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 Post subject: red-skinned, white-fleshed sweet potatoes
PostPosted: Fri Jan 17, 2014 1:39 pm 
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So, it's only January and I'm already sweet potato-ed out but our CSA keeps on givin'. My general go-to is to roast wedges and feed them to my kids but the last 2 times the CSA have given us the white-fleshed, starchier kind and the kids don't like 'em as much. Any yummy ideas to help me use up a couple pounds?


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 Post subject: Re: red-skinned, white-fleshed sweet potatoes
PostPosted: Fri Jan 17, 2014 1:43 pm 
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Dreena Burton's potato squashes! They are good with any kind of potato.

http://www.food.com/recipe/potato-squashers-294371

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 Post subject: Re: red-skinned, white-fleshed sweet potatoes
PostPosted: Fri Jan 17, 2014 5:33 pm 
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make sweet potato gratin! i have really, really, really good recipe from a friend.. (the topping bit has been hit and miss for me, but the main dish is super tasty...!!)

CARIBEBEAN SWEET POTATO GRATIN
• 1 clove garlic, minced or pressed
• 1 1/2 teaspoons freshly grated lime peel
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups coconut milk
• 2 CUPS OF COOKED CANNELLI BEANS
• 1 1/2 pounds peeled and thinly sliced sweet potato LIGHT COLOR ONES
• 1 1/2 cups fresh spinach, rinsed, stemmed, and chopped
• 3/4 cup cornmeal
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Instructions:
Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray.
Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato, then beans, and then spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly.
In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin.
Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.

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