how would i cook sweet potato and what would i serve it with ?

Answer 1

sweet potato and yam galette

6 tablespoons (3/4 stick) butter
1/2 cup (packed) dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon grated lemon peel
1/2 teaspoon salt

Nonstick vegetable oil spray
1 1/2 pounds small slender tan-skinned sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
1 1/2 pounds small slender yams (red-skinned sweet potatoes), peeled, sliced into 1/4-inch-thick rounds
1/4 cup all purpose flour

Lemon wedges

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.

Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.

Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.
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sweet potato and sausage soup

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Preparation
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
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sweet potato and sausage gratin with thyme

3/4 pound sweet Italian sausages, casings removed
1 1/3 cups canned low-salt chicken broth
1 1/3 cups dry white wine
1 1/3 cups apricot nectar
4 tablespoons (1/2 stick) butter
4 cups sliced leeks (white and pale green parts only; about 4 leeks)

2 1/2 pounds tan-skinned sweet potatoes, peeled, thinly sliced
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2/3 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400° F. Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, place sausage in small bowl. Pour off any drippings in skillet. Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes. Pour into another bowl. Melt 2 tablespoons butter in same skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate sausage, broth mixture and leeks separately.)

Arrange half of potatoes in 13 x 9x2-inch glass baking dish. Sprinkle with half of thyme. Season with salt and pepper. Sprinkle with 1/3 cup cheese. Top with half of leeks and all of sausage. Cover with remaining potatoes. Sprinkle with remaining thyme. Season with salt and pepper. Cover with remaining leeks. Top with remaining cheese. Pour broth over. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes. Cool slightly.
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sweet potato flan

1 large red-skinned sweet potato (yam; about 12 ounces)

1 cup sugar, divided
2 tablespoons water

1 cup half and half
4 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
2 tablespoons tawny Port

Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature.

Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides.

Add half and half to remaining caramel in saucepan. Stir over medium-low heat until caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar. Gradually whisk in hot half and half mixture. Strain into same saucepan. Stir over medium heat 1 minute. Remove from heat; whisk in Port. Pour custard into prepared cake pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds. Wipe dry. Invert onto rimmed plate, scraping caramel in pan over flan.

Answer 2

Sweet Potato Pie:
It's actually good as a desert and you can have whipped cream on it. Boil the sweet potatoes in a big pot. Once they are soft, take them out and peel them. Caution! They'll be really hot!! I learnt that. Anyways, after that you mash them in a bowl. Then you can add cinnamon, butter, milk, salt, and sugar if you want. It shouldn't be runny but not to clumpy, like, smooth and still thick. Add ingredients to taste. Put into pie crust. Then cook at 350F for about 20 min., I believe, or until the crust in browned. Remember, the potato is already cooked. You are just cooking the crust. Then serve! Be sure not to put too much sweet potato in the crust unless you like it alot or else it will just taste like sweet potato and you want really taste the crust.
I have turkey, salad, and veggies with it usually.

Answer 3

Peel the sweet potato cut it in pieces as you would a normal potato and boil in the same way.
Sweet potatoes are excellent when mashed with normal potatoes at a ratio of three to one. that is 3 parts white potato and one part sweet potato. Sprinkle a little grated cinnamon or nutmeg on and mash it in.

Answer 4

Peel and slice about 3-4 sweet potatoes, peel and slice 2 apples. Put them together ina pan, sprinkle some brown sugar, cinnamon and then dot with pats of butter bake until soft.

Answer 5

Cook as a jacket potato and serve with same type of filling.

It also makes a mash with a difference and it goes well diced in a curry.

Answer 6

Just cut into cubes and simmer until soft.
Now you can either sprinkle with salt and black pepper to taste and serve with knob of butter
OR when soft mash with butter salt and pepper to taste
OR cut into strips and roast in olive oil until brown/soft
serve with fish, meat or use in stews as you would potatoes.
You may also use 1/2 potato and 1/2 sweet potato, then mash as above and spread on top of any stew, sprinkle with crushed crisps of your choice of flavour. Bon Appetite!!

Answer 7

many ways to cook a sweet potato. You can use it in place of any regular potato. - French fries, baked, mashed. Serve them with chicken, beef, pork.

Answer 8

Bake it just like a baked potato and serve it with butter and brown sugar.

Answer 9

Wow - how weird! Had our first ever sweet potatoes tonight. We just boiled them and mashed them with butter and served with salad and roast chicken.... Delicious!!
Will certainly have a go at roasting them.

Answer 10

I like to either bake it in the oven at about 200 degrees for about 45 mins & have it with some butter & paprika sprinkled on top.
They are also really nice if you make chips out of them. Chop them into chunks, coat with oil, sprinkle with some salt and any spices of your choice then roast in the oven for about 40 mins...yummy!

Answer 11

Baked just like a regual potatoe, served with honey butter, or cinn and sugar. You could also mash them, add sugar and cin and tiny marshmellows.