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What's Gaby Cooking

That Sweetpotato pie that everyone's talking about...

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That Sweetpotato pie that everyone's talking about...

So, you may have heard of the Sweetpotato pie that's sweeping the nation. You may have also tried to get your hands on one. While we hope that you were successful in acquiring one of the coveted pies, we here at California Sweetpotatoes would like you to know that you do not have to brave the crowds at Walmart to enjoy the goodness of California Sweetpotatoes in pie form. In fact, you can bake one in the comfort of your own home, thanks to our friend Gaby's delicious recipe. So put the car keys down, take a deep breath, and get your bake on!

Sweetpotato Pie

Ingredients:

For the pie crust

1 1/4 cups all purpose flour
4 tablespoons of leaf lard, cut into various small pieces pea to walnut size
4 tablespoons (good quality) butter, cut into various small pieces pea to walnut size
1/4 teaspoon kosher salt
3-4 Tablespoons of ice water
All-purpose flour for dusting

For the sweetpotato filling

2 large orange-fleshed California sweetpotatoes, peeled and cut into 1 inch cubes (about 1 3/4 pounds)
1/2 cup white sugar
2 large eggs, lightly whisked
1/4 cup half-and-half or heavy cream
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
Kosher salt

Instructions

For the pie crust

  1. Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.

  2. Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.

  3. Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Once chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.

  4. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.

  5. Preheat the oven to 400°F.

  6. Blind bake the pie dough for 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.

For the sweetpotato filling

  1. Bring a large pot of lightly water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 20-25 minutes. Drain and rinse under cold water.

  2. Transfer sweet potatoes to food processor and mix to form a very smooth purée. Measure purée, then return 2 1/2 cups to food processor (reserve any remaining purée for another use). Add granulated sugar, eggs, half-and-half, cinnamon, nutmeg, butter and brown sugar. Mix until smooth. Spread filling into prepared pie shell, smoothing the top. Add any excess crust decorations on top.

  3. Place pie pan on a baking sheet and place in oven. Bake until crust is lightly golden and filling is almost set with a slight jiggle in center, about 1 hour. Cool completely on a wire rack. Cover and refrigerate until ready to serve.

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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

Ingredients:
2 pounds orange- or yellow/white-fleshed California sweetpotatoes (3 to 4 medium)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon coarse salt, or more to taste
1/4 teaspoon pepper
2 cups shredded cheddar and pepper Jack cheese
1 cup black beans
Kernels from 2 ears corn
Scallions
Cilantro
Guacamole
Pico de gallo
Sour cream

Instructions:

  1. Preheat the oven to 425°F.

  2. Cut each sweetpotato lengthwise into 8 wedges (halve long wedges crosswise).

  3. On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, salt, and pepper. Arrange wedges cut sides down and roast until browned and tender, 15 to 20 minutes. Add more salt to taste.

  4. Top the sweetpotatoes with cheese, beans, and corn. Bake until the cheese is melted.

  5. Top with scallions, cilantro, guacamole, pico de gallo, and sour cream and serve.

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

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Gaby's Sweetpotato, Corn, and Feta Salad

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Gaby's Sweetpotato, Corn, and Feta Salad

Another amazing salad idea brought to you by one of our favorite blogs, What's Gaby Cooking? As summer fast approaches, it's a great time to start thinking about Sweetpotatoes in refreshing dishes that pair perfectly with sunshine and relaxation!

INGREDIENTS

4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill
Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste

 

INSTRUCTIONS

  1. Preheat a gas or charcoal grill to medium high heat.

  2. In a medium bowl, combine the cubed California sweetpotatoes, olive oil, salt and pepper and toss to combine.

  3. Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the sweetpotato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.

  4. Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.

  5. Once the sweetpotatoes are fully cooked and fork tender, carefully remove the sweetpotato parcels from the grill and transfer the sweetpotatoes to a bowl.

  6. Brush the cob on the cob with olive oil and transfer to the grill. Cook until slightly blackened. Remove the corn from the kernel and add to the bowl of sweetpotatoes. Add the feta cheese and fresh dill and toss to combine.

  7. Whisk together the ingredients for the lemon vinaigrette and drizzle a little bit on top of the sweetpotatoes, tasting and adding more if needed. Adjust salt and pepper and serve.

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BBQ Sweetpotato Chips

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BBQ Sweetpotato Chips

Few would argue that sweet, salty and crisp make up the trifecta of irresistible. So give into your desires and try this amazing recipe for BBQ Sweetpotato Chips by our friend Gaby of WhatsGabyCooking.com.

Ingredients:

  • 4 California Sweetpotatoes

  • Canola Oil for Frying

  • 1-½ tablespoons Sweet Paprika

  • 1 tablespoon Brown Sugar

  • 1 teaspoon Chili Powder

  • 1 teaspoon Garlic Powder

  • ½ teaspoon Cayenne Pepper

  • ½ teaspoon Kosher Salt

 

 

Instructions:

  1. Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.

  2. While the oil is heating up, thinly slice the California sweetpotatoes using a mandolin.

  3. In a small dish, mix together the spices and season with salt

  4. Once the oil is hot, transfer a handful of the sliced California sweetpotatoes into the oil and fry for a few minutes until crisp. Using a pair of tongs or a slotted spoon, flip the chips over halfway through the frying process to ensure even cooking.

  5. Once the chips are crisp, remove them from the hot oil using a slotted spoon and transfer them onto a paper towel lined baking sheet. While the chips are still wet with oil, dust them with the homemade BBQ seasoning mixture.

  6. Let the chips dry and any excess oil be absorbed by the paper towel.

  7. Once the chips are cooled, serve as needed.

  8. Alternatively, if you’re saving these for later, let them cool even more, and store them in an airtight container for up to 3 days.

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