Sweet Potato and Honey Noodle Kugel

Welcome to another Improv challenge--this month the theme is Sweet Potatoes and Honey! For those of you not in the know, the Improv challenge is brought to you by Kristen of Frugal Antics of a Harried Homemaker. Each month, Kristen gives us two seasonal flavors to play with. Sweet Potatoes and Honey are two of my favorite things.

At first, I was stymied. I've made so many sweet potato things that I didn't know if I had another idea in me. Then, while I was toying with the idea of a cookie or (yet another) muffin, my husband came up with the perfect idea: Noodle Kugel! A kugel is a Jewish pudding of sorts, usually made with potatoes or egg noodles. Sometimes savory and sometimes sweet, there are many variations of kugel, but my favorite is the sweet variety....and both the sweet potato and the honey are natural additions for a sweet, noodle kugel.

I was running short on time, so I took a shortcut and bought these frozen sweet potatoes. Notice how they are already cubed--this was almost too easy.

Sweet Potato and Honey Noodle Kugel

Printable Recipe

2 cups cubed sweet potatoes

1/2 cup honey

1 cup sour cream

3 eggs, slightly beaten

1 teaspoon vanilla

1 1/2 teaspoons cinnamon, divided

8 oz kosher for Passover egg noodles, cooked per package directions

2 cups kosher for Passover corn flakes

1/2 cup butter, melted

1/4 cup granulated sugar

Preheat oven to 350 degrees F.; coat a 1 1/2 qt. casserole dish with cooking spray.

Combine the sweet potatoes and the honey in a small saucepan. Heat over medium heat for 8-10 minutes, or until the sweet potatoes are just fork tender. Remove from heat and cool slightly.

It couldn't be easier to combine the sweet potatoes and the honey--just cook for a few minutes or until the sweet potatoes are tender.

In a large bowl, combine the cooled sweet potatoes with the sour cream, eggs, vanilla, and 1 teaspoon cinnamon; stir in the egg noodles. Pour the noodle mixture into the prepared casserole dish. 

In a small bowl, combine the cornflakes, melted butter, sugar and 1/2 teaspoon cinnamon. Spread the cornflakes mixture evenly over the noodles. Bake for 40-45 minutes or until the kugel is set and the cornflakes are browned. Serve warm or cold.

Spray your measuring cup with some cooking spray before you add the honey--it will slide right out!

It's hard not to eat the cornflakes off of the top. They are buttery and sugary--like candy!

Notice the beautiful sweet potatoes peeking through....

Is is it a dessert? A side? A meal?

How do you like your kugel?

Now check out the other Sweet Potato and Honey creations.....

Sweet Potato Sticky Buns

This will be a fairly short post. Why? Because Sweet Potato Sticky Buns don't really need a lot of conversation. Maybe I'm not the first to think of them, but dang these are good. There's even a hint of orange in there. I like these. Bunches. A good finale to my 2012 sweet potato series, no?

Sweet Potato Sticky Buns
Printable Recipe

3/4 cup milk
1/4 cup unsalted butter
1/3 cup granulated sugar
1 tablespoon freshly grated orange peel
2 1/4 teaspoons active dry yeast (1 package)
4-4 1/2 cups all purpose flour
2 eggs, room temperature
1/2 cup cooked, mashed sweet potato
1 teaspoon sweet dough flavoring or vanilla
1 teaspoon salt

Filling:
1/2 cup packed light brown sugar
1 tablespoon cinnamon
1/4 cup unsalted butter, melted

Topping:
3/4 cup packed light brown sugar
1/4 cup unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/4 cups chopped pecans

In a small saucepan, combine the milk, butter, sugar, and grated orange peel. Heat until the temperature is just 110-115 degrees F. (bathwater warm). If the temperature is too warm, let it cool for a few minutes.

Put the warm milk mixture in a large mixing bowl. Add the yeast and stir. Let it rest for about five minutes or until it becomes foamy. Add two cups of the flour, the eggs, sweet potato, sweet dough flavoring or vanilla, and salt. Fit a stand mixer with the paddle attachment and beat for about 4 minutes. Use a wooden spoon to add enough of the remaining flour to make a soft dough.

Turn the dough on to a lightly floured surface and knead in enough of the remaining flour to make a stiff dough (alternately, use the dough hook on the mixer and knead for 5 minutes). Continue to knead for about 6 to 8 minutes until the dough is smooth and elastic. Form into a ball and place into a buttered bowl, turning once to grease the dough's surface. Cover and let rise in a warm, draft-free place for about an hour or until doubled in size.

When the dough has doubled in size, gently deflate and let it rest for 10 minutes. In the meantime, prepare the filling by mixing the brown sugar and the cinnamon in a small bowl. Keep the melted butter in a separate bowl.

In a medium saucepan, combine the all of the topping ingredients except the pecans. Heat over medium heat until just melted. Spread into a 9X13 baking pan and top with the pecans. Set aside.

Roll out the dough into a 9X12 inch rectangle. Brush with the melted butter and sprinkle the brown sugar/cinnamon mixture evenly over the top. Starting from the long end, roll up the dough like a jelly roll, pinching the seams to seal. Using a very sharp knife, cut the dough into 12 rolls. Place the rolls over the topping mixture in the pan, cover loosely, and let rise for 20-25 minutes (if desired, refrigerate the dough overnight after placing the rolls in the pan). Preheat oven to 375 degrees F.; bake for 30 to 35 minutes or until golden. A few minutes before taking the rolls out of the oven, line a sheet pan with non-stick foil. Remove the rolls from the oven and immediately, but carefully, invert them over the prepared sheet pan. Serve warm.

Can you blame me for having this for dinner?

Sweet on Weck...A Sweet Potato Patty on a Kimmelweck Roll

.......with Spicy Ketchup and onions.

Some of you may recall that I was lucky enough to go to The Taste of  the NFL in Indianapolis the night before the Superbowl. While there, I was able to sample some really great food. One item that caught my attention was called Beef on "Weck"...basically a sliced beef sandwich on a Kimmelweck roll. Believe me, I didn't know what it was, either. It took at least 6 times of my asking someone, before it sunk in. The Kimmelweck roll (also spelled "Kummelweck") is a Kaiser roll that is topped with a mixture of course salt and caraway seeds. While the beef on this sandwich was tasty, the roll is what really grabbed my attention. The Kimmelweck roll was the first thing I googled when I got home.

As much as I love sliced beef, I wanted to make something with these rolls that even my vegetarian family could eat, and since I'm deep into sweet potatoes at the moment, why not use those, too? So, at the risk of receiving the stink eye from the good folk in Buffalo, New York (home of Beef on Weck), may I present to you.....Sweet on Weck!

Sweet on Weck

Printable Recipe

2 tablespoons olive oil, plus more if needed

1 bag (14 oz) frozen bell peppers and onions, preferably fire-roasted

1 cup frozen corn (again, I'm partial to the fire-roasted variety)

2 cloves garlic, crushed

1 (6 oz) bag baby spinach leaves

1 large sweet potato, baked and skinned*

1 (15.5 oz) can cannellini beans, drained and rinsed

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon smoked paprika

2 teaspoons chili powder

1 egg, slightly beaten

1 cup crushed hot and spicy cheese crackers

1 cup panko bread crumbs

6 Kimmelweck rolls (easy recipe follows)

*Bake the sweet potato at 400 degrees F. for about an hour, or until soft.

Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the frozen peppers/onions, corn and garlic; stir with a wooden spoon and cook until the vegetables are heated through, about 5 minutes. Reduce heat to medium-low. Put aside a few spinach leaves for each sandwich and add the rest to the pan. Cook until the spinach leaves are wilted. Remove from heat and set aside.

Meanwhile, in a large bowl, mash together the cooked sweet potato and the cannellini beans. With a wooden spoon, stir in the pepper/onion mixture, salt, pepper, paprika, and chili powder, mixing until combined. Stir in the egg, cracker crumbs, and panko crumbs.

To form the patties, line a custard cup with plastic wrap, leaving an overhang, and fill nearly to the top with the sweet potato mixture. Carefully pull the sweet potato mixture out of the custard cup and fold the plastic wrap over the top to form into a patty. Repeat until 6 patties are formed, leaving wrapped in the plastic until ready to cook (you may freeze the patties at this point).

Once they're wrapped, you can pop them in the freezer or make them right away.

Add a tablespoon of oil to the skillet and heat over medium high heat. Unwrap 2-3 sweet potato patties and carefully add to the heated skillet. Reduce the heat to medium low and fry for about 5 minutes per side, or until browned and cooked through. Repeat for the remaining burgers, adding additional oil to the skillet, if needed. 

For an easy, easy way to make a Kimmelweck roll, simply purchase some good quality Kaiser rolls at your favorite bakery or supermarket. Then, use this method: (adapted from Bobby Flay)

Mix together 1 tablespoon caraway seeds and 1 tablespoon coarse sea salt; set aside.

In a small saucepan, bring 1/2 cup of water to a boil. Dissolve 2 teaspoons of cornstarch in 1/4 cup warm water and stir into the boiling water. Cook until the mixture coats the back of a spoon. Remove from heat and cool until room temperature.

Preheat oven to 350 degrees F. Using a pastry brush, lightly coat the top of each Kaiser roll with the thickened cornstarch. Sprinkle desired amount of salt and caraway seed on each roll. Bake for 4 minutes or until the topping has dried.

To serve, simple top the bottom of the Kimmelweck roll with a few spinach leaves, add the sweet potato patty and top with some spicy ketchup (simply stir together 1/2 cup chili sauce with a few drops of Sriracha sauce), and some raw onions. Oh, and don't forget the top part of the roll--my favorite!! :)

Remember--it isn't required to use marshmallows and sweet potatoes in the same sentence. :)

Sweet Potato Madeleines with Chocolate-Orange Ganache

Once again I find myself in a sweet situation. Or should I say a "sweet potato" situation? It is, you see, time for the annual Blogger Sweet Potato Recipe Contest, sponsored by the North Carolina Sweet Potato Commission. Last year the theme of the contest was "healthy"...not such an easy task for me. I managed to squeak in a few recipes...Double Sweets and Beets Pizza, Sweet Potato Scones, and Sweet Potato Stuffed Dates. This year, the contest is calling itself the "No More Mallows" Recipe Contest...much more open, don't you think? I have decided that for my first recipe, I will channel my inner Proust. Let's make those sweet potatoes into the traditional French tea cake, the Madeleine. These are easier to make than you might think....

Sweet Potato Madeleines with Chocolate -Orange Ganache

Printable Recipe

1/3 cup plus 1 tablespoon cake flour

1 teaspoon baking powder

2 large eggs, room temperature

1/4 cup granulated sugar

1/4 cup unsalted butter, softened

1/4 cup mashed, cooled sweet potatoes

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 tablespoon orange zest

1/2 teaspoon vanilla

Preheat oven to 350 degrees F.; grease a Madeleine pan with butter or spray with cooking spray.

Whisk together the cake flour and the baking powder; set aside

I just wrapped my sweet potato in foil and baked it for 45 minutes in a 350 degree oven.

You only need 1/4 cup--store the rest away for another recipe. Or more of this one. :)



Freshly ground nutmeg is a new thing for me...I love it!

In a medium bowl, beat the eggs until thick and golden, about 3 minutes. Add the sugar and the butter and continue to beat for another 2 minutes. Beat in the sweet potatoes, salt, nutmeg, orange zest and vanilla. Carefully fold in the flour/baking powder mixture, and stir until incorporated.

Fill each portion of the Madeleine pan about 3/4 full. Bake for 9-10 minutes, or until the tops spring back when lightly touched. Cool completely on a wire rack.

When cooled, dip into warm Chocolate-Orange Ganache. Place on waxed paper and chill to set chocolate.

Aren't they pretty? Seriously, they are good enough to eat as is...but I wouldn't want you to miss the Chocolate-Orange Ganache.

Chocolate-Orange Ganache

1/2 cup semi-sweet chocolate chips

1/3 cup heavy cream

1/2 tablespoon orange zest

1/2 tablespoon unsalted butter

Place the chocolate chips in a small bow.

Heat the cream, butter, and orange zest in a small saucepan until almost boiling. Pour the hot cream over the chocolate chips. Stir until the chocolate is melted and smooth. 

I think Proust would approve, don't you?

Sweet Potato Stuffed Dates

I know, I know...it's St. Patrick's Day. Where's the green? Well, I am wearing some, so I'm safe from the pinches. I just had to share the really quick sweet potato snacks I just made. Easy peasy and sugar-free. I may have to try these wrapped in bacon, but that will be for another day.

I sent Pete to the store for a sweet potato and he brought back a lighter colored variety. It looks to be an O'Henry, according to the North Carolina SweetPotato Commission.

The sweet potato and beet pizza I made last week was really tasty, albeit a little complicated. I'm already getting asked to make it again--a good sign! Today, however, it's all about something quick and easy:

Just mash up about a cup of sweet potato, mix in 1/2 teaspoon of orange zest and one tablespoon of orange liqueur. If children are involved, exchange the orange liqueur for fresh orange juice. Ok--put a couple of shakes of cinnamon (1/4 teaspoon) in there, too.

Next, open a package of pitted dates and take one out. Split it with a knife and, using your fingers, make an indentation in the date. It should look like a little date bowl. :) Do this with how ever many stuffed dates you want.



The putziest part is making the little "date bowls".

Next, use a 1/2 teaspoon measuring spoon to fill the dates. You may have filling left over--just eat this with a spoon. Sprinkle a little more orange zest over the top and stick in a few of those fancy toothpicks.

And there you go. Fun, little sweet snacks that are healthy. Who knew?

Double Sweets with Beets Pizza

Pizza is my favorite food, so what better way to showcase the versatility of  sweet potatoes than to make them into a pizza? The only question for me was what to pair them with? I scoured the veggie department to find the perfect compliment when my eyes came across these......

.....Beets! Sweets with beets? You betcha! The only problem was that I had never in my life cooked a beet, so this entire endeavor was "fly by the seat of my pants".

The bounty included 2 sweet potatoes, 5 beets, and 1/2 of a large, sweet onion.

These babies were really red...and just how do you slice a beet?

It turns out that it's easiest to slice them in a food processor.

Aren't they beautiful?

Let's not forget the star of the show---sweet potatoes! It was a challenge for me to get even pieces out of these...I could feel Chef Robert Irvine's disapproval as I wielded my knife.....

No pizza is complete without onions.

I broke this recipe into two parts: the topping and the dough. I decided to roast some beets, sweet potatoes and onions for my topping, while the dough would incorporate sweet potatoes, as well.

Sweet Potato Pizza Dough printable recipe

Roasted Sweet Potatoes, Beets, and Onions printable recipe

After chopping my veggies, I put them in a plastic bag with 3 tablespoons of olive oil, 2 minced cloves of garlic, a teaspoon of kosher salt, a teaspoon of Italian seasoning and 2 tablespoons of balsamic vinegar. I had some "fig infused" balsamic vinegar in the cupboard, and it worked well, but use any kind that you have.

Then I squished it all together......

.....and put it on a foil lined pan. Bake this at 400 degrees F. for about 45 minutes, taking it out once to stir it up. Be prepared to sniff up that wonderful smell.

The beets look a little like pepperoni...

But wait! I had two sweet potatoes. While the veggies were roasting, I baked one sweet potato separately. I used half of that potato for the dough.

The sweet potato turned the dough a beautiful shade of orange.

I divided the dough in half and shaped it into a 12" circle on my well-used Silpat.

Then I sprinkled my pizza peel with some cornmeal.

I topped the dough with a drizzle of olive oil, a couple of tablespoons of Parmesan cheese and a little more salt.

I put half of the roasted veggies on the first pizza, then put some sliced mushrooms on top. Gotta have the mushrooms.

I used a cup of shredded smoked provolone cheese for the grand finale.

Preheat that pizza stone to 450 degrees F. and bake the pizza for 12-15 minutes.

Is that yum or what?

Huge hit with the beet hating husband!! Sweet Potatoes make everything better!!