Get to the Root of It: Potato, Yam and Parsnip Recipes

Roasted Parmesan Sweet Potatoes

• 2 sweet potatoes, peeled and cubed
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 2 tablespoons butter, melted
• 4 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• Dried parsley

Preheat oven to 400 F. Peel and cube sweet potatoes into 1-inch cubes. Place rest of ingredients in a zip-close bag and mix well. Throw in sweet potatoes and shake until coated. Place on lightly sprayed cookie sheet and spread out evenly. Bake for 18-22 minutes. Sprinkle with dried parsley, if desired, and serve warm.

Recipe by Wanda Stoltzfus, Richland, Pennsylvania

Pot Luck Potatoes

• 10 pounds potatoes, cooked, peeled and shredded
• 1 pound butter, melted
• 2 cans cream of chicken soup
• 1 pound Velveeta, cubed
• 2 cups milk
• 2 pints sour cream
• 2 tablespoons salt
• 2 teaspoons pepper
• 1/4 cup sour cream and onion powder (optional)

Mix all ingredients together. Put in a large pan. Heat for an hour at 325 F. Stir occasionally.

Note: This can also be heated in a slow cooker. This freezes well. The recipe can easily be halved. A double batch fits into an 18-quart roasting pan.

Recipe by E. Burkholder, Himrod, New York

Potato Filling Balls

• 6 quarts breadcrumbs (you can use half bought and half homemade breadcrumbs)
• 1 medium onion
• 3 stalks celery
• 1/2 cup butter
• 2 tablespoons parsley
• 3 eggs, beaten
• 1-1/2 cups mashed potatoes
• Salt and pepper, to taste
• 1-1/2 cups milk (or more) to moisten
• 1/2 cup extra butter, melted
• Saute onion and celery in 1/2 cup butter.

Cook potatoes and mash them (you can use the water they were cooked in). Mix everything together until moistened (except the extra butter).

Chill the mixture a bit. Form into balls. Pour a little melted butter on each ball. Bake at 375 F for 30 minutes or until golden. These freeze nicely.

This is delicious served with chicken gravy.

Recipe by E. Burkholder, Himrod, New York

10-Minute Candied Yams

• 1 large yam, raw
• 1/2 cup water
• Salt to taste
• 4 tablespoons butter
• 5 tablespoons brown sugar

Peel yam and slice in 1/4-inch rings. Put in 10-inch cast iron skillet. Add water and sprinkle with salt. Cover tightly and simmer for 10 minutes The yams should be soft and the water absorbed

Meanwhile, melt butter in microwave. Stir in brown sugar and pour over yams in pan. Turn once to coat and put into serving dish.

Makes 2-3 servings.

Recipe by Jean Koser, Millerton, Pennsylvania

Scalloped Sweet Potatoes and Apples

Preheat oven to 350 F.

Put these two ingredients into separate bowls:

• 2 cups cooked sweet potatoes, sliced
• 1-1/2 cups peeled and cored tart baking apples, sliced

Combine the following ingredients, cutting the butter into the mixed sugar, salt and cinnamon:

• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup butter

Butter a 2-quart casserole dish. Layer half of the sweet potatoes, apples and brown sugar mixture. Repeat with remaining half. Cover and bake at 350 F for 30 minutes. Uncover, and continue to bake until apples are tender and the top is golden brown.

For a variation, add 1/4 teaspoon nutmeg and 1/4 cup chopped English walnuts to the sweet potatoes.

This may seem an unlikely combination, but a fellow journeyman electrician of my husband’s gave him this recipe.

When I have a recipe and I’m not sure of the results, I make it for a group of people, such as a covered-dish dinner, rationalizing that I could have a taste and everyone else could do the same. If the recipe is a good one, I kept it. If it was not the best, the recipe was discarded. Not fair, perhaps, but it works for me.

The casserole dish for this mixture was scraped clean. I also took a ham loaf with the same results. So, every Wednesday, I took these two dishes for our church dinner, after which we had various choir rehearsals and meetings. To make this all work together took some planning. I began using canned sweet potatoes and having the apples peeled and sliced (I sprinkled Fruit Fresh on them to keep the oxidation under control, storing them overnight in a plastic bag). The brown sugar mixture can be made ahead of time.

Time was always an issue for me with working, getting home, feeding the sheep, showering and running out the door. My husband was often working many miles from home and staying for the week, so I had to plan well.

Recipe by Elisabeth Keener, Chambersburg, Pennsylvania

Sweet Potato Pie

Scrub 2-3 sweet potatoes and rinse. Pierce several places with a knife or other sharp tool. Microwave for approximately 12 minutes. Check sweet potatoes, and if not thoroughly cooked, return to microwave for additional cooking. Allow sweet potatoes to cool enough to safely handle.

Cut potatoes open and scrape out the inside of the potato. (Note: I chop the skins for our border collie, adding this to his evening food.).

Puree the sweet potato, measuring out 2 cups. Add and let melt:

• 1/4 cup butter

Combine the following ingredients, and add to pureed sweet potato pulp, beating until smooth:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup light cream
• 2 tablespoons orange juice
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon salt
• 3 eggs
• Grated zest from 1/4 orange

Add:

• 1/4 cup toasted pecans

Pour filling into unbaked 9-inch pie shell. Bake at 350 F for 50-55 minutes, or until filling is set. Before serving, top with 6-8 dollops of whipped cream (one per serving). Sprinkle cream with cinnamon.

Recipe by Elisabeth Keener, Chambersburg, Pennsylvania

Herb-Roasted Fingerling Potatoes

• 2 pounds fingerling potatoes
• 2 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 2 teaspoons minced fresh rosemary
• 1 tablespoon minced thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil).

Cut the fingerling potatoes in half lengthwise, and place them on the prepared baking sheet. Drizzle with the oil, and sprinkle the garlic, rosemary, thyme, salt and pepper over them. Toss to thoroughly combine, and spread out on the baking sheet so the potatoes are in a single layer.

Roast for about 25 minutes, until the potatoes are tender and lightly browned. Serve hot or warm.

Serves 6.

Maple-Glazed Parsnips With Kale

• 1/4 cup plus 1 tablespoon unsalted butter, divided
• 2 pounds medium parsnips, cut in 1/2-inch slices
• 2/3 cup maple syrup
• 1 small onion, thinly sliced
• 1 pound kale, stems removed, cut into 1-inch strips
• 1/2 teaspoon salt
• 1 tablespoon apple cider or juice

In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.

Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add onion; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.

To serve, spoon kale onto a large plate; top with parsnips.

Mashed Root-Vegetable Medley

• 8 medium Yukon Gold potatoes, cut into 1-inch pieces
• 6 medium parsnips, peeled and cut into 1-inch pieces
• 2 large celery roots, peeled and cut into 1-inch pieces
• 3 cups chicken broth
• 2-1/2 teaspoons salt, divided
• 2/3 cup milk
• 1 clove roasted garlic, mashed (optional, or use 1 teaspoon garlic powder)
• 1/2 teaspoon black pepper

In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.

Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

Potato Pancakes

• 1/2 pound potatoes, peeled and cut
• 1/4 cup buttermilk
• 1 egg
• 2 tablespoon flour
• 1 slice bacon, cooked and crumbled
• 2 tablespoons chives, snipped (can use fresh chives or chopped scallion)
• 1/2 teaspoon fresh thyme leaves finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons unsalted butter

In a medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender, drain. Using electric hand mixer or potato masher, mash potatoes until smooth. Beat in buttermilk and egg until blended. Stir in flour, bacon, chives, thyme, salt and pepper.

In a large, nonstick skillet, heat butter over medium heat. For each pancake, drop 2 tablespoons potato mixture into pan. Cook 8 to 10 minutes or until golden brown, turning once. Drain on paper towels.

Serve with a dollop of sour cream, if desired.