Sweet Potato

The Back Story

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Ingredients

·      2 sweet potatoes, peeled and sliced into wedges

·      ½ gallon duck fat

·      Salt and pepper to taste

 

Method

Add duck fat to pot and bring to a boil at 375 degrees. Cut sweet potato into wedges and add to duck fat. Let them cook for 12-15 minutes and then spoon them onto a paper towel to soak up excess duck fat. Add salt and pepper to taste and enjoy.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      In a bowl, mix all purpose flour, 2 tablespoons sugar, 4 tablespoons of olive oil-butter blend

-      Add oatmeal, pecans, apples, 3 pinches of cinnamon and mix well

-      Pour mix evenly over baking sheet and bake for 10 minutes in oven at 350 degrees

-      Boil water in a pot over high heat and add sweet potatoes, cinnamon stick and boil for 30 minutes

-      Drain and add to a sweet potatoes to bowl and discard cinnamon stick

-      Add remaining brown sugar, olive oil-butter blend, salt, honey, cinnamon, vanilla extract and mix together well to a creamy consistency

-      Add the sweet potato mixture to a medium cast iron skillet and top with the pecan apple oatmeal streusel to serve

Ingredients
  • 2 cups all purpose flour
  • 5 tablespoons brown sugar
  • 7 tablespoons olive oil-butter blend
  • 1 cup oatmeal
  • ½ cup whole pecans
  • 1 cup peeled and diced apples
  • 3 pinches of cinnamon
  • 3 cups diced sweet potatoes
  • 1 cinnamon, stick
  • 2 tablespoons honey
  • Salt to taste
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
Instructions

Method

Add duck fat to pot and bring to a boil at 375 degrees. Cut sweet potato into wedges and add to duck fat. Let them cook for 12-15 minutes and then spoon them onto a paper towel to soak up excess duck fat. Add salt and pepper to taste and enjoy.

Ingredients
  • 2 sweet potatoes, peeled and sliced into wedges
  • ½ gallon duck fat
  • Salt and pepper to taste
The Back Story

Method

-      Place potatoes into a pot with 3 cups chicken stock and bring to a simmer until the sweet potatoes are cooked through, about 10 to 13 minutes

-      Strain sweet potatoes into a blender and pour in 1 cup of chicken stock

-      Add the cream and the cinnamon

-      Puree until the mixture is smooth; adjust consistency with chicken stock if needed

-      Mix a pinch of cinnamon with the Greek yogurt and honey

-      Add a spoonful to the warm soup when serving

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Houmas House | @HoumasHouse

Houmas House Plantation and Gardens has reclaimed its position as Crown Jewel of Louisiana's River Road.

Through the vision and determination of Kevin Kelly, who fulfilled a lifelong dream by acquiring the property in the Spring of 2003, the mansion today reflects the best parts of each period in its rich history alongside the big bend in the Mississippi River.

The first owners of the plantation were the indigenous Houmas Indians, who were given a land grant to occupy the... (full profile)

Instructions

-       Slice sweet potato in desired fry size

-       In a large pot heat peanut oil to 425-degrees

-       Fry sweet potato slices for 2 to 4 minutes or until golden brown

-       Heat medium sauce pot over medium-heat and add half and half, blue cheese, salt and pepper

-       Plate the sweet potato fries and top with scallions and accompany with blue cheese fondue

Ingredients
  • • 1 sweet potato
  • • 1 gallon peanut oil
  • • ½ cup half and half
  • • 1 cup blue cheese crumbles
  • • 2 sliced scallions
  • • Salt and pepper to taste
Sweet Potato-S’more Bread Pudding with Caramel Sauce | 3 Comments
From New Orleans Finest, Aired on Fri 11/28
Chef Jeff Henderson, S'more, Caramel, Sweet Potato
Instructions

Method

-       In a large bowl whisk together eggs, vanilla, cinnamon, molasses, sugar and milk

-       Fold the pecan raisin bread into wet mix

-       Fold the sweet potatoes and half of the marshmallows into the wet mix

-       Transfer bread pudding into a casserole dish and spread remaining marshmallow over top

-       Bake bread pudding in an oven at 350-degrees for 35 to 40 minutes

-       Heat caramel sauce and drizzle over bread pudding casserole to serve

Ingredients
  • 2 large eggs
  • 2 cups 2% milk
  • 1 cup organic raw sugar
  • 1 cup small marshmallows
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon black strap molasses
  • 2 whole sweet potato, precooked and peeled
  • 2 loaves pecan raisin bread, sliced and cubed
  • ½ cup readymade caramel sauce
  • Fresh mint
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