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Posts Tagged ‘sweet potatoes’

I look forward to Wednesday’s edition of our local paper for its FOOD section. Last week featured sweet potatoes, so I was happy to find sweet potatoes in this week’s CSA box! Their “fingerling” size inspired me to try the roasted wedges with dipping sauce.

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Recipes using sweet potatoes!

WHAT YOU NEED:

3 medium sweet potatoes (about 1½ pounds), cut lengthwise into ¼-inch wedges

3 tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. ground ginger

Salt and freshly ground black peppers

Dipping Sauce:

1/3 cup mayonnaise

½ cup Greek yogurt

1 tbsp. fresh lime juice

2-3 tbsp. honey

2 tsp. curry powder

WHAT YOU DO:

Heat oven to 425 degrees.

Make the potato wedges:  I gave them a good scrubbing and didn’t bother to peel since the skins are so thin and tender. I cut out any dark spots and sliced the larger ones down the middle.

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No need to peel these tender babies!

Arrange in a single layer on a foil-lined baking sheet and drizzle with the olive oil.

I combined the cumin, paprika, ginger, salt and pepper in a small bowl and mixed well. I was concerned that the spices would over-power these tender sweet potatoes, so I only used half of the amounts. After eating the roasted wedges, I believe next time I’ll do as the recipe instructs and use the full amounts of spices.

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Spices!

Cook, turning once, until crisp and browned on all sides, about 20-25 minutes.

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Roasted and flavorful!

Make the dipping sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl.

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For the dipping sauce!

Serve potato wedges with the dipping sauce!

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Roasted wedges and dipping sauce!

I served these for lunch to our daughters and grandchildren. Everyone loved the tender, savory sweet potatoes, and “most” of the adults enjoyed the sauce (Hubby is not a curry fan!). I halved the sauce recipe, but it still made more than we could eat.

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Cheesy Potato and Kale Piroshki

I seem to be on an eastern European kick, so I thought I’d share this piroshki recipe that I love. This is a little more involved that most recipes, since you have to make bread – however, they turn out neat and fun to eat. So I usually double the recipe and make a bunch of different kinds. They freeze well, and then you can warm them up for lunches at work, or take them on a picnic.

For the dough in this recipe, I used the olive oil dough from Artisan Bread in Five Minutes a Day. I love this book and this method of bread making because it is so easy to do on a daily basis. However, I don’t want you to have to buy the book to try this recipe! Really you can use any yeast dough recipe here – let it rise, then roll out the dough, cut cirlces and fill them, then bake. If you’re saying, “thanks, but give me a dough recipe,” try this one.

The fillings are quite versatile as well. Traditionally, piroshki can be savory or sweet. In this recipe, you could easily replace the potatoes with sweet potatoes or even winter squash with a similar result. This recipe will fill about 6-5″ pockets, so if you have extra dough leftover, fill them with apples and cinammon and sugar, or chocolate and strawberries, or jam to make a little dessert. When making more than one kind of piroshki, I like to sprinkle a little something on top to tell the different kinds apart.

Ingredients

  • yeast dough
  • 2 potatoes
  • 1 TBSP butter
  • 1/2 cup diced onions
  • 1 TBSP minced garlic
  • 2 cups chopped kale with stems removed
  • 1/2 cup shredded cheddar cheese, plus more
  • salt and pepper to taste

1. Prepare yeast dough and let rise.

2. Meanwhile, peel and dice two potatoes. Boil until tender, drain, and mash.

3. Sautee butter, onion, garlic over medium heat. When onions are translucent, add kale and sautee another 2 minutes.

making the filling

4. Add mashed potatoes and cheese to kale mixture and set aside.

5. Punch down yeast dough and roll  to about 1/2″ thick. Cut into circles. (I used our soup bowls to cut into large 5″ circles. You can make smaller circles with biscuit cutters if you prefer).

making the piroshkis

6. Put filling on half of the circle, leaving the outer edge open. Dab water along the outer edge of the filled half. The water will help seal the dough. Fold the circle in half and smash the outer edge down with a fork (dip it in flour, so it doesn’t stick) as you would a pie crust. Repeat until all filling is used.

7.Brush tops with water to help them brown, and bake at 350 for 30 minutes. Add cheese to tops of piroshi and bake for another 5-10 minutes, or until cheese is melted and bread is nicely browned.

8. Serve warm or let cool and serve later. Freeze them for up to two months, or keep in the refrigerator for 1 week.

Cheesy Potato and Kale Piroshki

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Hope you all had a wonderful holiday! It feels nice to slip back into our routine after a little break, and to bring some of that thankfulness into the routine. Especially in the form of leftovers! This recipe uses some leftover roasted turkey or chicken with sweet potatoes in a rich casserole.

Ingredients

  • 2 medium sweet potatoes
  • 3 leaves of Kale, torn into small pieces
  • 1 onion diced
  • 2 TBSP olive oil
  • 1 TBSP minced garlic
  • 1 tsp dried sage
  • 1-2 cups diced cooked chicken or turkey
  • 1 cup cream
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Preheat oven to 350 degrees.

Wash and peel the sweet potatoes. If your potatoes are oddly shaped, it may be easier to peel them if you cut them first. After they are peeled, cut the potatoes into quarters and slice into 1/4 inch slices.

Sautee diced onions, garlic, sage, and salt and pepper in the oil until tender.

Begin to layer your ingredients in an 8×8 casserole dish. 1) kale, 2) half of the sweet potatoes, 3) the diced onions and seasonings, 4) chicken or turkey, 5) the other half of the sweet potatoes. 6) pour the cream evenly over the casserole, 7) top everything with the cheese, and 8) cover with foil.

Bake for 1 hour, removing the foil for the last 10 minutes. The sweet potatoes should be soft, the cheese brown, and the cream will be bubbly. Makes about 6 servings.

Enjoy!

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These two simple sweet potato recipes are family friendly, and will help you keep up with your weekly sweet potatoes. Even better, you can make them at the same time! The mashed potatoes make a great side for any fall dinner, and the bread makes a sweet treat the kids will love.You can eat the bread fresh, or you can freeze it for up to 3 months so you can enjoy your fall CSA well into winter.

If you’re only making one recipe, use 2-3 potatoes, but if you’re making both recipes use 4-5 potatoes – about half will go to each recipe. So let’s get started.

Baked Mashed Sweet Potatoes

1. Wash and peel potatoes. Peeling is optional if you don’t mind skins in your mashed potatoes, but its a good idea if you’re making bread (or if you’ve got picky kids).

 

2. Cut the potatoes into smaller chunks, about 2 inches. Put in a pot and cover with water. Bring the water to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.

3. Drain water and mash the potatoes.

4. Add 2 TBSPs butter, 1/2 tsp salt and stir. You can add a 1/4 cup of milk if you want them creamier.

5. Put mashed potatoes in a casserole dish and dot with butter. Bake at 350 for 30 minutes or until top is browned. Makes a nice crispy outside with warm inside.

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Sweet Potato Bread

Prepare the mashed potatoes as in recipe above, ending on step 3 – before adding any ingredients.

Ingredients

  • 2 cups mashed sweet potato
  • 1.5 cups sugar
  • 2/3 cup vegetable oil
  • 2 tsps vanilla
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 tsps baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

Preheat the oven to 350 degrees. Grease two loaf pans (either 8 inch or 9 inch).

Mix the first 5 ingredients with a mixer. Then stir in the remaining dry ingredients. Pour the batter into the loaf pans. Bake for 50 minutes for 8 inch pans, or 1 hour and 15 minutes for 9 inch pans, or until a knife inserted in the center comes out clean.

The bread continues to bake a little after you take it out of the oven, so be sure to let it cool completely before slicing. We love to serve it warm with a little butter. Store in the refrigerator for 10 days, or in the freezer for up to 3 months.

 

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Sweet Potato Fries!

This recipe is a fun and easy vegetable that goes well with your roasted chicken, a salad, sandwiches, or burgers. You can quickly cut potatoes into wedges or carefully cut them into fries to make them more appealing to kids. Either way these make a yummy and healthy version of the fast food favorite.

Sweet Potato Fries

  • 2 sweet potatoes
  • butter, oil or non-stick spray
  • salt

Preheat the oven to 425 degrees.

Wash 2 sweet potatoes. Remember tubers grow under ground, so its important to wash them well. I was pleased at how easily and brightly our CSA sweet potatoes cleaned up.

Cut the potatoes into quarters, then slice each quarter into fries.

Image Drizzle the fries with 3 TBSPs butter and sprinkle with salt. You can use olive oil or a low fat cooking spray for a healthier option, or try adding paprika or chili powder for a spicy version. Toss the fries to coat them evenly with the butter or oil. Then spread the fries into one even layer on a baking pan.

 Bake 25 minutes for skinny fries, or 30 minutes for larger wedges. This recipe makes 4-6 servings. Serve them hot with ketchup.

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