23 November 2022
Not all sweet potatoes are orange. Some are white with the most common varieties of Boniato or batata or Cuban. Orange sweet potatoes, like they sound, have a more sugary taste than russet or other classic white potatoes. The white sweet potato bridges the gap. It is a bit less moist and sweet plus somewhat more granular. While they bear fewer nutrients than the orange type, they are still healther than an Idaho. So, if you are looking for a sweet potato pie but in a different color, the white sweet potato won’t quite fit the bill. That being said, there is a recipe for that very dessert at the end of this article.
Before we get to the recipes, just a bit of clarification. Sweet potatoes are part of the Convolvulaceae, related to Morning Glories, while baking potatoes are Solanaceae like tomatoes and eggplants. So regular potatoes and sweet potatoes are not related to each other. They are not even cousins. Go figure!
Sweet Potato Stew
- 2 tablespoons olive oil, or 1/2 cup broth
- 1 medium onion, finely chopped
- 1 medium sweet bell pepper, diced
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- 2 sprigs of thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper, or a whole Scotch Bonnet Pepper
- 1 medium sweet potato cubed, or about 2 cups
- 1 (14-ounce) can butter beans, or 1 1/2 cups cooked
- 1 cup coconut milk
- 1 cup broth
- 1 bouillon cube
- 1 cup green leafy vegetable, roughly chopped
- Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft. Stir in garlic and spring onion and cook for 1 minute.
- Add green onions, thyme, dried parsley, allspice, cayenne pepper, sweet potato, butter beans and stir to coat.
- Stir in coconut milk, broth, bouillon and bring to a boil, then reduce heat to simmer for 20 minutes
- Stir in leafy greens and cook for about 4 minutes until they are barely wilted. Season with salt and pepper to taste.
White Sweet Potato Salad
- 2 eggs, hard boiled
- 8 pitted green olives
- 2 tablespoons brown mustard
- 1 teaspoon plus 1/4 cup extra virgin olive oil – divided
- 1 tablespoon fresh dill
- 2 tablespoon fresh parsley
- 1/4 cup onion or chives, chopped and loosely packed
- 1/4 cup mayonnaise
- 1/2 cup dill pickle, chopped
- 2 large white sweet potatoes
- salt and pepper to taste
- ground turmeric for garnish
- Peel and cut white sweet potatoes into cubes about one inch. Place in a saucepan of water, salt, and teaspoon of olive oil and bring to a boil on high heat. Reduce to simmer until potatoes are fork tender.
- Cut or dice eggs, add dill, parsley, onion, pickle, and olives.
- Combine with mustard, mayonnaise, and olive oil. Salt and pepper to taste.
- Cool the drained potatoes and mix all the ingredients.
- Sprinkle turmeric for garnish
Roasted and Glazed White Sweet Potatoes
- 4 white sweet potatoes, scrubbed clean and cubed or sliced into chunks
- 1/4 cup honey
- 1/4 cup olive oil
- 2 teaspoons fresh thyme leaves
- 2 teaspoons cinnamon (or pumpkin pie spice)
- Salt and pepper to taste
- Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper or a Silpat liner, set aside.
- In a large bowl combine cubed sweet potatoes, honey, olive oil, fresh thyme leaves, cinnamon or spice, salt, and pepper.
- Stir to combine.
- Place on baking sheet and roast for 25-30 minutes.
- Stir each 10 minutes to prevent burning, being careful to keep them as intact as possible.
White Sweet Potato Pie
- 1 stick of butter
- 2 cups sugar
- 2 eggs
- 2 heaping tablespoons of flour
- 1 cup white sweet potatoes, boiled and mashed
- 2 teaspoons of vanilla
- Boil white sweet potatoes in salted water until they are fork tender. Mash and set aside 1 cup.
- Melt butter with sugar and eggs and mix until creamy. Add flour, sweet potatoes and vanilla and mix well.
- Pour into a prepared pie crust and bake in a 350 degree oven until the pie filling is firm and golden brown.