Summer Fruit Cobbler with Sweetpotato Cake Topping

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Summer Fruit Cobbler with Sweetpotato Cake Topping

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

This sweetpotato cake batter is enriched with almond flour, which offers a nutty flavor and a pleasant texture. Using several types of fruit for a cobbler lends nuance to the wholesome dessert.

Summer Fruit Cobbler with Sweetpotato Cake Topping

Summer Fruit Cobbler with Sweetpotato Cake Topping

Serves 6 to 8

Ingredients:
2 cups hulled and halved strawberries
2 cups raspberries
2 cups blackberries
2 cups chopped ripe peaches, apricots, or nectarines
3/4 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg
3/4 cup cooked, pureed orange-fleshed sweetpotatoes (from about 9 ounces raw)
2 teaspoons grated lemon zest

Instructions:

  1. Arrange a rack in the lower third of the oven and preheat it to 350°F.
  2. Toss the strawberries, raspberries, blackberries, and stone fruit in a 13x9x2-inch baking dish. In a small bowl, stir together 1/2 cup of the sugar and the cornstarch until the mixture is well blended. This simple act will ensure that the cornstarch is distributed evenly and gently thickens the fruit juices. Sprinkle the sugar mixture over the fruit, then toss it again to coat the fruit evenly. Let sit while you make the batter.
  3. In a small bowl, stir together the flour, almond flour, baking powder, and salt. In a large bowl, beat the butter and 1/4 cup of the sugar until pale and fluffy, about 2 minutes. Add the egg and beat to combine it fully; then beat in the sweetpotato puree and lemon zest. Add the dry ingredients, beating just to incorporate and form a stiff batter. Drop 6 to 8 heaping tablespoonfuls of the batter evenly over the fruit. Sprinkle the batter with the remaining 1 tablespoon sugar. Set the cobbler on a rimmed baking sheet.
  4. Bake the cobbler until the center is bubbly and the cake is risen and golden, 30 to 35 minutes. Let cool for at least 30 minutes before serving.

Tip: You can also make small tea cakes with this batter and a couple cups of whatever fresh berries are in season. Divide the batter among 12 greased standard muffin cups and top each with a few berries. Bake at 350°F for 20 to 25 minutes.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Grilled Lamb and Sweetpotato Kabobs with Quinoa, Garlic, Lemon, and Mint

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Grilled Lamb and Sweetpotato Kabobs with Quinoa, Garlic, Lemon, and Mint

Lamb has a natural sweetness that makes it a perfect pairing for sweetpotatoes. For example, we love baked sweetpotatoes with broiled lamb chops and grilled sweetpotato wedges with lamburgers. And we bet you would, too.

Here, we take the combo to new heights, adding lemon, olive oil, tons of garlic, and fresh mint. Great for a weekend barbeque with friends or a weeknight dinner with family, it’s all good.

Grilled Lamb and Sweetpotato Kabobs with Quinoa, Garlic, Lemon, and Mint

Grilled Lamb and Sweetpotato Kabobs with Quinoa, Garlic, Lemon, and Mint

Serves 6

Ingredients:
3 lemons
12 garlic cloves, minced
1 1/2 teaspoons salt, divided, plus more to taste
1 1/2 teaspoons pepper, divided, plus more to taste
3/4 cup olive oil
1 boneless leg of lamb (about 3 pounds), cut into 1-inch pieces
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
1 cup quinoa
3/4 cup halved cherry tomatoes
2 scallions, thinly sliced
1/4 cup chopped fresh mint

Special equipment: about 18 10-inch metal skewers (see note)

Instructions:

  1. Zest the lemons. Juice the zested lemons to yield 6 tablespoons of juice. In a small bowl, combine the lemon zest, lemon juice, garlic, 3/4 teaspoon of the salt, and 3/4 teaspoon of the pepper, whisking to dissolve the salt. Whisk in the oil. Set aside 2/3 cup of the mixture, then transfer the remaining mixture to a large resealable bag and add the lamb and sweetpotatoes. Seal the bag, squeezing out as much air as possible, and set aside at room temperature for 30 minutes or in the refrigerator for as long as overnight. (If refrigerated, return to room temperature before proceeding.)
  2. Cook the quinoa according to package directions.
  3. Meanwhile, preheat a grill to medium heat and lightly oil the grate. Thread the lamb and sweetpotatoes onto skewers (discard the marinade). Sprinkle the skewers on all sides with the remaining 3/4 teaspoon of salt and 3/4 teaspoon of pepper. Grill the skewers, turning on all sides, until the lamb is done to your liking and the sweetpotatoes are lightly charred and tender, about 15 minutes for medium-rare.
  4. Stir the tomatoes, scallions, about half of the mint, and about 2/3 of the remaining lemon mixture into the quinoa. Arrange the quinoa on plates or a platter and top with the skewers. Drizzle with the remaining lemon mixture, sprinkle with the remaining mint, and serve.
  5. Note: It’s easiest to thread sweetpotatoes onto metal skewers. If you prefer to use wood or bamboo, try “pre-drilling” the sweetpotatoes with a metal skewer or something similar. (And as always, soak wood or bamboo skewers in water at least 10 minutes before using them on the grill.)

Recipe developed in partnership with the California Sheep Commission

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Sweetpotato “Big Macs”

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Sweetpotato “Big Macs”

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

As a kid, I loved the classic Big Mac, and I still occasionally get a taste-memory craving for it. But, as an adult, I really don’t like the low-quality meat that’s part of the original package, so I recreated the sandwich at home, replacing the meat with crispy sweetpotato patties which go remarkably well with the tangy sauce, crunchy pickles, onions, iceberg lettuce, and American cheese, all on a sesame seed bun.

Sweet Potato Big Macs

Sweetpotato “Big Macs”

Makes 4 burgers

Ingredients:
2 large sweetpotatoes (about 1 1/2 pounds), peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Neutral oil, such as canola or grapeseed
4 sesame seed burger buns, plus 4 additional bottom buns
Burger Sauce (recipe follows)
1/4 head iceberg lettuce, shredded
24 dill pickle chips
4 slices American cheese
1/4 cup thinly sliced onion or shallot

Instructions:

  1. Grate the sweetpotatoes on a box grater into a larger bowl. Season with the salt and pepper.
  2. Heat the oil to a depth of 1/4 inch in a large, nonstick skillet set over medium heat. Line a plate with brown paper or paper towels. When the oil shimmers, add 2 or 3 handfuls (about 1/2 cup each) of sweetpotato to the skillet in compact mounds. Let the sweetpotatoes fry into a patty, like a hash brown or latke, for about 2 minutes. Flip and cook until the patties are crispy, 2 more minutes. Drain the patties on the brown paper. Replenish the oil as needed to maintain a depth of 1/4 inch. Repeat with the remaining sweetpotatoes until you have 8 patties.
  3. Toast the buns. Line up the 8 bottom buns on a work surface. Spread 1 tablespoon of burger sauce on each and then top with shredded lettuce and pickle chips. Place a slice of cheese on half (4) of the bottom buns and add a patty on all of them. Top the patties with the onions, stack the burgers, and add the top buns.

Tip: The patties can be made up to 1 hour ahead; reheat them in a 400°F oven until hot and crispy, about 5 minutes.

Burger Sauce

Makes 1/2 cup (enough for 4 burgers)

1/4 cup mayonnaise
2 tablespoons grainy mustard
1 teaspoon pickle juice
1/2 teaspoon honey
2 tablespoons chopped dill pickles
1 garlic clove, chopped
1/2 teaspoon paprika

  1. In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. The sauce will keep in an airtight container in the refrigerator for 3 days.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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