Tag Archives: sweet

Sweet Potato Pasta

Black Friday comes and goes every year.  It’s the biggest shopping day of the year, and my husband works in retail.  Since I’m not much of a shopper, and he’s guaranteed to be gone all day, I’m going to transform all those lovely Thanksgiving leftovers into new delicious dishes!

Leftovers are great, as is, but if you’re like me, you get a bit jaded after the second time around.  No one would ever know that this beautiful orange pasta started out as a sweet potato casserole!

Sift together the flour and salt and add it to the bowl of your mixer.  Then whisk together the sweet potato casserole and eggs.  Mix with the dough hook attachment till the dough pulls away from the sides.

Divide the dough in two and roll out onto a well floured surface, or if you have one, use your pasta roller attachment.  If rolling by hand, like I was, try to get the pasta as thin as possible, 1/8 inch is fine.

Decide what kind of pasta you want, shape it and then cook it!  I decided to do ravioli!  Filled with leftover turkey, ricotta cheese and dried cranberries.  Oh, did I mention I decided to fry it also?!  Then I drizzled some brown butter on top!  Oh yeah!  Thanksgiving leftovers never tasted so good!

Place small dollops of the filling onto the rolled out dough.

Then cover with the second piece of rolled pasta dough.  Using your fingers, press around the dollop of filling, trying to squeeze out any air bubbles.

I used a cup to cut circles around each filled area.

Then, using the tines of a fork, press around the edges of the raviolis, to ensure a good seal. Store on a floured baking sheet before cooking.

Sweet Potato Pasta

  • 2 1/2 cups flour + more for rolling
  • 1/2 tsp salt
  • 1 cup left over sweet potato casserole
  • 3 eggs

“If you don’t have leftover casserole, just mash up some cooked sweet potatoes.”

  1. Sift together the flour and salt in the bowl of a stand mixer.
  2. Whisk the sweet potatoes with the eggs.
  3. Add the sweet potato mixture to the flour and mix with the dough hook attachment till a dough forms and pulls away from the sides of the bowl.
  4. Divide the dough in to two portions and roll out on a well floured surface, adding more flour as needed so the dough doesn’t stick.
  5. Shape the dough to your desire and cook.

Cooking the pasta:

“Don’t overcrowd the pot when frying.  Fry two raviolis at time.”

  1. If frying raviolis, heat 1 inch of oil in a small pot fitted with a candy thermometer.  When it reaches 350 degrees, cook the pasta 30-45 seconds on each side or till slightly brown.  Remove and allow to drain on paper towels.

“Brown butter is a perfect sauce for this pasta.  Just melt a stick of butter over medium heat and continue to cook till the solids turn golden brown.  Transfer to a separate bowl and drizzle over your pasta!”

  1. If boiling pasta, bring a pot of salted water to a boil.  Gently drop the pasta in and cook for 5 minutes.  This is fresh pasta so it doesn’t need to cook very long.  Drain the pasta and toss with brown butter, or your favorite sauce.


Sweet Potato Casserole

This isn’t your Momma’s sweet potato casserole!  It’s a colorful twist that will surprise your Thanksgiving diners.  It’s purple!  Purple sweet potatoes, or Okinawan Sweet potatoes, are prized for their high content of antioxidants.  They actually contain 150% more antioxidants than blueberries!  These antioxidants help to fight cancer, heart disease, are major anti-agers, and are even good for your cholesterol!  There isn’t much else on the Thanksgiving table that can do all that.

They act just like a regular sweet potato, so if you have a favorite recipe just substitute the traditional for the purple.  I found that they weren’t quite as sweet, so you might want to add a bit more brown sugar, but as always, taste as you go!

Enough about the potatoes, lets get to the marshmallows!  Try something different for that too!  I made a marshmallow cream, piped it on top of the casserole and then used a kitchen torch to toast the top.  The result?!  Just as tasty as the traditional marshmallows, but a beautiful and sophisticated look that the purple potato deserves!  And don’t worry if you don’t have a kitchen torch.  Just turn your oven to broil and keep a close eye on the cream.  It will burn before you know it!

The purple sweet potato looks pretty normal from the outside… right?!

After baking the potatoes, peel the skin off and toss in a mixing bowl with the remaining ingredients and mix till smooth.

Smooth the potatoes into ramekins or a casserole dish and bake.

In the meantime, let’s work on the marshmallow cream.  Heat the sugar mixture to firm ball stage, and slowly pour it into the whipped egg whites.

Transfer the cooled marshmallow cream into a pastry bag and pipe onto the baked casseroles.  Toast the tops with a kitchen torch or broiler and sprinkle on some toasted or candied pecans!

Purple Sweet Potato Casserole

  • 2 1/2 lbs purple sweet potatoes (3 medium sized)
  • 2 eggs
  • 3 tbsp butter, melted
  • 3 tbsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

“You can substitute pumpkin pie spice for the cinnamon, ginger and nutmeg if you don’t have them.”

  1. Preheat the oven to 400 degrees.  Pierce the potatoes all over with a fork and bake them for about 40 minutes, or till soft.
  2. Peel the skins off the potatoes and place in a mixing bowl.  Mash the potatoes then add  the rest of the ingredients.
  3. Whip till smooth with an electric mixer, then scoop the potatoes into buttered ramekins or a casserole dish.
  4. Bake at 350 degrees for 30 minutes and slightly puffed.

Marshmallow Cream

  • 6 tbsp water
  • 1 1/4 cup light corn syrup
  • 3/4 cup sugar + 1 tbsp, separated
  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 2 tbsp vanilla extract

“Attach a candy thermometer to the side of the pot to monitor the temperature.”

  1. In a small saucepan, bring the water, corn syrup, and 3/4 cup sugar to 245 degrees (firm ball stage).
  2. In the meantime, in a dry mixing bowl, whip the egg whites with the salt and cream of tartar till frothy.
  3. Add the remaining 1 tbsp of sugar and continue to whip till stiff glossy peaks form.
  4. When the syrup reaches 245 degrees, slowly drizzle it into the egg whites while mixing.  The whites will deflate slightly.  Continue to whip about 5 more minutes.  It will start to fluff back up as it cools.
  5. Turn the mixer speed down and add in the vanilla.
  6. Transfer the cream into a pastry bag and pipe onto the casseroles.
  7. Using a kitchen torch, toast the marshmallow cream to your desired doneness and sprinkle on some toasted or candies pecans.