OMG. I’ve been agonizing over sweet potatoes for days now. The big question: sweet or savory? I’m leaning toward savory, but traditionalists might balk. I found a few recipes online that look quite good:
Adriana created the most decadent sweet potato preparation I’ve ever eaten. What I think you basically do is boil them with cinnamon and star anise, then puree with a metric shitload of butter and some maple syrup. She can give you the details. It’s completely ridiculous in your mouth.
Dave, that’s pretty much the recipe. To get the texture right (baby food) you have to strain the cooked, mashed potatoes–either in a food mill or through a wire mesh. It’s a tremendous pain in the ass if you don’t have a big food mill, but so worth it.
I like the t-shirt that dude is sporting in the background. And why is it that my Thanksgiving plate never looks so modestly portioned?
Back at you, Lane!
Happy Thanksgiving to you too guys! Are you celebrating early?
Adriana, I’d love the recipe for the Swiss chard – you probably make an awesome one.
Actually, yeah, this is just the forum: anybody got any great sweet potato ideas??
OMG. I’ve been agonizing over sweet potatoes for days now. The big question: sweet or savory? I’m leaning toward savory, but traditionalists might balk. I found a few recipes online that look quite good:
Garnet Yam Puree
Roasted Sweet Potato Rounds With Garlic Oil & Fried Sage
I’m also thinking about baked sweet potatoes with freshly ground black pepper.
Anybody else?
Adriana created the most decadent sweet potato preparation I’ve ever eaten. What I think you basically do is boil them with cinnamon and star anise, then puree with a metric shitload of butter and some maple syrup. She can give you the details. It’s completely ridiculous in your mouth.
Ruth’s Chris Steak House has an amazing pecan crusted sweet potatoes casserole.
I found its picture link here:
http://www.ruthschris.com/Menu/Salads-and-Sides
And this is the recipe:
http://chowhound.chow.com/topics/333489
I’ve never tried making it at home and pecans are not my biggest thing, but it’s really good.
Nate, I’m not sure how I made the chard or if I even made them myself, but you could adapt this recipe for beet greens: http://www.food52.com/recipes/602_pink_greens
Food52.com is turning out to be an excellent T-day source. Take a look at the two sweet potato finalists and the winning stuffing and cranberry sauce.
I also thought Kim Severson had some good recipes in the Times last week. I’ll be doing the dry salt brine for the two turkeys we’re roasting. http://www.nytimes.com/2009/11/11/dining/11turk.html?_r=1&ref=dining
Dave, that’s pretty much the recipe. To get the texture right (baby food) you have to strain the cooked, mashed potatoes–either in a food mill or through a wire mesh. It’s a tremendous pain in the ass if you don’t have a big food mill, but so worth it.
…and happy Thanksgiving everyone!
Two turkeys! I’m doing two ducks and feeling preemptively proud of myself.
As you should, Dave.
By the way, more Thanksgiving ideas here: http://www.sassyradish.com/2009/11/thanksgiving-menu-and-ideas-2009/