I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, August 12, 2024

Mashed Sweet Potatoes, Great for Purple Sweet Potatoes

Boil or roast sweet potatoes, and mash until smooth.  

Make flavored syrup:
6 to 8 oz. pineapple juice (or orange)
Brown Sugar and/or Honey
Star Anise (about 3) 
Fresh Ginger or Crystalized Ginger
Maybe some cinnamon and/or nutmeg
(or use Japanese 5-spice powder in lieu of the other spices)

Cook down until syrupy. Remove solids.
Add a little butter. Stir into your warm mashed sweet potatoes. Yum!

Purple sweet potatoes are denser than orange ones, and not quite as sweet with a mealier texture. They are best when boiled or roasted and then mashed with a flavoring syrup recommended by my sister. It would be delicious with any variety of sweet potatoes. For lots more information about purple sweet potatoes, and the different varieties look here.
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