Silky Sweet Potato Puree

INGREDIENTS

* 3 pounds whole sweet potatoes, pricked with a fork
* 1/2 teaspoon salt and freshly ground pepper, to taste
* 1/2 cup buttermilk
* 1/2 cup whole milk
* 6 tablespoons butter

DIRECTIONS

1. Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
2. Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Mini Sweet Potato Pies

INGREDIENTS

* 3/4 pound sweet potato, peeled and diced
* 1 (9 inch) refrigerated pie crust
* 3/4 cup evaporated skim milk
* 2 egg whites
* 1/4 cup white sugar
* 2 tablespoons brown sugar
* 3/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1/4 cup halved cranberries (optional)

DIRECTIONS

1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

Sweet Potato Salad

INGREDIENTS

* 2 pounds sweet potatoes, peeled and cubed
* 1 cup mayonnaise
* 1/2 cup packed brown sugar
* 1 cup chopped walnuts
* 1/2 cup raisins

DIRECTIONS

1. Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
2. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 onion, finely chopped
* 1 leek, chopped
* 1 pound peeled and diced pumpkin
* 3/4 pound sweet potato, peeled and cubed
* 1 quart vegetable broth
* 1 1/4 cups light coconut milk

DIRECTIONS

1. Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
2. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Sweet Potatoes With Feta Cheese

INGREDIENTS

* 2 large sweet potatoes, peeled and sliced
* 1 (4 ounce) package tomato basil feta cheese
* 1 tablespoon balsamic vinegar

DIRECTIONS

1. Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
2. Preheat the oven’s broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
3. Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

Southern Sweet Potato Bread with Pecans

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 tablespoons milk
* 1 cup cooked and mashed sweet potatoes
* 1 cup chopped pecans
* 1/2 cup golden raisins

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Easy Masoor Daal

INGREDIENTS

* 1 cup red lentils
* 1 slice ginger, 1 inch piece, peeled
* 1/4 teaspoon ground turmeric
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper, or to taste
* 4 teaspoons vegetable oil
* 4 teaspoons dried minced onion
* 1 teaspoon cumin seeds

DIRECTIONS

1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.