Guess what I had for dinner?

I went back to the International Market and to get some of the Korean Sweet Potatoes. A young Korean gal was steaming some for sample tasting. OH MY GOODNESS, are they wonderful. She used a double boiler with the potatoes in the top pot and cooked them until tender. They were sweet and creamy textured. We brought some home to cook.

Love it, Lynn. Our foods have been so adulterated these days that many people miss out on what things really taste like.

Nothing at all on them Tee, just pure sweet, creamy textured sweet potato.

The best way of all.

I roasted chestnuts a couple of weeks ago. After searching the internet, I ended up using a method that a chef recommended... you cut the slit in them (and yes, they will explode if you don't), then put them in cold water and bring to a simmer, then roast. Here's a tutorial: http://www.youtube.com/watch?v...

Enjoy!

Thank you, Brenda. Good info. I remember people roasting them in a open fire (just like the Christmas song says). They do explode. Indeed they do.

Thanks for the link Brenda.

Thought I'd come back and add this recipe that I found. I waaaaayyy over-bought cranberries for a pot luck and was looking for a bread to put them in. I came across this one that also adds a cup of sweet potato, sounds like a great holiday loaf.

Original text: http://allrecipes.com/recipe/c...

Original Recipe Yield 16 servings

Ingredients

1 cup orange juice
1/2 cup dried cranberries
1 (8 ounce) package cream cheese, softened
3 tablespoons confectioners' sugar
1 teaspoon lemon extract
DOUGH:
1/3 cup butter or margarine, softened
1 1/4 cups sugar
1 egg
1 cup cold mashed sweet potatoes
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts or almonds

Directions

In a saucepan, combine orange juice and cranberries; bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes or until cranberries are softened; drain. In a mixing bowl, beat cream cheese, confectioners' sugar and lemon extract until smooth. Fold in cranberry mixture. Cover and refrigerate for at least 1 hour. Meanwhile, in a mixing bowl, cream butter and sugar. Beat in egg and sweet potatoes. Combine the dry ingredients; gradually add to creamed mixture. Fold in cranberries and nuts. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pan to a wire rack. Serve with the cream cheese spread.

Sounds good! Cranberries, nuts, orange juice, sweet potatoes ...

Thank you Charleen - YUM-OH

Yum, that really does sound wonderful. I will have to give it a try.

yum! It does sound good. I too overbought cranberries, but fresh. They are unusual to see here fresh and I bought too many and froze them. I'm going to try it with the fresh ones. It sounds wonderful.

Someone else posted on the recipe thread about using fresh ones - I think they just halved 'em, so you didn't get a big huge burst of sour. You probably want to glance at the recipe comments, though.

Strangely enough, my bread came out kind of strange - it's good, but the sweet potato and the cranberries kind of cancelled each other out, contrary to other comments made.

????

A great article which stimulated many good ideas and recipes!
Thank you!

I am trying to grow some here.
Last year a hail storm trashed the plants part way through the summer.

Thank you, Caroline. And thanks for the Acorn Tip.