Recipes for Shabbat

Sweet Potatoes

By Eileen Goltz

Sweet potatoes and yams are often confused with one another and although they taste fairly much alike they are actually very different plants. In some areas, sweet potatoes are called yam and visa versa. To add to this confusion, canned sweet potatoes are often labeled as yams. There are actually two kinds of sweet potatoes. Dry-meated sweet potatoes have light tan skin and pale flesh that is similar to a white potato in texture. Moist-meated sweet potatoes, often called "yams", have tan to red-brown skin and sweet orange flesh. These two kinds are often used interchangeably.
So, what is the best way to cook fresh sweet potatoes? Simply wash and prick the skin with a knife and place them in the microwave oven on a paper towel and cook 3 to 5 minutes for each potato, or bake in a 375 oven until tender, about 45 minutes. I like to wrap the potatoes in plastic wrap for microwave cooking and foil for oven baking. This wrapping helps to keep the skin moist.

Prime sweet potato season is from October to January but they are available sporadically throughout the year and you should always look for sweet potatoes with tight, unwrinkled skins with no blemishes or bruises. Sweet potatoes generally do not have as long "shelf" life as white potatoes and the bruised ones rapidly deteriorate. The last longer in a dry, dark, cool place and can stay fresh up to three to four weeks. They taste best when used within one week of purchase. For the most part, sweet potatoes can be used in any white potato recipe and cooked sweet potatoes can be stored in the refrigerator in a covered container for 4 to 5 days. On the plus side, sweet potatoes and yams are relatively low in calories and have no fat. They are rich in beta-carotene, have five times the recommended daily allowance of Vitamin A and are loaded with potassium. These nutrients have been shown to protect against heart attack and stroke.

Sweet potatoes are extremely versatile and can be incorporated in recipes both sweet and savory. They jazz up everyday meals and the following recipes are just what you need to create deliciously different side dishes, main courses and appetizers everyday of the year.

YAM AND PEACH BAKE (dairy or pareve)

Preheat oven to 350. In a bowl combine the sugar, flour and nutmeg. Cut in the margarine until the mixture resembles coarse crumbs. Add the nuts and mix. Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with sugar mixture. Bake for 35 minutes. Sprinkle the top with marshmallows. Broil until lightly browned. Serves 8.

SWEET POTATO AND BLACK BEAN BURRITO (pareve)

Preheat the oven to 350. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.
Yield: 4 to 6 servings

From: Moosewood Restaurant Low-Fat Favorites

MANDARIN ORANGE SWEET POTATO CASSEROLE (dairy or pareve)

Preheat oven to 375. Grease a 9X13 baking dish. Mash together (you can use the food processor if you prefer) the sweet potatoes, 2 teaspoons butter or margarine, 4 tablespoons brown sugar, the rum and the salt. Add mandarin orange sections (1 1/2 cans); Gently fold them into the sweet potato mixture. Turn into greased baking dish (casserole dish). Put the remaining mandarin orange sections on top. In a small bowl combine the remaining butter or margarine, sugar and the pecans. Sprinkle the mixture over the top of the casserole and bake for 30 minutes. Serves 6

Note: If you want to add 1/2 to 1 cup more pecans. Add them to the mixture when whipping together sweet potatoes, butter, brown sugar, rum and the salt.

ALMOND RASPBERRY SWEET POTATOES (dairy or pareve)

Preheat oven to 350. Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13- x 9- x 2-inch casserole, cut side up. In a small bowl combine the brown sugar and butter, mixing well. Spread the brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered for 25 minutes, spooning the raspberries and their juice over potatoes occasionally. Sprinkle the slivered almonds over the top for the last 5 minutes of baking. Makes 8 to 10 servings.

SWEET POTATO AND PEACH CUSTARD (dairy)

The velvety smooth custard is so much richer with the addition of cooked sweet potato puree. Baked in a 6-cup ring mold, this dessert will make a beautiful end to any meal

Cook the sweet potato in boiling water until tender. Cool, peel and mash until you have 1 cup of puree. In a medium saucepan combine the evaporated and regular milk, 1 cup sugar and cinnamon stick. Heat to just boiling. Remove from heat and discard cinnamon. Set aside to cool. Preheat oven to 350. Position oven rack at lowest position. To make a caramel sauce for flan pan: heat remaining 1/2 cup sugar over medium high heat in a heavy skillet or saucepan. Cook, shaking pan and stirring until sugar turns a deep golden brown. Immediately pour into 6-cup ring mold and, using a pot holder to hold pan (the caramelized sugar is hot), tilt to coat bottom and about halfway up the side with caramel. The flan cooks in a water bath; boil 3-4 cups water in another saucepan for water bath and reserve. Meanwhile, with an electric mixer, beat sweet potato puree and eggs, combining well. Carefully pour cooled milk/sugar combination into sweet potato puree in a slow stream while continuing to mix. Pour into prepared ring mold. Place mold in another, larger pan and set double pans on lowest rack. Carefully pour boiling water into larger pan to come 1/2 to 2/3 up the sides of the flan pan. Bake 40-45 minutes until custard is set. Cool on a rack. Cover and refrigerate for several hours or overnight. When ready to serve, run a small knife along the edge of pan. Invert on a plate. Serves 8. Serve with Pears Flambé, recipe below:

Pears Flambé:
3 to 4 pears
2 tablespoons lemon juice
4 tablespoons butter
1/4 cup sugar
1/4 cup rum

Peel, core, and slice pears lengthwise; place in a bowl and toss gently with lemon juice to prevent them turning brown. Melt butter in a large skillet and add sugar. Cook over high heat to dissolve and begin caramelizing sugar. When sugar just starts to turn brown, stir in pears and continue to cook, stirring gently for 3 minutes. Pour in the rum and carefully ignite with a match. Continue to cook until the rum cooks off and flame goes out. Spoon pears and sauce into the center of flan, and serve

From Gourmet Magazine 2000

CHICKEN AND SWEET POTATO POT PIE (meat)

Preheat oven to 350. In a bowl, combine the mashed sweet potatoes, 1/3 cup non dairy creamer, salt and pepper. Stir to combine; set aside. In a large skillet over medium-high heat, cook breakfast beef 4 to 5 minutes or until crisp, turning at least once. Remove the breakfast beef from the skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan. Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened. Sprinkle flour over mushroom mixture and cook, stirring 1 minute. Slowly add remaining non dairy creamer, stirring constantly to avoid lumps. Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes. Remove skillet from heat and stir in mustard and soy sauce; set aside. Crumble breakfast beef into a bowl; add chicken, mixed vegetables and sauce mixture and stir. Pour into a 13 x 9-inch baking dish. Spread the Sweet Potato mixture evenly over the top of the dish to cover. Bake 25 to 35 minutes or until thoroughly warmed. Makes 6 to 8 servings.

AMAZING VEGGIE BURRITO (dairy)

Place a large pot of water on the cook top and bring it to a rolling boil. Have a bowl of ice water ready. Add the sweet potato and broccoli to the water for approx. 1 minute. Immediately remover the sweet potato and broccoli from the boiling water and place them in the ice water. When the vegetables are cool place, drain them, pat them dry and place them in a large bowl. Add the kidney beans, tomato, green onion, and red pepper. Mix well. In second bowl, combine the yogurt, dressing, chili powder, garlic powder and cumin. Blend well. Pour the dressing over the vegetables and toss to blend. Lay the tortillas flat on counter. Divide the mixture evenly between the tortillas. Top with 2 tablespoons of cheese. Spread the mixture evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up the bottom of the tortilla to cover filling. Fold sides over filling. Cover and serve chilled or heat in microwave on high for 25 seconds to serve warm. You can also warm them in a 350 oven for 5 to 10 minutes.

*You can use low fat

TURKEY BREASTS WITH SWEET POTATO PINEAPPLE RELISH (meat)

It's nice to know if you're having a smaller crowd that a boneless breast roasts in approx. 40 minutes, and carving it is a cinch. Retire your canned cranberry sauce for this ginger-infused, sweet and chunky one.

Preheat oven to 400. Grease or coat a 9"x13" baking dish with nonstick spray. Rinse breasts and pat dry. Sprinkle both sides with salt and pepper. Place skin side up in baking dish. Pour pineapple juice and broth around breasts. Bake 40 to 45 minutes until thermometer reaches 160. Remove from oven; let stand 10 minutes. (The meat will go on cooking and the temperature will rise to 170 or 175. If the turkey has a popper in it, it should pop up while the turkey rests.)

To make relish: Drain the pineapple, reserving juice. In a large skillet, melt the margarine over high heat. Add the sweet potatoes and sauté, stirring, until barely tender, 3 to 4 minutes. Stir in 1/2 cup of the reserved pineapple juice, ginger, sugars and salt. Stir in the cranberries. Cook, stirring, until the berries begin to pop, about 3 minutes. Stir in the pineapple chunks. Remove the mixture from the heat and let stand 5 minutes. Serves 6 to 8.

SWEET POTATO PECAN QUICK BREAD (dairy or pareve)

Preheat oven to 325. Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. In a bowl combine the flour, baking powder, salt, mace and cinnamon. With a large spoon, stir in the sugar, eggs, applesauce and milk or non dairy substitute. Stir to moisten. Stir in the mashed sweet potatoes, pecans and dates or raisins. Pour the batter into the prepared pan. Bake for about 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 15 minutes. Remove from pan and continue cooling on wire rack. Makes 1 loaf.

SWEET POTATOES WITH APRICOTS (pareve)

Preheat oven to 350. Place drained sweet potatoes in greased 2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain the apricots, reserving the syrup. Stir 1 cup apricot syrup into the cornstarch mixture. Cook over medium heat until boiling. Stir constantly and let boil for 2 minutes. Add the apricots, butter or margarine and chopped pecans. Remove the mixture from the heat and pour it over the sweet potatoes. Bake uncovered for 30 minutes or until heated through. Serves 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.