Sweet Potato, Sweet Potato, Oh How I Love Thee!

Published 4/4/2011

Sweet Potato, Sweet Potato, Oh How I Love Thee!

The Retired Cooks Diary

By Suzette Pennington Munson

Sweet Potato, Oh how I love the!!!! Baked, fried, stewed, roasted just about any method a Sweet Potato is an awesome vegetable.

About a year and a half ago my husband and I decided to give up pasta, white bread and white potatoes. Believe it or not the best substitute was the sweet potato. I use as sweet and savory in dozens of dishes and make a point to ask for it if it is on the menu everywhere we go to eat.

Sunday lunch we decided to go to Bridgeport to the Stevens Street Grill. It is off the beaten path and if you haven’t found it you need to go in search of it. One block off Hallsell Street in downtown Bridgeport it sets quietly on a corner of a block. The outside almost looks like the surrounding office buildings, so the best way to find it is by following your nose to the wonderful smells being emitted from the building. The atmosphere is quiet and restful, most of the time, this Sunday the place was ‘a jumpin! Packed to the brim, the service staff was moving at top pace.

Doug and I were looking at the “specials” board at the front of the restaurant and low and behold they had added a new product to their offerings. “Sissy Chips” sweet potato chips, fresh cut and deep fried!

After we decided on our entree’s we decided to stick with the traditional sweet potato baked to perfection. You know what I mean, baked till it turns so sweet

that all you need is butter!

I picked the fried catfish to compliment my potato and salad. Doug picked a chopped steak for his entrée. Needless to say, PERFECTION in aluminum foil! The magic sweet potato goes with just about anything and if you are a “TATER ADDICT” it is a good substitute.

We have been going to Bridgeport about once a month for the last 6-7 years and I was surprised when our editor, Tracy said she had not been there till this winter! I am assuming that more people for Alvord are in the same group. Take my advice and make the trip, it is only about 16 miles and well worth the trip.

The folks at Stevens Street know steaks as well as potatoes. The chicken fried steak is as big as the platter they serve it on and the grilled steaks are cooked quickly and to your preference. They also know how to do deserts if you aren’t stuffed after the meal. And they are on my list of “GOOD GRAVY” places. And frankly if they get the gravy right the rest is usually done with the same attention.

Take that quick trip over to Stevens Street and tell them you heard about them here! It won’t get you a discount but they will know that Alvord Folks are coming to check them out.

A personal favorite Sweet Potato recipe:

Creamy Sweet Potato and Chicken Stew

1 ½ pounds of chicken breasts cubed

1 Tablespoon olive oil

½ cup chopped onion

5 cups chicken broth

2 sweet potatoes, peeled and cubed

1 teaspoon savory (poultry seasoning can be used)

½ cup heavy cream

Salt and Pepper to taste

Cut Chicken into one 1 inch cubes. Add olive oil and chicken to large skillet over medium-high to high heat, browning well, about 4 minutes on each side. When meat is almost browned, add onions to cook just until the sweat.

Transfer chicken and onions to a slow cooker set on low. Add some of the chicken broth to the skillet the chicken cooked in and use a spatula to scrape the bottom, breaking up any glaze the chicken may have left in the pan. Pour over chicken and onions in the slow cooker, and then pour in the remaining chicken broth. Cut the sweet potatoes in ½ inch cubes and add to the cooker, along with savory (poultry seasoning may be substituted). Stir all.

Cover and let cook 6-8 hours, depending on when you are ready to serve. Stir in the heavy cream and salt and pepper to taste. Thicken the stew before serving by mashing a few of the cooked sweet potato cubes in the broth.

Calories: 255 Fat: 8.5 g Protein: 31 g Fiber 1.5 g Net Carbs: 9 g