by Sarah Steimer
Posts Tagged ‘sweet potato’
Humble Pies: Sweet potato and kale pockets with chimichurri
Posted in Main dishes, Recipes, tagged baking, chimichurri, cilantro, cinnamon, corn, crushed red pepper, cumin, garlic, hand pie, humble pies, kale, oregano, parsley, recipe, Sarah Steimer, shallot, SoHungryBlog, sweet potato, thyme on October 10, 2013| 3 Comments »
Baked salmon and Brussels sprouts over a parsnip-sweet potato puree
Posted in Main dishes, Recipes, Side dishes, tagged autumn, brussels sprouts, dinner, fall, fish, food, horseradish, parsnips, recipe, salmon, Sarah Steimer, SoHungryBlog, sweet potato, thyme on October 5, 2012| 1 Comment »
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
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.
Meatless Monday: Sweet chili spring rolls with roasted sweet potato and onion
Posted in Recipes, Side dishes, tagged appetizer, Asian, chili flakes, crushed red pepper, food, garlic, honey, Meatless Monday, onion, recipe, rice noodles, rice paper, rice vinegar, Sarah Steimer, SoHungryBlog, soy sauce, spring roll, sweet potato on April 2, 2012| 1 Comment »
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
Lookin’ Hot, Cakes: Sweet potato pancakes
Posted in Main dishes, Recipes, tagged Breakfast, brown sugar, eggs, flap jacks, flour, food, hot cakes, pancakes, recipe, Sarah Steimer, SoHungryBlog, sweet potato on March 14, 2012| 2 Comments »
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.
Sweet potato burgers
Posted in Main dishes, Recipes, tagged avocado, bun, burger, cannellini beans, chili powder, food, onion, panko crumbs, recipe, Sarah Steimer, SoHungryBlog, spinach, sweet potato, tomato on March 6, 2012| 2 Comments »
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
Sweet potato and black bean enchiladas
Posted in Main dishes, Recipes, tagged black beans, chili powder, cumin, enchilada, food, garlic, jalapeno, meatless, Mexican, onion, recipe, salsa, Sarah Steimer, SoHungryBlog, sweet potato, tomatoes, tortillas, vegetarian on January 5, 2012| 1 Comment »
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