Vegan Sweet Potato Chickpea Curry

 3 Tbs olive oil

1 onion, chopped

2 cloves garlic, mnced

2 tsp minced fresh ginger root

1 (15 oz) can chickpeas, drained

1 (15 oz) can diced tomtoes

1 (14 oz) can coconut mik

1 sweet potato, cubed

1 Tbsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp salt

1/4 tsp red chile flakes

1 cup baby spinach

1.  Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.  Add chickpeas, tomatoes, coconut milk, and sweet potato.  Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.

2.  Season with garam masala, cumin, turmeric, chile flakes, and salt.  Add spinach right before serving.

Serves 6

Sweet Potato Bites

 2 medium sweet potatoes, peeled and cut into 1 inch cubes

1 tsp salt

3-4 Tbsp vegetable oil

 

Coating Mix:

1/3 cup granulated sugar

1 Tbsp cinnamon

 

Mix sugar and cinnamon in bowl large enough to toss cooked and browned sweet potato bites in.  ( Do this first so it's ready when bites come out of the skillet; they need to be put in sugar mixture right out of the pan in order for them to be coated well)

Fill large pot with water and bring to a boil; add 1 tsp salt; add sweet potato cubes.  Cook until almost done (this won't take long; maybe 4 to 5 minutes).  Remove and drain.

Add enough oil to large nonstick skillet to cover bottom of pan; heat on medium heat; add about half of the sweet potato cubes; brown on all sides; takes about 4 minutes; make sure you turn them so they don't burn;remove and add to sugar/cinnamon mixture immediately; toss so they're coated on all sides.   Repeat with remaining sweet potato cubes.

 

Creamy Sweet Potato Bake

 2 lbs sweet potatoes, peeled and thinly sliced using a mandoline (tip- choose potatoes that are very similar in size/shape)

1 Tbsp olive oil

1 medium yellow onion, finely chopped

3 fresh garlic cloves, minced or pressed

1 cup organic, unsweetened canned coconut milk

1 tsp smoked paprika

2 tsp gluten free flour

sea salt and fresh ground black pepper, to your taste

1 Tbsp fresh chopped parsley

1 Tbsp sliced chives as garnish

Preheat oven to 350 degrees.  Heat oil in a medium skillet, over medium-high heat.  Add the onion adn saute until it softens, about 3 minutes, then add garlic and sautae another minute or two.

Meanwhile, in a small bowl whisk together coconut milk, paprika, and flour. 

Pour the coconut mixture over the onions in the pan, then whisk to combine.  Lower the heat to a simmer and cook stirring frequently until the sauce begins to thicken, about 2-3 minutes.

Pour the coconut sauce in the bottom of a 8x8 oven dish, then layer the sweet potato slices in tight rows.

Cover with foil and bake for 60 minutes in your preheated oven.  Then, uncover the dish, bake for an and additional 12-15 minutes until the potatoes are fork tender and golden-crispy-browned on top.  Garnish with fresh chopped chives and parsley and serve.

Healthy BBQ Bowls

 16 oz brown mushrooms, sliced

1/2 red onion, sliced

1 bunch organic kale, stemmed and chopped

3 cups quinoa, cooked

2 sweet potatoes, cooked, diced

hot sauce or barbecue sauce, optional

Hot Sauce

1/4 cup hot sauce, (your choice, preferably without preservatives)

2 Tbsp organic apple cider vinegar

2 tsp pure maple syrup

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp rubbed sage

1/4 tsp cayenne pepper, optional

1.  Pulse the mushrooms in a food processor until they are chewed up.  Set aside.

2.  In a small bowl, whisk together all the ingredients for the hot sauce.  Set aside.

3.  Line a large skillet with a thin layer of water.

4.  Add the onions and saute until translucent.

5.  Add the mushrooms and hot sauce and cook, stirring often, until the mushrooms are soft and the liqud has cooked off, about 10-15 minutes.

6.  While the mushrooms cook, steam the kale.

7.  Divide the quinoa evenly among 4 bowls.

8.  Top with steamed kale, diced sweet potatoes, and mushrooms.

9.  Drizzle with extra hot sauce or barbecue sauce, if desired and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa.

Crock Pot Candied Sweet Potatoes

 Prep Time:  15 minutes    Cook Time:  2 hour     Total Time:  2 hour 15 minutes

6-7 sweet potatoes, peeled and chopped into slices

1/2 cup orange juice

2 tsp vanila extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp salt

3/4 cup brown sugar

2 cups mini marshmallows 

1.  Spray crock pot with nonstick cooking spray.

2.  Spread chopped sweet potatoes in the bottom on the crock pot

3.  In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar.

4.  Pour over the top of the sweet potatoes and place lid on the crock pot.

5.  Cook on low for 4-6 hours or high for 2-3.

6.  Once cooked, pour all the contents from your crock pot into a baking dish.

7.  Top with marshmallows and broil in oven until marshmallows are golden brown.

Cinnamon Honey Butter Mashed Sweet Potatoes

 3-4 lbs orange sweet potatoes, diced small

1/4 -1/2 cup butter

1/3 cup milk

1/2 tsp cinnamon

1/4 cup honey

In a pot of boiling water cook sweet potatoes. Drain water.  Return sweet potatoes to pot and add butter, milk, cinnamon and honey.  Mix together and mash with hand masher or mixer.  Serve warm.

Asparagus Sweet Potato Chicken Skillet

 1 lb free-range organic boneless chicken breast

1 Tbsp extra virgin olive oil

salt and black pepper

3 garlic cloves, minced

1 medium sweet potato, peeled and diced

1/2 cup chicken broth or water

1/2 lb fresh asparagus, cut at a diagonal in 1 and 2-inch pieces

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp crushed red pepper

 

1.  On a cutting board cut the chicken into small pieces, and season with salt and pepper.

2.  In a skillet over medium heat, add the olive oil, garlic, and chicken.

3.  Saute the chicken for about 7-10 minutes or until it is cooked through.  Don't forget to stir well.  Set the chicken mixture aside.

4.  In the same skillet, add the sweet potatoes and chicken broth.  Cover the pan with a lid. (This step is very important because it'll help the sweet potato to cook fast).

5.  Cook for about 7-10 minutes or until the sweet potatoes are cooked.

6.  Add the asparagus, and cook for about 4-5 minutes until tender.

7.  Return the chicken to the pan, and stir to combine thoroughly.

8.  Season with salt, pepper, and crushed red pepper.

Rosemary Roasted Root Vegetables

 1 lb new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces

4 medium, peeled and chopped into 1 inch pieces

2 medium large parsnips, peeled and chopped into 1 inch pieces

3 small red onions, peeled and quartered

1 large fennel bulb, sliced

2 Tbsp olive oil, or avocado oil

5 sprigs fresh rosemary, chopped

6 cloves fresh garlic, minced

1 tsp sea salt, or to taste

freshly ground black pepper, to taste

Preheat oven to 400 degrees and lin a large baking sheet with parchment paper.

Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.

Drizzle in the oil and toss everythink until evenly, and well coated.

Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.

Taste test and adjust salt and pepper according to your taste.

Roasted Sweet potato, Parsnip and Quinoa

 1 1/2 lb sweet potatoes, peeled and cut into 1/4 inch pieces

1 lb parsnips, peeled and cut into 1/4 inch pieces

1 small red onion, diced

1/4 cup plus 2 Tbsp olive oil

2 tsp kosher sal

1 cup quinoa, rinsed in cool water an drained

1/4 tsp ground cinnamon

3 Tbsp apple cider vinegar

2 Tbsp maple syrup

1 Tbsp Dijon mustard

2 Tbsp fresh thyme leaves

1 tsp finely chopped fresh sage (about 4 medium leaves)

1 small apple, preferably Gala or Honeycrisp, cut into 1/4 inch pieces

 3 oz roasted pepitas

1.  Heat oven to 425 degrees

2.  Toss the sweet potatoes, parsnips and red onion with 2 Tbsp of th olive oil and 1 tsp of the salt and spread evenly onto two half sheet pans.  Roast for 15 minutes, then toss the vegetables, rotate the pans and roast for another 10 minutes, or until the vegetables are tender and golden brown.  While the vegetables are roasting, prepare the quinoa.

3.  Bring 2 cups water and 1/2 tsp of the salt to a boil in a 2-quart saucepan.  Whisk the rinsed quinoa into the boiling water, add the cinnamon cover, reduce the heat to low and simmer for 15 minutes.  Remove from the heat and cool, covered, for 5 minutes.  Fluff with a fork.

4.  Combine the remaining 1/4 cup olive oil, the vinegar, maple syrup, mustard and the remaining 1/2 tsp salt in a small canning jar.  Cover and shake the dressing like a martini to emulsify.

5.  Toss the warm vegetable, quinoa, thyme, sage and dressing together in a large bowl.  Add the apple and pepitas just before serving warm or at room temperature.

Recipe: Alisa Stone

Roasted Thanksgiving Salad

Baked Sweet Potatoes

 2 Tbsp olive oil

3 large sweet potatoes

2 pinches dried oregano

2 pinches salt

2 pinches black pepper

Preheat oven to 350 degrees.  Coat the bottom of a glass dish or nonstick with oil, just enough to coat. Wash and peel the sweet potatoes and cut them into medium sized pieces. Place the sweet potatoes in the baking dish and turn them to coat them with the olive oil. Sprinkle them with oregano, salt and pepper to taste. Bake in a preheated 350 degree oven for 60 minutes or until soft.

Oven Roasted Sweet Potatoes

 4 cups peeled, chopped sweet potatoes

1 sweet onion, cut in wedges

2 cloves garlic

3 Tbsp olive oil

1 Tbsp balsamic vinegar, or more to taste

salt and pepper

Preheat oven to 425 degrees.  In a bowl mix together sweet potato, onion and garlic.  Toss with olive oil until completely coated.  Place in a rimmed sheet pan. Roast in the oven, turning frequently until soft and golden brown, 30 -35 minutes. Drizzle balsamic vinegar over vegetables and season with salt and pepper.

Spicy Sweet Potato Bakes

4 servings

Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins

4 sweet potatoes (long and thin)

2 Tbsp olive oil

2 Tbsp paprika

½ tsp black pepper

½ tsp onion powder

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp salt

1. Preheat oven to 375 degrees.
2. Lightly oil a baking sheet or shallow pan.
3. Cut sweet potatoes in quarters lengthwise, then in half across the middle. Place in a large bowl.
4. Add in the olive oil and toss with your hands, coating all the potatoes.
5. Sprinkle in spices and mix in so that the potatoes are coated with the spice mix.
6. Lay the pieces on the baking sheet or pan.
7. Bake for 20 minutes on one side.
8. Flip pieces over and bake for about 10-20 minutes. Keep and eye on the potatoes and remove when lightly browned.
9. Serve hot.

Sweet Potato Soup

1 Tbsp olive oil

1 white onion, diced

3 cloves, minced

2 Tbsp fresh ginger, grated

2 lbs sweet potatoes, peeled, cut ino bite sized pieces

4 cups low sodium vegetable broth

½ tsp salt

¼ tsp white or black pepper

1 cup cheddar cheese, shredded

2 Tbsp green onions, sliced

1. Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more.
2. Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes.
3. Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
4. Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions.

Black Bean and Sweet Potato Enchiladas

2 Tbsp olive oil, plus more for brushing tortillas

1 onion, chopped

1 large sweet potato, peeled and chopped (about 2 ½ cups)

¼ cup water

1 can black beans, drained

½ cup corn kernels

1 can (4 oz) green chiles

¼ cup fresh cilantro, plus more for garnish

3 cloves garlic, minced

1 jalapeno, minced (optional)

1 tsp ground cumin

1 tsp salt

12 corn tortillas

1 cup red enchilada sauce, divided

2 cups shredded monterey jack cheese

1. Preheat oven to 400 degrees. In large pot, heat oil over medium-high. Add onion, and cook until just softened, about 5 minutes. Add sweet potato and water; cover. Cook until sweet potato is tender, 10-15 minutes. Continue cooking, uncovered, until water has evaporated, 1 minute. Off heat, stir in beans, corn, chiles, cilantro, garlic, jalapeno, cumin and salt.
2. Brush both sides of tortillas lightly with oil. Arrange on baking sheet, and bake until warm and pliable, about 2 minutes. Pour ¼ cup enchilada sauce in bottom of 9x13 inch baking dish.
3. Spoon about ¼ cup sweet potato mixture into each warm tortilla. Roll up; place seam-side down in baking dish. Top with remaining ¾ cup enchilada sauce and cheese. Cover with foil; bake until enchiladas are hot and bubbling , about 20 minutes.

BBQ Chicken stuffed Sweet Potatoes

6 sweet potatoes

3 cups cooked chicken (or cut up Rotiserre chicken)

2 cups BBQ sauce (Stubbs brand)

1 cup mozzarella cheese

½ cup red onion, finely minced

Bake sweet potatoes in a 425 degrees oven for 45-55 minutes until fork soft. Cut open sweet potatoes to make a boat (so filling stays inside). Set aside. Mix together chicken and BBQ sauce. Fill sweet potatoes with chicken mixture. Top with cheese and onion. Broil on high for 2-3 minutes to melt cheese. Serve.

Sweet Potato Casserole

Sweet Potato Casserole

Serves: 8 Prep Time: 30 minutes Cook Time: 30 minutes

Sweet Potato Mixture:

6 sweet potatoes (peeled and cubed)

¾ cup sugar

½ tsp salt

1 tsp vanilla extract

2 eggs (beaten)

¼ cup butter (melted)

Topping:

1 cup brown sugar

1/3 cup flour

1/3 cup chopped pecans

3 Tbsp butter (melted)

1. Preheat oven to 350 degrees.
2. Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
3. Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
4. Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
5. Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
6. Pour mixture into a greased 9x13-inch baking dish.
7. In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
8. Sprinkle topping on top of sweet potato mixture.
9. Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.
   
   
   Recipe from: Six Sisters

Cinnamon Honey Butter Mashed Sweet Potatoes

3 to 4 lb sweet potatoes peeled and cubed

½ cup salted butter

¼ cup honey

½ tsp ground cinnamon

1/3 cup milk

¼ tsp salt (optional)

1. Place cubed sweet potatoes into a large pot. Fill with water to cover. Place on the stove and bring to a boil over high heat.
2. Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Drain well.
3. Transfer sweet potatoes to a large mixing bowl while still hot. Add in butter, honey, cinnamon, and milk. Mash using a potato masher, or use a hand mixer to blend until smooth and well combined.
4. Serve hot.