Bread Pudding is the quintessential New Orleans dessert. Every restaurant in the city has some sort of variation. Here’s an twist to this southern dessert. Sweet potatoes and pumpkin pie spices along with pecans really dress up classical bread pudding. And it appears like a cake when baked in a spring form pan. I served the dessert with bourbon sauce. Delicious. With Louisiana sweet potatoes available in the fall, this is a good time to make this variation.
These Cajun Sweet Potato Wedges are mighty spicy, but also very tasty and they add spark to an otherwise ordinary meal. Plus sweet potatoes are very health and this is a good way to sneak some into your meals.
Sweet potatoes grow in Louisiana and autumn is harvest season for this agricultural crop. We are lucky to have the freshest and sweetest potatoes in grocery stores which were grown in the central part of the state. Here is a very easy recipe, “Candied Sweet Potatoes,” which makes a good way cook this healthy vegetable. The twist to the recipe is that the glaze is fruit and juice; which sweetens the potatoes but doesn’t add too much sugar. Continue reading
Are you looking for a sweet potato recipe for Thanksgiving? I recommend Ruth’s Chris Special Sweet Potato Casserole. It is a traditional Louisiana recipe with a praline topping and a filling made with fresh baked sweet potatoes. The rich, creamy filling includes a special ingredient. It is served in Ruth’s Chris Steak House restaurants around the world.
The recipe is from Ruth Fertel. She is the original owner of Ruth’s Chris Steak House, an upscale restaurant in New Orleans which is now a world-wide chain. That is an interesting story itself. Continue reading
What to do with the left-over or remaining sweet potatoes from the holidays, one might ask? This recipe uses sweet potatoes in a cake.
Before you discredit this seemingly unusual idea, the cake tastes much like a banana cake or applesauce cake. The sweet potatoes make the cake very moist and the molasses and spices blend the flavors together. Try it, you’ll be pleasantly surprised.
While searching through my stack of recipe ideas, I came across a newspaper recipe for Sweet Potato Biscuits. That sounded interesting and a good way to use some of my sweet potatoes. Plus, the nutritional benefits of sweet potatoes are many–especially rich in Vitamin C and A. I added fresh chives and parsley from my garden for flavor. The adapted recipe turned out great, although there were a few challenges.
Read on to see a couple of suggestions when making biscuits… Continue reading
I bought a sack of Louisiana-grown sweet potatoes a couple of weeks ago, and now need to find many ways to cook them. Fortunately, sweet potatoes are versatile, lending their use to a wide variety of recipes from desserts to side dishes and even biscuits (the subject of a future post). They are relatively bland and can be combined with many seasonings–I even found a recipe for curried shrimp-sweet potato soup which sounded interesting.
My favorite way to prepare sweet potatoes is simply to bake them. It’s easy, fool-proof and tasty. Given the wide range of flavors that go along with sweet potatoes, I also like to stuff the baked sweet potatoes with an assortment of ingredients. The possibilities are endless.
Yes, sweet potatoes grow in Louisiana. A bit of trivia, according to the Louisiana Sweet Potato Commission, Louisiana grows more sweet potatoes that any other state except North Carolina. I doubt if sweet potatoes will grow in my garden which consists of hard clay. However, much of the central and western parts of rural Louisiana have sandy, loamy soil. Sweet potatoes need a long growing season making this a good geographical area for farming sweet potatoes.
I purchased a sack of sweet potatoes from a man who brings produce from central Louisiana to sell from his truck by the side of the road. He’s been at this spot for several years, and his produce varies according to the time of the year. These sweet potatoes came from a farm in Bunkie, Louisiana. The variety is Beauregard sweet potatoes, developed for better crop resistance and it is the most common one grown in the state. This variety is softer and sweeter than the variety grown in northern states–which tends to be drier and more mealy.
Some recipes call for sweet potatoes and others for yams. Technically, all are sweet potatoes. When the softer, more orange and sweeter variety was introduced into the South, these were given the name, yams, to differentiate the two types. Yams reminded the slaves of the tubers they remembered from African or, “”nyami”. Yams are grown in Central and South American and can be found in specialty markets.
The sweet potatoes sold by this road-side vendor were moderately small ones; just right for a serving when baked. I plan to make several of my favorite recipes and post them here.