Melting Sweet Potatoes

The kids ate these up!  These individual servings with their own marshmallows on top are so cute!

• 2 peeled sweet potatoes (orange yams), cut into 1-inch rounds (8-10 pieces)
• 4 TBSP butter
• 2 TBSP oil
• salt, pepper and herbs of choice
• 2 TBSP maple syrup
• 1/2 cup chicken broth
• 5 jumbo marshmallows, cut in half crosswise
• INSTRUCTIONS:
  • Melt butter and oil in a oven-safe saucepan. Place sweet potatoes in a single layer and let brown over medium heat for about 4 minutes
  • Turn each potatoes over.  Season with salt, pepper and herbs
  • Combine maple syrup and chicken broth, then pour over the sweet potatoes
  • Place in a 400 degree oven on the center rack for ~20 minutes until the potatoes are tender
  • Remove the sweet potatoes and turn the over to a high broil.  Place a marshmallow on top of each sweet potato.  Return to the oven, keeping a watchful eye.  Remove when the marshmallows are just browned (~1 minute)

Catherine’s Sweet Potato and Coconut Haupia Pie

Shortbread Crust

• 6 TBSP unsalted butter
• 1 TBSP sugar
• 3/4 cup flour
• 1/2 cup roasted macadamias or coconut
• pinch of salt if nuts are unsalted

1. Preheat oven to 350 degrees Fahrenheit. Mix together all the ingredients in a food processor. Press into a 8X8 baking pan. Bake for approximately 15-20 minutes or until golden at the edges.

Potato Filling

• 1 1/2 cups Okinawan purple sweet potatoes, roasted and mashed
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 6-ounces can evaporated milk
• 1 teaspoon vanilla extract

1. Combine all ingredients in a food processor. Pulse until smooth.
2. Raise the oven temperature to 400ºF. Bake for 10 minutes, then lower heat to 325ºF and bake another 30 minutes until the center is set.
3. Allow to cool. Meanwhile, make the coconut topping

Haupia topping

• 2 TBSP granulated sugar
• 2 TBSP cornstarch + 1/3 cup water
• pinch salt
• 1 cup coconut milk
• 1 tablespoon light rum (optional)
• Pinch of salt
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

• In a heavy-bottomed saucepan, combine all ingredients except for garnish, and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Add water to reach desired consistency. Add sugar to taste. Remove from heat and allow to cool just until it is no longer hot.
• Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
• Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.

Thanksgiving Sides – Roasted Yams and Sweet Potatoes, Roasted Broccoli

First made Thanksgiving 2010 (Cook’s Illustrated)

Roasted Sweet Potatoes and Yams

• Peel and cut yams and sweet potatoes into 1/2 inch rounds
• Coat with oil, salt/pepper
• Place in cold oven, set oven to 400 and roasted for 30 minutes
• Baste with butter/honey on both sides, then flip before returning to the oven till golden brown

Roasted Broccoli

• Set rack to lowest setting, then place baking sheet in oven.  Preheat to 500 degrees
• Cut broccoli into large spears and toss with salt, pepper, sugar, minced garlic and oil
• Place on heated baking sheet and cook for 9-11 minutes