“No-Boil Sweet Potatoes
Boiling sweet potatoes in lots of liquid—as you would regular potatoes—is not a good idea. Sweet potatoes will soak up too much water, and the resulting mash will be a soggy mess. Better to cook them in a small amount of of liquid. Just 2 tablespoons of heavy cream (plus a little butter), along with the water released from the sweet potatoes as they cook, is enough to steam them into tenderness."
This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.
- heavy cream
- Table salt and ground black pepper
- sugar
Don’t substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is courtesy of our forthcoming Make-Ahead cookbook.
- vegetable oil
- raisins
- curry powder
- Table salt
- grated fresh ginger
- water
- frozen green peas
- plain whole milk yogurt
- minced fresh cilantro leaves
- - 1 1/2 pounds cipolline onions
- - 3 tablespoons extra-virgin olive oil
- - 2 tablespoons fig balsamic vinegar
- - 1/4 to 1/2 teaspoon kosher salt
- - Freshly ground black pepper
- We used Lundberg Wild Blend in this recipe. It’s a combination of wild and whole-grain brown rice that’s very flavorful with a good texture.
- This recipe can also be used as a side dish without the tofu.
- Squash:
- - 4 small acorn squash
- - 1/4 teaspoon salt
- - Freshly ground black pepper
- -Freshly ground nutmeg
- - 2 tablespoons unsalted butter
- -1/2 cup water
- Rice:
- advertising
- - 3 cups vegetable broth
- - 1/4 teaspoon salt
- - 1/3 cup quartered dried figs
- - 1/3 cup dried cranberries or chopped dried cherries
- Vegetables:
- - 2 teaspoons minced fresh rosemary
- - 1/4 teaspoon salt
- - 2 tablespoons toasted pine nuts
- - 2 tablespoons lemon juice
- - 1/3 cup freshly grated Parmesan cheese
- - 2 tablespoons unsalted butter
This is the Libby’s pie recipe. It’s easy, it’s good …
- ground cinnamon
- salt
- sugar
- ground ginger
- ground cloves
- 9-inch unbaked pie shell with high fluted edge