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Posts Tagged ‘sweet potato’

by Sarah Steimer

I made these on the first day of spring - unintentionally, I promise. It wasn't until I started eating them that I noticed the connection. I swear I'm cool.

  • 8 rice papers
  • 3-4 ounces of brown rice noodles – this is about half of the usual-sized pack
  • 1 medium sweet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 1 tablespoon chili flakes (crushed red pepper)
  • 2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • pinch of salt
  • soy sauce, for dipping

Cut sweet potato into long and thin sticks (about 1/4-inch thick) and slice onion (not dice).

These would be awesome as appetizers - but only make as many as you need. They're less than great the day after because the rice paper gets kind of tough.

In a small bowl, mix together the chili flakes, garlic, honey, vinegar and salt. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast at 375 degrees for 25-35 minutes, or until the sweet potato begins to brown.

Cook brown rice noodles according to package directions. Drain hot water into a dish or other low-walled pan that is big enough to fit the rice paper.

Soak a sheet of rice paper in the warm water for 10-15 seconds then place flat on a cutting board. Add a few noodles, sweet potato sticks and onions on the rice paper and roll up. Start by folding the paper over the mixture length-wise, then fold in the sides on the left and the right before rolling the rest of the way up, length-wise.

Here’s a video if that’s not terribly clear.

Repeat steps until you use up all the filling. Serve with soy sauce for dipping.

Makes eight spring rolls.

Recipe adapted from: Naturally Ella

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by Sarah Steimer

These are very dense pancakes, I made them pretty large and couldn't even get through two. But they're delicious.

  • 1 pound sweet potatoes (about 1 and a half medium potatoes)
  • 2 cups flour
  • 2 1/4 cups milk
  • 1/4 cup butter (1/2 stick) melted
  • 2 eggs
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/2 teaspoon salt
  • vegetable oil

Using a fork, pierce the skin of the potatoes. Roast at 400 degrees for 30-45 minutes, or until the potatoes are soft. Remove the skins and mash the sweet potato until smooth. Let cool for a few minutes.

Mix together the dry ingredients with the sweet potato in a large bowl. Whisk together the wet ingredients in a medium bowl then add to the dry ingredients. Combine with an electric mixer. I still had some lumps, but everyone survived.

Heat a pan, then add a couple of tablespoons of vegetable oil. Allow the oil to heat before adding the pancake mix. Flip once the batter begins to bubble on the top.

Recipe adapted from: My Own Private Kitchen

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

This is like taking a regular hamburger and mashing it up with a side of sweet potato fries to make one fantastic compact meal. Except it's vegetarian.

  • 1 can cannellini beans, drained and rinsed
  • 1 medium sweet potato, baked, peeled and mashed
  • 2 tablespoons tahini
  • 2 teaspoons maple or agave syrup
  • salt and pepper to taste
  • seasonings (we went with some crushed red pepper and a little chili powder
  • a few tablespoons wheat flour
  • panko crumbs
  • olive oil
  • toppings (avocado is highly recommended)

Combine beans and potato in a mixing bowl, using a fork or masher to mash. Add tahini, syrup and seasonings, along with a few tablespoons flour, enough so the mixture is not too wet and can be formed into patties easily.

Form about three patties from the mixture while heating the olive oil in a fry pan. Coat the patties generously in panko crumbs. Once the oil is hot, place the patties in the pan. Cook for about 3-5 minutes on each side, or until the panko crumbs have browned well.

Remove from pan and place on paper towels before serving.

Makes 3 burgers.

Recipe adapted from: Healthy Happy Life

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by Sarah Steimer

Mexican food is sort of fun to take into the winter. Because peppers and corn are no longer in season, you can replace them with sweet potatoes and beans.

  •  1 15-ounce can tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried cilantro
  • 1 small onion, diced (1 cup)
  • 2 medium sweet potatoes
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-ounce jar prepared medium salsa (or make your own, of course)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup shredded jack cheese (we used pepper jack), plus more for topping
  • 8 large tortillas

Wash the sweet potatoes and pierce with a fork all over. Bake in the oven in a glass or tin dish at 400 degrees until soft – about 30 to 40 minutes.

In a sauce pan, combine the tomato sauce, broth, chili powder, cumin, cilantro and 1 teaspoon of the minced garlic. Keep at a low simmer until heated through then cover until ready to use.

You can also experiment with totally different flavors just by switching up what type of salsa you use. (P.S. We halved this recipe when we made it - in case you're counting the enchiladas in this picture)

Once the potatoes are ready and have cooled to touch, peel the skins off (this happens very easily). Mash the potato with a fork or masher. Saute the onion until translucent in a pan with olive oil; add the sweet potato, diced tomatoes, drained black beans, salsa, jalapeno and the remainder of the garlic. Once well combined, add the cheese.

Brush the bottom a 9-by-13 glass baking dish with olive oil. Spread about 1/2 cup (or so) of the tomato sauce mixture on the bottom. Fill each tortilla with the black bean and sweet potato mixture. Roll the enchilada up and place in the pan (width-wise), seam side down. Continue until the pan is filled and all the enchiladas feel snug. Top with remaining tomato sauce and a sprinkle of cheese.

Bake in an oven at 350 degrees for 15 minutes or until bubbly. You can also pop the enchiladas under the broiler for the last 5 minutes – or ignore this step if you can’t figure out the boiler on your oven like me.

Makes 8 enchiladas.

Recipe adapted from: Vegetarian Times

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by Sarah Steimer

A lot of people probably assume that eating local and in season means giving up a nice, fresh salad when it gets cold out. Not so with kale and sweet potatoes - both of which I grabbed at a winter farmer's market.

  • 1 large sweet potato, peeled and diced
  • 1 cup cooked quinoa
  • 1 1/2 cups fresh kale, chopped
  • 1/3 cup dried cranberries (I did have this in mine but forgot to photograph the salad with them – whoops)
  • 2 tbs onion, minced
  • 2 tbs balsamic vinegar
  • 2 tsp raw honey
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Boil the sweet potato in a pot of lightly salted, boiling water until tender. Allow to drain.

In a large bowl, combine the cooked quinoa, sweet potato, sage, kale and cranberries. In a small bowl, add the onion, balsamic vinegar, honey, salt and pepper, stirring to combine. Drizzle over the quinoa salad, tossing to coat (I added even a bit more balsamic to mine).

Serves four, with the sweet potatoes warm or cool.

Recipe adapted from: Domestic Fits

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by Sarah Steimer

I could eat this every week in the fall. These are literally my favorite flavors in the universe.

  • 2 medium-sized sweet potatoes
  • about 10 Brussels sprouts, rinsed and quartered
  • handful of pecans
  • handful of dried cranberries
  • 3 tablespoons blue cheese
  • olive oil
  • salt and pepper, to taste

Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.

When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.

Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Makes two servings.

Recipe adapted from: Martha Stewart Living

Photo: Sarah Steimer

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by Sarah Steimer

This is only I think the third soup I've ever made - I'd much rather have something hearty like a chowder than some salty, brothy debacle.

  •  4 large or 5 small ears of corn, kernels removed and cobs reserved
  • 2 1/2 cups low-fat milk
  • 2 cloves garlic, peeled and crushed, plus 3 cloves minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 3 cups sliced leeks
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry sherry (I used dry red wine)
  • 12 ounces peeled sweet potatoes, cut into a medium dice
  • 1/2 pound green beans, cut into 1/2 inch pieces
  • 2 tablespoons fresh cilantro

Combine kernels, milk and crushed garlic in a saucepan. Run the back of a knife down the cobs to release milk and pulp into the saucepan, then add as many cobs as will fit in the pan. Bring to a boil. Remove the pan from heat and let steep.

I made the full recipe and wound up with waaay too much chowder on my hands. Either make sure you have people to share this with or cut the recipe down.

Heat butter and 1 tablespoon oil in a Dutch oven over medium-low heat (I’m sure a good, sturdy pot with a tight-fitting lid would work well, too). Add the leeks, cover and cook for 15 minutes, stirring occassionally. Add minced garlic and

paprika, cook for 30 seconds. Stir in sherry (or wine), cook 30 seconds. Add 4 cups water, remove pot from heat.

Heat 1 tablespoon oil in skillet over medium-high heat. Add sweet potatoes and saute for 8 minutes, or until browned; transfer to the Dutch oven.  Add remaining 1 tablespoon oil to same skillet, add gren beans and saute for about 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium0low and simmer for 5 minutes. Add green beans and cook for 4 minutes m ore.

Discard corn cobs from the milk mixture and stir the mixture, along with 1 tablespoon cilantro, into the Dutch oven. Season with salt and pepper, garnish with remaining cilantro.

Serves about six.

Recipe: Vegetarian Times

Photos: Sarah Steimer

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by Sarah Steimer

These were actually really outrageously good cold the next day, too. Also to note: Mine look burnt compared with the magazine's - but only because I used a darker quinoa.

For the cakes

  • 1 large egg
  • 2 tablespoons flour
  • 1 1/2 tablespoons tahini or nut butter
  • 1 1/2 teaspoons red or white wine vinegar
  • 1 1/2 cups cooked quinoa
  • 1/2 cup finely grated sweet potato
  • 1/2 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped sun-dried tomatoes (I used a little less – they can be overly salty for my taste)
  • 1/4 cup chopped walnuts (optional)
  • 3 tablespoons feta (optional)
  • 2 tablespoons finely diced onion
  • 1 tablespoon chopped parsley or cilantro
  • 1 clove garlic, minced

Combine egg, flour, tahini and vinegar in a bowl. Stir in remaining ingredients and mash together until texture is firm enough to shape into cakes.

Shape into about 1/4-cup patties with floured hands. Bake at 400 degrees on a greased baking sheet (or try parchment paper) for about 25 minutes, turning once, until the patties are crisp.

Makes about 6-7 patties. Serve with the red pepper sauce.

For the sauce

  • 1 1/2 cups roasted red pepper, drained
  • 1/2 cup toasted almond slivers
  • 1 clove garlic
  • 2 teaspoons red wine vinegar

Combine all ingredients in a food processor or a blender. Makes 2 1/2 cups (I split this recipe in half).

Recipes: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

This recipe is a throwback to one of my favorite Mexican-style, local-fresh restaurants in the world: Taco Tanto's in Kent, Ohio. These tacos were my go-to meal if Sarah and I didn't have time to cook.

  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 1 cup mixed greens, roughly chopped
  • 1 small bunch cilantro, roughly chopped
  • 1 cup black beans, rinsed
  • 2 tablespoons Italian dressing, divided
  • 6 6-inch flour tortillas
  • 6-8 grape tomatoes, quartered
  • 1/2 cup shredded Mozzarella cheese (more is good, too)
  • hot sauce and lime wedges, to pass alongside

Steam sweet potatoes in a small pot until a fork prick glides cleanly through the potatoes.

Meanwhile, mix greens and cilantro in a small bowl. Combine black beans and 1 tablespoon Italian dressing in another small bowl.

Mash steamed sweet potatoes with the back of a fork in another small bowl, incorporating the remaining 1 tablespoon Italian dressing.

Assemble tacos by topping tortillas with layers of sweet potato mixture, bean mixture, greens mixture, tomatoes and cheese. Squeeze fresh lime juice over and sprinkle with hot sauce, if desired.

Makes 6 tacos.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

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by Caitlin Saniga

Use a red bell pepper, too, sometime?

  • 3 tablespoons butter
  • 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam)
  • 1 to 2 tablespoons fresh lemon juice, divided
  • 1 yellow bell pepper, 1/2-inch dice
  • 1 cup frozen corn kernels
  • 1 teaspoon dried tarragon

Melt butter in a large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Saute, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.

Makes 4 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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