In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I cannot STAND sweet potatoes or winter squashes with added sweetening!
> > To me, they are sweet enough on their own. I prefer to roast or steam
> > them and serve them as a savory dish with butter and salt to taste,
> > maybe some salt free lemon pepper and/or dill weed.
>
> You might like these:
>
> Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and
> Chiles (from _Big Flavors of the Hot Sun_)
>
> 1/2 cup all-purpose flour
> 1 teaspoon cinnamon
> 2 2 1/2 pound chickens, cut up
> 2 large yellow onions, thinly sliced
> 2 tablespoons minced garlic
> 2 tablespoons minced fresh chile of your choice
> 4 sweet potatoes, peeled and cut into large chunks
> 1/4 cup chopped fresh cilantro
> 1 teaspoon cayenne pepper
> 1 teaspoon ground cloves
> 1/2 cup vegetable oil (approx)
> 3 tablespoons minced ginger
> 5 tablespoons prepared curry powder
> 2 quarts chicken stock
> 1 cup unsweetened coconut milk
>
> 1. In a small bowl, combine the flour, cayenne, cinnamon, and cloves and
> mix well.
>
> 2. Dredge the chicken pieces in the spiced flour. In a large, wide
> stockpot, heat the oil over medium-high heat until hot but not smoking. Add
> the chicken pieces in a single layer, being careful not to crowd the
> pan--work in batches if necessary. Cook until well browned, 3 to 4 minutes
> per side. As the chicken is browned, remove to a platter.
>
> 3. Reduce the heat to medium, add the onions, and cook until they just
> begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and
> chile and cook, stirring constantly, for 1 minute more. Add the stock, the
> browned chicken, and the sweet potatoes, return to a simmer, and cook for
> about an hour, covered, until a peek inside one of the pieces of chicken
> shows that it is cooked through.
>
> 4. Add the coconut milk and continue to cook for 1 minute. Remove from the
> heat, add the cilantro, mix well, and serve. Serves 6 to 8 as an entree.
>
>
> Beef Tagine with Sweet Potatoes (from _Couscous and other Good Food from
> Morocco_)
>
> INGREDIENTS
> 2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
> of beef (with some bone), cut into 1 1/4 inch chunks
> 1/4 teaspoon turmeric
> Salt
> 1/4 teaspoon freshly ground black pepper
> 1/4 cup salad oil
> 1/2 teaspoon sharp paprika
> 1/4 teaspoon ground ginger
> 2 pinches ground cumin
> 1 pinch cayenne pepper
> 1 1/2 medium onions, finely chopped
> 1/4 cup mixed chopped herbs (parsley and cilantro)
> 2 ripe tomatoes
> 1 pound sweet potatoes
> Juice of 1 lemon
>
> EQUIPMENT
> Paring knife
> Vegetable peeler
> 5 1/2 quart flameproof casserole with a tight-fitting lid
> 3 1/2 quart saucepan
> Shallow ovenproof serving dish
> Aluminum foil
>
> WORKING TIME: 30 minutes
> COOKING TIME: 2 hours or more
>
> Serves: 4 to 6
>
> 1. Remove and discard the excess fat from the beef. Place the beef in the
> casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
> often to lightly brown all sides. Cover the casserole tightly and cook 15
> minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
> drawn out by the salt over low heat.
>
> 2. Stir in the remaining spices, chopped onion, herbs, and very little
> water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
> very tender (almost falling off the bones). Add water whenever necessary to
> keep the meat from scorching.
>
> 3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
> cut them into chunks. Peel the sweet potatoes and cut them into
> 1/2-inch-thick slices.
>
> 4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving
> dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
> the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
> potatoes are tender. Remove the foil cover, raise the oven temperature to
> 450°F, and transfer the dish to the upper shelf of the oven. Bake until
> there is a brown-spotted crust over the tomatoes. (If there is a great deal
> of gravy in the pan, pour it off into a saucepan and reduce over high heat
> to 1 cup before returning it to the dish.) Taste for seasoning and serve at
> once.
>
>
> Shrimp Tostadas with Sweet Potatoes (from _The Well-Filled Tortilla_)
>
> 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
> 12 cups shredded lettuce
> 6 corn or flour tortillas, crisped hard and flat just before serving
> 2 small cucumbers, peeled and cut into matchstick strips
> 1 1/2 pounds cooked shrimp, peeled, tails removed, and deveined
> 2/3 cup tomato salsa
> 1 1/2 cups sour cream
> 1/2 teaspoon salt
> 2 tablespoons fresh tarragon leaves
>
> 1. Bring a medium saucepan of water to a boil. Add the sweet potato pieces
> and boil gently until tender but still firm, about 8 minutes. Drain in a
> colander, set aside to drip dry.
>
> 2. In a small bowl, mix the salsa, sour cream, and salt.2.
>
> 3. To assemble, spread about 2 cups shredded lettuce over each tortilla.
> Arrange about 1/2 cup each of the sweet potatoes and the cucumbers over the
> lettuce. Mound about 1/2 cup of the shrimp in the center. Top with a
> dollop of the sour cream mixture, and sprinkle tarragon leaves over all.
> Serve the remaining sour cream mixture on the side. Eat while the tortilla
> is still crunchy.
>
>
> Bob

I may check that out, thanks. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.