, more mellow taste than its orange relative. Ube has a slightly nutty, vanilla taste and is popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk.
What Does Ube Taste Like?
Ube has a unique taste that sets it apart from other root vegetables. It is often described as having a sweet but mild taste, with subtle hints of vanilla, and a nutty undertone.
Ube is less starchy than a traditional yam and can be combined with ingredients like condensed milk to create an even sweeter, smoother, and creamier flavor.
Ube is one of the Philippines' most plentiful crops. So while it is becoming a more popular ingredient, it is native to Southeast Asia and most often found in bothtraditional and modern Filipino cuisine.
This colorful yam as the star of many Filipino sweets. Its rich, nutty, and vanilla-like flavor works well in baked goods and desserts, but since it is an earthy vegetable, it is not overly sweet and ultimately helps to balance out desserts. The flavors of ube pair well with foods like coconut and coconut milk, fruit, and even more savory ingredients like cheese and rice. Halo-halo is a popular Filipino shaved ice dessert that features ube alongside an array of other ingredients and toppings like sweetened beans and fruit, sago pearls, ice cream, and evaporated milk.

Ube halaya is a jam made with ube, condensed milk, and coconut milk. Ube is also used to flavor ice cream, cookies, rice cakes, fluffy pastries, and cheesy breads.
the real ube from the Philippines
because of its increasing popularity, ube is often mistaken with its other close relatives - taro and the purple sweet potato. ube v purple sweet potato v taro
color: ube has a more vibrant and deep purple color.
Purple sweet potato is often lighter and taro is usually predominantly white

flavor and texture:

Ube has a subtle sweet, nutty flavor and is creamier when cooked.
Purple sweet potato is less sweet and a bit more dense but also creamy when cooked while taro has a milder flavor and is starchiest of all three.
use: ube is often used in desserts while taro and purple sweet potato can be used in both sweet and savory dishes
Geographic location:

the real ube is often from the Philippines (although neighboring South East Asian countries are now growing ube too). While Taro is found in a lot of tropical countries across the world and purple sweet potatoes are cultivated in different countries with the more known varieties from Japan.
For additional info: https://ubecookies.com/pages/what-is-ube

Oven baked sweet potato fries  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes


  • Ingredients
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
  • preparation
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Singapore noodles  Print Recipe

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes


  • Ingredients
8 oz vermicelli rice noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp sugar
1 tbsp sesame oil
3 tbsp low-salt soy sauce
1 tbsp vegetable oil
1 cup sliced onion
1 sweet pepper, yellow or orange
6 oz bean sprouts
1 red chilli, sliced (optional)
  • preparation
Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Sweet Potato Black Bean Burritos  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Roasting the sweet potatoes can be done ahead of time, simply refrigerate until use and bring the potatoes to room temp (or warm) before assembling the burritos.
  • Ingredients
2 lg sweet potatoes
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
1/2 t cumin
3 eggs + 3 egg whites
splash of milk
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10)
salsa
goat cheese

  • preparation
Preheat oven to 350 F. Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil. Place on a cookie sheet and roast for about 1hr, until they're soft and easily pricked with a fork. Set aside and let cool, then cut into a rough dice. Transfer to a bowl and mash with a little salt and freshly ground pepper.



Place black beans into a bowl, season with cumin, salt and freshly ground black pepper. Roughly mash with a fork, or puree in a food processor.

Preheat a large skillet over medium low heat. Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper. Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set. Turn off the heat.

To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30 seconds.
On each burrito, place 3 to 4 T black bean mash, 1/3 c roasted sweet potatoes, 1/4 of the eggs and 2-3 T guacamole. Wrap up the tortillas to enclose filling, then top with salsa and goat cheese.

Sweet potato burgers  Print Recipe

Serves: 8

Preparation time: 15 minutes

Cooking time:1 hour


  • Ingredients
1 large sweet potato
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
1 avocado, peeled, pitted, and sliced

dressing:
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced
  • preparation
Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.

Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.

Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.

Stir in the almond flour and shape the mixture into 8 patties.

Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.

Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.

Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.

Sweet potato kugels  Print Recipe

Serves: 12

Preparation time: 20 minutes

Cooking time:1 hour


  • Ingredients
2 pounds sweet potatoes, washed and peeled
1 large onion, peeled
3 eggs
¼ cup butter, melted and cooled, or margarine
5 tablespoons all-purpose flour (or matzo meal for Passover)
1 teaspoon salt
¼ teaspoon black pepper
¼ cup scallions, minced, plus more for topping
  • preparation
Preheat the oven to 350ºF. Prep a muffin tin with 12 cupcake liners.
Using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the potato mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.

Vegetarian sweet potato pie  Print Recipe

Serves: 4

Preparation time:25 minutes

Cooking time:40 minutes

The classic *shepherd's pie* gets a meat-free makeover in this autumnal version. A velvety sweet potato mash tops a filling of lentils and mushrooms, all finished with a golden Parmesan crust. A family-friendly dish best enjoyed piping hot!
  • Ingredients
700 g sweet potato
500 g cooked lentils
400 g mushrooms
1 medium onion
80 g Parmesan cheese
100 ml milk
Thyme
Oil
  • preparation
Peel the sweet potatoes and cut them into evenly sized pieces. Cook them in a large pot of water until tender.
Drain the sweet potatoes, then mash them using a potato masher. Gradually stir in the milk until you have a smooth, creamy mash.
Preheat the oven to 200°C.
Clean and slice the mushrooms. Peel and chop the onion.
Sauté the onion in a frying pan with a drizzle of oil. Add the mushrooms and cook over fairly high heat until golden and they have released their moisture.
Stir in the cooked lentils and the thyme. Mix well and let everything heat through for a few minutes.
Spread the lentil and mushroom mixture evenly into the bottom of a gratin dish.
Cover evenly with the sweet potato mash. Smooth the surface and sprinkle with grated Parmesan cheese.
Bake for about 20 minutes, until the top is lightly browned.
Remove the dish from the oven and serve hot.
Tips
Take the time to brown the mushrooms well. This step concentrates their flavor and prevents the filling from becoming too watery.
conversion of liquids
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Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
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Weights
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Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons
All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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