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Entries in sweet potato (3)

Thursday

Feb112010

2.11.10

Sweet Potato Skins

We have officially hit that time of year in New England. The time of year when you lose track of how many times you’ve shoveled of your car this week (although you are pretty sure you’d need both your fingers and toes to count). When your hat and snow boots have a permanent spot by the door. And you are making silent promises to check out real estate in Palm Beach, while bribing your husband with beer and total tv control if you can just stay inside and snuggle with the dog instead of shoveling the driveway. And yummy food, of course.

These nights, I’m grateful to be the cook. And more than happy to oblige the request a for piping hot, hearty, post-shoveling meal. Just don’t tell the shoveler that I spent more time snuggling than cooking.

Sweet Potato Skins
makes 4 skins

2 medium sweet potatoes
2 T butter
2 garlic cloves, minced
1 small onion, finely chopped
1 t olive oil
1 t za’atar
1 t red pepper flakes
a few pinches of salt

Preheat oven 400F. Scrub potatoes to remove dirt, and pierce each 4-5 times with a fork. Place directly on oven rack and bake 60-70 minutes, until cooked through. Remove potatoes from oven and place on a cutting board.

In a small sauté pan, heat butter over medium-low heat . Add garlic and onions. Cook 12-15 minutes, stirring occasionally, until golden brown.

Cut each sweet potato in half, lengthwise. Scoop out a bit of flesh (saving for another use), leaving a 1/2" border all around. Place the four halves, cut side up on a baking sheet. Spoon the garlic and onions over the top, and drizzle with olive oil. Sprinkle with za’atar, red pepper flakes and salt. Broil 2-4 minutes, until edges of skins begin to brown.

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Wednesday

Oct212009

10.21.09

Black Bean & Sweet Potato Quesadillas

Yesterday was my last CSA pickup and while I am quite sad to see the season end, I left with three huge bags of goodies that should keep me busy for a few weeks. I have a few unusual vegetables to get creative with—celeriac and parsnips, some of the usual fall suspects—Chinese cabbage and greens, and a butternut squash that doesn’t stand a chance to make it through the weekend.

But this week, I am on a sweet potato kick. They pair so nicely with both the sweet and savory, which provides a wealth of possibilities. This recipe I had made over a year ago and it just stuck in my mind. With the amount of recipes I go through, and the amount of blogs, books and magazines I constantly draw inspiration from, that says something.

Black Bean & Sweet Potato Quesadillas
adapted from Vegan Planet . serves 4

2 large sweet potatoes, peeled and cut into 1/2" cubes
2 T olive oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c crumbled feta cheese (optional)
8 whole-wheat tortillas
1 c salsa

Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.

Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.

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Tuesday

Oct132009

10.13.09

Asiago Sweet Potatoes

I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.

I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

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