Tag Archives: sweet potato recipe

Dorie Greenspan’s Miso-Maple-Jammed Sweet Potatoes

Mashed, roasted sweet potatoes get enlivened with miso, ponzu and maple syrup.

Mashed, roasted sweet potatoes get enlivened with miso, ponzu and maple syrup.



Like Madonna and Bono, you know exactly whom I’m talking about just by that first name.

Dorie Greenspan — the incomparable James Beard Award-winning cookbook writer whose fans are legion.

We always want recipes that won’t fail, that can be counted on, that won’t disappoint. But perhaps no more so than during the holidays when we just can’t afford to have a dish fall flat when we’re entertaining big time.

Greenspan’s recipes meet that criteria. And in her newest cookbook, “Everyday Dorie” (Houghton Mifflin Harcourt), of which I received a review copy, she delivers a slew of recipes for the food she makes most often at home, whether it be in Paris, New York or Connecticut.


These are dishes that she considers basic, meaning they’re uncomplicated to make, but still pack on a real depth of flavor. Best yet, for most every recipe, she gives suggestions on ways to riff on it.

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Kronner Shrimp Burger

KronnerBurger's Shrimp (and Sweet Potato) Burger.

KronnerBurger’s Shrimp (and Sweet Potato) Burger.


With Labor Day on the horizon, look no farther than Chris Kronner for all your burger needs.

After all, Kronner, late of the now-shuttered Slow Club and Bar Tartine, as well as Serpentine in San Francisco, has been perfecting his burgers for more than a decade.

The burger impresario, who now heads Henry’s in Berkeley’s Graduate Hotel, is best known for his KronnerBurger restaurant in Oakland, which closed following a fire earlier this year.

In his new cookbook, “A Burger to Believe In” (Ten Speed Press), written with the San Francisco Chronicle Food & Wine section editor Paolo Lucchesi, Kronner takes you through the fine points of making the ultimate burgers, as well as salads, sides, drinks, desserts and condiments.


There’s every iteration imaginable, from the “Patty Melt” made with bechamel to the “Earth Burger” made with mushrooms, mushroom powder and a host of other veggies, and “Pickle-Brined Fried Chicken” burger in which you will need 3 cups of pickle juice to submerge chicken thighs in before further soaking them in buttermilk.

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Get Your Mojo Working with Sweet Potatoes with Mojo Picon Sauce

Jazz up your summer barbecue with sweet potatoes tossed with almonds, pumpkin seeds and a smoky Spanish dressing.

Jazz up your summer barbecue with sweet potatoes tossed with almonds, pumpkin seeds and a smoky Spanish dressing.


A chef of German heritage recently told me she was flabbergasted upon immigrating here to discover that Americans, for the most part, only cook turkey once a year — on Thanksgiving. In her native country, turkey is enjoyed with gusto year-round.

I often think that about sweet potatoes. We bring them to the table with great fanfare for Thanksgiving, and even Christmas. But after that, we kind of lose interest until November rolls around again.

Why not have them in June? I just did, and am so glad I did.

Because “Sweet Potatoes with Mojo Pican Sauce” is one of those great side dishes that feels right anytime of year. Heck, I even paired them with smoked baby back ribs, and they were a phenomenal accompaniment.

The recipe is from “The New Spanish: Bites, Feasts and Drinks” (Kyle), of which I received a review copy. The cookbook is by Jonah Miller and Nate Adler, native New Yorkers and childhood friends who opened Huertas in the East Village in 2014.


Their food is Spanish to be sure, but flavored with their own twists. “Tortilla de Calabazi” adds butternut squash and fried sage to the traditional egg and potato tortilla; “Spanish Kimchi,” a European twist on the Korean staple with swett and hot pimenton; “Arroz Al Chino,” fried rice with saffron, bacon and shrimp; and “Flan de Maiz,” the classic flan turned on its head by the use of fresh corn.

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Festive Sweet Potato Orange Cups

Wouldn't these be perfect on your Thanksgiving table?

Wouldn’t these be perfect on your Thanksgiving table?


Are you already planning your menu, and checking it twice?

Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”

How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?

Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.

The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.


The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”

However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.

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