If you ate a traditional Thanksgiving dinner in the 1970s, the sweet potatoes were usually from a can, in a sweet syrup, baked in a casserole dish with more brown sugar and little cloves added, and topped with miniature marshmallows. In some homes, this is still done. I always felt the marshmallows were over the top; they took away from the natural sweetness of the potatoes and competed with the cranberry sauce. Cooking raw sweet potatoes is so easy that it’s a shame to settle for the canned version. Look for “Red Garnet” variety for subtle sweetness. Select potatoes that have no soft spots, cuts or sprouts. Store in a cool, dark place until use. Whatever your preference, sweet potatoes will always reward you with a bounty of vitamin A, calcium, iron, niacin and potassium. Here are some slightly different ideas for your Thanksgiving table … or any day.
Pecan-streusel-topped sweet potatoes
This Southern-style sweet potato casserole could easily become a new family favorite. Recipe from “James McNair’s Potato Cookbook” makes 6-8 servings.
3 pounds sweet potatoes, preferably yams
2 eggs, beaten
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup milk or half &half
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup all-purpose unbleached flour
2/3 cup firmly packed light brown sugar
1 cup chopped pecans
Fresh mint leaves for garnish
Scrub and bake the sweet potatoes, or place them in a pot with cold water to cover, and boil over medium-high heat until almost tender, about 35-45 minutes; drain. When potatoes are cool enough to handle, peel them, cut into chunks, and press through a ricer into a bowl. Do not use a food processor. Add eggs, melted butter and milk or half ½ beat until well blended. Pour into a buttered 2-quart baking dish.
In a bowl, combine softened butter, flour, brown sugar and pecans; mix well with fingers. Sprinkle mixture evenly over top of potatoes. Bake in preheated 350-degree oven until topping is bubbly, about an hour. Garnish with mint; serve warm or at room temperature.
Gratin of turnips, yams and potatoes
Use the season’s bounty in this savory rather than sweet dish. Recipe from Bon Appetit magazine; makes 4 servings; double up on ingredients to serve 8.
2 tablespoons butter
1 large onion, chopped
1 pound russet potatoes, peeled and thinly sliced
12-ounce yam, peeled and thinly sliced
8-ounce turnip, peeled and thinly sliced
1 cup chicken stock or canned broth
1 cup dry vermouth
Preheat oven to 375 degrees. Melt butter in heavy large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potatoes, yam, turnip, stock and vermouth. Season generously with salt and pepper. Bring to a boil; cover, reduce heat to low and simmer for 15 minutes. Butter an 8×8-inch baking dish with 2-inch-high sides. Transfer vegetables and liquid to dish. Bake until tender and most of liquid is absorbed, about an hour. Let stand 10 minutes.
Sweet potato latkes
Slightly sweet with beautiful color, these latkes are great for accompanying any meal where sweet potatoes would be welcome. Makes about 6 servings.
4 cups peeled and shredded sweet potato (about 1 pound)
1/4 cup all-purpose flour
1 teaspoon instant minced onion
1/8 teaspoon salt
1/8 teaspoon pepper
dash of ground nutmeg
1 large egg, slightly beaten
Cooking spray
Combine all ingredients in a bowl; stir well. Coat a large nonstick skillet or griddle with cooking spray. Spoon about 1/4 cup mixture onto hot surface; flatten slightly with a spatula. Cook 4 minutes on each side or until golden brown. Keep warm until ready to serve.
Sweet potatoes with cider and brown sugar
You can also prepare this receipe several days in advance, cover with foil and refrigerate. Recipe from “Food &Wine’s Holiday Favorites;” serves 8.
4 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 1/2 cups apple cider
1/2 cup dark brown sugar
8 tablespoons butter
2-inch piece of cinnamon stick
In a large saucepan, combine sweet potatoes, cider, brown sugar, 6 tablespoons of the butter, and the cinnamon stick. Bring to a boil over medium heat; reduce heat to medium-low, partially cover, and cook, stirring occasionally, until potatoes are very tender, about 20 minutes. Preheat oven to 350 degrees. Remove cinnamon stick from mixture, then puree potatoes and liquid in batches in a food processor. Transfer puree to a 3-quart baking dish; dot with remaining 2 tablespoons butter. Bake, stirring once or twice, until heated through, about 30 minutes. Serve hot. If made in advance, remove from refrigerator, return to room temperature, then bake for 30-35 minutes until heated through.