Sweet Potato Corn Bread

Sweet Potato Corn Bread
Bon Appétit | November 1998

Ingredients:

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Directions:

Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.

Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.

Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

Sweet Potato with peach cilantro salsa

2 cups fresh or frozen peaches, diced
1/2 cup chopped sweet or mild onion
3 tablespoons tequila or rum
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 serrano chile peppers, seeded and finely minced (2 tablespoons)
2 teaspoons grated lime peel
1/4 teaspoon ground cumin (optional)
4 medium sweet potatoes

In a small bowl, combine peaches, onion, tequila or rum, lime juice, cilantro, peppers, lime and cumin; mix well. Refrigerate several hours or overnight to allow flavors to blend. 

Wash sweet potatoes and place in microwave. Cook on high 3 minutes. Turn and cook on high for 8 more minutes, if large cook longer. -- OR -- Bake in oven 40 minutes. -- OR -- Grill:  Rub outside of skins with butter or vegetable oil. Grill over medium hot coals until fork tender, about 8-10 minutes, turning frequently so skins won’t burn. 

Make an incision into middle of potato, generously spoon Peach Cilantro Salsa into center.

Spinach Pumpkin Swirl Quiche

1 large Sweet Potato, peeled and diced
1 Butternut Squash (or a small pumpkin squash), peeled and chopped
2 Carrots, chopped
2 Eggs, beaten
2 tbsp Butter, melted
2 tbsp Olive Oil
1/2 tsp Salt
3 tbsp Brown Sugar
1/2 tsp Curry Powder
1/4 tsp ground Cumin
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 (16 oz) package frozen chopped Spinach, thawed and drained
2 Eggs
1/2 tsp Salt
1/4 spt ground Black Pepper
1/2 c half-and-half Cream
2 tbsp Bread Crumbs

1. In a large saucepan, combine sweet potato, squash and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.
2. Preheat oven to 350° F (175° C). Grease a 12 inch pie pan.
3. Add to mashed squash 2 eggs, butter, olive oil, 1/2 tsp salt, brown sugar, curry powder, cumin, cinnamon and nutmeg. Puree in a blender.
4. Puree separately the spinach, 2 eggs, 1/2 tsp salt, pepper and half-and-half until smoothe. Stir in 2 tbsp bread crumbs, or more if mixture is still liquid. Pour into the pie pan and press flat with a spoon.
5. Gently pour squash mixture on top of spinach layer. Spread with a spoon, leaving a wavy surface. Allow spinach layer to "peek" through around the edge. For swirl effect, genly stir the two layers together to create a marbled effect. Do not over-mix.
6. Bake 30 minutes until set in center.

Recipe from Suzy, Left Foot Organics