WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month Brian and Lisa are featuring recipes made with North Carolina sweet potatoes and apples.
The first recipe is provided by the N.C. Sweet Potato Commission. Lisa calls it “an unusual way to prepare sweet potatoes and perfect for that morning on the go.”
- 1 cup frozen fat-free vanilla yogurt
- 1⁄2 cup cold mashed sweet potatoes
- 1 cup orange juice
- 1⁄2 teaspoon vanilla extract
In a blender combine yogurt, sweet potato, orange juice and vanilla. Blend until smooth and serve.
“I like this recipe because it highlights a lot of what we grow in North Carolina,” said Lisa. Donna Barefoot of Benson won first place in the 2014 N.C. State Fair Apple Recipe Contest, sponsored by the N.C. Apple Growers Association, for this tangy slaw.
- 1 gala apple (sliced thin)
- 1 golden delicious apple (sliced thin)
- 1 Granny Smith apple (sliced thin)
- 1⁄4 cup seasoned rice vinegar
- 2 tablespoon olive oil
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- pepper to taste
- 2 teaspoons seeded and minced jalapeno pepper
- 8 cups fine shredded Napa cabbage (we used 4 cups, 1 head of cabbage = 4 cups)
- 1 red bell pepper (seeded and cut into thin slices)
- 1⁄2 cucumber (sliced thin)
- 1⁄4 cup cilantro (chopped)
- 3 tablespoons sesame seeds (toasted)
- 1 ounce radish sprouts
Slice apples and set aside. In a large bowl, whisk vinegar, oil, honey, salt and pepper. Add apples and toss to coat. Add remaining ingredients except sprouts. Toss to coat. Just before serving, scatter sprouts over top of slaw. Serves 8.
The next recipe is for a delicious soup full of fall flavor. Lisa says an alternative would be to use only one cup of heavy cream and no milk to turn the recipe into mashed sweet potatoes and apples side dish instead of soup. Garnish the soup with black pepper and toasted pecans.
- 1 pound sweet potatoes, peeled and chopped
- 1⁄2 pound apples, peeled and chopped
- 1 stick butter
- 2 cups heavy cream
- 2 sprigs fresh rosemary
- 1⁄2 cup milk
- salt
- black pepper
Combine the sweet potatoes and apples in a large pot and cover with salted water, bring to a boil. Boil 10-15 minutes until well cooked, drain. Heat butter, cream, milk, and rosemary until it comes to a simmer. Pour the butter/cream mixture over the sweet potato/apple mixture and mix with a submersible blender until desired consistency. Season with salt and pepper.
The next recipe is for a delicious side dish that Lisa calls perfect for tailgating, because it makes a lot and would travel well.
- 4 sweet potatoes, peeled and cubed
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1⁄2 cup raisins
- 1 cup sweet onion, finely chopped
- 1⁄4 cup honey butter
- 1⁄2 cup pecans, chopped
- 1 tablespoon thyme, chopped
- salt and pepper
Preheat oven to 350 degrees. Toss sweet potatoes with olive oil, balsamic vinegar, salt and pepper, raisins and onion. Spread sweet potato mixture in a single layer 12×16 inch rimmed baking sheet. In a small sauce pan over medium heat, melt butter. Add pecans and thyme and stir until fragrant, about 3-5 minutes. Top potatoes with pecan mixture, cover with aluminum foil and bake for 50-60 minutes or until potatoes are tender.