Sweet Potato Casserole vs. Sweet Potato Latkes with Lime: Thanksgivukkah Recipes

New Mexican Sweet Potato Latkes with Lime–Sour Cream Sauce

SpoonFed: Via CHOW

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INGREDIENTS

For the lime–sour cream sauce:
1 cup sour cream
1⁄3 cup snipped fresh chives
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
For the latkes:
2 pounds sweet potatoes (choose a flavorful variety such as Jewel or Garnet, if available)
Kosher salt
1 cup finely chopped onion
3 large eggs, beaten to blend
1⁄3 cup flour
2 teaspoons ground ancho chili powder
2 teaspoons ground cumin, preferably freshly toasted and ground
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Canola or sunflower oil, for frying
Optional garnish: chopped fresh cilantro

INSTRUCTIONS

Prepare the lime–sour cream sauce: stir together the sour cream, chives, and lime juice and zest in a small bowl. Let the flavors develop while you make the latkes.
Make the latkes: shred the sweet potatoes using the medium/fine shredding disk of a food processor. (While many recipes call for coarse grating, I find that sweet potatoes won’t release as much moisture when grated that thickly and so don’t bind as well with the other ingredients.) Transfer the shredded potatoes to a colander, sprinkle with about 1/2 teaspoon salt, and use your hands to squeeze out as much moisture as possible. [...] read more

 

Sweet Potato Casserole With Pecan Crumble

SpoonFed: Via Saveur

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INGREDIENTS

FOR THE FILLING:
3 lbs. sweet potatoes
⅓ cup packed dark brown sugar
6 tbsp. unsalted butter, melted
¼ cup heavy cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
½ tsp. kosher salt
2 eggs, lightly beaten
1 1″ piece ginger, finely grated
Freshly ground black pepper, to taste

FOR THE CRUMBLE TOPPING:
½ cup flour
½ cup rolled oats
½ cup packed dark brown sugar
¼ cup finely chopped pecans
½ tsp. kosher salt
5 tbsp. unsalted butter, cubed and chilled
¼ cup mini marshmallows

INSTRUCTIONS

1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1½-qt. baking dish and smooth top; set aside. [...] read more

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