Showcasing sweet potatoes a little differently

We are starting to come into the peak season for sweet potatoes. They are planted in the spring and take 100-150 days to mature. This makes late August through early November the best time for this root vegetable.

Often, sweet potatoes are used as a side dish or in desserts. Today, I want to showcase them in different ways. The first is a “pasta” dish, Sweet Potato Ravioli with Butter Sage Sauce. The second recipe is a soup, Sweet Potato and Andouille Bisque. So gather up your sweet potatoes, and Let’s head to the kitchen!

Sweet Potato Ravioli with Butter Sage Sauce

If making fresh pasta is not in your wheelhouse, here’s a recipe for you. Wonton wrappers make a great substitute for ravioli.

2 cups mashed roasted sweet potato

1 cup freshly grated Parmesan cheese, divided

1 teaspoon freshly grated lemon zest

1/4 teaspoon ground nutmeg

Creole seasoning

2 eggs, whisked

60 wonton wrappers

Combine mashed sweet potatoes, 1/2 cup of the Parmesan cheese, lemon zest, and nutmeg; taste, adding Creole seasoning if desired. Add whisked eggs and combine thoroughly.

Working a few at a time, separate wonton wrappers and lay in a single layer, with one corner pointing toward you. Drop 1 rounded of sweet potato mixture onto the lower third end of each wrapper; with a small brush or the tip of your finger, moisten edges of wrapper. Fold the top point down to meet the bottom point, forming a triangle: press sides together to seal. Set aside, cover with a damp towel. Repeat until all are filled, this should make about 50 ravioli.

Bring a large pot of salted water to a boil. Working in batches, slip ravioli into boiling water and cook, 3 to 5 minutes, until they rise to the surface; using a slotted spoon or skimmer, remove , drain briefly, and add to warm Sage Butter Sauce. Repeat; when all ravioli are cooked, add remaining 1/2 cup Parmesan cheese, toss gently to coat and serve immediately.

Sage Butter Sauce

1/2 cup butter

6 sage leaves

1 teaspoon fresh lemon juice

Melt butter in a 12- to 14-inch sauté pan over medium-high heat. Cook until milk solids begin to brown and butter turns golden; add sage leaves, stir, add lemon juice and remove from heat. Keep warm.

Sweet Potato and Andouille Bisque

Here’s a recipe to save for cooler months. I’m the type of person that could eat soup no matter what the temperature is outside. If you are like me, try this recipe soon.

1/2 pound andouille or smoked sausage

Olive oil

1 medium onion, finely chopped

1 tablespoon finely minced garlic

3 cups chicken stock

4 roasted sweet potatoes, peeled and mashed

1/4 teaspoon ground nutmeg

Creole seasoning to taste

1 cup half-and-half

Sour cream, for serving

Thinly sliced green onions, for garnish

Slice sausage in half lengthwise, then into quarter . Heat about 2 tablespoons olive oil in a 3-quart saucepan over medium-high heat. Add sausage and cook, turning, until browned on all sides. Remove to paper towels; when cooled, pulse in a blender or food processor until coarsely chopped; set aside. Add onions to hot pan with drippings; cook, stirring from time to time, until well browned; add a little extra oil if necessary. Add garlic and cook until fragrant. Add chicken broth and mashed sweet potatoes; whisk together. Bring to a simmer and add reserved andouille, nutmeg, and Creole seasoning; cook, stirring from time to time, for 10 minutes. Taste and adjust seasoning; stir in half-and-half, reduce heat to low, and cook until heated through, do not boil. Garnish each serving with a scoop of  sour cream and a sprinkle of green onions.

Soon you will be seeing sweet potatoes at your local Farmer’s market. In my opinion, this is the best place to shop for fresh vegetables. Not only are you getting products that are minimally processed, you are also supporting local small businesses.