| Savory Sweet Potatoes and Regular Mashed Potatoes (seen on-air) |
From "Special Presentation"
episode DTT-S |
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Savory Sweet Potatoes (Baked) Note: These recipes are for the moist, orange-fleshed varieties of sweet potatoes; drier, white-fleshed types take longer to bake and require larger amounts of the fat and/or liquid to counteract their drier texture. You can cook up to 6 potatoes at one time without altering the cooking time. Buying potatoes of the same size is a good idea because it standardizes cooking time. Ingredients: 4 medium sweet potatoes (about 2 lbs.), washed, dried, and lightly pricked with fork in 3 places
2 Tbs. oil, vegetable or olive
Salt and ground black pepper
Unsalted butter
Preparation:
- Adjust oven rack to center position and heat oven to 400 degrees. Rub potatoes with oil, then arrange on foil-lined baking sheet as far apart as possible.
- Bake until knife tip slips easily into potato center, 40 to 50 minutes. Slit each potato lengthwise; using kitchen towel, hold ends and squeeze together slightly until soft flesh mounds up. Season to taste with salt and plenty of pepper. Dot with butter to taste and serve.
Serves 4. Did you know? - Yams are neither orange or yellow: they are white and tubular.
- There are two kinds of sweet potatoes:
- Orange, which are more moist; and
- Paler (white or pale orange or yellow), which are a little drier.
Savory Mashed Sweet Potatoes
Preparation:
- Follow recipe for Baked Sweet Potatoes, peeling, then mashing them in medium bowl with potato masher. (For smooth, silky-textured purC)e, use ricer or food mill.) Stir in 5 tablespoons butter. Season with salt and plenty of pepper.
Brown-Sugar Glaze for Sweet Potatoes
Ingredients:
1 stick unsalted butter
1/2 cup dark brown sugar
Pinch salt
Pinch cinnamon
Preparation:
- Slowly melt all ingredients in heavy-bottomed saucepan over medium-low heat until smooth, stirring occasionally with wooden spoon, about 2 minutes. Pour over prepared sweet potatoes and serve immediately.
Yukon Gold Mashed Potatoes Ingredients: Yukon gold potatoes (your choice of amount)
1 stick melted butter
1-1/2 cups half-and-half Preparation:
- Place whole potatoes, in their skins, in a pot of cold water, then bring liquid up to a boil. (If a potato is boiled in its skin, it won't lose any starch to the water.) Depending on potatoes' size, this should take approximately 20 minutes.
- Use a fork to pierce potatoes, then peel (figure A). Place peeled potatoes in a bowl and mash.
Note: If you prefer, use a food mill to mash the potatoes. Don't use a food processor or beater, though: they will make the potatoes gummy. - Pour melted butter into mashed potatoes and stir.
Tip: It's best to use hot butter because it coats the individual starch granules and creates an overall smoother mashed potato.
- Bring half-and-half to a boil, pour into mashed potatoes and gently stir.
Note: Half-and-half works best. Regular milk is too thin, and cream is too thick. Did you know? - There are three kinds of potatoes:
- High-starch, which are the russet or Idaho varieties. These are fluffy when cooked or baked.
- Low-starch, such as the red potato, whose waxy texture makes it good for potato salad.
- In-between, such as the Yukon golds, which were used for the recipe above.
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