Sweet potato recipe that is savory?

[Anonymous]

Anonymous wrote:Try the Japanese white fleshed kind, they’re not as sweet as the orange kind.
I like them roasted with a good amount of salt to offset the sweetness - roast them till the edges get a bit caramelized. I then add them to any number of things like salads, grain bowls, tacos etc.

I find the Japanese white flesh ones sweeter than the orange ones. Drier, too.

Op, have you had teaism sweet potatoes with miso dressing? There are copycat recipes online. Yum

[Anonymous]

I love this sweet potato salad with chil lime dressing: https://www.epicurious.com/recipes/food/views/sweet-potato-salad-with-chili-lime-dressing-102099

I guess you could omit the red peppers or try them with green peppers if you don't want the salad to be very sweet.

[Anonymous]

I do oven baked sweet potato fries. The problem with handcut chunks or wedges is that they go soggy quickly once out of the oven. To avoid them getting mushy and soggy, use a mandolin to slice them thin (~2mm). Then a knife, slicing perpendicular to get them into matchsticks. They roast really quickly and stay crisp. Sprinkle with s&p, or furikake (seaweed flakes), or a little old bay, or thyme.. etc.

I also do empanadas filled with diced sweet potato-black bean/seitan-kale-onion-garlic. I usually season with cumin, smoked paprika, coriander/minced cilantro, various chilies, and s&p to taste. You can make a big batch and freeze into whatever size empanadas you like. Bake from fresh or frozen for an easy meal, snack, or appetizer depending on the size.

[Anonymous]

We just tried this. So good.

NYT harissa wedges
https://cooking.nytimes.com/recipes/1023541-harissa-roasted-sweet-potatoes-and-red-onion


We eat a lot of sweet potatoes and wedges have the best texture. Hash is a close second.

[Anonymous]

https://www.epicurious.com/recipes/food/views/stuffed-sweet-potatoes-with-beans-and-guacamole#reviews

[Anonymous]

We prepare sweet potatoes many of the ways listed here, but there is no masking that they are sweet. (I, too, am not a huge fan for this reason, OP.) The best advice on here is to mix them with other foods to minimize/balance the sweetness - roasted brussels was a good idea.

[Anonymous]

I make this sweet potato gratin every Thanksgiving. Also like to balance the sweet with salty/savory.

Slice up sweet potatoes and put in greased casserole dish - 9x13 (shallow is better)

Melt a ton of chopped garlic in butter - cook for a while til the garlic is soft. Add some flour and cook for a minute or two. Add a couple cups of heavy cream and cook til just starting to thicken. Pour this over the spuds and bake at 375 til they're tender - poke with fork.

While that's cooking, make the garlicky breadcrumbs. Olive oil/more garlic/salt/pepper - brown them up.

When the taters are done, sprinkle these breadcrumbs on top and then top with shredded parmesan and pop back into the oven for 15 min or so.

You want the soft potato layer not to be too thick - so you get a crunchy salty garlicky bite iwth each bite of sweet potato.

really good!

[Anonymous]

There is no health reason to eat a sweet potato if you don’t like them.

[Anonymous]

These are a hit in my house.

https://www.freshfarm.org/recipes/sweet-potato-quesadillas

[Anonymous]

This is so good! https://www.epicurious.com/recipes/food/views/roasted-sweet-potatoes-and-onions-with-rosemary-and-parmesan-107314

[Anonymous]

Anonymous wrote:This sweet potato and kale hash is delicious:

https://sharedappetite.com/breakfast/sweet-potato-and-kale-hash/

I made this over the weekend, with some diced parsnip added to sweet potato. It was a hit!