July 03, 2012
Versatile ... sweet potatoes are great in soups. Photo: Eddie Jim
Sweet potato is a versatile vegetable that works well in soups, gratins, dumplings and purees.
Peel and dice two large sweet potatoes. Squeeze enough fresh orange juice to cover. Set juice aside. In a saucepan, melt 200 grams butter, add sweet potato and stir over medium heat. Once the sweet potato starts to go golden brown, add one tablespoon honey and a cinnamon stick. Stir for 20 minutes. Add juice, cover saucepan with a lid and cook for 10 minutes on a low heat or until potato is soft. Puree and serve with duck breast.
Preheat oven to 190C. Butter a casserole dish and add alternate layers of thinly sliced sweet potato and desiree potato to desired depth. In a saucepan, mix cream (enough to cover potato layers), one teaspoon paprika, a pinch cumin, salt, pepper and a garlic clove. Infuse cream for three minutes on low heat. Do not boil. Strain and pour over potatoes to cover. Sprinkle with parmesan cheese, cover with foil and bake for one hour. Remove foil. Bake for 25 minutes or until golden. Serve warm.
Wash and slice one leek (white part only). Poach in water with one chopped garlic clove until tender. Drain. Dice two medium-sized sweet potatoes. Saute in olive oil with poached leeks (stir occasionally) for five minutes. Add four cups chicken stock. Bring to the boil. Reduce heat and simmer for 20 minutes or until potato is tender. Drain excess liquid and mash vegetables. Stir on medium heat until slightly thickened. Add 100 millilitres evaporated milk and chopped fresh coriander leaves.
Boil six cups water with one cinnamon stick, three cloves and two star anise for 10 minutes. Strain and use liquid to cook 500 grams each of chopped sweet potato and pumpkin until soft. Strain, reserve two cups of cooking liquid and allow to cool slightly. Add three tablespoons active yeast and three tablespoons sugar to warm cooking liquid. Let stand 15 minutes. Place sweet potato and pumpkin in a large bowl, mash and add two eggs, pinch of salt and yeast mixture. Whisk by hand until blended. Add 500 grams self-raising flour, stirring vigorously until dough is soft, elastic and does not stick to fingers. Place a damp cloth over the dough and rest for one hour or until doubled in volume. Heat oil in a large, heavy skillet. Take a small piece of dough, dip in salt water and drop into the pan, forming a hole in the centre (like a doughnut). Cook until golden brown and turn. Serve hot with honey.
Boil one large sweet potato in its skin. Once cooked, peel and puree the flesh. Boil four cups water with three teaspoons sugar, add mashed sweet potato and cook for 15 minutes, stirring constantly. Soak two gelatine sheets in water until softened, then stir into the puree, sheet by sheet, until it forms a fairly thick consistency. Pour into a rectangular container (15 x 25 cm), cover with foil and cool. Refrigerate for four-five hours until firm. Cut into pieces and serve on a cheese plate - I recommend manchego or pecorino.
Ideas from Alejandro Saravia, Morena restaurant, Surry Hills.