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Sweet potatoes are a big part of many a holiday meal. But Here & Now resident chef Kathy Gunst says that you can do so much more with them.
She brings Here & Now's Robin Young and Jeremy Hobson sweet potato chips, a puree and a chocolate cake made with a recipe from her friend and cookbook author Raghavan Iyer.
If you're looking for something a little more savory, Kathy also says that you can substitute sweet potatoes for the winter squash in the recipes from her September 2014 visit.
Around the holidays there is so much cream and butter that appear in recipes. But this simple, straightforward puree — seasoned with apple cider, fresh ginger and spices — feels fresh and light.
You can serve it as is, or place in shallow, ovenproof gratin dish or skillet. If you use a dish or skillet, top the puree with 1/4 cup unsweetened coconut flakes or chips and 1/4 cup panko breadcrumbs, then heat at 350 degrees for about 15 minutes, or until hot and bubbling. Serves 6.
This time of year — with an abundance of rich, holiday foods — we search for healthy snacks. These baked sweet potato chips are the answer.
Colorful, sweet and baked with just a touch of oil, they make a great snack, dipping chip, topping for casseroles or soups, addition to salads and more.
Serve with the green tahini dip (recipe below), or your favorite dip. You can also serve with cocktails. This recipe works well with one sweet potato or 10.
Tahini, or sesame paste, makes a delicious base for a dip. Here it’s seasoned with fresh parsley, cilantro and fresh mint. Serve with sweet potato chips (recipe above). Serves 4 to 6.
By Raghavan Iyer
Lovely, moist, and chocolaty, the sweet potato and spices hint of fall and make this a sure crowd-pleaser that’s perfect for potlucks or buffets. This is an adaptation of Mary Evans’s recipe from her book "Vegetable Creations." She is a highly skilled teacher, a cooking school operator (she gave me my first chance at teaching 25 years back), a gifted author of multiple books, and a great baker as well. This recipe is a testimonial to her acumen.
The flavors emerge best when the cake is made a day before you plan on serving it. Serves 12.
Recipe from the book SMASHED, MASHED, BOILED, AND BAKED--AND FRIED TOO! by Raghavan Iyer. Copyright © 2016 by Raghavan Iyer. Republished with permission of Workman Publishing.
Kathy Gunst, resident chef for Here & Now and author of the book "Soup Swap." She is also the author of “Notes from a Maine Kitchen” and the video series “Simple Soups from Scratch.” She tweets @mainecook and is on Instagram @kathygunst. There's more information about book signings, classes and lectures at her Facebook page.
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