Recipe of the Month: November – Sweet Potatoes (2-ways)

sweet potato recipeSweet Potato Soufflé

Chef Jamie Allred, Fortify Kitchen

Topping

1/2 cup light brown sugar

3/4 stick butter, room temp

1/2 cup chopped pecans (optional)

3/4 cup crushed corn flakes

Combine all in bowl and work w. your hands, reserve.

Filling

7 sweet potatoes, fist size, peeled and chopped

1 cup sugar

1 teaspoon vanilla extract

3/4 stick butter

2 eggs beaten

1/2 cup milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Boil potatoes until soft, let cool. Beat in mixer w. paddle and all other ingredients.

Pour into a casserole dish. Add topping and bake at 350 degrees until set.

Sweet Potato Oven Baked “Fries”

Chef Ryan Spruhan, Lake Rabun Restaurant

Yields: 25 servings

Ingredients:

10 lbs. Sweet Potatoes, sliced into 1 inch sticks

½ c. Oil

1 ½ Tbsp. each Salt and Pepper

1 Tbsp. Cumin

1 Tbsp. Coriander

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients and toss to coat.
  3. Place in single layer on baking sheet and roast in oven 35-40 minutes until lightly browned and tender.
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