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Posts Tagged ‘sweet potato’

by Sarah Steimer

Miso and maple-glazed roasted vegetables

A simple, flavorful dish that can be served with a salad? On a weeknight? So easy that you can watch multiple animal GIFs while you make it. (And I KNOW you have leftover miso from my recent orange-miso salmon recipe.)

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by Caitlin Saniga

I'm always on the hunt for new sweet potato toppings, and these ingredients really hit the spot.

I’m always on the hunt for new sweet potato toppings, and these ingredients really hit the spot.

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by Sarah Steimer

Creamy sweet potato sauce over pasta

This sauce looks like the brightest, fakest cheese sauce you could possibly find. Except it’s completely real and totally delicious — not to mention healthy. I was going to say this would be a great way to trick kids into eating healthy, but who care about that. Trick AND treat yo-self.

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by Sarah Steimer

Creamy sweet potato and kale soup

I tasted this soup before adding the lemon, and it had sort of a heavy, starchy consistency. Adding the juice from half a lemon changed the soup entirely, and for the better. If you’re ever experimenting with a new recipe (or creating one of your own), always stop to consider the balance. In this case, all it took was a splash of acidity to even things out.

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by Sarah Steimer

Red pepper relish over sweet potato and kale

I was so happy to have leftover relish from this meal. I can see it being used over chicken, fish or — if you’re like me — added to a simple cheddar grilled cheese sandwich. I’d like a jar of this relish in my fridge at all times this winter!

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by Sarah Steimer

Kale, sweet potato, farro and pomegranate salad

This is one of those great salads where a dressing really isn’t necessary — the ingredients are flavorful and moist enough on their own. And those colors… holy cow. It almost seems unfair that this is so healthy, because it feels like it should be a diet splurge.

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by Sarah Steimer

Crispy kale salad with sweet potatoes, apples and cider vinaigrette

This was a very hearty salad and easily filled me up. I love a little crusty bread with my salads, for grabbing any extras at the bottom of the bowl or plate, so these grilled cheese croutons acted as my built-in sponges this time around. It was pretty, pretty great.


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by Sarah Steimer

Sweet potato and kale pockets with chimichurri

Sweet potato and kale pockets with chimichurri

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by Caitlin Saniga

This recipe was inspired by some leftover cream cheese icing and a sweet potato I didn’t know what to do with. Don’t you love using what you have?

Wontons:

  • 1 medium sweet potato
  • 1 teaspoon orange zest, from 1 orange
  • 2 tablespoons orange juice, from 1 orange
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1 teaspoon honey
  • 24 wonton wrappers
  • canola oil

Cream cheese frosting sauce:

  • 2 ounces cream cheese, room temperature
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into pieces, room temperature
  • 3/4 cup confectioners’ sugar

For these fried wontons, I decided to go with the simple one-fold method. When they were finished, they almost looked like little empenadas. Heyyy… maybe there’s a guide idea there.

To make the wontons:

Preheat the oven to 400 degrees. Line a baking sheet with foil. Prick the sweet potato all over with a fork, and place it on the baking sheet. Bake the sweet potato for 30 minutes or until it has softened and the skin starts to pull away. Let the sweet potato cool for 5 to 10 minutes before pulling away the peel. Cut it into pieces and add it to the bowl of a food processor.

Add the orange zest, orange juice, vanilla, cinnamon and honey to the bowl of a food processor. Pulse until there aren’t any bumps in the mixture. Adjust seasonings if necessary.

Assemble the wontons by placing a rounded teaspoonful of the sweet potato mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you can’t tell by now, I’m a big fan of frying wontons. I’m not super into deep-fried vegetables or fried chicken, but I love a good crispy wonton.

To make the cream cheese frosting sauce:

In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, add the butter, beating until incorporated.

Reduce the mixer speed to low. Gradually add the sugar, beating until incorporated. Transfer the frosting to a small microwave-safe container and warm it in the microwave 10-30 seconds, until it’s soft and somewhat runny.

Serve warm alongside wontons.

Makes 24.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Sarah Steimer

This is a gorgeous, gorgeous meal that takes so little effort. What could be better? Totally a show-off meal for a date, your parents or any other person in your life you feel like impressing the socks off. Your pets do count, I suppose.

  • 2 salmon fillets, skin removed (optional if you don’t mind it)
  • olive oil
  • salt and pepper
  • 2 garlic cloves, roughly chopped
  • 4 sprigs of thyme, leaves removed
  • 2 medium-sized parsnips, peeled and cut into 1/4-inch cubes
  • 1 small sweet potato, peeled and cut into 1/4-inch cubes
  • 2 tablespoons butter
  • 1/4 cup milk (I used skim)
  • 2 teaspoons horseradish
  • 8-12 Brussels sprouts (depending on their size), stems removed and cut in half
  • 1-2 teaspoons chili powder

    I’m still pretty much a newbie when it comes to fish. The biggest thing to remember about cooking fish is to be gentle — you’re not working with steak here.

Place the salmon fillets in a glass baking dish. Drizzle with olive oil and season with the salt, pepper, thyme and garlic, being sure to cover

both sides of the fish. Cover the dish with plastic wrap and let rest in the refrigerator for a half hour to two hours.

Put the cubed parsnips and sweet potatoes in a small sauce pan. Add the butter, milk, 1 teaspoon of the horseradish and salt and pepper. Simmer on low until the cubes are soft enough to mash. You may need to add a few more tablespoons of milk if it all evaporates. Puree the parsnips and sweet potato in a blender or food processor. Mix in the last teaspoon of horseradish.

In the meantime, place the Brussels sprouts halves on a baking sheet or glass dish. Toss with the salt, pepper, chili powder and a few drizzles of olive oil.

In a 350 degree oven, bake both the Brussels sprouts and fish on the same rack (if

Prep ahead! Get your chopping done in advance so all you have to do is throw things in the oven or let them simmer on the stove.

you can, if not try to keep the racks close and place the Brussels higher). Bake for about 20 minutes, turning the pan once but not flipping the fish. The salmon will be ready when it is opaque and flakes easily.

Layer the puree, Brussels sprouts and fish on two plates. Garnish with additional thyme.

Makes two servings.

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