Sweeney Potatoes Recipes

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ROASTED SWEET POTATO QUICK BREAD



Roasted Sweet Potato Quick Bread image

Provided by Alex Guarnaschelli

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup roasted sweet potato, skinned and mashed
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
Zest and juice from 1 large navel orange
1 1/2 teaspoons ground cinnamon
3 tablespoons honey

Steps:

  • Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
  • Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
  • Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
  • Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
  • Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.

SWEENEY POTATOES



Sweeney Potatoes image

This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.

Provided by Sam Sifton

Categories     dinner, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

2 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
1 (8-ounce) package cream cheese, at room temperature
1/2 cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
1/4 to 1/2 cup whole milk
Kosher salt and ground black pepper, to taste
2 1/2 cups freshly grated sharp Cheddar cheese (about 8 ounces)
Chopped fresh parsley, for garnish (optional)

Steps:

  • Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
  • Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
  • Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
  • Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 478 milligrams, Sugar 3 grams, TransFat 1 gram

SWEENEY POTATOES



Sweeney Potatoes image

Number Of Ingredients 6

2 1/2 pounds russet potatoes, 1/4 inch dice
8 ounces cream cheese
1/2 cup butter
1 cup sour cream
1/4 cup milk
8 ounces grated cheddar

Steps:

  • Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
  • Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
  • Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
  • Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you'd like.

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