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Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
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Sephardic Haroset
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Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
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Honey and Red Wine-Braised Short Ribs

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Honey-Whipped Sweet Potatoes
Active Time: 5 minutes
Start to Finish: 1 hour


These sweet potatoes come out light and delicious. If you prefer, replace the chicken stock with orange juice for a sweeter result.

4 large or 6 medium sweet potatoes (about 4 1/2 pounds)
1/2 to 1 cup hot chicken stock
2 tablespoons olive oil or transfat-free margarine, such as Earth Balance
2 tablespoons honey
1/2 teaspoon salt


Pierce sweet potatoes several times with a fork and wrap in slightly moistened paper towels. Microwave on high according to microwave instructions until potatoes are tender, about 16 to 18 minutes, being careful not to overcook and dry out the potatoes. Cool until potatoes are easy to handle, about 30 minutes; remove skin from sweet potatoes and discard. Place potatoes in a large bowl and add 1/2 cup chicken stock, olive oil, honey and salt and whip with a hand mixer until fluffy, about 45 seconds to 1 minute, adding more stock as necessary. Serve with brisket and gravy.


Recipe © 2009 Adeena Sussman