Allie’s sweet/yam/parsnip mash/fry/bake

Submitted by Allie Jones

Ingredients

·         1 stick butter J

·         2 large-ish red onions, thinly sliced

·         4 cloves garlic. minced

·         2 tablespoons (loose!, or could do 2 tsp packed) brown sugar

·         2  sweet potatoes, cubed (skins stay on)

·         2 yams, cubed (skins on)

·         2 parsnips, peeled and cut into 1-inch slices or pieces

·         1 1/2 cups low-sodium chicken broth or veggie broth, heated

·         2 tablespoons fresh thyme, chopped (or ~ 1.5 to 2 tsp, dried)

·         Parmesan cheese

What to do:

In a large skillet over med-high heat, cook onions and garlic with ½ of the butter and all the sugar, stirring occasionally, until onions brown, 20 to 25 minutes. If you need to, you can add a few tablespoons of water as you cook to keep onions from sticking or burning. Take about 1/3 of your parsnips and yams/potatoes and put them in a separate skillet with the other half of the butter, and also cook over med-high heat (uncovered), for also about 20-25 min until they are nicely fried (brown) in butter.  Fill a medium stockpot ¾ full with water. Add the rest of the yams, potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender (also 20 to 25 minutes), then drain. Put the parsnips/tatoes into a large bowl and mash with a masher.  Have the warm broth nearby and use as needed to get a nice creamy consistency (but you shouldn’t use all of it). Add thyme, additional salt if you want (to taste) and some pepper.  Now fold in the caramelized onions and the fried up potatoes, yams and parsnips.  Resist temptation to mash any more.  Put it all in a large casserole dish.  Grate parmesan on the top, and put in broiler long enough to crust/brown the cheese on top.  Serve.  Should serve at least 8 if not 12 I think.

Cajun Sweet Potatoes

Submitted by Kimberly Faerber

Ingredients

Original recipe makes 4 servings 

• 1 1/2 teaspoons paprika
• 1 teaspoon brown sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme

• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 large sweet potatoes
• 1 1/2 teaspoons olive oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
3. Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
4. Bake in preheated oven until tender, or about 1 hour.

Corn Okra Creole Recipe

Submitted by Joe and Dede Russo

YIELD: 4-6

Ingredients

• 1 cup chopped green pepper

• 1/2 cup chopped onion

• 3 tablespoons vegetable oil

• 2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn

• 1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra

• 3 medium tomatoes, peeled and chopped (1-1/2 cups)

• 1 tablespoon tomato paste

• 1/4 teaspoon dried thyme

• Salt to taste

• 1/4 teaspoon coarsely ground pepper

• 1/2 teaspoon hot pepper sauce, optional Directions In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. Stir in the tomatoes, tomato paste, thyme, salt, pepper and pepper sauce if desired. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.