Transcription
eetPotato LMore than 100 Ways to Enjoy Oneof the World's Healthiest FoodsLYNIECE NORTH TALMADGEIllustrated by Madeleine WattCUMBERL A NDHOU S E -
Copyright 1998,2010 by Lyniece North TalmadgeCover and internal design 2010 by Sourcebooks, Inc.Cover design by Laura PaleseCover images Mary Ellen Bartley/Getty Images; James Baigrie/Getty Images; Gabrielle Revere/Getty Images;Harald Walker/Getty Images; Preston SchlebuschiGetty Images; Thomas Barwick/Getty Images; Michael Grayson!Getty ImagesSourcebooks and the colophon are registered trademarks of Sourcebooks, Inc.All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical meansincluding information storage and retrieval systems-except in the case of brief quotations embodied in criticalarticles or reviews-without permission in writing from its publisher, Sourcebooks, Inc.This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional service. Iflegal advice or other expert assistance is required, the services of a competent professional personshould be sought.-From a Declaration ofPrinciplesJointlyAdopted by a Committee oftheAmerican Bar Association anda Committee ofPublishers and AssociationsPublished by Cumberland House, an imprint of Sourcebooks, Inc.P.O. Box 4410, Naperville, Illinois 60567-4410(630) 961-3900Fax: (630) 961-2168www.sourcebooks.comLibrary of Congress Cataloging-in-Publication DataTalmadge, Lyniece North.The sweet potato lover's cookbook: more than 100 ways to enjoy one of the world's healthiest foods / Lyniece NorthTalmadge; Illustrated by Madeleine Watt.p. cm.Includes index.1. Cooking (Sweet potatoes) 2. Cookbooks. I. Watt, Madeleine. II. inted and bound in the United States of America.CHG 10 9 8 7 6 5 4 3 2 1
I dedicate this book to my children, Rob andElizabeth, who encouraged me to write The SweetPotato Lover's Cookbook and to my mother, IdellaNorth, who taught me how to cook and to experimentin the kitchen as a child. Cooking and entertainingfor my family and friends has given me immensepleasure during the years. I thank Mother, Elizabeth,and Rob for always telling me to "go for it. "
Contents.Acknow ledgmentsVllBreakfasts55The Sweet Potato StoryIXMain Dishes63Sweet Potato FactsXlSide Dishes89Appetizers1Desserts141Beverages7Friendship Recipes181Soups11Around the World197Salads33Index217Breads39.
AcknowledgmentsThere are many people who make a book like this possible. As the author, I had the funof researching, experimenting, and the tenacious determination to get others to assistin compiling the information on the sweet potato.First for Madeleine Watt, a talented artist who volunteered to do the outstanding artworkfor the book. Madeleine and her family have been friends of mine for over twenty years. Ourfamilies have vacationed together on safari in East Africa and shared Thanksgiving holidaysat their retreat in North Carolina where we always debated who had the best family recipefor sweet potatoes and who would make the sweet potato dish for the Thanksgiving dinner.For Lillian and Jack Watt, who have always encouraged me to write something.For my son, Rob, who taught me to use the computer and researched the Net for me.For all of his tireless encouragement to finish the job as well as for my daughter, Elizabeth,who had no patience with my procrastination.For Sibley Fleming, a friend and successful author, and Royce Bemis who encouragedme to put the proposal together and begin the job.For Clio Berney and her parents, Caroline and Richard, who encouraged me.
For the international clients who shared information on sweet potatoes as served intheir countries.For all my guests at Flora Cottage in North Carolina who tried the experimental recipesfrom soup to dessert-often all at the same meal.For all my friends who shared recipes in the Friendship chapter.For Mr. Harold Hoecker, executive secretary of the Sweet Potato Council of the U.S.,Inc., who shared recipe information.For Julie Pitkin and Lisa Taylor and the rest of the staff at Cumberland House whoseoutstanding efforts helped make 1he Sweet Potato Cookbook come true.Thank you all for your contributions and belief in me and the book.VlllTHE SWEET POTATO LOVER's COOKBOOK
The Sweet PotatostoryIt's called the sweet potato. It grows in the ground, is considered a staple in the diet of thelower economic classes, comes wrapped in an ugly brown skin, doesn't stand out amongthe vast array of supermarket vegetables, and, to be candid, is just plain ugly.Alas! The lowly sweet potato is an item that is not at the top of the average groceryshopper's list.But the sweet potato, despite its appearance, is one of nature's unique gifts. It growsthroughout the world in the worst of soils and climates, has saved many cultures and civilizations in times of famine, and has been depicted as an honored food in carvings, reliefs,and murals in civilizations such as the Incas, Aztecs, Chinese, Yurubas, and other cultures.The lowly sweet potato, when eaten, provides the human body with an array of vitamins,minerals, and fiber, and is considered by many professional and amateur athletes to be thequintessential power vegetable. This homely tuber is even being touted as a miracle food thatcontains strong medicinal potential in fighting an assortment of ailments and diseases. And,if you check with your local health food store, you will find bottles of sweet potato extract,the newly hailed cure-ail for everything from the common cold to sexual dysfunction.
These days the sweet potato is at the top of the "new chic foods" list. The Canyon Ranch,one of those ritzy spas that costs 1,000 a day, has started serving fried sweet potatoes in theskin for breakfast. You can bet that the sweet potato will soon be heralded by such notablesas Wolfgang Puck and Paula Deen as the new "in" food. It looks like the sweet potato's timehas come.XTHE SWEET POTATO LOVER's COOKBOOK
Sweet potatoes and yams are not the same apple: The sweet potato is a vegetable in themorning-glory family Convolvulaceae, while the yam is in the yam family Dioscoreaceaeand is grown only in the tropics of western Africa, Southeast Asia, India, and theCaribbean Islands, with a growing season that is too short for the United States. A medium size sweet potato weighs about three-fourths of a pound and is considered.one servIng. Sweet potatoes will not turn dark if put in salt water immediately after peeling (1 tablespoon to 1 quart of water). Sweet potatoes were cultivated in colonial Virginia in the early 1600s. The sweet potato can be either white or yellow, and the yellow sweet potato is grownmostly in the South, while the white sweet potato is grown in Asia and Africa.
Sweet potatoes have large amounts of Vitamin A and C and are considered one of thetop eight high-energy foods by professional athletes. The average sweet potato containsno fat, is only 165 calories, and contains one-half of the daily requirement of VitaminC and twice the daily requirement of Vitamin A. It is also a terrific source of complexcarbohydrates, B vitamins (especially thiamin), protein, iron, calcium, and potassium. Every major culture that has survived owes its survival to the sweet potato, including theSouth after the War Between the States. In the late nineteenth century and the early twentieth century, George WashingtonCarver developed and patented over 118 products made from sweet potatoes and sweetpotato by-products.xiiTHE SWEET POTATO LOVER's COOKBOOK
Sweet Potatoappetizers
Chips Hors d'OeuvresingredientsPreheat the oven to 375 . Slice the scrubbed sweet2 medium sweet potatoes, scrubbedpotatoes as thin as possible. I suggest using a man-Salt to tastedoline. Place on a cookie sheet sprayed with nonstick cooking spray. Spray the potatoes also. Seasonwith salt to taste. Bake for 35 to 45 minutes.MAKES ABOUT 30 PIECES2THE SWEET POTATO LOVER's COOKBOOK
Sweet Potato Phyllo CanapeingredientsBoil the sweet potatoes in a large pot until tender.2 medium sweet potatoesCool, then peel by pulling the skin away. Puree in a1 small onion, finely choppedfood processor.2 cups finely chopped celerySaute the onion, celery, and garlic in a skilletOlive oilwiped with olive oil until the onions are translu-1 clove garlic, peeled and squashedcent. Remove the garlic clove and add the onionFrozen phyllo sheets, thawedmixture to the sweet potatoes. Blend. Season withSalt and pepper to tastesalt and pepper.Preheat the oven to 375 . Peel off a sheet of phylloaccording to the directions on the package. Placeon a cookie sheet sprayed with a nonstick cooking spray. Fold in half Place a tablespoon of sweetpotato mixture on top and quickly fold over intoyour favorite shape. Spray with nonstick cookingspray. Do one at a time so the phyllo will not dryout. Bake for 15 to 20 minutes until golden brownand crispy. Serve hot.MAKES 12 TO 16 SERVINGSSWEET POTATO APPETIZERS3
Savory Made leinesingredientsPreheat the oven to 400 Place the sweet potatoes2 small sweet potatoes, scrubbedin a saucepan, cover them with water, and bring to1;3 cup milka boil. Reduce the heat and simmer about 30 to 401 tablespoon unsalted butter,minutes until tender throughout. Test by spearing amelted1 egg0 fork into the center. Drain, cool, and peel. Process ina food processor until pureed.Heat 1;3 cup of milk in the top of a double boilerPinch salt and white pepperuntil tiny bubbles form around the edge of the pan.Add the scalded milk, butter, egg, salt, and pepper tothe pureed sweet potatoes and blend.Spray the madeleine molds with nonstick spray.Spoon the mixture into the molds, filling to the top.Place the madeleine mold pan in the center of theoven. Bake for 20 minutes or until golden brown onthe edges. Place the molds on a rack until slightlycooled. Remove the madeleines from the pan andcool completely.MAKES 16 LARGE OR 40 MINIATURE MADELEINESFor a spicier version, substitute 14 teaspoonwhite pepper.4THE SWEET POTATO LOVER'S COOKBOOKof red pepper for the
Buttered Fried Sweet PotatoesingredientsPeel and thinly slice the sweet potatoes crosswise.3 medium sweet potatoesMelt the butter in a saute pan or skillet Add the5 tablespoons buttersweet potatoes and saute over high heat, stirring3 to 4 tablespoons balsamic, sherry,frequently. While still crunchy, add the vinegar.or red wine vinegarStir quickly and season to taste with salt, pepper,% cup chopped fresh thymeand thyme.Salt and pepper to tasteMAKES 6 SERVINGSSWEET POTATO APPETIZERS5
Appetizer SpreadingredientsPreheat the oven to 375 . Wash the sweet potato1 medium sweet potatoand spray with vegetable spray. Bake for about 11 tablespoon butterhour and 15 minutes until tender.Scoop out the sweet potato pulp. Combine the2 tablespoons milk1 teaspoon finely chopped freshthyme leavespulp, butter, and milk in a food processor, and process until pureed. Fold in the thyme. Use as a spreadwhile still hot.MAKES ABOUT 6 TO 8 SERVINGS1his is a delicious appetizer served on buttered toasted saltines ortoasted pita triangles.6THE SWEET POTATO LOVER'S COOKBOOK
Sweet Potatobeverages
Power DrinkingredientsBoil the sweet potato in water to cover in a large pot1 medium sweet potatountil tender. Peel by pulling the skin away. Puree the4 stalks celery, stripped and pureedsweet potato in a food processor. Add the celery and1A cup chopped oniononion to the processor and blend until evenly mixed.1 (32-ounce) can V-8 juiceAdd the V-8 juice, lemon juice, salt, and Tabasco.Juice of 1 lemonSalt to tasteTabasco sauce to taste8THE SWEET POTATO LOVER's COOKBOOKServe chilled or at room temperature.
Hot Sweet Cinnamon DrinkingredientsBoil the sweet potato in water to cover in a large1 medium sweet potatopot until tender. Peel by pulling the skin away. Puree2 cups apple juicethe sweet potato in a food processor. Heat the apple1 cup orange juicejuice, orange juice, brown sugar, and one cinnamon1 tablespoon firmly packed brownstick in a saucepan until the brown sugar dissolves.sugarStir in the pureed sweet potato, stirring constantlyCinnamon sticksover low heat until thoroughly blended. Simmer forFreshly grated nutmeg2 to 3 minutes.Pour into mugs and sprinkle grated nutmeg overthe top. Add a cinnamon stick to each mug forstirring.Great for an afternoon pick-me-up or after a cold weatheractivity.SWEET POTATO BEVERAGES9
Southern PunchingredientsWash the sweet potatoes and peel. Slice thinly2 medium sweet potatoesand place in boiling water. Add salt and cook until1 quart boiling watervery tender. Puree the sweet potato slices in a food1jgteaspoon saltprocessor. Return the puree to the water. Combine11;2 cups sugarthe sugar, fruit juices, and spices in a saucepan, and2 cups pineapple juicebring to a boil. Cook over medium heat for about1 (12-ounce) can frozen orange10 minutes. Remove the whole cloves. Add thejuice concentratejuice mixture to the sweet potato puree. Refrigerate1A cup freshly squeezed lemon juiceuntil chilled.6 whole clovesTo serve, mix 1 part chilled sweet potato mixture1;2 teaspoon freshly ground nutmegto 3 parts ginger ale. Garnish with orange slices and1A teaspoon cinnamonwhole strawberries.1A teaspoon ground maceMAKES 1 Yo GALLONS PUNCHGinger aleOrange slices and strawberries10THE SWEET POTATO LOVER's COOKBOOK
Sweet Potatosoups
Sweet Potato SoupingredientsHeat the margarine and saute the onions, diced2 tablespoons margarinecelery stalk, and carrots in a stock pot over low heat.2 onions, choppedAdd the celery leaves and sweet potatoes. Add 1;21 celery stalk, diced, plus leavescup to2 carrots, peeled and dicedsonings. Cover and simmer about 25 minutes until6 cups sweet potatoes, peeled andthe sweet potatoes are tender.cut into 1;2-inch pieces1;2 to* cup water* cup of water. Add the bay leaves and sea-Discard the bay leaves. Remove the solid vegetables and puree in a food processor. Add back to2 bay leavesthe stock pot. Add the milk and season with salt1A teaspoon ground nutmegand pepper. Simmer over low heat for 15 minutes.1A teaspoon thymeMAKES 6 SERVINGS1 cup skim milkSalt and pepper to taste12THE SWEET POTATO LOVER'S COOKBOOK
Apple and Sweet Potato SoupingredientsMelt the butter in a large stock pot and saute the1 tablespoon butteronion and shallots until limp. Add the sweet pota-1 large onion, mincedtoes, apples, carrots, and papaya. Reduce the heat2 shallots, mincedand continue cooking for about 10 minutes on4 medium sweet potatoes, peeledlow, stirring frequently. Add the water and chickenand cubed2 tart apples peeled, cored, andcubedstock, and simmer on low until the vegetables andfruits are soft. Remove the solid parts of the vegetables and fruits from the soup and puree in a food6 carrots, peeled and cubedprocessor. Return the pureed mixture to the soup1 small papaya, peeled, seeded,and simmer about 10 minutes longer.and cubed1 cup waterServe hot, garnished with fresh thyme and CremeFraiche.3 cups chicken stockFresh thyme sprigs1;2 cup Creme Fraiche (see page 26)SWEET POTATO SOUPS13
Vegetable Sweet Potato SoupingredientsWash the sweet potatoes. Boil in water about 103 medium sweet potatoesminutes until they begin to soften. Drain, peel, and1 cup finely chopped onionslice. In a stock pot saute the chopped onion and2 cloves garlic, peeled and crushedgarlic in olive oil until limp. Add the beef stock,1 tablespoon olive oilcelery, thyme, and sweet potatoes, and bring to a boil.5 cups beef stockReduce the heat, cover, and cook for 20 minutes.2 cups finely chopped celeryAdd the kidney beans and corn, and cook 10 min-1 teaspoon finely chopped thymeutes more. Season with salt and pepper to taste.1 20-ounce can kidney beansMAKES 8 SERVINGS1 17-ounce can cornSalt and pepper to taste14THE SWEET POTATO LOVER's COOKBOOK
Vegetable StockingredientsMelt the sugar in a small saucepan until it turns1 tablespoon sugardark. Remove from the heat and add the hot water1 tablespoon hot waterdrop by drop to the melted, darkened sugar, stir-Nonstick vegetable cooking sprayring constantly. Return to low heat and cook about3 onions, finely chopped3 minutes until a dark liquid. Spray another skil-8 cloves garlic, peeled and crushedlet well with nonstick spray, and saute the chopped8 sprigs of thymeonions until limp. Pour the caramelized sugar, sau-6 carrots, peeled and cut intoteed onions, and all other ingredients into a stock1-inch piecespot, covering with 4 quarts of water. Bring to a boil5 celery stalks, peeled and choppedover medium heat. Reduce the heat and simmer for4 leeks, cut into 1-inch pieces2 hours.4 bay leavesRemove from the heat and cool. Strain with a3 tart apples, quarteredcheesecloth -lined strainer.1 onion, studded with 6 wholeMAKES 6 TO 8 CUPSclovesCelery leavesParsley, bunch1;2 teaspoon white peppercorns1;2 teaspoon black peppercorns1;8 teaspoon cayenne pepperSWEET POTATO SOUPS15
Lyniece's Soup StockingredientsPreheat the oven to 350 . Wash the chicken thor-1 4- to 5 -pound baking chickenoughly. Scrub all vegetables. Sprinkle a pinch of5 onions, peeled and quarteredKosher salt and lots of lemon pepper inside the4 carrots, peeledcavity of the chicken. Place 4 crushed garlic cloves,6 celery stalks, coarsely chopped,1 quartered onion, 1 bay leaf, rosemary sprig, andreserving 1 whole stalk1 celery stalk in the cavity. Place breast side up onCelery leaves from buncha rack in a broiler pan. Bake about 1 hour and 15Kosher saltminutes until done. Wrap the legs in foil after 45Lemon pepperminutes to prevent overcooking.10 garlic cloves, peeled and crushedLet cool, pull the skin off, and slice the chicken.6 bay leavesI use the white meat for sandwiches. Remove the1 fresh rosemary sprigonion, celery, garlic, bay leaf, and rosemary from4 quarts cold waterthe cavity. Break apart the carcass. Spoon the liquid1h teaspoon whole peppercornsoil on top of drippings out of the broiler pan, leav-8 whole clovesing the crusted brown drippings. Using a woodenParsley, whole bunchspoon, scrape loose the brown drippings and add1h cup of cold water. Spread the broken carcass andskins around the broiler pan. Cook at 200 for 2 to 3 hours until the bones and skin arebrown and crunchy. Scrape everything loose with a wooden spoon and put everything intoa heavy stock pot with the cold water. Stud remaining onions with cloves and add to stockpot. Add peppercorns, celery leaves, chopped celery stalks, parsley, remaining bay leaves,remaining garlic, and carrots. Bring to a quick boil and skim the top. Reduce the heatimmediately and simmer slowly for 3 hours. Remove from the heat and cool. Strain using16THE SWEET POTATO LOVER'S COOKBOOK
a wet cheesecloth-lined strainer. Store the broth airtight in the refrigerator until the fatforms a protective solid mass on top. Leave the fat on top until ready to use. Can be storedlike this for 3 to 4 days. The fat can be removed and frozen for later use.MAKES ABOUT 4 QUARTSI credit my success with soups to roasting the bones and skin before adding to the stock pot. The sweet potato soupsthat I make for dinner parties are complimented by all even when they don't like sweet potatoes because the soupstarted with the best stock, with many layers of taste like a good wine. A medium dry sherry may be added to thefinished soup before serving.SWEET POTATO SOUPS17
Sweet Potato and Greens SoupingredientsMelt the margarine in a stock pot and saute the2 tablespoons margarineonion and garlic for about 10 minutes. Add the1 cup chopped red onionwater, lentils, sweet potatoes, and seasonings. Cover2 cloves garlic, mincedand cook on medium heat about 25 to 30 minutes6 cups wateruntil the sweet potatoes are done.11;2 cups red lentils, rinsedWash the greens and remove the hard rib in the3 sweet potatoes, peeled and dicedcenter. Cut into small pieces. Stir into the soup with1 teaspoon fresh ginger, gratedthe lime juice and cook until the soup thickens.2 teaspoons curry powderReduce the heat and cook about 15 minutes more1;2 teaspoon corianderuntil the greens are done. Season with salt.1A teaspoon cinnamonMAKES 6 SERVINGS1A teaspoon ground nutmeg6 ounces mustard greens orSwiss chardJuice of 1 limeSalt to taste18THE SWEET POTATO LOVER's COOKBOOK
Lyniece's Dinner Party SoupingredientsPreheat oven to 350 . Wash the sweet potatoes and4 medium sweet potatoes, bakedspray with vegetable spray. Place on a baking sheetNonstick vegetable sprayand bake for about 1 hour until tender.8 cups chicken stockCool, peel, and puree the sweet potatoes and placeKosher salt to tastein a stock pot along with the chicken stock, Kosher1 teaspoon orange zestsalt, orange zest, nutmeg, apple pieces, and cubedNutmeg, freshly gratedred, yellow, and green peppers. Bring to a boil and3 tart apples, washed and cubedquickly reduce the heat. Simmer for 20 minutes.1 red pepper, cubedAdd apple juice and orange juice concentrate, and1 yellow pepper, cubedcook 5 minutes more. Strain. If needed, add a splash2 green peppers, cubedof dry sherry to taste. Garnish with red and green3 cups apple juicepepper strips with a teaspoon of Creme Fraiche.2 tablespoons orange juiceconcentrateMedium dry sherry1 red and 1 green bell pepper, cutin stripsCreme Fraiche (see page 26)SWEET POTATO SOUPS19
TOlllato Sweet Potato SoupingredientsWash the sweet potatoes. Boil in water about 302 medium sweet potatoesminutes until tender. Drain, cool, peel, and slice.2 large tomatoesWash the tomatoes and chop. Wash and grate the2 carrotscarrots in a food processor. String and finely chop2 stalks celerythe celery. Saute the carrots and celery in the mar-2 tablespoons margarinegarine in a stock pot until limp. Add the beef stock,8 cups beef stocktomatoes, and sweet potatoes. Bring to a boil, reduceSaltthe heat, and simmer for 15 minutes.Freshly ground white pepperTransfer the vegetables to a food processor usingCreme Fraiche (see page 26)a slotted spoon and puree. Return to the stock and:LA cup finely chopped scallionssimmer for 15 minutes. Season with salt and pepperto taste.Serve chilled with Creme Fraiche and scallionsfor garnish.MAKES 6 TO 8 SERVINGS20THE SWEET POTATO LOVER's COOKBOOK
Chick Pea and Sweet Potato SoupingredientsIn a stock pot saute the onion, garlic, and celery in2 onions, finely choppedthe olive oil for 4 minutes. Add everything except3 cloves garlic, crushedthe Tabasco and Worcestershire sauces. Bring to a2 stalks celery, choppedboil. Reduce the heat and simmer for 15 minutes.1 tablespoon olive oilAdd the Tabasco and Worcestershire sauces to taste.2 cups canned sweet potatoes,Garnish with a spoonful of sour cream.drainedMAKES 6 SERVINGS3 cups vegetable broth2 teaspoons paprika1 teaspoon turmeric11;2 cups canned chick peas, drained1 cup chopped green bell pepper2 bay leaves1 teaspoon basil2 cups chopped tomatoesFreshly ground black pepperDash Tabasco sauce2 teaspoons Worcestershire sauce3 tablespoons sour cream forgarnishSWEET POTATO SOUPS21
Andouille Sausageand Sweet Potato SoupingredientsBoil the sweet potatoes in a large pot in water to5 medium sweet potatoescover until tender. Drain, cool, peel, and coarsely1 pound Andouille sausagemash. Partially cook the sausage in a skillet. Wipe off2 red peppersthe excess fat after cooking. Wash, core, and thinly2 yellow peppersslice the peppers. Combine the chicken stock, apple2 green peppersjuice, sweet potatoes, orange rind, and tomato paste5 cups chicken stockin a stock pot. Reserve 8 strips each of red, yellow,1 cup concentrated apple juiceand green pepper for garnish. Add the remaining1 teaspoon grated orange rindpeppers to the stock pot. Stir well until blended on3 tablespoons tomato pastemedium heat. Add the bay leaf and sausage and1 bay leafsimmer for 35 minutes. Discard the bay leafMAKES 4 SERVINGS1his dish reminds me ofNew Orleans. It is great with a baguette.22THE SWEET POTATO LOVER'S COOKBOOK
Vidalia Onion and Sweet Potato SoupingredientsDrain the sweet potatoes and puree in a food pro-2 cups canned sweet potatoescessor. Heat the olive oil in a skillet and saute the2 tablespoons olive oilchopped onion until limp. Combine the sweet pota-3 Vidalia onions (1 chopped andtoes, sauteed onion, and chicken stock in a stock pot2 thinly sliced)3 cups chicken stockSalt and pepper to tasteand bring to a boil. Immediately reduce the heatand simmer for 20 minutes.Add the salt, pepper, and cream, and blend well.3,4 cup heavy creamRemove from the heat and ladle into hot soup plates.Creme Fraiche (see page 26)Top with Vidalia onion rings and Creme Fraiche.MAKES 4 SERVINGSSWEET POTATO SOUPS23
Yellow Split Pea Soupand Spiced Yogurtingredients2 tablespoons clarified butterSpiced Yogurtor 1 tablespoon olive oil and172 cup plain yogurt1 tablespoon regular butter172 teaspoon turmericI large yellow onion, diced172 teaspoon paprika2 cloves garlic, minced% teaspoon cayenne pepper1 i-inch piece fresh ginger root,% teaspoon cuminpeeled and mincedPinch salt1 bay leaf1 teaspoon saltHeat the clarified butter in a stock pot and add172 teaspoon cuminthe onion, garlic, ginger, bay leaf, and salt. Grind3 whole clovesthe cumin seeds and cloves in a spice mill and add1213 cups yellow split peas, soakedto the onion mixture. Stir everything together andfor 2 hours or longer1 celery heart, diced2 medium sweet potatoes, peeledand cut7 cups water or stockSalt to tastecook for 4 minutes.Drain the peas and add to the onion mixture withthe celery, sweet potatoes, and water or stock. Bringto a boil, reduce the heat, and simmer for 45 to 60minutes until the peas have fallen apart.Pass through a blender and return to the stove.Grated peel and juice of 1 lemonAdd more stock as needed. Season with salt, lemonSpiced Yogurtpeel, and lemon juice.Cilantro or parsley, chopped, forgarnish24Serve with Spiced Yogurt and a sprinkling ofcilantro.THE SWEET POTATO LOVER'S COOKBOOK
To make the Spiced YogurtCombine the yogurt, turmeric, paprika, cayenne, cumin, and salt in a small bowl. Whisktogether until smooth.SWEET POTATO SOUPS25
Butter Pecan SoupingredientsTo make the Creme FraicheCreme FraicheCombine the cream and sour cream in a saucepan.1 cup heavy creamMix well and heat over low heat until warm. Put1 cup sour creaminto a covered jar and let sit at room temperaturefor 6 to 8 hours. Refrigerate overnight before using.SoupKeeps 2 to 3 weeks.2 tablespoons unsalted butterMAKES ABOUT 2 CUPS* cup finely chopped onion1 cup finely chopped leekTo make the Soup2 large cloves garlic, mincedMelt the butter and saute the onion, leek, garlic, and2 large carrots, thinly slicedcarrots in a stock pot until the onion is tender. Add1 bay leafthe bay leaf, salt, and pepper. Peel and very thinlySalt and pepper to tasteslice the sweet potatoes and baking potato. Add the3 large sweet potatoeschicken broth, water, and potatoes to the stock pot.1 baking potatoBring almost to the boiling point. Reduce the heat4 cups chicken brothand simmer for 30 minutes or until the potatoes are1 cup water, or as neededtender. Transfer to a blender and puree the mixture1 cup white wineuntil smooth. Return to the pot with the wine.Simmer 10 minutes more.Topping* cup chopped pecans2 tablespoons unsalted butter26To serve, pour into soup plates and place pecansand Creme Fraiche in the center.MAKES 6 TO 8 SERVINGSTHE SWEET POTATO LOVER's COOKBOOK
To make the Topping0Toast the pecans in butter in the oven at 300 for about 10 minutes.SWEET POTATO SOUPS27
Peanut-Sweet Potato SoupingredientsPreheat the oven to 350 . Place the sweet potatoes3 medium sweet potatoeson a baking sheet. Bake for 1 hour.1 tablespoon butter2 tablespoons minced shallots.or omon2 cups thick pumpkin pureeCool and peel the sweet potatoes. Puree thepeeled sweet potatoes in a food processor. Measureout 2 cups and set aside .Melt the butter over medium heat in a large8 cups chicken brothheavy pot. Add the shallots or onion and saute for1 cup pure, unsalted peanut butter2 minutes. Add the reserved processed potatoes and2 teaspoons dry mustardthe pumpkin puree. Alternately add the broth and1h teaspoon nutmegpeanut butter, stirring the mixture after each addi-Salt and white pepper to tastetion. Bring the soup to a boil. Reduce the heat andFresh chivessimmer for 25 minutes.Stir in the mustard, nutmeg, salt, and pepper.Before serving, garnish with chives.Can be made several days ahead and frozen.MAKES 8 TO 12 SERVINGS28THE SWEET POTATO LOVER's COOKBOOK
Chilled Curried SoupingredientsHeat the oil in a stock pot and saute the thinly sliced1 tablespoon vegetable oilsweet potatoes and onion over moderately low heat,3 medium sweet potatoes, peeledstirring occasionally, until onion and sweet potatoesand thinly slicedare limp. Add the curry powder, stir, and cook for1 onion, thinly sliced3 minutes more. Add the broth and water. Bring1 teaspoon curry powderjust to a boil, reduce the heat, and simmer for 252 cups chicken brothminutes or until the sweet potatoes are tender.4 cups waterFresh chives, choppedTransfer the mixture to a food processor andpuree until smooth. Cool immediately, cover, andchill until cold.Garnish with fresh chives. May be prepared theday before.MAKES 4 TO 6 SERVINGSSWEET POTATO SOUPS29
Sweet Potato BisqueingredientsCombine the celery, onions, sweet potatoes, water,2 ribs celery, trimmed and choppedbouillon cubes, bay leaf, and tarragon in a soup pot,2 medium onions, peeled andand bring to a boil. Reduce the heat and simmer forchopped3 medium sweet potatoes, peeledand chopped4 cups water4 beef bouillon cubes30 minutes until tender.Puree the mixture in a food processor. Return tothe pot and add the scalded milk. Season with saltand pepper. Garnish with parsley.MAKES 8 TO 10 SERVINGS1 bay leaf11h teaspoons tarragon2 cups milk, scaldedSalt and pepper to tasteChopped parsley30THE SWEET
The sweet potato lover's cookbook: more than 100 ways to enjoy one of the world's healthiest foods / Lyniece North Talmadge; Illustrated by Madeleine Watt. p. cm. Includes index. 1. Cooking (Sweet potatoes) 2. Cookbooks. I. Watt, Madeleine. II. Title. TX803.S94T3532010 641.6'522--dc22 2010
