Potatoes
1358 recipes found
Brown Butter Lentil and Sweet Potato Salad
This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.
Tsimmes (Beef, Carrot and Sweet Potato Stew)
Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I’ve tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor — and add a bay leaf for the same reason — and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.
Sweet Potato Hash Browns
A riff on Josh Ozersky’s famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.
Paul Prudhomme's Sweet Potato Pecan Pie
This recipe came to The Times in 1983 from the renowned Louisiana chef Paul Prudhomme. Like its traditional pecan cousin, this pie is very sweet, so serve it with a little Chantilly cream on top.
Chile Sweet Potatoes
The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book “Rick Bayless’s Mexican Kitchen.” Instead of making the paste, I make a thinner glaze with canned chipotle and some of the adobo they’re packed in. The glaze makes a spicy contrast to the sweet potatoes. You can make this recipe vegan by using light brown sugar instead of honey.
Sweet Potato Meringue Pie
Everything about this sweet potato pie is surprisingly light and creamy, from the soft custard filling to the swoopy toasted meringue. Piping that meringue dresses it up even more. Instead of focusing on making uniform shapes and sizes with the piping tips, give into spontaneity — use two tips with different shapes and use them to make different effects within a designated portion of the pie. The untopped pie can be made up to 1 day ahead, but it’s best to make and apply the meringue within 2 hours of serving.
Sweet Potatoes Baked With Lemon
This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook “The Taste of Country Cooking,” was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.
Salt-Rubbed Sweet Potatoes With Sour Cream and Chives
If you’ve ever thought the somewhat-dull sweet potato could use some punch, try covering it in a layer of salt before you bake it: The salt flavors and tenderizes the skin, leaving a crisp exterior that begs for the cooling tang of sour cream. Leave the potatoes a little damp after you’ve scrubbed them clean so that you’ll have an easier time getting the salt to stick.
Glazed Sweet Potatoes
Less sugary than traditional candied yams, these sweet potatoes rely on the natural sweetness of pineapple juice, with just a hint of brown sugar to form a syrup that’s flavored with vanilla and cinnamon. The pineapple adds some tangy acidity that further balances the sweetness of the potatoes and the syrup that coats them. By parboiling the sweet potatoes before baking them in this recipe (which can be done a day or two ahead), you’re cutting down the cook time — and ensuring that you’ll get fork-tender spuds. This dish is finished on the stovetop, which helps the syrup to thicken and come together quickly.
Fiery Sweet Potatoes
Coconut milk and Thai red curry paste turn up the heat, but brown sugar and butter are part of the mix too in this side dish — an amazing combination of flavors. It would be a fine addition to any table from Thanksgiving through May.
Galatoire’s Sweet Potato Cheesecake
This recipe is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.
Sweet Potato Hummingbird Cake
This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.
Sweet Potato Tea Cake With Meringue
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt’s head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Eggnog Sweet Potato Pie
Eggnog’s swirl of cream, eggs, nutmeg and dark liquor imbues this sweet potato pie with the warmth of the holidays, and a sugar-sparkled crust makes it extra joyful. Spiked with two shots of rum, the roasted sweet potato custard filling becomes more complex in its earthy natural sweetness and almost like mousse in its lightness. You can dress up this pie without any expertise in crimping dough, you simply roll and cut dough scraps, then coat them with sugar and stick them to the edge of the pie crust.
Mini Sweet Potato Pies
Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they’re ideal for making ahead and can be refrigerated for up to three days.
Eggplant and Potato Gratin
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It’s a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture — if not the same taste — you could use sesame seeds.
Red Curry Mussels and Roasted Sweet Potatoes
Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes — not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.
Sweet Potato Cinnamon Swirl Bread
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Shortcut Moussaka
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Thieboudienne
Thieboudienne holds a special place within the cuisines of West Africa. This elegant one-pot rice masterpiece is often referred to as the national dish of Senegal, yet its presence and popularity extend beyond any national borders. Rof, an herb-heavy marinade, perfumes and seasons fish steaks; nokoss — a blend of onions, bell peppers, chiles and fresh tomatoes — thickens a rich tomato broth. The end result is one pot of tender vegetables and fish layered over fluffed broken rice. Your choice of vegetables can be flexible; cabbage, okra and cassava are traditional, but squash, pumpkin, cauliflower or eggplants will all make adequate substitutes. Use what’s in season and freshest. Serve this warm, family style from a large platter, garnished with xońe or xoñe, those bits of crunchy rice grains that, by proximity to the heat, stick to the bottom of the pot.
Pan-Fried Tofu With Red Curry Paste
Raghavan Iyer says Thailand is the only country outside of India that worships curries with as much devotion. In the way Indian cooks use a blend of herbs and spices, Thai cooks use an array of curry pastes to create regional curries. He created three for his 2023 book “On the Curry Trail: Chasing the Flavor That Seduced The World” (Workman Publishing). His red curry paste is a version of the most common curry. When frying the tofu, add a little more oil if the pan seems dry and be aware that when the chile paste is added to the pan, the capsaicin can produce a head-clearing whiff of heat.
Smoky Lentil Stew With Leeks and Potatoes
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil — it really makes a difference.
Mediterranean Lentil Salad
Here’s a summery lentil salad topped with tomatoes, roasted peppers and feta, garnished with hard-cooked eggs, anchovy fillets and good canned tuna. Studded with olives and sprinkled with oregano, it’s a sort-of niçoise salad by way of Greece, an easy main course suitable for a picnic or a no-fuss make-ahead supper.
Curry Udon
Japanese curry bricks deserve their place in our pantries as a staple — inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled “curry powder” will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.