Tag: Sweet Potatoes

Sweet and Savory Brussels Sprouts with Andouille

When it comes to cooking Brussels sprouts and sweet potatoes, many of us default to roasting them in the oven. However, during those lingering warm months, the last thing you want is to heat up the kitchen. That’s where the air fryer steps in as a game-changer. Not only does it produce perfectly crispy vegetables, but it does so with minimal effort and without turning your home into an oven. This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes from Louisiana Cookin. takes advantage of this handy kitchen tool, resulting in a dish that is packed with texture and flavor.

This low-maintenance meal is fantastic on its own, but if you’re looking to create a heartier plate, serving it over rice makes it even more satisfying. It’s a well-balanced combination of smokiness from the andouille sausage, the sweet and soft contrast of sweet potatoes, and the slightly bitter yet caramelized Brussels sprouts—all tied together with the crunch of toasted pecans and a sweet-tangy glaze made from cane syrup and apple cider vinegar.

Ingredients:

Directions:

  1. Before starting, check your air fryer manual. If it suggests preheating, set the air fryer to 400°F and allow it to warm up. Preheating ensures your ingredients start cooking at the ideal temperature right away, leading to that coveted golden-brown crispiness.
  2. In a large bowl, toss together the Brussels sprouts, sweet potatoes, and sliced andouille sausage. Drizzle the olive oil over the top and sprinkle in the kosher salt. Mix everything together until all the ingredients are well-coated. This combination of veggies and sausage creates a beautiful marriage of smoky, sweet, and savory flavors that will intensify as it cooks.
  3. Arrange the Brussels sprouts, sweet potato, and andouille mixture in an even layer in your air fryer basket. Depending on the size of your air fryer, you might need to cook in batches to avoid overcrowding, which can prevent the ingredients from crisping properly. Set the temperature to 400°F and cook for about 20 minutes. Halfway through the cooking process, shake the basket to ensure even cooking. Continue cooking for another 15-20 minutes, or until the ingredients are golden brown and crispy.
  4. While your veggies and sausage are crisping up, it’s time to whip up the delicious glaze that ties everything together. In a separate large bowl, whisk together the cane syrup, apple cider vinegar, Creole seasoning, and crushed red pepper. This glaze provides a perfect balance of sweetness and acidity, which elevates the entire dish. Once your Brussels sprouts, sweet potatoes, and andouille sausage are finished cooking, transfer them to the bowl with the glaze.
  5. Finally, it’s time to add the finishing touches. Sprinkle the toasted pecans and sliced green onions over the top of the Brussels sprouts mixture. The pecans add a wonderful crunch that complements the softness of the sweet potatoes, while the green onions provide a fresh pop of flavor. If you enjoy a bit more heat, garnish with extra crushed red pepper for a spicy kick.

This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes is a perfect blend of flavors and textures. It’s easy to make, requires minimal cleanup thanks to the air fryer, and offers a satisfying, nutritious meal. Whether you’re looking for a quick weeknight dinner or a unique side dish to bring to a gathering, this recipe delivers. Plus, by serving it with rice or one of the suggested side dishes, you can easily customize it to suit your preferences and make it even more filling.

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Fall in Love with this Sweet Potato Spice Cake Delight

Indulge your senses with a delectable creation that transcends the ordinary – Sweet Potato Spice Cake. This moist and flavorful treat is a harmonious blend of warm spices like cinnamon and ginger, perfectly complemented by the natural sweetness of sweet potatoes. Whether it’s a cozy autumn evening or a sunny summer day, this cake recipe from Louisiana Cookin is a versatile delight for every season. Follow along as we guide you through the steps of creating this heavenly dessert, complete with a luscious Browned Butter Frosting and a delightful garnish of chopped toasted walnuts.

Sweet Potato Spice Cake Ingredients:

  • 1¼ pounds sweet potatoes, thoroughly rinsed
  • 2 large eggs
  • ½ cup whole buttermilk
  • ½ cup softened unsalted butter
  • 1⅓ cups all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • 1½ teaspoons vanilla extract
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: chopped toasted walnuts

Browned Butter Frosting Ingredients:

  • 3 tablespoons heavy whipping cream
  • 1 cup softened unsalted butter
  • 3 cups confectioners’ sugar
  • 1 tablespoon cane syrup
  • 1 teaspoon kosher salt

Directions:

  1. Begin by preheating your oven to 425°F and lining a rimmed baking sheet with foil for easy clean-up.
  2. Pierce the sweet potatoes all over with a fork and place them on the prepared pan. Bake until fork-tender, approximately 45 minutes to 1 hour. Once done, let them cool enough to handle, then peel and discard the skins. Mash the flesh with a potato masher, reserving 1½ cups for the cake. Reduce the oven temperature to 350°F.
  3. Spray a 9-inch round cake pan with baking spray that includes flour. In a large bowl, use a mixer to beat the softened butter and sugars at medium speed until fluffy, taking about 3 to 4 minutes. Scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla until combined.
  4. In a separate medium bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, salt, and pepper. Gradually add this flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat at low speed just until combined after each addition. Stir in the reserved 1½ cups of sweet potato until well combined. Pour the batter into the prepared pan.
  5. Bake until a wooden pick inserted in the center comes out clean, which should take about 35 to 40 minutes. Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
  6. Once cooled, place the cake on a cake plate and generously spread the Browned Butter Frosting on top. For an extra touch of decadence, garnish with chopped toasted walnuts.
  7. For the Browned Butter Frosting, in a medium saucepan, melt the butter over medium heat. Stir occasionally and let it cook until the butter turns a medium-brown color, emitting a delightful nutty aroma. This process usually takes about 10 minutes. Remove it from the heat and allow it to cool completely.
  8. In the bowl of a stand mixer fitted with the whisk attachment, beat the browned butter, confectioners’ sugar, cream, cane syrup, and salt at low speed until well combined, which should take about 2 to 3 minutes. Increase the mixer speed to medium and continue beating until the frosting becomes fluffy, about 2 more minutes.

Indulge in the rich, comforting flavors of Sweet Potato Spice Cake, a delightful dessert that transcends seasons. With the warmth of cinnamon and ginger dancing on your taste buds and the sweet embrace of mashed sweet potatoes, this cake is a celebration of taste and texture. Top it off with the velvety Browned Butter Frosting and a sprinkle of toasted walnuts for a truly divine experience.

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A Sweet Potato Casserole Unlike Any Other

Step into a culinary wonderland with this recipe for exquisite Yukon Gold and Sweet Potato Casserole from Louisiana Cookin. This recipe is a celebration of contrasting textures and flavors, where the creaminess of Yukon gold potatoes meets the sweetness of roasted sweet potatoes, all crowned with the smoky richness of Gouda cheese. Allow us to guide you through the steps of creating this delectable masterpiece.

Ingredients:

  • 1½ pounds sweet potatoes, scrubbed and pricked all over with a fork
  • 1½ pounds Yukon gold potatoes, peeled and quartered
  • ½ cup diced tasso
  • ½ cup unsalted butter, softened and divided
  • ¾ cup shredded smoked Gouda cheese
  • ⅓ cup heavy whipping cream
  • ⅓ cup sour cream
  • 2 teaspoons vegetable oil
  • 1½ teaspoons smoked paprika
  • 1 teaspoon Cajun seasoning
  • 1½ teaspoons kosher salt
  • Garnish: sliced green onion

Directions:

  1. Begin your culinary journey by preheating the oven to a comforting 375°F. As the oven warms up, place your scrubbed and fork-pricked sweet potatoes on a rimmed baking sheet. Roast them until they’re fork-tender, a process that takes approximately 45 minutes to an hour. During this time, savor the enticing aroma wafting through your kitchen.
  2. Once the sweet potatoes are ready, halve them and scoop out the luscious flesh into a medium bowl. Discard the skins and stir in ¼ cup of softened butter, smoked paprika, and Cajun seasoning. Mix until the butter is melted and the blend is smooth, creating a flavor-packed base for your casserole.
  3. In a separate stockpot, bring the Yukon gold potatoes to a boil. After 15 to 20 minutes, when they yield to the gentle prod of a fork, drain them and transfer to another bowl. Mash these golden gems until they achieve a velvety smoothness, then infuse them with flavor. Stir in salt and another ¼ cup of softened butter, ensuring thorough integration. Continue the decadence by folding in heavy whipping cream, sour cream, and the pièce de résistance – shredded smoked Gouda cheese. The result is a luxurious, creamy concoction that tantalizes the taste buds.
  4. Now, the assembly begins. Lightly spray a 2-quart baking dish with cooking spray, setting the stage for your masterpiece. Alternately spoon heaping ¼ cupfuls of the sweet potato and Yukon gold mixtures into the dish. Use a butter knife or offset spatula to create a mesmerizing marbled effect, a feast for the eyes.
  5. Slide your creation into the still-warm oven, letting the casserole luxuriate in the heat for 25 to 30 minutes until the potatoes reach their peak of perfection. Meanwhile, in a small skillet, let vegetable oil shimmer and dance. Add diced tasso, stirring occasionally until it bathes in a light, golden brown hue, a testament to its tantalizing flavor. Sprinkle this savory delight over the baked casserole, and if you’re feeling particularly festive, garnish with a flourish of sliced green onions.

Serving Suggestions:

Complete your dining experience by pairing this Yukon Gold and Sweet Potato Casserole with a light, crisp salad or steamed vegetables. The casserole’s rich and robust flavors find balance when accompanied by refreshing greens or the tender bite of perfectly steamed asparagus.

As your guests savor each sumptuous forkful of this Yukon Gold and Sweet Potato Casserole, you’ll bask in the glory of a meal well-prepared. This recipe, a testament to the artistry of combining contrasting flavors, will undoubtedly become a staple in your culinary repertoire. Serve it at family gatherings, celebrations, or simply as a treat to yourself—a dish that transcends ordinary dining into a realm of culinary excellence.

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The Classic Sunchoke & Sweet Potato Gratin Recipe

Sunchoke & Sweet Potato Gratin is a wholesome and flavorful dish that combines the earthy taste of sunchokes with the sweet richness of sweet potatoes. The creamy cashew sauce, fragrant herbs, and crispy breadcrumb topping create a symphony of flavors and textures that’s hard to resist. Whether you’re a seasoned chef or a novice in the kitchen, this recipe from Food52 is a must-try. Not only is it delicious, but it’s also a fantastic way to incorporate nutritious vegetables into your diet.

Ingredients for the Cashew Cream:

Ingredients for the Gratin:

Directions:

  1. Begin by preparing the cashew cream. Combine the cashews with ½ cup of water in an airtight container and let them soak overnight in the refrigerator.
  2. After soaking, drain the cashews and blend them with olive oil, lemon juice, garlic, 8 tablespoons of water, salt, and pepper until you achieve a smooth consistency. Store the cashew cream in an airtight container for up to 5 days.
  3. Preheat your oven to 425°F. In a small bowl, combine the bouillon with 1 teaspoon of water to create a slightly thick paste. In a large bowl, mix the sunchokes, sweet potato, 2 ½ tablespoons of olive oil, garlic, shallot, sage, rosemary, 1 teaspoon salt, and pepper. Make sure the vegetables are well-coated.
  4. Grease an 11-inch ceramic baking dish or a 1-quart ceramic round gratin dish. Start layering the sunchokes and sweet potato slices, alternating them with slight overlap. Brush each layer with the bouillon glaze. Continue layering until all slices are used, then pour the cashew cream over the top. Sprinkle evenly with breadcrumbs, drizzle with the remaining ½ tablespoon of oil, and sprinkle with the remaining 1 teaspoon of salt and nutritional yeast if desired.
  5. Cover the dish with a lid or foil and bake for 30 to 45 minutes, or until the vegetables are tender. Turn on the broil setting and broil for an additional 5 minutes, or until the topping turns golden brown. Allow the gratin to rest for 5 minutes before serving. Enjoy it while it’s warm.

Variations to Elevate Your Sunchoke & Sweet Potato Gratin

Now that you’ve mastered the classic Sunchoke & Sweet Potato Gratin recipe, let’s explore ten creative variations to impress your guests or simply add some variety to your meals. These ideas will not only make your taste buds happy but also encourage you to experiment with different ingredients and flavors. Here are five enticing variations to try:

  1. Cheesy Delight: Add a layer of your favorite cheese, such as Gruyère or cheddar, between the slices of sunchokes and sweet potatoes for an ooey-gooey gratin.
  2. Mediterranean Twist: Incorporate flavors of the Mediterranean by adding Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the gratin.
  3. Pesto Paradise: Replace the cashew cream with a basil pesto sauce for a fresh and herby twist on this classic dish.
  4. Vegan Dream: Make this dish entirely vegan by omitting the nutritional yeast or using a dairy-free cheese alternative.

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