POTATO & SWEET POTATO RECIPES

The simplest way to include sweet potatoes into your diet is to scrub the skins and prick them all over with a fork.  Microwave for 4-5 mins for the first potato, and 2-3 mins for each additional potato.  Split open the skin and add some butter, salt and pepper!!

Why not try slicing them into home-made fries? Toss the fries with 2 tbsp of extra virgin olive oil, some sea salt and freshly ground pepper - put them on a rimmed baking sheet in a 375F oven for 35 to 40 mins (turning occasionally to ensure even browning!)

BRUSSELS SPROUTS WITH SWEET POTATOES & MAPLE SYRUP - Tamara Stimpson

I did not enjoy Brussels sprouts until I tasted this recipe - even my 7 & 9 year olds love it!!

Ingredients:

4 strips of bacon, cut into 1/2" pieces (vegetarian option - omit bacon)

1 onion, finely chopped

2 lbs Brussels sprouts trimmed and halved lengthwise

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 cup coarsely chopped toasted pecans, optional

3 med. sweet potatoes (2lbs) peeled and sliced thinly and cut into half moons

1/3 cup pure maple syrup (and we sell Siloam's local maple syrup in the store!!!)

3 tbsp unsalted butter, melted

Minced parsley for garnish

• Preheat oven to 400F.  Lightly grease a 2 quart souffle dish and set aside.
  

• In a large skillet, cook bacon over medium heat until crispy.  Remove and drain on a paper towel. Reduce heat to low and add onion, sauteeing until translucent.
  

• Add Brussels and saute, stirring frequently, until slightly soft and tinged with brown on the edges.  Transfer to a bowl and add reserved bacon, salt, pepper and pecans.  Add potato slices to the skillet and saute until light brown.
  

• Meanwhile, in a small bowl, whisk together maple syrup and butter.
  

• Toss all ingredients together in the souffle dish and bake 20 minutes.
  

• Garnish with parsley and serve!!
  

ROASTED ROOTS WITH BALSAMIC VINAIGRETTE - Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any roasted entree - from turkey to roast beef!

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

• Peel squash, parsnips, carrots and sweet potatoes.  Cut into 1" cubes; place in a large bowl.
  

• Leaving root end intact, cut onions into 1/2" wedges.  Add to bowl along with oil, sage, salt and pepper; toss to coat.
  

• Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
  

• Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar;  add vegetables and toss to coat.
  

ROASTED FINGERLINGS WITH RED & YELLOW PEPPERS - Tamara Stimpson

I usually make this dish for Thanksgiving or whenever we have large gatherings.  It makes plenty so you'll have leftovers for dinner or lunch the next day!

Ingredients:

1/2 cup plus 2 tbsp olive oil

2 large red & 2 large yellow bell peppers, cut into 1/4" wide strips

1 large red onion, thinly sliced

salt and pepper, to taste

3 lbs fingerling potatoes, halved lengthwise

1/2 cup chopped fresh parsley

1/4 cup chopped shallots

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

1 tbsp chopped fresh thyme

1/4 cup white wine vinegar

• Preheat oven to 425F
  

• Pour 1/2 cup oil onto a large rimmed baking sheet.  Spread all peppers and sliced red onions over the pan evenly.  Season with salt and pepper.  Toss gently to coat and place in oven to roast for 10 minutes.
  

• Remove pan from oven and place halved potatoes and remaining 2 tbsp oil in a large bowl.  Season with salt and pepper and toss to coat.  Arrange potatoes in a single layer on top of peppers (ensure cut sides are facing up).
  

• Place pan back in the oven and roast until potatoes are tender and beginning to turn golden, approximately 50 minutes. *This can be done 2 hrs ahead if preparing a meal in advance - just let stand at room temperature and reheat in a 425F oven for 10 minutes*
  

• Sprinkle chopped parsley & shallots over potatoes and roast for 5 minutes longer in oven.
  

• Remove and transfer to a large platter before sprinkling with chives, basil and thyme.  Drizzle with vinegar and toss to coat.  Season with salt and pepper if necessary.
  

• ENJOY!
  

SWEET POTATO ORANGE CUPS - Tamara Stimpson

This is a refreshingly sweet side dish that compliments savoury dishes such as roast turkey dinner!  The kids will 'gobble' them up!!

Ingredients:

3 large sweet potatoes (2 to 2 1/2 lbs), peeled and cubed

1 can orange juice concentrate, thawed

1/4 cup packed brown sugar

1/4 cup half-and-half cream

2 tbsp butter

3/4 cup miniature marshmallows

1/4 cup chopped pecans

4 large oranges, halved

32 additional miniature marshmallows

• Place sweet potatoes in a large sauceapn or Dutch oven; cover with water.  Bring to the boil, reduce heat, cover and cook for 25 to 30 minutes, or until just tender.  Drain.
  

• In a large bowl, beat the sweet potatoes, concentrate, sugar, cream adn butter on low speed until smooth.  Stir in 3/4 cup marshmallows and pecans; set aside.
  

• Remove the pulp from the orange halves, leaving a shell (discard or reserve for another use).  Spoon the sweet potato mixture into orange shells.  Place four marshmallows on top of each.
  

• Place filled orange shells in a greased 15"x10" baking pan.  Bake uncovered, at 350F for 20 minutes, or until sweet potato mixture is heated through and marshmallows are browned.
  

SPANISH TORTILLA - Tamara Stimpson

This is a delicious "cake" of fried potatoes that can been cut into wedges, when cooked, and served as a main dish or into squares as an hors d'oeuvre or side dish!

Ingredients:

2 potatoes

3 tbsp oil

2 onions, thinly sliced

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

Pinch cayenne pepper

6 eggs, beaten

• Peel potatoes. Cut in half lengthwise and thinly slice crosswise.
  

• In 10" nonstick oven proof skillet, heat oil over medium-high heat; cook potatoes, onions, garlic, salt, pepper and cayenne, stirring occasionally, for 20 minutes or until potatoes are tender and onions are light golden.
  

• Smooth top.  Pour eggs over mixture; cook over medium-low heat for 20 minutes, until set around edge.
  

• Broil, about 6" from heat, for approximately 2 minutes or until golden and eggs are completely set.  Loosen edge.  Let stand for 3 minutes.  Invert onto  plate;  invert again onto another plate so top side is up.
  

• To ovenproof a skillet, wrap handle in heavy-duty foil!
  

GREEK LEMON ROASTED POTATOES - Tamara Stimpson

This is one of those super easy recipes that goes great with a variety of dishes - there isn't a person that I've served this to that hasn't enjoyed it!  Hopefully your family will too!

Ingredients:

4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice

1 tbsp dried oregano

1 tbsp Kosher salt

1/2 cup EVOO

1/2 cup lemon juice

1 cup water

freshly ground black pepper, to taste

• Heat the oven to 500F.
  

• Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.
  

• Add the water to the casserole dish and place in the oven.
  

• Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.
  

• ENJOY!
  

LAYERED VEGETABLE CASSEROLE ~ Tamara Stimpson

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

• Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.
  

• Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.
  

• Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.
  

• Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!
  

• ENJOY!!!
  

FENNEL & POTATO SOUP ~ Tamara Stimpson

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

• Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
  

• Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
  

• Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
  

• Season to taste with salt & pepper.
  

• When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca