A food that defies ‘conventional wisdom’

Intro by The Food Channel

'“Conventional wisdom” has been telling us for years that this common plant food is one of the worst things we can eat. I believed it for a long time, but experience has taught me not to buy into the conventional wisdom. The health benefits of the lowly potato may surprise you.'

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Fall Vegetable Recipes: Sweet Potato & Squash Ideas From Food52.com

 

'For the past year, Amanda Hesser, Merrill Stubbs and their team at Food52.com have been running weekly recipe contests, whittling down dozens of reader-submitted recipes on a given theme to a final two each week, with their readers voting for their favorite. The winning recipes each week will appear in forthcoming Food52 cookbooks. 

 

Since Food52's readers submit so many fabulous recipes that can't all make the final cut each week, their editors pulled some of their fall vegetable favorites together for us, and all this month we'll be featuring them on HuffPostFood.' 


View the Yummy recipes HERE

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Tomato Cream and Sweet Potato Mash with Lemon and Baked Garlic

by Chef Oscar Umahro Cadogan

Serves 4

Tomato cream can be used as a base for soups, dressing, sauces, or as a spread. The taste is something entirely different than canned tomatoes: Much purer and intense and less acidic. But be forewarned. Once one becomes accustomed to using fresh tomatoes, canned tomatoes loose all appeal. The tomato cream will keep for 3-4 days in a covered container in the refrigerator.

Ingredients

* 2.5 lbs (1 kg) ripe tomatoes (preferably Romano), stems removed but with skins and seeds, diced
* 2 cloves of garlic, minced finely
* 1 tsp ginger, grated finely
* 3 tbs extra virgin olive oil
* sea salt
* freshly ground black pepper

Cooking Instructions

1) Combine tomatoes, garlic, ginger, extra virgin olive oil and a pinch of sea salt and freshly ground black pepper in a pan and saute for 40-45 minutes at very low heat.

2) Transfer the contents of the pan to a food processor and process until smooth.

Sweet Potato Mash with Lemon and Baked Garlic

by Chef Oscar Umahro Cadogan

Serves 3-4 persons as a side dish

Sweet potatoes are just lovely; I am almost as much in love with sweet potatoes as with beets. They're full of carotenoids and other goodies for your health, and they please the palate as well as satisfy the appetite. What more can one want from a food?

The lemon juice and pepper make their sweetness even more pronounced and the baked garlic, which has hints of nuts in its taste, adds the final touch. The mash can be served hot or cold and will keep for one day in the refrigerator. Try serving it with a green salad and a piece of seared tuna or use it as spread in a sandwich.

Ingredients

• 2 lbs (1 kg) sweet potatoes
• 1 head of garlic
• freshly squeezed juice of 1 large lemon
• sea salt
• freshly ground black pepper
• extra virgin olive oil or cold-pressed unrefined safflower oil

Cooking Instructions

1) Bake the sweet potatoes in their jackets in a 425° F (220° C) hot oven for approximately 1 1/2 hours - you can either place them in a pan with a little water added or arrange them on a baking sheet - until soft and tender. You should be able to pierce them at easily with a fork or thin knife at the thickest point.

2) Peel the outer skin off the top half of the head of garlic to reveal the individual cloves, place it in a small pan, add 1 inch (2.5 cm) of water, and bake it along side the sweet potatoes for 25-30 minutes.

3) Peel the baked potatoes and whizz them in a blender or food processor along with the lemon juice. The result should be a thick, velvety mash. Add sea salt and freshly ground black pepper to taste.

4) Split the head of garlic into individual cloves and peel each of these. Also cut the base off each clove.

5) Arrange the sweet potato mash in bowls, drizzle with a bit of oil, scatter the peeled cloves of baked garlic on top, and serve.

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