Humble Pies: Sweet potato and kale pockets with chimichurri

by Sarah Steimer

Sweet potato and kale pockets with chimichurri

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Want one?: Sweet potato and orange fried wontons with cream cheese frosting sauce

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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Baked salmon and Brussels sprouts over a parsnip-sweet potato puree

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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Meatless Monday: Sweet chili spring rolls with roasted sweet potato and onion

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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Lookin’ Hot, Cakes: Sweet potato pancakes

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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Sweet potato burgers

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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Sweet potato and black bean enchiladas

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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