Waist Watchers Special - Apple and Sweet Potato Soup

From the kitchen of One Perfect Bite...This quick and easy soup is simple to make and has the added advantage of being filling, while remaining figure friendly. It is thick and creamy, and because no dairy products are used in its preparation, the recipe may be of interest to those of you are interested in vegan soups. It has gorgeous color and the apples and maple syrup enhance the inherent sweetness of the potatoes, making it a soup that will have special appeal to most young children. The soup can be table ready in 30 minutes, but, whenever possible, I make this the day before I plan to serve it. It's a bit like an engagement. The flavors need time to court and the soup will be at its best if it sits for a day before it's ladled into bowls. This is a thick soup that you will probably want to thin before serving. I also like to add a teaspoon of apple cider vinegar to the pot as it reheats. The vinegar helps balance the inherent sweetness of the soup. This recipe originally appeared in Family Circle magazine and according to their calculations the soup clocks in at 221 calories per serving. That makes it perfect for a soup and salad lunch. Here is how this unusual soup is made.

Sweet Potato Pie

From the kitchen of One Perfect Bite...I have a confession to make. I had never made or tasted a sweet potato pie until this evening. We are pumpkin people and the similarity between the two types of pie assured that the one made with sweet potatoes would be given short shrift. That changed when I paged through the October special collectors issue of Saveur magazine. It featured 101 of the 150 classic recipes that had been chosen to celebrate publication of the magazine's 150th issue. I love this magazine, and, as I read through the recipes they had chosen, I made a mental commitment to make every recipe in the special issue. My original plan was to start the effort in January, but when I saw the vibrant color of this sweet potato pie I knew I had to move up my time table and include it as part of our holiday dinner. The pie was created by Mrs.Bonner who owned a cafe in Crawfordville, Georgia. As I understand it, this was the only dessert she served and somehow in their travels, Jane and Michael Stern, authors of Roadfood.com, stumbled on the cafe and were attracted to the bright color of the pie. They sampled it and liked it so much that they begged for the recipe, and, proving yet again, that good things come to those who wait, they finally were given a copy. They attribute the color of the pie to the use of boiled, rather than baked, sweet potatoes. The fact that no spices are added to the custard probably helps as well. Those of you who love sweet desserts will be in heaven. It is delicious. This is very easy to prepare and it makes a perfect holiday dessert. I hope you will give it a try. Here's how this version of sweet potato pie is made.

Sweet Potato Pie...from the kitchen of One Perfect Bite courtesy of Jane and Michael Stern and Saveur magazine

Ingredients:
1-3/4 cups flour
8 tablespoons unsalted butter, cubed and chilled, plus 8 tablespoons melted and cooled
1 teaspoon kosher salt
2 cups boiled and mashed sweet potatoes
1 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 eggs, lightly beaten

Directions:
1) Place flour, 8 tablespoons chilled butter, and 1/2 teaspoon salt in a food processor, and pulse until pea-size crumbles form. Add 1/4 cup ice-cold water; pulse until dough forms. Form dough into a ball and transfer to floured work surface; form into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
2) Heat oven to 375 degrees F. In a bowl, whisk together 8 tablespoons melted butter and salt, sweet potatoes, sugar, milk, vanilla, and eggs until smooth; set filling aside.
3) Unwrap dough and transfer to a floured work surface. Using a rolling pin, roll until 1/8-inch thick. Transfer to a 9-inch pie pan and trim excess dough from edges. Crimp edges with a fork or your fingers. Pour filling over crust and smooth top with a rubber spatula. Bake until crust is lightly browned and filling is set, about 1 hour. Let cool completely before serving. Y
Yield: 8 servings.

One Year Ago Today: Cider Brined Pork Loin

Two Years Ago Today: Nankhatai for Diwali

Three Years Ago Today: Portuguese-Style Turkey Soup with Linguica, Potatoes and Kale

Sweet Potato Bread with Streusel

From the kitchen of One Perfect Bite...This sweet potato bread comes from Cooking Light magazine. It is a riff on the ubiquitous pumpkin breads that are impossible to avoid at this time of year. This streusel topped loaf is pleasant enough, and if you are watching fat and calorie intake you might want to give this recipe a try. There is, however, a problem you should be aware of. The bread will be dry if the flour is not carefully measured. This recipe is definitely one in which you want to use the fluff, spoon and level technique for measuring your dry ingredients. If you scoop flour directly into a measuring cup, you will have a doorstop rather than a sweet bread. The loaf has a lovely texture and the streusel topping, which gives the bread real eye appeal, is also delicious. The bread itself is borderline bland and I think it needs some orange zest or more cinnamon and nutmeg to boost its flavor. I am posting the recipe as it was originally published because the changes I've suggested might not be to your taste. Here's how the bread is made.

Sweet Potato Bread with Streusel...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray

Directions:
1) Preheat oven to 350 degrees F.
2) Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
3) Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar. Remove from oven and set aside.
4) Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours with sugar, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
5) Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf and gently press into batter.
6) Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan and cool completely on a wire rack before serving. Yield: 1 loaf to serve 8 to 12.

One Year Ago Today: Banana and Carrot Muffins

Two Years Ago Today: Coconut Bread

Three Years Ago Today: Pumpkin Cake

Shaker Sweet Potato and Corn Chowder

From the kitchen of One Perfect Bite...We spent a day at Canterbury Village while we vacationed in New Hampshire this summer. The village, at its height, was a large and successful Shaker community. While politics, philosophy and religion are difficult to fit within the confines of a food blog, the Shakers and the food that came from their kitchens is fair game, at least as far as I'm concerned. While I took in all of the exhibits and demonstrations, I spent most of my day in the kitchens and laundry of the village. I was fascinated by all the community endeavors, but as my family and co-workers will attest, I ride brooms, I don't make them. I belonged in the kitchen. The kitchens, which at one time fed 300 people, were compact and models of Shaker skill and ingenuity. For readers across the ponds, be they east or west, the Shakers were a communal religious group whose radical interpretation of equality led to their growth in the 19th century and their demise in the 20th. They believed that men and women were children of God, brothers and sisters if you will, and that all God's children should be treated equally. An extention of that belief caused the communities they established to be celibate because in their view, brothers and sisters should not cohabitate. While that belief would eventually lead to their demise, it was not an impediment to followers who joined the communities during the 19th century. The Shakers, so named because expressive dance was part of their religious services, were known for their industry, invention and good works. They actually established the first orphanages in the United States. Shaker kitchens were also models of efficiency and small changes made to a handful of base recipes led to their reputations as great cooks. Soups and chowders were regularly served at meals in their communal dining halls, and today's featured chowder shows how their recipes can be manipulated. Brown sugar and sweet potatoes are added to a basic Shaker dish. The result is wonderful, if you are cautious. I'm going to suggest that you cut way back on the amount of sugar added to the chowder. I used just one tablespoon and was happy with the results. It is also important to drain away the bacon fat before adding stock to the pot. The goal here is flavor not grease. While this chowder is chock-full of goodies, it has a thin base. If you want a thicker chowder you'll have to add flour or cornstarch to the broth. While their is some chopping involved, the chowder can still be on the table within an hour and I must tell you, it is delicious. I do hope you'll give the recipe a try. Here's how the chowder is made.

Shaker Sweet Potato and Fresh Corn Chowder...from the kitchen of One Perfect Bite courtesy of The Shaker Kitchen by Jeffrey Paige

Ingredients:
1/2 pound smoked slab bacon, diced
1-1/2 pounds red bliss potatoes, scrubbed
1 medium onion, peeled and diced
2 bay leaves
1 large sweet potato, peeled and diced (1/4-inch dice)
4-5 cups chicken stock, or to cover
1/4 cup light brown sugar
3 cups fresh or frozen corn kernels, cooked until just tender
1 tablespoon chopped fresh parsley
1/4 cup sliced scallions
1 cup heavy cream
Salt and freshly ground pepper, to taste

Directions:
1) Fry bacon in a large soup pot set over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice red potatoes about 1/4-inch thick. Add onions and bay leaves to bacon, and cook until onions are translucent, about 3 to 5 minutes. Carefully drain off bacon grease and discard.
2) Add sweet and red potatoes to soup pot, add enough stock to cover potatoes, and bring to a simmer over medium heat. Simmer until potatoes are tender, about 15 minutes. Add brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often. Season with salt and pepper to taste, and serve hot. Yield: 6 to 8 servings.

One Year Ago Today: Rhubarb Coffee Cake with Cinnamon-Sugar Topping

Two Years Ago Today: Glazed Ham Loaf

Three Years Ago Today: Whole Wheat Olive Flat Bread

Sweet Potato Home Fries

From the kitchen of One Perfect Bite...The menu for our Thanksgiving feast is falling into place. I had great plans for a meal of lamb or salmon, but their cost proved to be unconscionable for the number of people we'll be feeding. If you don't believe me, ask the Silver Fox who, on hearing quotes from the fish monger and butcher, put on a performance worthy of an Academy Award. We are going to have beef tenderloin this weekend and turkey or chicken had already been ruled out, so, with lamb or fish no longer in play, only pork or tofu remained as options for our main course. The Silver Fox is a committed carnivore, so the only true choice was pork. Backed into that corner, I thought an herbed pork loin that had been brined in cider would be perfect for our holiday feast. With that decided, I could move on to the other elements of our dinner. I thought these sweet potato home fries would be a nice addition to our unconventional feast. I love their color and the surprising sweet-savory flavor they pick up as they roast with the garlic. They have the added virtue of being easy to make and can be assembled hours before roasting. I really think you'll like these and hope you'll give them a try. Here's the recipe.

Sweet Potato Home Fries ...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
4 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil
2 tablespoons minced garlic
1 cup chopped parsley leaves

Directions:
1) Bring a large pot of water to a boil. Salt water and add potatoes, cooking until barely tender, about 5 minutes. Do not overcook. Drain and plunge into a bowl filled with ice water to stop cooking. When cool, drain again.
2) Toss potatoes with olive oil and garlic. Turn them into a roasting pan large enough to hold them in a single layer.
3) Preheat oven to 500 degrees F. Roast potatoes, tossing them occasionally, until tender and lightly browned, 15 to 20 minutes. Toss with parsley, salt and pepper, and serve. Yield: 8 to 10 servings.










One Year Ago Today: The Missionaries of Charity and Our Most Memorable Meal in India














Two Years Ago Today: Liptauer Cheese Spread

Sweet Potato Biscuits

From the kitchen of One Perfect Bite...This is not the food of my people. I was raised on sour dough, seeded rye and grain so whole it could crack your teeth. Biscuits, save for shortbread, were not in my purview and I was well into my thirties before I figuratively crossed the Mason-Dixon line and had a true cream biscuit. I loved it, vowed to master its making, but, instead, went home and again made cinnamon buns and kaiser rolls. The foods of a lifetime are the ones learned in the kitchen's of our childhood. Biscuit had no place in my early memories, so they slid from my culinary radar. Then fate intervened and sent a Southern son-in-law my way. Biscuits and their mastery became important as we tried to weave the traditions of his childhood into those of our table. While striving for mastery, I came across a feature that caught my eye and changed the direction in which I was heading. Adam Ried, in an article written for The Boston Globe, claimed, "The wedding of biscuit to sweet potato is an occasion of culinary bliss." Pushing hyperbole aside, I was intrigued by his claim and decided to try his recipe. It makes moist and tender biscuits with a riveting color that comes from roasted and caramelized sweet potatoes. I really like these, but they are not a mix and bake affair. Their execution requires planning and they are a poor choice for a busy kitchen with limited hands to help. If you make these at a time you are not under stress, I think you'll be delighted with the results. Here's the recipe.

Sweet Potato Biscuits...from the kitchen of One Perfect Bite courtesy of Adam Ried

Ingredients:
1 medium-large sweet potato, about 14 ounces
1/4 cup cold buttermilk
2 cups all-purpose flour, plus extra for patting out dough and cutting biscuits
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon light brown sugar
Pinch cayenne
Salt and black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into roughly 1/2-inch cubes

Directions:
1) Set oven rack in middle position and heat the oven to 425 degrees. Line a large baking sheet (roughly 18 by 13 inches) with parchment paper or a silicone liner, and set aside.
2) Prick sweet potato in several spots with a fork. Place it on a small baking sheet, and bake until tender, about 1-1/4 hours. Cut potato open, peel back skin (to release steam), cool it to room temperature, about 40 minutes. Peel off skin, and roughly mash flesh (you should have about 1-1/2 cups). Add buttermilk, mix very well, and set aside. Again preheat oven to 425 degrees F.
3) In a food processor, process 2 cups flour, baking powder, baking soda, brown sugar, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper until well blended. Scatter butter pieces evenly over flour mixture in food processor and pulse until mixture resembles coarse cornmeal, about 6 2-second pulses. Add sweet potato mixture in dollops in several spots over flour and butter mixture, and pulse until flour and sweet potato mixtures combine and just begin to come together into a light-orange dough mass, 10 to 15 2-second pulses.
4) Generously flour a clean work surface, turn out dough, and sprinkle top with flour. Knead dough gently, folding it in half and rotating it 3 or 4 times, just until it is uniform and cohesive (try to keep the kneading to a minimum). Sprinkle a little bit more flour on the work surface and dough to prevent sticking, if necessary, and gently pat the dough into a circle that is roughly 8 inches in diameter and 1 inch high (the height is more important than the shape or diameter, which may vary). Dip a sharp 2-1/2-inch biscuit cutter into flour and using brisk, decisive, straight-down punches (avoid rotating or twisting cutter in dough), cut out rounds of dough as close to one another as possible (to maximize the number of rounds), dipping cutter into flour before each new cut. Transfer dough rounds to prepared baking sheet, positioning them about 1 inch apart. Push dough scraps together and knead them gently once or twice until cohesive. Again pat out the dough until it is 1 inch high, dip cutter into flour, and in same manner as before, cut out as many dough rounds as possible, and transfer them to the baking sheet with first batch.
5) Bake until biscuits are puffed, light golden on top, and deep brown on bottom, 15 to 17 minutes, rotating sheet halfway through baking time for even cooking. Transfer biscuits to a wire rack, cool for about 15 minutes, and serve warm. Yield: 10 to 12 biscuits.

Cook's note: Variations of sweet potato biscuits can be found here.

You might also enjoy these recipes:
Drop Biscuits with Cheddar Cheese and Garlic - One Perfect Bite
Blueberry Biscuits - The Runaway Spoon
Cinnamon Raisin Biscuits - Salad in a Jar
Berry Biscuit Cups - Cooking Stuff
Biscuits in Sausage Gravy - Chaos in the Kitchen
Jalapeno Cheddar Biscuits - Foodie Memoirs
Southern Buttermilk Biscuits - Katy's Kitchen

Horner's Corner Plum Bread

From the kitchen of One Perfect Bite...Oven duty began early this morning. There's been a death in a neighbor's family and I wanted to get a loaf of their favorite plum bread to them while it was still warm and fragrant. When I make this kind of visit, I'm confounded by the way we mark the measure of a man and his passing. A life, a good life of 80 years, is over and can't be summarized in the seven lines of his obituary. Those who mark his passing will take those lines and, from them, weave the history that is his life and share it with each other. He was not a religious man, so, most likely, this story will be told at the table as they break bread together. Friends and neighbors will assure that none who gather to tell that story will go hungry. Food has become an important part of all our rituals. This bread is but one of many offerings that will be shared as his story is re-told.

Plum Bread...from the kitchen of One Perfect Bite


Ingredients:
1 cup pitted dried plums, coarsely chopped
3 cups all-purpose flour + flour for kneading
1 cup whole wheat flour
4-1/2 teaspoons active dry yeast
1 teaspoon salt
1 cup mashed sweet potatoes
1 cup warm milk
1/4 cup + 1 tablespoon honey, divided use
1 tablespoon vegetable oil
2 tablespoons fresh orange juice

Directions:
1) Toss plums with 1 tablespoon flour. Set aside. Combine 1-1/2 cups all-purpose flour, whole wheat flour, yeast and salt in bowl of an electric stand mixer. Add sweet potatoes, milk, 1/4 cup honey and oil. Beat with a paddle attachment until smooth, about 2 minutes. Stir in reserved 1-1/2 cups flour and mix to form a soft dough.
2) Turn dough onto a floured surface and knead until smooth and elastic, about 10 minutes. Knead plums into dough. Place dough into a bowl coated with vegetable oil or cooking spray. Turn to coat top. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
3) Punch down and turn dough onto a lightly floured surface. Divide into 3 potions. Roll each portion into a rope about 15-inches long. Braid ropes, pinching ends to seal. Place braid on a baking sheet covered with parchment paper. Cover and let rise until double in bulk, about 30 minutes.
4) Meanwhile, preheat oven to 350 degrees F. Bake bread for 40 minutes, or until loaf sounds hollow when tapped. Remove pan from oven and place on a cooling rack. Mix reserved 1 tablespoon honey with orange juice and brush over exposed surfaces of bread. Yield: 1 large loaf.

You might also enjoy these recipes:

Lemon and Blueberry Sweet Bread - One Perfect Bite
Lemon Poppyseed Bread - One Perfect Bite
(Almost) Irish Soda Bread - One Perfect Bite

This post is being linked to:

Wild Yeast - Yeast Spotting

Moroccan Shepherd's Pie

From the kitchen of One Perfect Bite...I can't let the first day of fall pass without posting something appropriately autumnal. Nor can I lie to you. The thermostat here reads 90 degrees and the temperature is forecast to rise, so I won't be making this today. I did, however, make it last Saturday when the weather here was really nasty. That led me to an old contest recipe and a dinner featuring this Moroccan shepherd's pie. When you see the spicing, you'll see how this old classic got its new name. The recipe calls for a topping of sweet potatoes or squash and we have a lot of that in the house right now. I thought this would be a great way to make a dent in the supply. Now, you may like the recipe or you may hate the recipe, but whatever your verdict, I think you'll agree it's not ho-hum. Here's my Moroccan shepherd's pie.

Moroccan Shepherd's Pie...from the kitchen of One Perfect Bite

Ingredients:
Sweet Potato Topping:
2 pounds peeled sweet potatoes, cut in 1-inch cubes
1/3 cup low-fat sour cream
1/3 cup chopped scallions
Salt and pepper to taste
Lamb Filling:
2 pounds ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 teaspoons salt
1/4 teaspoon cracked black pepper
2 teaspoons olive oil
1 cup finely minced yellow onion
1 tablespoon minced garlic
1 cup chopped parsley
1 cup petite peas, thawed if frozen
1 cup diced carrots, thawed if frozen
1/2 cup dried raisins or cranberries
2 tablespoons red wine vinegar
1 large egg, beaten
2 tablespoons chopped scallions (green tops only)

Directions:
1) To make the sweet potato: Place sweet potatoes in a medium (2 to 3-quart) saucepan; cover with water. Bring to a boil over high heat; cook for 20 minutes, or until tender. Drain. Return potatoes to saucepan; mash with a potato masher. Add sour cream; beat with a wooden spoon to blend. Fold in scallions. Season to taste with salt and pepper. Cover pan. Set aside.
2) To make the lamb filling: Preheat oven to 350 degrees F. Mist an 8 x 8 x 2-inch casserole dish with nonstick cooking spray. Place lamb in a large mixing bowl; add cumin, coriander, cinnamon , salt and pepper and mix with a wooden spoon until well blended. Place lamb in a large (12-inch) nonstick skillet; cook over medium-high heat, stirring occasionally with a wooden spoon to break meat apart, until meat is brown, about 10 minutes. Scrape meat into a large bowl. Add oil to skillet in which meat cooked. Stir in onions; cook until softened, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds. Fold in parsley, peas and carrots and cook 5 minutes longer. Remove from heat. Stir in cranberries and vinegar. Add onion mixture to lamb. Season to taste with salt and pepper. Add egg; stir with a wooden spoon to incorporate.
3) To assemble: Scrape lamb into prepared casserole dish. Spoon potatoes over filling; spray top with nonstick cooking spray. Bake for 45 minutes, or until heated through and potatoes begin to brown. Let rest 10 minutes before serving. Garnish with green onion tops. Yield: 8 servings.

Sweet Potato and Black Bean Salsa

Isn't this pretty? I've always found it hard to come up with vegetables to serve with with Mexican food. I'm not fond of the colors or tastes of the usual suspects, but the sparkling colors and piquant flavor of this salsa have solved the problem. If you're tired of gray vegetables and tinned tomatoes I hope you'll try this. It will give a real lift to your palate. While I serve the salsa in tortilla bowls, that really isn't necessary - it does, however, add pizzazz to the presentation. If you plan to serve the salsa with chips I suggest you cut the ingredients in smaller pieces than that recommended in the recipe. I use pickled jalapeno peppers to insure a constant amount of heat. There are times when the jalapenos in the market are as sweet as bell peppers and that just won't do in this recipe. I know you're going to like this one!

Sweet Potato and Black Bean Salsa

Ingredients:
2 pounds sweet potatoes (about 2 large) peeled and cut in 1/2-inch dice
1 tablespoon water
1 large red bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large green bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large yellow bell pepper, stemmed, seeded and cut in 1/2-inch dice
1/2 cup minced red onion
3 tablespoons chopped and drained jalapeno peppers from a jar
1 (15-oz.) can black beans, rinsed, drained and patted dry
Juice of 3 large limes
1/2 cup finely chopped fresh cilantro
Salt and pepper to taste
Leaf lettuce
Tortilla bowls

Directions:
1) Place cubed sweet potatoes in a large (5-quart) microwavable bowl with a lid. Add 1 tablespoon water to bowl, cover, and microwave on HIGH power for 6 to 8 minutes, stirring once halfway through cooking. Potatoes must be tender but still retain their shape. Transfer to a baking sheet lined with paper toweling and allow to dry for 5 minutes.
2) Place sweet potatoes, red, green and yellow peppers, onion, chopped jalapeno peppers, black beans, lime juice and cilantro in a large bowl. Toss to combine. Season to taste with salt and pepper. Refrigerate for 1 hour to chill ingredients.
3) Line tortilla bowls with lettuce leaves. Spoon salsa into bowl. Yield 4 to 6 servings.

This is my entry for the February Potato Ho Down event sponsored and hosted this month by Cathy who blogs at Noble Pig.