I love sweet potatoes. I think I’ve mentioned this before (sweet potato and squash bake, sweet potato pie, bean and sweet potato soup, spiced sweet potato oven fries). We buy them whenever we visit Vientiane in the fall or winter because the sweet potatoes there are fatter and better.
I made this casserole for Thanksgiving. Isn’t it funny how such a sweet dish is considered a side dish? People even put marshmallows on it and still don’t call it a dessert! You can find the recipe here.
When it says “cooked and mashed sweet potatoes” I recommend boiling the sweet potatoes instead of baking them because they’ll be more moist. Of course, bake them when you cook the casserole, but boil the sweet potatoes before mixing everything together. Also, this recipe is very sweet – you could probably reduce the amount of sugar. If you don’t have pecans, you could probably leave them out and it would still taste great.
Posted in desserts, produce, side dishes, vegetarian
Tagged baking, dessert, pecan, recipe, side dish, sweet potato, Thanksgiving, vegetarian, yam
I enjoy sweet potatoes in almost any form and here’s another great way to cook them! I love the flavor and texture of these fries. You can get the recipe at the Simple Recipes blog. It’s a flexible recipe where you can choose which spices and what kind of oil you want to use.
I seasoned my oven fries with:
- 1/4 C olive oil
- 2 T paprika
- 1 T salt
- 1 T sugar
Yummy! I think I’ll try spicing them with garam masala next time.
Posted in snacks, vegan, vegetarian
Tagged baking, fries, gluten free, oven, paprika, recipe, snack, spice, sweet potato, vegan, vegetable, vegetarian
It’s been chilly with a cold drizzle lately. The rainy season has mostly ended and we’re starting to get into the cool season. Somehow it feels a lot like American fall even though we don’t have leaves turning red and falling. We do have crisp cool air, pumpkins, sweet potatoes, and warm drinks. What a good time for bean soup! It’s a great soup to serve with cornbread.
I invented this soup because we had some sweet potatoes from Vientiane. You can get sweet potatoes here at this time of year, but they’re not as orange and big as the kind from Vientiane. Break off a small end of a potato to make sure it’s yellow or orange inside and not purple or white. In Laos there are many kinds of potato-type vegetables! Continue reading
This is the first pie I’ve ever made. Okay, I’ve made pie crust before for fruit tarts and I’ve made pie shaped things like quiche, but I’ve never actually made a pie. If you know how much I love pie, it’s even more suprising. I love pie so much that at my wedding, I didn’t want a wedding cake, I wanted many kinds of pie (and got what I wanted)!
Sweet potato pie is sort of like pumpkin pie in that it’s an orange pie made from a vegetable and it includes spices like cinnamon and nutmeg.
I made this pie with sweet potatoes that we bought in Vientiane. We can’t usually get them up here yet. The variety of sweet potatoes that we can get in Laos isn’t as rich and moist as the kind in the US, but it still made a great pie. Continue reading
Okay, “Sweet Potato and Squash Bake” doesn’t sound as good as it actually is. I just couldn’t think of a better name for it. This dish is so good because baking squash and sweet potatoes this way caramelizes the sugars and there’s goat cheese on top! I made this dish for a dinner at my parents house and my mom taught me that you can actually peel a butternut squash with a potato peeler. I didn’t believer her at first, but it does work – give it a try. In Laos, we don’t have butternut squash, sweet potatoes, red onions, or goat cheese, so I won’t be making this for a while and I’m slightly jealous of anyone who will 🙂 Continue reading