Sunday, April 30, 2017

Deep Dish Fudge Brownies

Deep Dish Fudge Brownies - made April 8, 2017 from Brownies and Blondies by Lisa Yockelson
Since I had resigned myself to making only plain brownies for my niece’s fundraising (she met her original goal to raise $1000 then pushed herself to raise $2000 so I’m still baking away), I thought it would be a good time to revisit my plethora of baking books and start pulling out random brownie recipes from them. If I can’t add “stuff” to the brownies, at least I can test out more recipes from the books I already have.

This was from a little-known, looks-to-be-out-of-print book, also by Lisa Yockelson. I honestly don’t remember how I acquired it; it’s been so long. Possibly in one of those little mom-and-pop used bookstores. I think it’s out of print, not just because it’s old, but also because some of the recipes have been reprinted in newer books.

It’s a good basic brownie recipe, not difficult to make, and bakes into a nice plain brownie. It isn’t as dense as her Truffled Walnut Brownies so if you want something a little lighter in texture but still not cakey, this is a good one to use. And of course, if you’re not under the restrictions I am, feel free to dress it up with frosting, Nutella swirls, caramel dollops, candy add-ins and the like. 
3/4 cup all-purpose flour
3/4 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
4 ounces unsweetened chocolate, melted and cooled
1 3/4 cups granulated sugar
4 extra-large or large eggs
2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F. Line a 9" x 9" square baking pan with foil and lightly spray with nonstick cooking spray.
  2. Whisk together all-purpose flour, cake flour, baking powder and salt; set aside.
  3. Whisk the melted butter and melted chocolate in a bowl. Beat in the sugar, eggs and vanilla extract. Add in dry ingredients and stir to form a batter.
  4. Pour and scrape the batter into the prepared pan, spread batter evenly. Bake for 30 to 33 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  5. Cool the brownies completely in the pan on a wire rack before cutting and serving. 

Thursday, April 27, 2017

Gooey Texas Skillet Cake

Gooey Texas Skillet Cake - made April 8, 2017 from The Cookie Rookie
I’m back waving my #madeintheUSA cast iron skillet around. Technically there’s probably no such thing as a “Texas Skillet Cake” since it really refers to a Texas Sheet Cake which is, uh, made in sheet cake form. But there are no rules about cakes that aren’t meant to be broken and this is a good way to break it.
I only made a half recipe since I don’t have a large skillet and, even at half-recipe, I still used two 6” cast iron skillets as well as a small ramekin to fit all the batter. You don’t want this to overflow and waste batter.
Like a regular Texas sheet cake, the batter is easy to make and so is the frosting which you pour over the cake while it’s still warm. The “gooey” part comes in when you dig into the cake. No need to underbake the cake (although you don’t want to overbake it either) because the frosting adds the gooeyness. The cake concaves in the middle under the weight of the frosting so when you stick that spoon in – and use a spoon because you don’t want to miss a crumb – the warm frosting over the warm cake pools into whatever space you created when you hooked in that spoonful. 
You can eat this plain or go for caloric gold and add a scoop of vanilla ice cream. If you use the 6” cast iron skillet, it’s definitely a dessert for 2 or even 3 chocoholics.
You can use a regular cake pan if you don’t have a cast iron skillet but I did like using the skillet because the edges got crisp and added a nice texture contrast to the softness of the insides of the cake and the sweet flow of the frosting. I never used to think cast iron skillets were good for baking cakes because they’re dark-colored and heavy metal, both traits that absorb heat quickly and I thought the outer edges of the cake would dry out before the middle was done. I think, because the skillet size I used was so small, that wasn’t an issue since the whole thing baked fairly evenly. 
One drawback to using the skillet though is you don’t want to leave the cake in the skillet if you don’t finish it all in one go. Cast iron skillets do take a little bit of babying to keep them in good shape. I transferred the uneaten cake to a plate, washed out the skillet and put it in a still-hot oven to dry. You don’t want to let it air dry or let water or moisture sit in it for too long or it can rust.
8 ounces butter (2 sticks), chopped
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

6 tablespoons milk
3 tablespoons unsweetened cocoa powder
4 ounces unsalted butter
3 3/4 cups confectioners' sugar
3/4 cup pecan pieces
  1. Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet or 2 6" skillets with nonstick cooking spray.
  2. In a medium saucepan, heat the water, cocoa and butter over medium heat. Bring to a boil then remove from the heat.
  3. In a large bowl, combine flour, sugar, baking soda and salt. 
  4. In a separate bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla until combined. Pour egg mixture over flour mixture and stir with wooden spoon until combined.
  5. Pour the chocolate mixture over flour mixture; whisk until combined and smooth. Pour mixture into skillet(s).
  6. Bake for 20-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.
  7. While cake is baking, prepare frosting: in a medium saucepan over medium heat, combine the milk, cocoa and butter. Bring to a boil.
  8. Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth. Fold in pecans. Pour frosting over warm cake.

Tuesday, April 25, 2017

Levain Bakery Copycat Chocolate Chip Cookies #12 from A Bountiful Kitchen

Levain Bakery Copycat Chocolate Chip Cookies #12 - made dough April 7, 2017, modified from A Bountiful Kitchen
I’m back with the Levain Bakery copycat cookies for their chocolate chip cookies, not to be confused with my copycat attempts at their chocolate chocolate chip cookies. Since chocolate chip cookies was on offer for the treat bags for my niece’s fundraising donors, I allowed myself free rein to try new chocolate chip cookie recipes. I can usually tell if one will turn out and I have enough tricks in my arsenal to make sure it’ll be good enough for a goodie bag even if it’s my first time trying a recipe.

I’ve already posted most, if not all of the tricks, but to sum up:

Start with cold butter (and only butter, no margarine!), especially if you’re using a stand mixer. Butter warms up in the mixing/creaming process and if you start with room temperature butter, all the subsequent mixing can make your butter too warm and your dough oily.
Always portion out the dough balls then chill or freeze. Bake from frozen dough. This helps prevent them from spreading too much.
I added my own twist to all the new recipes I tried by substituting ¼ cup turbinado or raw cane sugar for ¼ cup of the granulated sugar. You don’t have to do that if you don’t have turbinado sugar on hand but I like it for the slight grit it gives the cookies as well as it seems to cut a little bit of the sweetness.
As always, err on the side of underbaking the cookies. If the edges are golden and the middles are just barely not raw anymore, it’s time to take the cookies out. Let them cool completely to get the best texture. I used to like chocolate chip cookies 10 minutes out of the oven but with my switch to thick, chewy, underbaked cookies, I find I like the texture best when it’s firmed and set up. An hour should be just right, if you can wait that long. The chips are still soft but the texture has set.
As copycats go, this made for a great chocolate chip cookie, although I don’t know that I would consider it a Levain copycat per se. But that’s partly because I’ve made so many copycats and it’s been awhile since I’ve had a Levain original chocolate chip cookie so my taste buds are confused. When I was in New York, I became so enamored of their chocolate chocolate chip that it eclipsed the regular chocolate chip cookie in my sensory memory. Still and all, I liked this cookie and I’d recommend it. Just watch that baking time. 
1 cup butter
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup turbinado sugar
2 large eggs
1 cup cake flour
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
  1. Cream butter and sugars on medium speed until blended and creamy, 2-3 minutes.
  2. Add eggs, one a a time, and vanilla, beating briefly after each addition until just combined.
  3. Scrape down sides of bowl. Combine cake flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl and whisk together. Add half of dry ingredients to butter mixture and beat until just combined. Add remaining dry ingredients and mix on low speed until just combined. Do not overbeat.
  4. Fold in chocolate chips by hand. Portion dough into generous golf-ball-size dough balls or into 6-ounce portions for true Levain copycats. Cover and chill or freeze for several hours or overnight.
  5. When ready to bake, preheat oven to 400 degrees. Line baking sheets with parchment paper and evenly space chilled or frozen dough balls on baking sheets,
  6. Bake for 10-11 minutes or until edges are golden and top is barely set. Let cool on cookie sheets for 15 minutes before removing to wire racks to cool completely.

Sunday, April 23, 2017

Truffled Walnut Brownies

Truffled Walnut Brownies - made April 8, 2017 from Baking by Flavor by Lisa Yockelson
This was one of the first brownie recipes I ever made from Lisa Yockelson’s Baking by Flavor, one of my favorite baking books. It’s funny since I call it my favorite baking book yet I don’t seem to go back to it that often lately. But I’ve made multiple recipes from it over the years, most of which have turned out well so it’s one of the books I won’t part with, no matter how many times I purge my bookshelves.
My niece is holding a fundraiser this month for the mentor program she’s involved in. She’s mentoring a high school junior who goes to school and works part-time. Among her mentor duties, my niece is helping her "mentee" apply for other jobs (her mentee's current job has a tough schedule for her to meet while also going to high school) as well as gearing her up to apply for college next year. My niece is committed to raising $1000 in April to contribute to the program as $1000 funds 1 mentee/mentor relationship. Being the smart young up and comer who knows her audience, she baited her fundraising hook with “hey, if you donate at least $25, my aunt will make you a goodie bag with your choice of brownies, chocolate chip cookies and/or snickerdoodles.” Yes, I’m the aunt to whom she refers.
The first week, she raised $550, more than halfway to her goal, from 11 donors. She was very organized in tracking which donor wants which combination of the three treats on offer which made it easy for me to do my part of the order fulfillment. Snickerdoodles were easy since I was (initially) only going to do my favorite recipe for those. For chocolate chip cookies, I allowed myself the freedom to explore more recipes for Levain Bakery copycats. More posts on those experiments to follow in the coming weeks.
Alas, the brownies, where I normally live in my creative space because you know how I feel about plain brownies, she tied my hands. Whut?? Since we were catering to a varied audience and didn’t know who liked or didn’t like this, that or the other, she asked for me to make plain brownies. Gulp. Plain, did you say? Okay, fine but that kinda kills my baking soul not to do stuff like my Nutella crunch topping or swirl dulce de leche through the brownie or frost it with Nutella and sprinkle toffee bits over it or give it an Oreo cookie crust or – okay, fine, plain it is.
Which is why, although the recipe says “truffled walnut brownies”, there are no truffled walnuts anywhere in here. Even when I had originally made this recipe long, long ago, I hadn’t used walnuts anyway but pecans. This time around, I left out the truffled anything entirely. I still kept them in the recipe in case anyone wants to make these as Lisa Yockelson intended but even without them, these made a good moist, fudgy, rich brownie. They’re not too thick but the normal brownie thickness. I prefer them a little thicker myself but I had to keep reminding myself I’m not the one eating these.
You may be tempted to bake these too long. A crust does form on top as the brownies bake and a toothpick poked at the corners will come out clean while the middle will still have raw batter. Resist the urge to take them out too early. You want to bake them until a few moist crumbs appear on the toothpick test when you stick the toothpick near the center. But don’t wait until the center toothpick poke comes out “clean”. As long as you let the brownies cool to room temperature, they will set properly and give that fudgy texture, as in “baked fudge” fudgy texture. If you underbake them too much, they’ll be too mushy and not have a dense texture so much as a too-squishy one. And of course, don’t overbake them.
1 cup unsifted all-purpose flour
1/3 cup unsifted bleached cake flour
1/3 cup unsweetened, alkalized cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ lb (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
5 ounces (5 squares) unsweetened chocolate, melted and cooled to tepid
3 ounces bittersweet chocolate, melted and cooled to tepid
5 large eggs
2 cups superfine sugar
2 ¾ teaspoons pure vanilla extract

Truffled walnuts
1 cup walnut halves and pieces, lightly toasted and cooled completely
1 tablespoon unsalted butter, melted, cooled to tepid and blended with ¼ teaspoon pure vanilla extract
½ teaspoon unsweetened, alkalized cocoa sifted with 2 teaspoons unsifted confectioners’ sugar
  1. Preheat the oven to 325°F.  Film the inside of a 10”x10”x2” baking pan with nonstick cooking spray; set aside.
  2. Sift the all-purpose flour, cake flour, cocoa, baking powder and salt onto a sheet of waxed paper.
  3. Whisk the melted butter, unsweetened chocolate and bittersweet chocolate in a medium-size mixing bowl until thoroughly blended.  
  4. Whisk the eggs in a large mixing bowl for 1 minute.  Add the superfine sugar and whisk for 1 minute or until just combined.  Whisk in the tepid melted chocolate-butter mixture.  Blend in the vanilla extract.  Sift over the sifted ingredients.  Whisk slowly until all particles of flour are completely absorbed, taking care to catch any pockets of flour along the bottom and sides of the bowl.  The batter will be thick and heavy.
  5. Make the truffled walnuts: In a medium-size mixing bowl, toss the walnuts with the melted butter-vanilla extract mixture.  Sprinkle over the sifted cocoa-confectioners’ sugar and toss thoroughly.  The nuts will look a bit glossy.
  6. Mix the truffled walnuts into the brownie batter with a rubber spatula.  Scrape the batter into the prepared baking pan, taking care to spread it evenly and into the corners.  Smooth over the top with a rubber spatula.
  7. Bake the brownies for 30 to 33 minutes or until softly set (but not at all liquid).  Cool the brownies in the pan on a rack for at least 4 to 5 hours before cutting into squares with a small, sharp knife.

Saturday, April 22, 2017

Dutch Baby Pancake

Dutch Baby Pancake - made April 2, 2017 from Brown-Eyed Baker
Yes, another skillet recipe. When I first bought the smaller cast iron skillet, I thought I would primarily bake cookies a la pizzookies in them but I’m finding other, creative uses for them. Such as this Dutch Baby pancake.
It isn’t a traditional pancake in that you don’t heat the skillet, pour pancake batter into it and then flip it over when the edges are browned. That would be a regular pancake and you can use any regular frying pan or griddle for that. No, this is a Dutch Baby pancake. It’s a German pancake baked in the oven. Think of it as a cross between a custard and a popover. Made with no sugar (for real) but flour, butter, salt and milk.

It puffs up in the oven during baking and is a perfect candidate for cast iron skillet baking because the cast iron crisps the outside while the inside and middle remain soft. This is so easy to make that I advise you preheat your oven and don’t start mixing the ingredients together until it’s at least at 350 degrees. You bake this at high heat and you want it to go into the oven right after it’s mixed.
I put all the ingredients into the blender, had the melted butter ready to go in the skillet, whipped the batter together in a matter of seconds, poured it into the skillet and popped it into the oven. 15 or so minutes later, it came out beautifully golden and puffy. The edges and bottom were crisp while the middle was soft and almost custard-like. The texture was akin to a really good bread pudding with a soft custard texture but without the bread. Hard to describe but this recipe is so easy that you can make it for yourself without any trouble and see what I mean.

The puffiness does subside so you might want to plan on serving and eating this shortly after you take it out of the oven. I skipped the syrup and went with melted butter. For something without any sugar, it was pretty tasty. And I don’t say that very often.

1 cup all-purpose flour, sifted
4 eggs
1 cup whole milk
1/2 teaspoon salt
4 tablespoons unsalted butter, melted, divided
  1. Preheat oven to 475 degrees F.
  2. In a blender, combine the flour, eggs, milk, salt and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.
  3. In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
  4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.

Thursday, April 20, 2017

"Triple Layer" Chocolate Cake

Triple Layer Chocolate Cake - made April 1, 2017 from The Stay At Home Chef
The original title of this recipe was Triple Layer Chocolate Cake. Your eyes aren’t deceiving you if you can only see two layers. I actually did make all three layers that the recipe yields except, as usual, I baked them in 8” round cake pans instead of 9” pans. Which made for thicker layers. By the time I was assembling and frosting the cake, I knew early on that a three-layer cake of this much chocolate goodness would probably be daunting for most eaters, even a seasoned veteran such as myself. So I stopped at two layers and froze the third layer, well-wrapped, for a future concoction.
You might scoff that I quaked in my chocolate-loving boots over a three-layer fudge cake but I had used Pernigotti cocoa for this cake and I knew from past experience that that meant no-holds-barred chocolate decadence that would fell even the most stalwart chocoholic. It’s true. I like to tantalize people with baked goods, not slay them flat onto their backs into chocolate-induced oblivion. Most of the time.
I also made up the fudge frosting recipe for this cake and gauged I was going to run short if I tried to make it stretch to 3 layers of towering chocolate goodness. I could have made more frosting, I suppose, but I felt like I had already achieved maximum desired flavor and consistency with what I did make that I felt hesitant to throw my frosting off balance by fiddling with it further. Pernigotti cocoa was also used in the frosting but tempered by whole milk and powdered sugar. Even then, it was powerfully chocolate. And was just enough to cover a two-layer cake.

All that lead in to say….this is an amazing cake. Serious chocoholics should apply, fork in hand, to validate my findings. Soft, moist, richly fudgy chocolate. Your tonsils will hum, your chocolate tooth will sing an aria, your jeans will say “you’re working out later, right?”
One word of advice though – you won’t get that deep dark chocolate look or flavor if you use “grocery store chocolate”. As in, Hershey’s isn’t going to cut it. You really need a high quality cocoa. I favor Pernigotti (I swear I’m not affiliated with them; I just think they have a fantastic product) but you can also use something on the higher end of the cocoa spectrum like Valrhona. If you don’t want as dark a chocolate flavor as I have mine, you can always “cut” the high end cocoa with a Hershey’s-standard cocoa and get something between dark and milk chocolate. I don’t advocate it but it’s an option if you’re not a dark chocolate lover. If funds are tight and you must stick with Hershey’s, it isn’t the end of the world but you may get slightly different results.
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened
1/2 cup unsweetened cocoa powder
3-4 cups powdered sugar
2 teaspoons vanilla
3-4 tablespoons whole milk, more if needed for desired consistency
  1. Preheat oven to 350 degrees F. Spray 3 8- or 9-inch round cake pans with nonstick cooking spray and dust with flour, tapping out the excess. Line with round parchment circles.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder and salt in the large bowl of a freestanding electric mixer on low speed until combined.
  3. Add eggs, buttermilk, warm water, oil and vanilla. Beat on medium speed until smooth, 2-3 minutes. Do not overbeat.
  4. Divide batter evenly between the 3 pans. Bake for 30-35 minutes or until toothpick inserted near the center of each pan comes out with a few moist crumbs or clean.
  5. Cool on wire racks for 10 minutes then loosen the sides with a small rubber spatula. Turn out the cakes onto wire racks and cool completely.
  6. Make frosting: cream butter with cocoa and powdered sugar. Add vanilla and milk and beat, adding milk teaspoon by teaspoon until desired consistency,

Wednesday, April 19, 2017

Restaurant Review: Thai Chili Cuisine

Thai Chili Cuisine - dinner on April 3, 2017
I found a small business restaurant that was female co-owned in my neighborhood and talked one of my friends into meeting me there for dinner. It’s closer than my favorite Thai restaurant where I get my favorite pad thai and it’s always good to find another small business to support.

We went on a Monday night and it wasn’t that crowded. Maybe 12-16 tables of varying sizes and a quarter to a third full? We were greeted and seated promptly at a table originally meant for four but the hostess (owner?) separated the two two-toppers slightly in case more customers came in to use the other one. But she kindly invited us to use the chairs from the nearby table to place our purses on which we appreciated.
Roti - $6.95
 As always, when trying a new Thai restaurant, I get – what else – the pad thai, no bean sprouts. I’ve never understood the purpose of bean sprouts. They have no flavor and an annoying crunch. Left to themselves, they camouflage among the noodles then interfere with the dish by inserting their crunchy texture when you just want soft noodles. No, bean sprouts and I are not friends.
Pad Thai with Chicken - $9.95
Fortunately, the restaurant was very accommodating of my aversion to bean sprouts and served me the pad Thai without them. Which made me enjoy my favorite dish just the way I like it. My friend had the drunken noodles which looked good but I was too wrapped up in my pad Thai to try it. We split an appetizer order of roti and OMG, that made the whole dinner worthwhile. The roti was served warm; it was deliciously buttery, flaky and crisp yet chewy. Much as I liked the pad Thai, I’d go back for the roti alone.
Drunken Noodles - medium spicy, $9.95
Thumbs up for Thai Chili Cuisine. It isn’t fancy or large but I like this kind of “neighborhood gem” that isn’t too crowded, has good service, reasonable prices and serves good food. I’m already thinking of who else I can meet for dinner so I can go back.

Monday, April 17, 2017

Sweet Potato Chili

Sweet Potato Chili - made April 1, 2017, adapted from Tastes of Lizzy T
I’ve been trying to cook again. Or at least, I make one thing over the weekend that’ll feed me some random meals during the week and call it a day. Chili has become my fallback meal. It’s easy to make, tastes better the next day and freezes easily. Plus I get to use the spices I ordered from Penzey’s! As with Pernigotti, I’m not affiliated with the company. I just like their products and the company itself so I tout their virtues whenever I can. Plus, their spices are what's encouraging me to cook more. Once I've bought them, I have to use them, right?

When it comes to chili, the hardest thing is chopping up the ingredients and in the case of this recipe, even that isn’t very hard. The only mise en place I had to do was peel and chop the onion and sweet potatoes. I cheated on the minced garlic because I had a (free) jar of minced garlic from Penzey’s that I used instead of fresh garlic. It was pretty good in the Skillet ChickenAlfredo Pizza and I’m not snobby about garlic so using it from the jar was just fine with me.
I modified this recipe, mostly by cutting the amount of chili powder in half. Not out of any culinary skill or preference but simply because I only had a 1/4-cup jar of chili powder from Penzey’s and not half a cup. At first I thought it was going to end up too soupy to be chili but I let it boil and boil (and boil), partially covered, until it had thickened enough to surpass the soupy stage. And once it had cooled, even when heated up the next day, it had thickened up to a satisfyingly chili-like consistency. Fortunately, my sweet potatoes didn’t disintegrate into mush and held up quite well but you might not want to chop them too small in case you have to boil your chili for a bit longer.
This chili had some heat. I wouldn’t say it was spicy-hot (me and my bland taste buds balk at that) but it was flavorful. If I sound surprised, you have to understand I’m a bland eater and a bland cook who never used to really use spices. But I feel like I successfully used spices this time to make something with rich, robust flavor rather than be spicy-hot; that doesn’t happen that often. Go me. Go chili.
1 pound ground beef
1 pound ground turkey
1 onion, chopped
1 teaspoon minced garlic
1 29.5-ounce tomato sauce
2 cups diced tomatoes with juice
3 cups beef stock
5 cups sweet potatoes, peeled and cubed
1 15.5-ounce can kidney beans, drained
2 bay leaves
1/2 teaspoon thyme
2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 cup chili powder
dash of oregano
dash of red pepper flakes
  1. In a large saucepan, brown ground beef, ground turkey, onions and garlic. Drain off the fat.
  2. Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer, covered, for about 30 to 40 minutes or until the sweet potatoes are cooked through.
  3. Remove and discard the bay leaves. Serve.