Freeze-Dried Sweet Potatoes are one of our group items this month. And man have we been having fun with them!
I personally am not a big fan of Sweet Potatoes, but our chefs found ways to sneak them into things without my even noticing.
6 large eggs hard boiled
3-4 Tblsp mayonaise
1 tsp mustard
1/4 C sweet potatoes hydrated and pureed
1/8 tsp salt
pepper and paprika to taste
Mash together and mix well. Fill eggs and serve.
Take your kids favorite box of Mac and Cheese, mix in 1 cup of rehydrated, pureed FD Sweet Potatoes, and viola! You have successfully fed your kids sweet potatoes.
GRILLED CHEESE SANDWICH
2 slices of bread ( your choice)
1/2 C shredded cheese
1/2 C sweet potatoes hydrated and pureed
Mix together, should be thick. Spread on bread. Butter both sides of the outer slices of bread, and grill as normal.
1 bx yellow cake mix
1 C sweet potatoes hydrated and pureed
1/4 C water
2 Tblsp vegetable oil
2 large eggs
Blend together and put in cup cake pans lined with cupcake wrappers. Bake as instructed on cake mix.You could also prepare them in a more traditional, Thanksgiving style. Just rehydrate and then use as you would regular Sweet Potatoes. Here are a bunch of other ideas, all of them delicious!
1 C water
1/2 C sweet potatoes (hydrated and pureed)
1 C pancake mix
1 Tblsp vegetable oil
Mix ingredients and grill as normal.
Hydrate and puree add to cooked oatmeal as per taste.
1/2 C hydrated and pureed, may leave chunky if preferred.
SOUPS AND STEWS
Add right out of can will hydrate while cooking.
To use as a thickening for soup or stew, hydrate, puree and blend with milk and cornstarch, and add to soup or stew, stir while thickening.
1 (6OZ) can tomato paste
1/2 c sweet potatoes hydrated and pureed
>1/4 c water
2 Tblsp apple cider vinegar
2 cloves garlic minced
1 Tblsp firmly packed brown sugar
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground all spice
1/4 tsp chili powder
Stir all ingredients together in a big sauce pan. Bring to a boil over med high heat. Reduce heat and simmer until mixture has reduced by about half (15-20 min). Let cool before serving. Refrigerate in air tight container for up to 5 days, or freeze in 1/4 cup amounts in zipper lock snack baggies, for up to 3 months.
8oz whole wheat pasta- any kind
1/2 C hydrated sweet potatoes, pureed
1/4 C skim milk
2 Tblsp margarine
2 Tblsp parmesan cheese
1/4 tsp salt
Cook pasta as directed on pkg, drain. Return pasta to pan stir in pureed sweet potatoes, milk,margarine and salt. Let thicken just a bit and serve. Sprinkle grated parmesan cheese on top.
add 1/2 C hydrated and pureed sweet potatoes to the sauce.
What other creative ways have you found to use our freeze-dried foods? Feel free to comment below! If you have photos to go along with your recipe, please send them to [email protected] for a chance to be a guest blogger, and a $20 Gift card!!