Sweet Potato Muffins

Using white, O'Henry sweet potatoes I made this recipe, adapted from 2 other recipes. Orange sweet potatoes or pumpkin would also work.
Yield: 12 muffins + mini cake

1 C white flour
1 C whole wheat flour
1 t baking soda
1/4 t salt
1 t cinnamon
1/2 t each nutmeg & cloves
1 1/4 C brown sugar
1/4 C canola oil
1/4 C plain yogurt (I used Greek non-fat strained yogurt)
2 eggs
1/2 C milk
2 t vanilla
1 1/2 C cooked sweet potatoes, mashed

Preheat oven to 350. Stir together sugar, oil, yogurt, eggs, milk, vanilla, & sweet potato. Add dry ingredients and taste for spices and salt. Divide into greased muffin tins and bake for 15-25 minutes, or until done.

Sweet Potato Soup

Here's an easy and yummy soup I made this past week using sweet potatoes from Wilson Farm in Lexington.

3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet (baking) potato
5 cups vegetable or chicken broth
3/4 cup dry white wine
1 1/2 cups water

1/4 cup maple syrup

1/2 t cinnamon

1/4 t nutmeg

1/4 t ginger
Salt and pepper to taste

In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender (or with an immersion blender) puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan. Stir in the maple syrup and the spices. Taste and adjust the seasonings, adding more maple syrup, spices, or salt and pepper as needed. Serve warm with fresh bread!

Vegetable Pot Pie with Cheddar Biscuit Topping

Adapted from my new Gourmet Today cookbook (thanks, Mom!). This is true comfort food.

Serves 8-10

For filling
1 1-pound package frozen pearl onions (not thawed)
2 1/2 cups water
3 tablespoons unsalted butter
1 fresh thyme sprig, plus 1 teaspoon chopped fresh thyme
Salt and freshly ground pepper
1 medium onion, coarsely chopped
3 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 large parsnip, peeled and coarsely chopped
1 medium boiling potato, peeled and coarsely chopped
10 ounces white mushrooms, trimmed and quartered
Any other veggies: sweet potatoes, turnips, squash, etc., coarsely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup milk
1/4 cup white wine (optional)
1 (10-ounce) package frozen peas, thawed

For biscuit topping
2 1/4 cups all-purpose flour - I used a mix of white and white whole-wheat
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes and chilled
1 cup coarsely grated extra-sharp cheddar (about 4 ounces)
3 tablespoons finely grated Parmigiano-Reggiano
1 1/2 cups well-shaken buttermilk or yogurt

1. Combine pearl onions, water, 1 tablespoon butter, thyme sprig, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart heavy saucepan and bring to a boil. Reduce heat and simmer, covered, until onions are tender, about 8 minutes. Drain in a sieve set over a bowl; reserve liquid and discard thyme sprig.

2. Meanwhile, heat the remaining 2 tablespoons of butter in a 12-inch deep heavy skillet over moderately high heat until foam subsides. Add chopped vegetables, mushrooms, garlic, chopped thyme, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables begin to brown (bottom of skillet will become crusty), about 15 minutes.

3. Sprinkle vegetables with flour and cook, stirring, for 1 minute. Add reserved onion cooking liquid and milk (and wine, if using) and bring to a boil, stirring and scraping up brown bits. Reduce heat to moderate and simmer, covered, until vegetables are barely tender, about 10 minutes.

4. Remove from heat and stir in peas, pearl onions, and salt and pepper to taste. Pour into a 9x13-inch baking dish.

5. Put a rack in the middle of the oven and preheat to 450F. Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses, add buttermilk or yogurt, and stir just until combined.

6. Drop biscuits onto filling in 12 equal mounds, leaving spaces in between. Place baking dish on a foil-lined baking sheet and bake until topping is golden and filling is bubbling, 25-30 minutes. Let stand for 5 minutes before serving.

Roasted Carrots and Sweet Potatoes

I made this original dish for the potluck on March 18. A big hit!

Carrots and (peeled) Sweet Potatoes, chopped into bold, attractive pieces. Peel the carrots, if not organic.

Enough to fill one-ish layer in a 9 x 13 glass baking dish.

Combine and drizzle over the vegetables, mixing to incorporate:

1/8 - 1/4 C olive oil

spponful of fresh rosemary, finely chopped

large pinch of fresh thyme, chopped

1 T brown sugar

1 T honey

1 t ground garlic (fresh would be good too)

1/2 t cayenne pepper

salt to taste

Bake at 375 until carrots are al-dente and sweet potatoes are soft.