I’m always looking for new ways to serve vegetables, so was intrigued by a hundred-year-old recipe for Creamed Sweet Potatoes. The recipe actually called for both diced sweet potatoes and celery. The combination worked well together, and I was pleased with how the recipe turned out.
Here’s the original recipe:
When I made this recipe, I was uncertain whether I was supposed to use left-over cold sweet potatoes that had previously been cooked, or if I was supposed to peel sweet potatoes and cut the uncooked sweet potatoes into cubes. I decided to go with the latter approach. The reason I used uncooked diced sweet potatoes is because they can easily be over-cooked and become very mushy. I wanted the sweet potatoes pieces to hold their shape.
Here’s the recipe updated for modern cooks:
Creamed Sweet Potatoes
1 cup half and half (light cream)
2 cups sweet potatoes, peeled and diced into 1-inch cubes
1/2 cup celery (about 1 stalk), diced
1/8 teaspoon paprika
1 tablespoon chopped parsley (or 1 tablespoon parsley flakes) – I used parsley flakes.
Put half and half in a saucepan; add diced sweet potatoes. Using medium heat, bring to a boil, then reduce heat and simmer for 15 minutes or until the sweet potatoes are tender. Genty stir occasionally while cooking, being sure to stir all the way to the bottom of the pan since the cream will easily scorch. Once the sweet potatoes are tender, gently stir in the paprika and parsley, then add the celery. Heat for another minute or two (until the mixture is hot and bubbly); remove from the heat and serve.
It sounds like a good combination.
It’s tasty.
I like the addition of the paprika to the mix an unusual pairing of celery with sweet potatoes .
The paprika is a good addition that adds a nice nuanced flavor.
Yes I would image it does, Sheryl 🙂
Cooking root veggies in cream or milk is always delicious!
Agree!
Yum!
It’s a lovely recipe.
Interesting recipe, Sheryl! I recently mixed the two kinds of potatoes, but this gives me additional ideas for the next time.
I never thought about mixing sweet and white potaotes. It sounds good. I’ll have to give it a try.
This sounds like it could be a more savory take on sweet potatoes. I will have to try it. DH never ate sweet potatoes until I served them with savory smoky spices. Thinking some smoked paprika here.
I like to sprinkle smoked paprika on my baked sweet potato, or a little chili powder. It really seems to add something to counter the sweet, without messing up the flavor.
Thank you, I think the over sweet is what bugs my husband. His mother always did the candied pecan and marshmallow thing with sweet potatoes and it just comes out too sweet. She adds sugar to oj to, she loves sugar, its a wonder he doesn’t but I am glad.
I think all our mothers did during that time period!
For some reason, sugary foods were very popular in the mid-20th century. Not sure why.
mmm . . . smoked paprika or chili powder would be good.
The savory approach is a nice change from the usual sugary sauces and coatings.
Wow that’s a good combination
It’s yummy.