I've tried a couple of times to find a sweet potato gratin that I like and I haven't had much luck. I feel about gratin the same way you feel about that chipotle dish. I don't know why I don't like it, I love cheese, I love sweet potatoes . . . but together they are just . . . meh in my book. My favorite thing to do with sweet potatoes is to just roast them with EVOO, rosemary, garlic, a little maple syrup and some balsamic vinegar. I add carrots, red potatoes or yukon golds, squashes, red onions, turnips, whatever starchy rootish things you like. I even like celery in that dish. Another favorite dish for me is sweet potato salad. I make it a lot and have gotten a lot of compliments on it. That would be groovy with the different colors. Ironically, my recipe is from Bobby Flay. When I like one if his recipes, I tend to love it, but a lot of it, not so much.

When I make it, I add red or green peppers or both. Sometimes corn kernels too. Have also subbed cilantro for parsley. Not sure if I follow the dressing instructions to the T, just the general outline. I don't usually grill the potatoes, I boil or roast. Just use the scallions raw, and I think a few less.

Grilled Sweet Potato and Scallion Salad
Recipe courtesy Bobby Flay
Prep Time: 14 min Inactive Prep Time: -- Cook Time: 8 min Level:
Easy Serves:
8 servings Ingredients
4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
Directions
Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.

In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

I would simply peel and slice the potatoes about 1/3 inch thick and shingle them in a baking dish, dot with butter, salt and pepper and bake at 350 until they are easily pierced with a fork....about 25 minutes. That way you can compare the flavors of the different colored potatoes.

Sally

I made this sweet potato salad for a garden party one time and they all like it and asked for the recipe. I didn't use the tuna and used less oil. If you don't like poblanos, you can use red or green pepers or a combination of both. And if you use different colors of sweet potatoes it will be very pretty and taste good at the same time.

Here is a link that might be useful: sweet potato salad

Sally, here's a recipe I found recently. Haven't tried it yet but will in the very near future. We love sweet potatoes and I'm trying to include them more often.
I recently roasted thick slices and brushed them with butter, roasted a bit longer, brushed lightly with maple syrup and continued roasting another 5 mins... they were so good.

Nancy

Here is a link that might be useful: Cheesy Sweet Potato Crisps

Nancy, when you posted the recipe it remind me of other one that I did and everyone like it.

Sally, if you don't like too spicy you can always put less or take it out.

Silvia

Here is a link that might be useful: sweet potato latkes

This might look pretty with slices laid in alternating colors...
* Exported from MasterCook *

Sweet Potato and Caramelized Onion Casserole

Recipe By :Katie, Christmas 2000
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet potatoes -- peeled and thinly sliced
2 large onions -- sliced
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.

Bake, uncovered, at 350F for about an hour, or until casserole is browned on top.

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Oh, gosh, these all look good. I'll have to try them all. I do need to eat sweet potatoes more often. I like them, but for some reason I don't buy them all that often.

Silvia, it's not the spice that bothers me - I like spicy food. It's the flavor combination I don't care for.

Thanks for all the recipes and ideas.

Sally

I can vouch for the sweet potato latkes. I've made them and love them. Lots of ways you could top them. I can't wait to try some of these recipes!

I did that sort of thing June 2011. It's a new recipe review. Here are my comments about that and the link below gives an idea of how the skillet cake turn out. It looks much better with sweet potatoes (I just couldn't take a good picture of it, and finally quit, and I only used one potato since it was a trial. You should probably stack more layers, much like Alex did). If you want Ann's sweet potato fry recipe, it's at home. I can get it if you want.

_____________________________________________________
"Last, it's a shout out to Ann T. I saw Alex Guarnaschelli make a potato and parmesan cake, but I wanted it to be healthier. Too many starches these days. I wanted to make it with sweet potatoes. And I used the ingredients from Ann T's sweet potato fries she supplied ... Other makers of this cake complained it didn't come out of the pan intact, so I put it in a springfrom plan. Worked wonders. The picture of my cake doesn't do it justice. Layers of goodness. The sweet tasty potatoes, parmesan melted, and the crispy edges. All good stuff. The recipe below is what inspired it, but I wouldn't doubt it's good too. I just used the recipe for tecnique. The rest is all Ann. Thanks!"

Here is a link that might be useful: skillet potato cake-Alex Guarnaschelli

It looks great to me. I didn't see parmesan listed in the ingredients in the original recipe.

I haven't been cooking this weekend because I've been sick - again. Something about living with a 5 year old that goes to shcool and brings home more than homework! Argh. But I do want to try the recipes y'all have posted. They all look good.

Sally

Ann's recipe for sweet potato fries have parmesean. If that makes sense? Enjoy cooking when you're well again (which I hope is soon!).

Thanks, Robin!

(I can't believe I spelled school wrong. It's the keyboard's fault. I'll blame it on the keyboard.)

Sally

Here is a completely different idea.

I went to a party at a country club once where they served different colors of mashed potatoes. They put scoops (using an ice cream scoop) in a martini??? glass. Then you added toppings like melted butter, bacon bits, etc.

So if you can picture it, it looked like ice cream scoops in white, orange, and purple. It looked great and was a big hit at the party.

Hmmm, that's hard to picture, but it sounds like it was fun.

Sally

It was done really classy. At a distance it looked like an ice cream sunday. It was delicious. The potatos can't be mushy to make it work.

Someday I want to serve it myself at a party.

Sure thing Sally!

I hope you take a picture of whatever you choose to do. I can't imagine the ice cream well enough, but it interests me deeply.