Recently in sweet potato Category

Veggie Peanut Curry with Sweet Potatoes and Collard Greens A hearty, satisfying vegetarian curry with tons of vegetables - red pepper, potato, sweet potato, tomatoes, chickpeas, and (a new one for me) collard greens. All in a wonderful not-from-a-mix peanut curry sauce that tastes kind of Thai, kind of Indian. Can be served over rice or as a stew with pita or naan bread.

2 tsp. canola or vegetable oil
1 large onion, chopped
One 2-inch piece fresh ginger, peeled and grated (optional: I omitted it)
4 garlic cloves, minced
1 tbsp. ground cumin
2 tsp. whole mustard seeds
2 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. paprika
1/4 tsp. cayenne pepper, or more to taste
1 red bell pepper, chopped
1 large sweet potato, peeled and chopped
1 pound Yukon Gold potatoes, cut into bite size pieces
2 large tomatoes, seeded and chopped
1/2 14-ounce can lite coconut milk, or more to taste
2 tbsp. smooth peanut butter
1 large bunch collard greens, stemmed and coarsely chopped
1 14-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, chopped


Heat the oil in a large skillet over medium-high heat.  When it's hot, add the onion and cook until softened and starting to brown, about 8 minutes.  Add the garlic and ginger and cook 1 minute, stirring constantly.  Add all the spices and cook for another minute, then add the red pepper, the potatoes, the sweet potato, and the tomatoes.  Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Stir in the coconut milk and peanut butter.  Add the collard greens and the chickpeas and stir well to combine.  Cook until the collard greens have wilted down enough to be soft, about 15 minutes.  If the curry seems to thick, add more coconut milk or water to thin it. Great with: pita or naan.

Original recipe
sweet_potato_hash_with_ham.jpg This dish is softer than the usual breakfast hash, and the cider vinegar & celery seed give it more of the flavor of a warm German potato salad. But it goes wonderfully with eggs and makes a good breakfast-for-dinner meal.

4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)
2  cups  (3/4-inch) diced red potato (about 8 ounces)
2  tablespoons  vegetable oil
1  cup  diced ham (about 8 ounces)
1  cup  chopped green bell pepper
2/3  cup  chopped green onions
3/4  teaspoon  salt
1/2  teaspoon  celery seed
1/2  teaspoon  freshly ground black pepper
1/8  teaspoon  grated whole nutmeg
1/4  cup  fat-free, less-sodium chicken broth
2  tablespoons  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add ham; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes, stirring frequently. Add potatoes, green onions, salt, celery seed, pepper, and nutmeg; cook 8 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.


maple-bakedchicken-sweetpotatoes.jpgDelicious winter comfort food: golden baked chicken with butternut squash and onions, slightly sweetened with maple syrup. Plus it only takes a few minutes prep work, most of the time is hands-off in the oven. So good, I've already made it twice in the past month.

    2-3 chicken breasts, bone-in, skin on
    Olive oil
    1 yellow onion, cut into 1-inch wedges
    1 medium butternut squash or 4 small sweet potatoes, peeled and cut into 1-inch chunks
    1 tablespoons olive oil
    3 tablespoons maple syrup
    Kosher salt and black pepper
    4-6 sprigs fresh thyme

Preheat oven to 400 degrees.

Heat a drizzle of olive oil in a sauté pan over medium heat. Season the chicken with salt, pepper, and garlic powder. Place the chicken skin side down in a hot pan. Once the skin is crisp and brown remove the chicken from the heat.

Arrange the chicken (skin side up), onion, and squash/sweet potatoes in a large baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 45-60 minutes. Let rest for 5 minutes before serving
Original recipe

turkey_kale_soup_sm.jpgThis soup was ad-libbed into existence through so many substitutions and tweaks to a recipe that it was completely different at the end. But the final result, I think, is better than the original.  The slightly bitter kale is nicely balanced by the sweet potatoes and red pepper, and the ground turkey pushes it over into the category of comfort food. Ingredient amounts and cooking times are approximate.

1 lb. ground turkey
1 yellow onion, chopped
1 red pepper, chopped
1 bunch (or more) kale (or other leafy green such as chard), stems and large veins discarded, leaves chopped into bite size pieces
1 28-oz can diced tomatoes
4 c. chicken broth (low sodium)
2 medium sweet potatoes, peeled, and chopped into bite-size cubes
salt, pepper
herbs (suggestions: oregano, basil, sage, rosemary)

Preheat the oven to 375 degrees. Toss sweet potatoes in olive oil, sprinkle with coarse salt. Bake for 20-30 minutes until tender but not mushy.

Saute ground turkey in large soup pot until cooked through. Remove, drain. Heat a little olive oil in the same pot over medium heat, add onion, saute until soft and transparent. Add red pepper and kale, cook until kale is well wilted and pepper is tender. Add turkey, tomatoes, broth, and herbs. Simmer 10 minutes or so to allow flavors to meld. Add sweet potatoes, cook a couple minutes until heated through.
smIMG_5545.jpg
A hearty lunch salad. Top with leftover shredded roasted chicken or other lean meat and it's a well rounded meal.

Yield:  2-3 servings (serving size: 1 cup)

Salad:
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
2 teaspoons olive oil
1 garlic clove, minced
1 med peeled sweet potato, cut into 3/4-inch pieces
1 orange, sectioned and chopped
1/4 cup vertically sliced red onion (optional)
3 tablespoons nuts, toasted (pine nuts, walnuts, pecans, etc)
1 (6-ounce) bag prewashed baby spinach

Mustard-Citrus Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1.5 tablespoon stone-ground mustard
3.5 tablespoon rice vinegar
.5-1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tsp orange zest

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 30- 40 minutes, stirring occasionally. Remove from oven; cool. Combine potato mixture, orange sections, onion(if using), nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

CALORIES 160 (30% from fat); FAT 5.3g (sat 3.2g,mono 1g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 27g; SODIUM 101mg; PROTEIN 2.9g; FIBER 4.1g

Original Recipe
IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



These biscuits are slightly dense when cold, but nice and flaky when warm from the oven. Canned sweet potatoes make them quick and easy.

Ingredients

18 biscuits:
2 cups all-purpose flour
2 tablespoons (packed) light brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
2 15-ounce cans sweet potatoes in light syrup, drained and mashed
1/2-1 tsp ground cinnamon
9 biscuits:
1 cups all-purpose flour
1.5 tablespoons (packed) light brown sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
3 tb cold unsalted butter, cut into pieces
1 15-ounce can sweet potatoes in light syrup, drained and mashed
1/2 tsp ground cinnamon

Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder, salt and spice together in a bowl. Add the brown sugar and stir to incorporate it, making sure there are no lumps. Drop in the butter and, using your fingers, toss to coat it with flour. Quickly, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Add the sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading -- 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even -- a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting -- just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer them to a cooling rack. Give them 10 to 15 minutes on the rack before popping them into a basket and serving.

Original recipe

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