Dayrecipe Food Community

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

Makes 8 servings.

INGREDIENTS

• 3 1/2pounds yukon gold potatoes
  1cup chopped shallots (about 3)
• 3/4cup mayonnaise
• 1/4cup chopped peeled fresh ginger
• 2tablespoons fresh lemon juice
• 2cups (packed) chopped cilantro leaves and tender stems, divided

DIRECTIONS Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)

Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Makes 2 servings.

INGREDIENTS

• 14ounces (about 2 medium) yukon gold potatoes, peeled, cut into1/2-inch pieces
• 1cup whole milk2tablespoons (1/4 stick) butter, room temperature
• 1/2teaspoon white truffle oil*
• ground white pepper

DIRECTIONS Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.

Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)

*Available at Italian markets, specialty foods stores, and some supermarkets.

Makes 12 servings.

INGREDIENTS

• cake
• 48-ounce red-skinned sweet potatoes (yams)nonstick vegetable oil spray
• 23/4cups all purpose flour
• 2teaspoons ground cinnamon
• 1 1/4teaspoons ground ginger
• 1teaspoon baking powder
• 1teaspoon baking soda
• 1/2teaspoon salt
• 2cups sugar
• 1cup vegetable oil
• 4large eggs
• 1teaspoon vanilla extracticing
• 1cup powdered sugar
• 3/4cup (packed) dark brown sugar
• 1/2cup whipping cream
• 1/4cup (1/2 stick) unsalted butter
• 1/4teaspoon vanilla extract

DIRECTIONS For cake:Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.

Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.

For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Makes 10 servings.

INGREDIENTS

• 4pounds 1-inch-diameter dutch yellow potatoes, halved lengthwise
• 1pound green beans, trimmed, cut into 1-inch pieces
• 1cup purchased pesto
• 1/4cup chopped green onions
• 4tablespoons white balsamic vinegar

DIRECTIONS Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

Debbie Daly of Morris Township, New Jersey, writes: “When my husband and I visit my brother in Madison, Connecticut, we frequently dine at a spot called Perfect Parties. The last time I was there, I enjoyed sweet potato ravioli with brown butter sauce served over spinach. I would love to make it at home.”

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavorful brown butter sauce.

Makes 6 servings.

INGREDIENTS

• sweet potato ravioli
• 1 1/2pounds red-skinned sweet potatoes (yams)
• 2tablespoons (packed) golden brown sugar
• 1/4teaspoon ground nutmeg48square wonton wrappers
• 2large egg whites, beaten until foamybrown butter sauce
• 3/4cup (1 1/2 sticks) butter
• 1 1/2tablespoons balsamic vinegar
• 1 1/2tablespoons chopped fresh thymechopped toasted pecans (optional)

DIRECTIONS For sweet potato ravioli:
Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.

Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

For brown butter sauce:
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.

Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.