Posts Tagged ‘potato’

I have begun dabbling in cheesemaking, which has taken some of my time away from this project recently, but I aspire to get back into more of a regular rhythm with this blog. I have a long list of different things I want to cook/bake, in addition to this project, and I have to find time to do them all. Honestly, I should probably try to make one thing on my list each day, and maybe I could eventually catch up! With only two of us, I can only make so much food at a time, though. I did find occasions to make Alton’s sweet potato recipes from Good Eats, so here are my write-ups of those recipes.

Chipotle Smashed Sweet Potatoes

I kind of had a negative perception of sweet potatoes until a few years ago. When picturing sweet potatoes, I would picture the classic sweet potato casserole with marshmallow topping, which is a dish I just do not care for. Now, though, I love to use sweet potatoes in a variety of ways, including in a breakfast hash, as “noodles”, and as oven fries. Alton’s first use for sweet potatoes was a smashed form. For this recipe, place a steamer basket in a pot over a quart of water. I used my small steaming pot. Once you see steam, place 1 1/4 pounds of peeled/cubed sweet potatoes in the top of the steamer and cover the pot. Let the potatoes steam for 20 minutes.

Drain the water from the pot and dump in the steamed potatoes, adding 2 T butter and 1/2 t Kosher salt. Mash the potatoes with a potato masher to your desired consistency.

Finally, finish the potatoes by mixing in 1 chopped canned chipotle pepper in adobo sauce, along with 1 t of the adobo sauce.


Chipotle smashed sweet potatoes.

First off, this recipe could not get easier or quicker, making it great to make anytime. Second, this is a really tasty dish! I added a bit more adobo sauce and salt after tasting the finished potatoes, but that is just personal preference. The sweetness of the potatoes is a great match for the smoky heat of chipotles. I will make this one again. Actually, I think I will pick up some sweet potatoes when I head to the store today, and we will have these as a side dish in the next week.

Sweet Potato Waffles

It seems that post people strongly prefer either pancakes or waffles. Although I do like both pancakes and waffles, I’d have to say that I am a waffle person. On a recent lazy weekend morning, I made Alton’s sweet potato waffles. To make these, first sift together into a bowl 2 C flour, 1 T baking powder, and 1/2 t Kosher salt. You will also need to peel, cube, and steam (for 20 minutes) enough sweet potatoes to make 1 1/2 C of mashed sweet potatoes.


Peeled and cubed sweet potatoes, to be steamed.

In a second bowl, stir together 1 C milk, 1/4 C light brown sugar, 1 T orange zest, 1 1/2 C peeled/cubed/steamed/mashed sweet potatoes, and 1/4 C butter, melted.

Add the dry ingredients to the wet ingredients, stirring just until combined.

In a third bowl, beat 6 egg whites until you have medium peaks. Fold the beaten egg whites into the sweet potato mixture in three installments; the first installment can just be stirred into the batter to lighten it, but gently fold the second and third installments into the batter.

Dish the waffle batter (Alton recommends two scoops with a #20 disher) onto a preheated waffle iron, cooking for 5-6 minutes or until crispy.


Batter placed on heated waffle iron.

Top the waffles with butter, syrup, and toasted pecans, or whatever strikes your fancy.


A sweet potato waffle with butter, syrup, and toasted pecans.

These waffles were really good, but they do take more time and effort than typical waffles. Is the extra effort warranted? For a special occasion, I would argue they are worth the effort. The waffles themselves are lightly sweetened from the sweet potato and brown sugar, though I would not be able to identify the sweet potato in them from flavor alone. Their yellow hue, however, does give some evidence of their star ingredient. These waffles definitely have more flavor than your typical waffles, and I actually preferred them simply with some melted butter on top.

Sweet Potato Pie

Pumpkin pie seems to be a polarizing dessert, with people either loving or hating it. I really like pumpkin pie, but Ted happens not to care for it. Alton claims that his sweet potato pie is superior to pumpkin pie, stating on his web site that, “This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin.” Begin Alton’s pie by steaming 1 1/4 pounds of peeled and cubed sweet potatoes for 20 minutes.

Place the steamed potatoes in a stand mixer, beating them on low speed with a paddle attachment until they start to fall apart. Increase the speed and beat them until fully mashed. Next, add 1 1/4 C plain yogurt, beating to combine.


Yogurt added to sweet potatoes, after mashing potatoes in mixer.

Mix in 3/4 C dark brown sugar, 5 egg yolks, 1/2 t cinnamon, and 1/4 t nutmeg, beating until incorporated.

The batter will still have some lumps.


Pie filling.

Pour the pie filling into a 9-inch pie shell placed on a sheet pan, and smooth the top of the pie with a spatula. Sprinkle the top of the pie with 1 C of chopped/toasted pecans and drizzle the pie with 1 T maple syrup.

Place the pie (on the sheet pan) in a 350 degree oven for 50-55 minutes, or until its internal temperature is about 170 degrees. Cool the pie for an hour before slicing.

For easy slicing, Alton inverts his pie onto a cutting board, removing it from the pan. He then slices the upside-down pie with an electric knife before returning the pie to the pan. Store any leftover pie in the refrigerator.


A slice of sweet potato pie.

So, how did Alton’s sweet potato pie fare in our house? I liked the pie, but not as much as pumpkin pie. Ted, on the other hand, preferred the sweet potato pie to pumpkin pie, though this still wasn’t one of his favorites. Alton’s pie is less sweet than pumpkin pie, and you really taste the tang of the yogurt. It does have a lighter, fluffier texture than a typical pumpkin pie, which I liked. I did also like the addition of toasted nuts and maple syrup on the top of the pie, and I could see that working well on pumpkin pie also. This pie was definitely good, but it wasn’t an all-time favorite in our house. If you have a household of people who do not care for pumpkin pie, this could be worth a try on your holiday table.


It’s hard to believe that this post will finish up five seasons of Good Eats – only nine more seasons to go! So, what did Alton choose to finish up his fifth season with? Potatoes were the choice for this season finale, and if you recall, they were also the subject of the second episode of Good Eats. It’s only fair for the mighty potato to star in two episodes since there are so many things you can do with it, such as…

Leftover Baked Potato Soup

First up was Alton’s potato soup. This soup comes together pretty quickly, so you can easily make it on a weeknight. Begin by melting 3 T butter in a pot.


3 T butter

Add 1 1/2 C diced leeks, 1 1/2 T minced garlic, and some Kosher salt. Sweat the leeks until they are translucent and add 6 C chicken stock to the pot, increasing the heat to a simmer.

While the liquid simmers, press four baked russet potatoes through a ricer into a bowl. Though the online recipe says you should peel the potatoes, Alton did not peel his potatoes in the episode.

Pour 1 1/2 C buttermilk into the riced potatoes, whisking. The starch from the potatoes will prevent the buttermilk from curdling when it is added to the hot stock. Also whisk 1/2 C sour cream and 1/2 C grated Parmesan into the potato mixture.

By the time you are done prepping the potatoes, the stock should be simmering nicely on the stove. Add the potato mixture to the hot stock, and bring the soup back to a simmer.

Just before serving, stir 2 T sherry vinegar into the soup.


Sherry vinegar, to be stirred in right before serving.

Garnish the soup with Kosher salt, pepper, and chopped chives.


A bowl of Alton’s potato soup with Kosher salt, pepper, and chives.

I fixed this soup for us two nights ago after baking my potatoes earlier in the day. The soup itself really takes no time at all to make. We liked this soup, though I prefer potato soup that is a bit thicker and that has chunks of potato. I did like the tang this soup had from the vinegar, buttermilk, and sour cream, and leeks always pair well with potatoes. Overall, I’d say this was good but not spectacular. I give it an ‘A’ for flavor, but only a ‘C’ for texture/consistency.

Cold-Fashioned Potato Salad

Just as with potato soup, you couldn’t very well have a potato episode without including a recipe for potato salad. This was one of those recipes where I got hungry watching Alton make it. Begin by placing 2 1/2 lb small red potatoes in a pot, covering them with cold water.


2 1/2 lb red potatoes covered with cold water.

Bring the water to a boil, and then drop the heat to a simmer. Check the potatoes after 5 minutes, and every 3 minutes thereafter for doneness; you should be able to stick a skewer through a potato with no resistance. If you cook your potatoes too quickly or for too long, their skin will crack. I thought my potatoes were done after about 20 minutes of cooking. Drain the water from your potatoes and immediately place them in ice water for 2-3 minutes to halt their cooking.

Again, drain the potatoes. According to Alton, you should be able to easily remove the skins of your potatoes by simply rubbing them in a tea towel, but this was not the case for me, and I ended up using a peeler. Either way, once your potatoes are peeled, thinly slice them; if you have an egg slicer, that will work well for this. Place your still-warm potato slices in a large Ziploc bag, add 3 T cider vinegar, seal the bag tightly and place it in your refrigerator overnight.

The following day, combine in a bowl:  3/4 C mayonnaise, 1/2 t dry mustard, 2 t minced garlic, 1 T minced tarragon, and 1/4 C chopped parsley.


Mayonnaise, dry mustard, garlic, tarragon, and parsley.

Once combined, add 1/4 C chopped cornichons, 1/2 C minced red onion, and 1/2 C thinly sliced celery.

Give everything a good stir and fold in the potato slices, along with their vinegar. Season to taste with Kosher salt and pepper.

Remember how my potato skins did not come off very easily? Yeah, I’m pretty sure that’s because I didn’t cook them quite long enough. I loved the combination of flavors in this potato salad, but my potatoes were a little too toothsome. It seems to me that most people generally prefer either creamy potato salads or German-style potato salad. I felt that this recipe would really please both camps, as it is both creamy and acidic. The dry mustard and red onion give the salad a nice bite, while the celery and cornichons lend a good crunch. I also really liked the anise-like flavor from the tarragon. This is a winning potato salad – just be sure to cook your potatoes long enough. Doh!

Potato Roesti

I really did not know what a roesti (“roshe-ti”) was until I watched this episode. Basically, it is like a hashbrown that contains onions and is tender on the inside. I made this for breakfast for us last weekend, as it seemed like a perfect breakfast before a 14-mile run. You will start by grating 3 Yukon Gold potatoes and 1 onion. Spin the potatoes and onion in a salad spinner, getting rid of as much moisture as possible.

This recipe makes four servings, and Alton recommended seasoning/cooking each serving separately, as the salt will pull moisture out of the potatoes. Since I knew we had a long run ahead of us, I divided the mixture into only two portions. While you melt 1/2 T butter in a nonstick skillet, season 1/4 of the potato mixture with Kosher salt and pepper. Add the seasoned potato mix to the melted butter, using a spatula to form a thin, round cake. You should hear a light sizzle when you press the cake with a spatula.

Cook the roesti for 7 minutes or until golden; now it is time to flip. Cut 1/2 T butter into chunks and disperse it on top of the roesti. Slide the cake onto a pan lid, using the lid to flip the cake back into the pan, butter down.

Cook the roesti for ~5 more minutes, or until golden brown. If you want to serve your cakes all at once, you can keep them warm in a low oven for ~20 minutes while you cook the other cakes. Serve the roesti with sour cream.


Roesti with sour cream.

We thought this was tasty. At first, we thought it was possibly undercooked inside, but then I read that a roesti is supposed to be tender inside. I liked the additional flavor the onion added to potatoes, and the crispy exterior. I like sour cream, but wasn’t sure how I would like this combo; it turns out that sour cream really did pair nicely with this. The one thing I will say is that we had some GI issues as the day progressed, and I have to wonder if they could have been from the roesti. This did make for a tasty breakfast, so I think I will have to give it another go and hope for the best. With that… onto the 6th season!