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Say what you will, nothing works better with a sweet potato than savory spices. Forget that sweet stuff. Taste it with garlic in a soup, make a twice-baked potato with some garlic, hot peppers, smokey paprika, and other spices, or use it as a vessel for stew.
It takes a little time to prep, but it's so delicious and worth it. Simply take a raw, large sweet potato, and hollow out the center to make a bowl. The beauty of a sweet potato is that as much as you roast it, the flesh just gets more and more malleable while the skin stays firm. So, while you want to make a bowl, don't make it too hollow, leave some flesh for eating.
Once prepared, spray with some oil, season, and bake while you prepare the stew to go inside (I made a quick beef stew with leftover ingredients). Basically, cook the heck out of it, and even pop it under the broiler for a little while. When it's out, scoop out a little more flesh if you weren't able to get enough while raw, and then fill with your stew and eat. And this is where some leftover flesh comes in handy -- as you scoop out the stew, scrape the walls to get some great creamy flesh. The skin will stay in tact, and your stew will be all the tastier -- even if you put sweet potato in your stew.
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2-12-2009 @8:05PM Lisa said... Looking for RECIPES for that perfect Valentine’s Day dinner? If you LOVE chocolate why not add it to EVERYTHING? Never thought you could? Check out CAT CORA’s “Chocolate Triple Threat” Menu –an appetizer, entrée and a dessert! Find out HOW on the Dr. Phil show Friday, February 13th! Go to www.drphil.com for station listings.
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2-13-2009 @11:49AM Beth Bickel said... Great Idea for sweet potatoes. But it's hard to beat a baked sweet potato loaded with butter, salt and ground pepper to taste.
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