We dug our sweet potatoes last night and at first I thought it was going to be a puny harvest, but the last few plants we dug up had some crazy big sweet potatoes.
The skin on these was really scarred and I wasn’t sure if they were going to have something wrong with them, so I went ahead and peeled them. The scarred, scabbed exterior gave way to some beautiful sweet potatoes underneath. I cut these into large cubes and steamed them for about 40 minutes until they were really soft.
I took them and made these two recipes.
Ginger Maple Cream Sweet Potatoes
4 cups steamed sweet potatoes (press them into the cup to eliminate voids)
1/2 cup of cream cheese
2/3 cup maple syrup
4 tsp fresh grated ginger
1 1/2 tsp salt
Add all ingredients to the bowl of a stand mixer and whip until smooth. Place in greased casserole dish. When ready to serve, dot with pats of butter and bake at 375 degrees for 25 to 30 minutes.
Some orange zest would be a delicious addition to these.
Apple Butter Sweet Potatoes
6 cups steamed sweet potatoes
1/2 stick butter
1 1/2 cups apple butter
2 tsp salt
1/2 cup apple cider
Add all ingredient to the bowl of a stand mixer and whip until smooth. Spoon into greased casserole dish and bake at 375 for 30 minutes.
Both of these would freeze well if you wanted to get a head start on your Thanksgiving preparations. Press plastic wrap to the surface of the potatoes and put the lid on the dish and freeze. Thaw before baking.
Cathy At Home on the River 