Posts Tagged ‘sweet potatoes’

Sweet PotatOats

November 17, 2016

My previous adventures with sweet potatoes and oatmeal have been with what might be called commercial preparations: potato puffs and restaurant chips. This time it was personal. I had just sent MJ a list of thirty-some sweet potato recipes what had been collecting in my RSS feed for the last year or so. She retaliated by making chocolate brownies using a white sweet potato base. They tasted like a wartime substitute but we found that with enough toppings (non-dairy creamer, Irish Cream liqueur, rum liqueur, gin,¬† etc) we were able to finish them off. That left about half a cup of the original sweet potato, mashed. It tasted more like sweet…potato than sweetpotato.

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, two fat dinner teaspoons of mashed white sweet potato, salt. Cook for 10 minutes or so, depending on the exact style of oats.

Results: A very nice addition to the collection. The sweet potato was mild enough that it enhanced the oat flavor (what little there was) without getting into a fight with it.

Rating: *****

Sweet PotatOats

March 17, 2016

Seeing as how today is St Patrick’s Day, I thought I’d add a bit of Irish color. And since my ancestors were Protestant Irish, the color will be orange.

Bought a bag of frozen sweet potato puffs last week. They’re like regular potato puffs — small cylinders of fried shredded potatoes — only, you know, sweet…and orange. Heat them up in the oven for fifteen or 20 minutes and they’re pretty tasty. A bit later, MJ tried frying them with sliced apples, to serve with pork chops. On the one hand, they were delicious. On the other hand, they broke up into tiny fragments, so it looked more like apple slices with some sort of crushed Cheetos topping. I wonder how that would work with oatmeal? Drop them in the broth, break them up as they heat, then add the oatmeal. Let’s try it!

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, four not-quite-golf-ball-sized commercial sweet potato puffs, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes when you start the broth heating and let them break up a little before adding the oatmeal.

Results:¬†Most excellent. Looked like oatmeal with shredded carrot. The broth is a little strong, and kept intruding — it was made from a batch of lamb chop bones, plus some old steak bones we’d been hoarding in the freezer. Very good, but, as I said, strong. The sort of thing you want to dump lots of garlic into when you are sick. Would probably do better with chicken broth. I’m giving it 4 stars despite the broth.

Rating: *****