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Sweet Potato:Question/Opinions

post #1 of 13
Thread Starter 

...........................................................................................................................(there was a lot of unneccessary words there (margaritas are a bit smooth this evening) Anyway:


Does any one make a savory sweet potato pie as opposed to a "sweet" potato pie?  Think I would like to try this for Thanksgiving and found a recipe on on food network that lookds good




Any words of wisdom?

post #2 of 13
Thread Starter 

All you folks have nothing for me? I am shocked

post #3 of 13

Sorry but sweet potatos to me should have brown sugar(lots) cinnamon and pecans.

 Looked at the recipe and doesn't look like something i'd enjoy

post #4 of 13
Thread Starter 

No apology necessary, appreciate the response

post #5 of 13

I have never made one before but I would think that you can take your favorite recipe and modify it. Maybe add some chipotle or some kind of chili to it. It may still have some sweet but the spice would make it interesting. Now I revert back to my opening statement. I dont do alot of baking and so Im not sure if im way off the beaten path or not but it sounds good to me. icon_mrgreen.gif

post #6 of 13

I am not a believer in "sacred" recipes, only what I like.


If you know the method to bake the pie, the recipe is limited only by your imagination.


Try it.  If YOU like it, it is right!

post #7 of 13

I do some savory stuff with sweet potatoes *not yams*, but not in pie form. I'll check my "library" and see if there's something useful.  I also have a favorite recipe of sweet potatoes and greens that uses dijon and honey.

 with a little tweaking - maybe adding an egg or two? more milk or condensed milk? using less sweet potato so it's lighter? this might be a start:

I like green onions with them, too.

Mashed Sweet Potatoes with Garlic & Ginger


8 servings


3 lb. sweet potatoes

6 Tbsp. butter or margarine

3 medium cloves garlic, pressed

2 Tbsp. grated fresh ginger

1 tsp. salt

3/4 cup warm milk


Peel potatoes and cut into 1 - inch chunks.  Place in a steamer and steam until very soft, about 25 min.  Drain and place in pot or bowl. 


While potatoes are cooking, melt butter in a small saucepan.  Add garlic and ginger; heat through for about 5 min. on medium-low heat to blend the flavors.


Add the butter, salt and milk to the hot potatoes and mash and blend well.

Serve immediately or cover with foil and keep in warm oven.



Mashed Sweet Potatoes with Pecans


about 4-1/2 cups


3 lb. sweet potatoes (can also use yams)

1/2 stick butter, cut into pieces, room temp.

1 Tbsp. brown sugar

1 tsp. grated lemon peel

1 tsp. grated orange peel


1 egg, beaten

3/4 cup coarsely chopped pecans


Preheat oven to 350.  Place potatoes on a baking sheet, pierce with a fork.  Roast until tender, up to 1 hour and 15 min.  Cool slightly.  Peel, transfer to a large bowl and mash.  Stir in butter, sugar, lemon and orange peel. 

-Can be done one day ahead.  Cover and chill.-


Preheat oven to 350.  Mix eggs into potato mixture.  Transfer to a baking dish.  Sprinkle pecans over and bake until heated through, about 45 min. to

1 hour.

   another recipe uses: 

1 clove garlic, peeled and crushed

1 Tbsp. lemon juice

1 tsp. cinnamon

1 tsp. salt

1 1-inch piece fresh ginger, peeled and minced

¼ tsp. pepper

1/8 tsp. chili powder


 Hope you're not sorry you asked, now!


post #8 of 13

I have made savory pumpkin soups in the past that have been well received and since pumpkin and sweet potato are interchangeable in most recipes you may give that a try.  I would imagine that a bit of binder and less chicken stock would adapt a good winter squash recipe into a good savory sweet potato pie recipe. 


I also looked at the Louisiana Extension Service and found this recipe for 


Sweet Potato-Apple Bisque with Sage Cream that looks like it could be adapted using less chicken stock and maybe a bit of cornstarch or flour to hold it together.


Sweet Potato-Apple Bisque with Sage Cream (Best of Show

Yamfest, Winnsboro, 1995)

2 tablespoons light margarine

2 cups chopped onions

2 teaspoons minced garlic

3 large sweet potatoes, peeled and cut into chunks

4 large apples, peeled and sliced

4 cups chicken broth

1 tablespoon sage

1/4 teaspoon pepper

Cook onions and garlic in margarine over medium heat until onions are

yellow (about 5 minutes). Add potatoes and apples, cook about 3 minutes,

stirring occasionally. Add broth and seasonings, bring to a boil, cover and

simmer on low heat for about 30 minutes. Puree’ mixture in blender or food

processor. Serve hot with a dollop of sage cream; recipe follows. 12 servings.

Each serving provides: 108 calories, 3.5 grams fat, 17 grams carbohydrate,

341 mg. sodium and 624 RE vitamin A.

Sage Cream

1/2 cup sour cream (lowfat)

1 teaspoon sage

1 tablespoon apple juice

1/4 teaspoon each salt and pepper

Mix and drizzle over hot soup. 



Good luck if you give it a try,  I may make this Thanksgiving.




post #9 of 13

I'm sure Squirrel will be along any minute with the perfect solution!  and then we'll ALL want to try it!

post #10 of 13
Originally Posted by MrsB View Post

...........................................................................................................................(there was a lot of unneccessary words there (margaritas are a bit smooth this evening) Anyway:


Does any one make a savory sweet potato pie as opposed to a "sweet" potato pie?  Think I would like to try this for Thanksgiving and found a recipe on on food network that lookds good




Any words of wisdom?


post #11 of 13
Thread Starter 

Thanks for all the replies.  I think I will definitely be doing a savory along with a sweet.  I probably should not have said pie cuz what I usually make is a "casserole" type dish.  BUt whatever happens I will give some results of how it went.

post #12 of 13

Well, even if you're turning them into a kind of gratin, there's some interesting combinations to consider. I like alblanchers idea of apples with them, sounds good.

post #13 of 13

This is how my Aunt prepared them last Thanksgiving... I really enjoyed them...


Jamaica Sweet Potatoes

Organic Red Jewel Yams (available at Whole Foods)
Regular Red Yams (not white sweet potatoes)

Olive Oil

Make yourself a Spice bowl containing the following just enough to nicely coat the potatoes:

Red Pepper Flakes
Garlic powder (granulated)
Brown sugar

Wash & cut the yams into ovals about 1 ½ “ thick

Put about 2 tablespoons of olive oil in the bottom of your roasting pan (glass not metal)
Rube the oil around the dish it should be kind of a thick coating not thin coating

Rub the potatoes in the oil then shake on the spice mixture on each potato both sides

If you want you can add a jigger or two of rum in the bottom of the dish and swish around

You can also add about a ½ cup of chicken broth (you will get a more moist potato if you do this)
Turn the potatoes over when about half done and add more spice if you want

Bake at 350 for around 45 mins until potatoes are done

Now to speed up this dish you can microwave the cut potatoes with some spice for about 1 or 2 minutes then transfer to the bake dish and follow the instructions above.

OR you can throw all the above stuff in a pot add butter to all the above and let them simmer on top of the stove these come out much wetter than the bake one but they are good too!!! ( I put Jack Daniels and extra sugar in this version)
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