Sweet Potato Biscuits

2 medium sweet potatoes

2 cups all-purpose flour

1 tablespoon granulated sugar

2 tablespoons baking powder

½ teaspoon fine sea salt

5 tablespoons unsalted butter, chilled and cut into small pieces

1/3 cup low-fat or whole milk

Preheat the oven to 400 degrees. Bake or microwave the potatoes until soft and tender, about 45 minutes in the oven or about 10 minutes in the microwave.

When potatoes are cool enough to touch, peel, then mash until smooth with an old-fashioned potato masher or in a food processor fitted with a metal blade. Measure out 1 cup (reserve the rest for another use).

In the same bowl of the food processor or in the bowl where you mashed the potatoes, combine flour, sugar, baking powder and salt. Add butter. Pulsing the processor or using a pastry blender, cut in butter until the mixture resembles coarse meal.

Combine sweet potato and milk in a small bowl; whisk until smooth. Add to the flour mixture, mixing until just moist.

Turn the dough out onto a lightly floured surface and knead lightly four or five times. Using a lightly floured rolling pin, roll out the dough ¾ inch thick. Cut out 10 biscuits with a 1-inch biscuit cutter, pressing the cutter down without twisting so the biscuits will rise evenly when baked.

Line a rimmed baking sheet with a silicone liner or parchment paper. Place the biscuits on the baking sheet. Gather together the scraps by placing the pieces on top of each other. Roll out ¾ inch thick and cut 5 or 6 more biscuits. Place on the baking sheet. Discard any remaining dough scraps.

Bake until lightly browned, about 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Yield: About 16 biscuits.

Approximate nutritional analysis per biscuit: 110 calories, 4 grams fat (2 grams saturated), 10 milligrams cholesterol, 2 grams protein, 17 grams carbohydrates, 2 grams sugar, 1 grams fiber, 275 milligrams sodium, 50 milligrams calcium.

Sweet Potato Chowder

4 cups chicken stock

3 slices bacon, preferably applewood-smoked

2 tablespoons unsalted butter

1 cup diced yellow onion

1 cup diced green bell pepper

½ cup diced celery

2 cloves garlic, minced

¼ cup all-purpose flour

5 cups half-and-half

2 cups peeled and diced sweet potatoes

½ cup sliced green onions

1½ cups roasted corn kernels

Kosher salt

Freshly cracked black pepper

Creme fraiche, for garnish

Bring stock to a boil over high heat; boil until reduced to about 1 cup. Set aside.

While stock is reducing, cook bacon in a soup pot or Dutch oven over medium heat until deep brown. Remove the bacon from the pot and let cool. Chop into ½-inch pieces and set aside.

Add butter to the bacon fat. When butter melts, add onion, green pepper and celery; cook over medium heat for 5 to 6 minutes, stirring often. Add garlic; cook until aromatic, about 2 minutes.

Dust the cooked vegetables with flour and continue to cook, stirring constantly, for 4 to 5 minutes. Whisk in half-and-half and reduced chicken stock. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Add sweet potatoes and simmer until tender.

Pour half of the soup into a stainless-steel bowl. Using an immersion blender, purée the soup in the bowl then puree the soup remaining in the pot. (Alternatively, puree half at a time in a blender.) Return all the soup to the pot.

Add green onions and corn; let simmer for 10 to 15 minutes. Season with salt and pepper to taste. Ladle into bowls, garnish with creme fraiche and top with the chopped bacon.

Yield: Serves 8.

Approximate nutritional analysis per serving: 370 calories, 25 grams fat (14 grams saturated), 70 milligrams cholesterol, 10 grams protein, 27 grams carbohydrates, 3 grams sugar, 2 grams fiber, 195 milligrams sodium, 185 milligrams calcium.

Sweet Potato Puff

1½ pounds sweet potatoes, baked or microwaved until soft

1 teaspoon chopped fresh thyme

1 tablespoon balsamic vinegar

3 large eggs, separated

1/3 cup heavy cream

Kosher or sea salt

Freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 2-quart gratin dish or smaller souffle dishes.

Peel the sweet potatoes and mash them coarsely with a fork in a mixing bowl. Add thyme, vinegar, egg yolks, cream and salt and pepper to taste. Beat until well combined.

In another bowl, whip the egg whites with a pinch of salt to stiff peaks. Fold the whites into the sweet potato mixture gently but thoroughly; spoon into the baking dish or dishes. Bake about 30 minutes (22 to 25 minutes for smaller dishes), until puffed but set and golden in spots.

For the best presentation, serve immediately; puff will deflate slightly as it cools.

Yield: Serves 6.

Approximate nutritional analysis per serving: 155 calories, 8 grams fat (4 grams saturated), 125 milligrams cholesterol, 5 grams protein, 17 grams carbohydrates, 6 grams sugar, 2 grams fiber, 65 milligrams sodium, 35 milligrams calcium.

Southern Sweet Potato Pecan Bread Pudding Pie

FOR THE CRUST:

8 ounces challah, brioche or other similar fluffy, thick bread, cut into ½-inch-thick slices

6 tablespoons (¾ stick) unsalted butter

1/3 cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

FOR THE FILLING:

12 ounces sweet potatoes, peeled and cut into ½-inch pieces

2/3 cup granulated sugar

4 large eggs

3 ounces cream cheese, softened

¼ teaspoon salt

1 cup whole milk

½ cup heavy cream

2 tablespoons bourbon

1 teaspoon vanilla extract

¾ cup pecans, chopped

FOR THE TOPPING:

½ cup heavy cream

3 tablespoons turbinado or dark brown sugar

¼ teaspoon ground nutmeg

Make the crust. Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Arrange bread slices directly on the oven rack and toast until golden brown, about 5 minutes. Transfer slices to a plate. Reduce oven temperature to 300 degrees.

Grease a 9-inch deep-dish pie plate. Microwave butter in a shallow dish until melted, about 2 minutes. Combine 1/3 cup sugar, cinnamon and ½ teaspoon nutmeg in a second dish. Coat one side of toast with melted butter then dredge the buttered side in the sugar mixture.

Arrange toast, sugared side down, in the bottom of the pie plate. The top crusts should point up to create a decorative edge. Trim and gently pack the slices so that no open spaces remain.

Make the filling. Combine potatoes and ¼ cup water in a microwavable bowl. Cover and microwave on high, stirring occasionally, until tender, about 7 minutes. Drain potatoes and transfer to a food processor. Add 2/3 cup granulated sugar, eggs, cream cheese and salt. Process until smooth, about 30 seconds.

Transfer sweet potato mixture to a large bowl. Stir in milk, ½ cup cream, bourbon and vanilla. Pour mixture into bread-lined pie plate, smooth the top and sprinkle with pecans.

Bake until center is set and pie is golden brown on top, 60 to 70 minutes. Let pie cool on a wire rack for 2 hours.

Make the topping. Whip ½ cup cream with turbinado sugar and ¼ teaspoon nutmeg in a large bowl with an electric mixture on medium-low speed until frothy, about 1 minute. Increase mixer speed to high and beat until cream forms soft peaks, 1 to 3 minutes. Serve pie slightly warm or at room temperature with topping.

Yield: Serves 8.

Approximate nutritional analysis per serving: 615 calories, 40 grams fat (20 grams saturated), 230 milligrams cholesterol, 10 grams protein, 55 grams carbohydrates, 36 grams sugar, 2 grams fiber, 290 milligrams sodium, 115 milligrams calcium.

Winter Vegetable Stew

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

¼ pound Brussels sprouts

½ pound cauliflower florets

1 sweet potato, peeled and sliced ½ inch thick, then cut into ¼-inch sticks

1 large red potato, scrubbed and cut into 1-inch cubes

2 large carrots, peeled and sliced ½ inch thick

½ pound celery root, peeled and cut into 1-inch cubes

½ acorn squash, peeled, seeded and sliced ¼ inch thick, then each slice halved

1 teaspoon minced fresh ginger

1 teaspoon salt

Freshly ground black pepper

½ teaspoon dried thyme

Generous pinch of dried savory

1 quart vegetable broth or stock

3 tablespoons unsalted butter, softened

3 tablespoons all-purpose flour

In a large stockpot, saute onion and garlic in olive oil until soft, 10 to 12 minutes.

Add Brussels sprouts, cauliflower, sweet potato, red potato, carrots, celery root, squash, ginger, salt, black pepper to taste, thyme, savory and broth. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 20 minutes.

Mix butter and flour together with your fingers. Stir into stew, a bit at a time, then cook for about 3 minutes, until the liquid has thickened slightly.

Yield: Serves 6.

Approximate nutritional analysis per serving: 190 calories, 9 grams fat (4 grams saturated), 15 milligrams cholesterol, 3 grams protein, 26 grams carbohydrates, 8 grams sugar, 5 grams fiber, 845 milligrams sodium, 65 milligrams calcium.

Variation: To make this recipe vegan, thoroughly mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in this mixture in place of the butter and flour.

Maple-Whipped Sweet Potatoes

4 sweet potatoes (about 2½ pounds) (unpeeled)

2 tablespoons sour cream

1 tablespoon unsalted butter, room temperature

2 tablespoons pure maple syrup

Salt and freshly ground black pepper

HAZELNUT BROWN BUTTER:

4 tablespoons (½ stick) unsalted butter

¼ cup chopped hazelnuts

1 small shallot, minced

2 tablespoons finely chopped fresh flat-leaf parsley

Salt and pepper

Preheat oven to 375 degrees.

Using a fork, pierce the skin of each sweet potato in a few places. Place potatoes on a rimmed baking sheet and bake in preheated oven until soft, 45 to 50 minutes. Remove from oven and let cool until they can be handled.

Cut each sweet potato in half lengthwise, scoop the potato pulp into a food processor, and discard the skin. Add sour cream, the 1 tablespoon butter and the maple syrup and pulse mixture until smooth. Season with salt and pepper. Transfer to a baking dish and cover to keep warm until ready to serve. (Sweet potatoes can be prepared up to this point 24 hours in advance, covered and refrigerated. To reheat, preheat oven to 375 degrees, cover baking dish with aluminum foil, and place in oven until heated through, about 30 minutes.)

For Hazelnut Brown Butter: In a heavy-bottomed saucepan, melt the 4 tablespoons butter over medium heat and cook until pale gold, 2 to 3 minutes (be careful so butter does not burn). Add hazelnuts and stir until golden and fragrant, 1 to 2 minutes longer. Add shallot and parsley and cook just until softened, about 1 minute. Season with salt and pepper. (The brown butter may be prepared up to 24 hours in advance, covered, and refrigerated. Before serving, reheat in a small, heavy-bottomed saucepan over medium heat.) Drizzle brown butter over hot sweet potatoes and serve immediately.

Sweet Potato Flan

2 sweet potatoes (about 1¼ pounds)

1¾ cups sugar (divided)

¼ cup water

¼ teaspoon ground allspice ½ teaspoon ground cinnamon

¾ teaspoon salt

5 large eggs, plus 2 egg yolks

2 teaspoons vanilla extract

2 cups milk, scalded

Preheat oven to 450 degrees.

Bake sweet potatoes whole on a baking sheet until very soft, about 1 hour. Cool. Remove skins and discard.

Put cooked potatoes in a food processor and process until completely smooth. Measure out 1½ cups of puree. Reserve any left over for another use.

Reduce oven temperature to 325 degrees. In a saucepan, combine 1 cup sugar and water, stirring occasionally, until sugar is completely dissolved. Brush sides of pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high and boil syrup without stirring until it turns deep amber, about 5 to 6 minutes. Pour caramel into a 9-by-2-inch round cake pan or a 9-inch deep-dish pie plate. Swirl pan to cover bottom and halfway up sides with caramel.

In a large bowl, combine the 1½ cups sweet potato puree, remaining ¾ cup sugar, allspice, cinnamon, salt, eggs and egg yolks. Mix in vanilla and scalded milk until smooth and well-blended. Pour into caramel-lined pan and cover with foil.

Set pan in a roasting pan, then fill larger pan with enough boiling water to come halfway up sides of flan dish.

Bake in preheated oven 50 to 55 minutes, or until a knife inserted near the center comes out clean. Cool to room temperature, then refrigerate overnight.

Unmold by running a sharp knife around edge of flan and cover with a serving plate. Invert quickly. Serve.

Sweet Potato Napoleons

2 large sweet potatoes

1 tablespoon butter, melted

2 tablespoons brown sugar

Ground cinnamon

Ground nutmeg

40 miniature marshmallows

Preheat oven to 450 degrees. Slice sweet potatoes into ½-inch slices. Spray a baking sheet with nonstick spray coating. Arrange sweet potato slices on baking sheet in a single layer. Roast for 20 minutes or until just tender. Reduce oven temperature to 375 degrees.

Blend butter and brown sugar . Add cinnamon and nutmeg to taste; blend well. Brush onto sweet potato slices. Arrange 4 miniature marshmallows upright on half of the potato slices. Stack a similar size potato slice on top of the marshmallows. Return to oven and continue baking 2 to 3 minutes or until marshmallows begin to melt.

Yield: Serves 10.

Approximate nutritional analysis per serving: 65 calories, 16 percent of calories from fat, 1 gram fat (1 gram saturated), 3 milligrams cholesterol, 13 grams carbohydrates, 1 gram protein, 19 milligrams sodium, 1 gram dietary fiber.

Mashed Sweet Potatoes

¾ pound sweet potatoes

1 medium green bell pepper, coarsely chopped (1 cup)

1 tablespoon olive oil

Salt and freshly ground pepper

Wash potatoes, prick skin with a knife in several places, wrap in paper towel and microwave on high 5 minutes. Cut in half and scoop flesh into a bowl; mash with a fork. (Or peel potatoes, cut into 2-inch pieces and boil in water to cover until tender, about 10 minutes. Drain and mash.)

Stir bell pepper into mashed potatoes. Mix in oil and season to taste with salt and pepper.

Yield: Serves 2.

Approximate nutritional analysis per serving: 221 calories, 28 percent of calories from fat), 7 grams fat (1 gram saturated, 5 grams monounsaturated), no cholesterol, 3.3 grams protein, 37.8 grams carbohydrates, 6.4 grams fiber, 96 milligrams sodium.

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