---

I know I have used some sweet potato recipes in this column space before, but I’m not sure if they ever got their own dedicated column, and we’re about to change that! 

I was late to the game on sweet potatoes, not really trying them until about five years ago, and boy was I mising out. I really enjoy sweet potatoes and they are even more versatile than regular potatoes because their sweetness can be capitalized on for a decadent, sweet side.

And also, quick note from my column last week...Of course I picked Purdue to win the whole NCAA basketball tournament in my bracket. I am the worst pool picker in the nation, and it’s not even close, as they suffered an historic upset, much unlike I predicted in last week’s space.

+++++

SWEET POTATO DIP WITH SPICED PITA CHIPS
2 medium sweet potatoes (about 1 1/4 lbs. total)
3 whole-wheat pitas, split
2 tbsp. extra-virgin olive oil
1/2 tsp. smoked paprika
Kosher salt and freshly ground black pepper
2/3 c. plain low-fat Greek yogurt
1 tbsp. light brown sugar
1 tsp. fresh lemon juice
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1 tbsp. chopped fresh chives

Position an oven rack in the center of the oven and preheat to 400 degrees. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.

Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees.  

Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into six wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.

Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, two teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

+++++

WHIPPED SWEET 
POTATOES AND 
BANANAS W/ HONEY
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 c. (2 sticks) unsalted butter, at room temperature
1/4 c. honey
Kosher salt
1/2 c. all-purpose flour
3/4 c. dark brown sugar
1 1/2 c. pecans, chopped

Preheat the oven to 375 degrees.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with one stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
+++++

SWEET POTATO 
POUTINE
20 oz. bag frozen sweet potato fries
1/3 c. packed light brown sugar
4 tbsp. (1/2 stick) unsalted butter
1 tbsp. heavy cream
3/4 tsp. pure vanilla extract
Kosher salt
2 tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/2 c. mini marshmallows

Prepare the fries according to the package directions. Keep the oven on after they are done baking.

Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for one minute more. Remove from the heat and keep the sauce warm.

Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about five minutes. Drizzle with the warm brown sugar sauce before serving.

+++++

STUFFED SWEET 
POTATO SKINS
4 medium sweet potatoes (about 8 oz. each)
1 tbsp. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 16.5-oz. can baked beans with bourbon and brown sugar
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 scallions, sliced (dark green parts reserved for garnish)
1 jalapeño pepper, seeds and ribs removed, diced
1/2 c. sour cream
Juice of 2 limes
1 avocado, diced
1 10-oz. tube Mexican chorizo (or 4 links, casings removed)

Preheat the oven to 350 degrees. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about one hour. Let cool for 15 minutes.

Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.

Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.

Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.

Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.

Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.

TFD: If you’re afraid of failure, you don’t deserve to be successful - Charles Barkley

---