Recipes for Shabbat
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
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.
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.
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.
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
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.
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:
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.
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.
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.)
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.
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 2003