Sweet Potato Rice

After the holidays there seems to be a surplus of sweet potatoes in the house and I can’t seem to figure out what to do with them all. Well other than to make desserts and such for the most part, but I found a recipe that used sweet potato in a different way, it’s called Sweet potato rice (Gogumabap). It is a healthy and filling dish.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium. Pink, yellow and green varieties are also high in beta-carotene.

Perfect for the cold winters and tiring nights. Simple to make and inexpensive.

I will be combining two different recipes to make it as simple as possible. Gogumabap requires a pot or stone pot to cook the dish. Instead I will be using a rice cooker, like in Sweet Potatoes Rice (地瓜飯).

Here are the ingredients needed for this recipe:

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  • 3 cups long grain rice
  • 2 sweet potatoes (washed, peeled, & cut 1/2 inch cubes)
  • 3 cups water/chicken broth/vegetable broth (or any type of combination)

Sauce

  • 1/4 cup green onion or Chinese garlic chives, minced
  • 1 clove garlic, minced
  • 2 Tbsp. soy sauce
  • 1/2 tsp. honey
  • 1 Tbsp. vinegar
  • 1/2 tsp. sesame oil (suppose to use 1 Tbsp. sesame seeds, but didn’t have any)
  • 1/2 tsp. red pepper flakes (more or less)
  • 2 tsp. red wine vinegar (optional)

Step 1: Wash the rice and rinse 2-3 times.

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Step 2: Fill the rice cooker according to the instructions of the model with water/broth combination.

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Step 3: Add sweet potatoes to the rice and begin rice cooker.

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Step 4: Meanwhile, in a small bowl combine the sauce ingredients until well mixed.

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Step 5: Serve sweet potato rice in a serving bowl and spoon the sauce on top.

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Notes: You can add a fried egg to add a protein to the dish.

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Sweet Potato Pie

Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. Marshmallows are sometimes added as a topping, but this was adapted more in the Northern United States than in the South. I haven’t made one of these in 7 years. Let’s hope I can get it right.

Here are the ingredients needed in this recipe:

  • 1 lb sweet potato or canned unsweetened sweet potato puree
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp flour
  • 1 (9 inch) unbaked pie crust

Step 1: Place sweet potatoes in a large pot of water.

Step 2: Bring to a boil with sweet potatoes whole in skin for 30-40 minutes, or until done.

Step 3: Run cold water over the sweet potato, and remove the skin.

Step 4: Break apart sweet potato in a bowl. (You could place it in a blender to make it smooth)

Step 5: Add butter, and mix well with mixer.

Step 6: Stir in sugar, milk, eggs, nutmeg, cinnamon, cloves, ginger, salt, lemon juice, vanilla, and flour.

Step 7: Beat on medium speed until mixture is smooth.

Step 8: Pour filling into an unbaked pie crust. (I strained the filling before adding it into the crust)

Step 9: Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until knife inserted in center comes out partially clean. (Pie will puff up like a souffle, and then will sink down as it cools.)

Step 10: When fully cooled garnish with whipped cream and ground cinnamon.

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