Sweet potatoes shine during holiday
Showy side dish shows up in variety of dishes
Sweet potato Chowder: Although the sweet potato is used in many similar ways to "regular" potatoes, it isn't a potato at all -- it belongs to a different botanical family. (Stephanie S. Cordle/St. Louis Post-Disptach/MCT)
Freshly ground black pepper
½ teaspoon dried thyme
Generous pinch of dried savory
1 quart vegetable broth or stock
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1. In a large stockpot, sauté onion and garlic in olive oil until soft, 10 to 12 minutes.
2. Add Brussels sprouts, cauliflower, sweet potato, red potato, carrots, celery root, squash, ginger, salt, black pepper to taste, thyme, savory and broth. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 20 minutes.
3. Mix butter and flour together with your fingers. Stir into stew, a bit at a time, then cook for about 3 minutes, until the liquid has thickened slightly.
Per serving (based on 6): 190 calories; 9g fat; 4g saturated fat; 15mg cholesterol; 3g protein; 26g carbohydrate; 8g sugar; 5g fiber; 845mg sodium; 65mg calcium.
Variation: To make this recipe vegan, thoroughly mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in this mixture in place of the butter and flour in Step 3.
Adapted from "The Vegetarian Hearth," by Darra Goldstein (HarperCollins, 1996)
Southern sweet potato pecan bread-pudding pie
Yield: 8 servings
8 ounces challah, brioche or other similar fluffy, thick bread, cut into ½-inch-thick slices
6 tablespoons (¾ stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon ground cinnamon