Tag Archive | Sweet Potato

Curried Sweet Potato Soup

Curried Sweet Potato Soup

Serves 6 – 45 minutes total

This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.

Ingredients:

  • ¼ Cup Olive Oil
  • 1 Large Sweet Onion, chopped
  • 1 tsp. Black Pepper & Salt
  • 4 Cloves Garlic, chopped
  • 2 tsp Curry Paste (or powder)
  • 1 tsp Coriander
  • 8 Cups Chicken Stock
  • 3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
  • 2 Large Carrots, peeled and chopped
  • 1 Tbs Optional toppers:
    • lime juice
    • cilantro leaves
    • toasted pumpkin seeds
    • pumpkin seed or olive oil

Directions:

  1. Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
  2. Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
  3. Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
  4. Serve topped with preferred toppers.

Recipe: Sweet Southern Chilli

Sweet Southern Chili

Sweet Southern Chilli

I have to brag for just a moment here. This is the absolute BEST chilli I’ve ever made! I went out on a limb here combining a few flavors I wasn’t 100% positive about but it worked and all the leftovers are spoken for. What little leftovers there are that is.

Ingredients:

1 lb Ground Beef
1 c Water
1 c Chicken Stock
14 oz. can Diced Tomato (or crushed)
8 oz. can Tomato Paste
2 Sweet Potatoes, peeled & diced
1 Russet Potato, peeled & diced
2 Carrots, diced
3 Tbs Dried Minced Onion
1 Tbs Chili Powder
1 tsp Cumin
1/2 tsp Cinnamon
1/4 tsp Pepper
1/8 tsp Garlic Powder
2 cans Black Beans
1 can Corn

Instructions:

Cook ground beef in a skilled until nicely browned and thoroughly cooked. Add everything into a stock pot. Bring to a boil, then reduce the heat to a simmer and let cook until the potatoes are done. About 1 hour, stirring often. Dish up and enjoy!

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Recipe: Sweet Apple Soup

Sweet Apple Soup

Sweet Apple Soup

This unlikely pairing of apples, sweet potato, and Canadian bacon is perfect for a chilly evening dinner. Wrap yourself in warmth by trying a bowl of this delicious soup.

Ingredients:

2 Tbs Olive Oil
1 Tbs Dried Minced Onion (1/4 c chopped fresh onion)
1/8 tsp Pepper
1/8 tsp Nutmeg
2 lbs Sweet Potatoes, diced (1/2″ size)
3 Apples, shredded (or diced 1/2″)
6 oz. Canadian Bacon, diced
2 c Chicken Stock
1 1/2 c Water
1/4 c Pumpkin Seads
4 oz. Blue Cheese (optional)

Instructions:

Heat Oil in a large stock pot over medium heat. If using fresh onion, saute until translucent. Otherwise, toss in your dried minced onion, pepper, and nutmeg. Stir to coat in the oil. Next, toss in the diced sweet potatoes, shredded apple, and diced Canadian bacon. Cover with chicken stock and water. Stir to mix the flavors. Bring to a boil then reduce heat to a simmer, stirring occasionally. Let simmer covered for about 15 minutes or until the sweet potato is cooked and soft. You can purée the soup if you wish but I left mine in bite size pieces this time. Serve in bowls topped with pumpkin seeds and blue cheese.

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If you like my Sweet Apple Soup, you’ll love my other recipes!

Recipe: Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

A delicious hearty and healthy dinner to enjoy on a Sunday night, or any night! Takes 2 hours and serves 6-8. This can also be made in the crock pot. See the bottom of this post for alternate directions.

Ingredients:

Roast:
2 1/2 lb Beef Chuck Pot Roast. trimmed of fat and cut into 1″ pieces
2 Tbs Vegetable Oil
3/4 c Water
1 Tbs Worcestershire Sauce
1 tsp Beef Bouillon
1 tsp Rosemary, dried
1 tsp Basil, dried
1/2 tsp Thyme, dried
1 lb Sweet Potatoes (or russet, or baby reds)
2 Carrots
2 Celery Stalks
1 Medium Onion (2 Tbs Dried Minced Onion)

Gravy:
1/2 c Water, cold
1/4 c Flour
1/8 tsp Pepper

Instructions:

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Heat oil in a dutch oven (or stock pot). Brown beef on all sides. While it’s browning, combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl. Once the beef has browned, pour off any fat. Pour the herb and spice mixture over the meat. Bring to a boil then let simmer, covered, for 1 hour stirring occasionally. Meanwhile, cut your carrots, celery, potatoes, and onion if you haven’t already done so. Once the hour is up, add vegetables to the pot and stir. Bring to a boil again then let simmer for 45 minutes to 1 hour. Mix the 1/2 c cold water, flour, and pepper together in a small bowl and set aside. Once the hour is up, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

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Crock Pot Instructions:

Layer diced vegetables in the bottom of the crock pot. Place diced meat on top of the vegetables. Combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl and mix. Pour mixture over the meat and vegetables. Cook on low all day (9-11 hours) or high half the day (4 1/2 – 5 1/2 hours). Once the pot roast is cooked, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

If you like my Sunday Dinner Sweet Potato Pot Roast, you’ll love my other recipes!

Recipe: Twice Baked Sweet Potatoes

Sweet Potato

Twice Baked Sweet Potatoes

Ingredients:

4 Medium Sweet Potatoes
4 Tbs Butter, softened
4 oz. Cream Cheese, softened
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves

Instructions:

Wash sweet potatoes. Pat dry and wrap in foil. Bake at 425° for 1 hour (or until done). While the sweet potatoes are cooking, mix butter, cream cheese, cinnamon, nutmeg and cloves in a large bowl. Slit the sweet potato and carefully scoop out the flesh (keep the skins) into the bowl with the cream cheese mixture. Mix sweet potato flesh with the cream cheese mixture until incorporated and smooth. Carefully put the mixture back into the sweet potato skins. Bake at 375° on a baking sheet for 15 minutes.

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If you like my twice baked sweet potatoes, you’ll love my other recipes!

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole

Ingredients:

Casserole:
2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes

Sweet potato varieties

You might be someone who is only exposed to sweet potatoes when the holidays are here. Well its time to get educated and try some delicious sweet potatoes.

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These are sweet potatoes. At the top we have a red/orange sweet potato and below that are two white sweet potatoes. You can make some great things out of the orange variety. Unfortunately it is often served with marshmallows and is sickly sweet. I’ve got a great sweet potato casserole recipe that you will love. Now the white sweet potatoes make an absolutely wonderful mashed potato. They are less sweet than sweet potatoes but still quite sweet compared to the standbys of russet and baby reds.

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On the left here we have the red/orange sweet potato. On the right, will this funny looking thing is what a yam actually is. Yams grow on trees and can get to be five feet long! Most people have likely never seen a real raw yam.