Posts Tagged ‘sweet potato’
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
Two years ago: Cream Cheese Spritz Cookies
APPLE MAPLE TURKEY SLIDERS WITH MAPLE-DIJON SAUCE
Makes 8 sliders
1/2 cup plain Greek yogurt ( I used 0% Chobani)
2 Tbsp Dijon mustard
1/4 cup + 2 Tbsp real maple syrup, divided
1-1/4 pounds ground turkey breast
1/4 cup cooked, crumbled bacon
1/2 cup chunky applesauce
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 bag (8 rolls) frozen Alexia Sweet Potato Rolls
Desired slider toppings
- Preheat oven to 350 degrees. Bake buns as directed on the package.
- Meanwhile, set up grill for direct cooking over medium heat. Oil grate when ready to start cooking (I used a stovetop cast iron grill pan).
- For Maple-Dijon Sauce: In a small bowl, stir to combine Greek yogurt, Dijon mustard, and 1/4 cup maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together ground turkey, bacon, applesauce, poultry seasoning, 2 Tbsp maple syrup, and salt & pepper. Wet hands to prevent sticking and shape into 8 small patties.
- Place burgers on hot grill for 4 to 5 minutes per side or until done. Serve on sliced sweet potato buns with condiments and a dollop of maple-Dijon sauce.
Source: Adapted slightly from Sandra Lee from Food Network.
But wait, didn’t I say something about a giveaway? Never fear, I did not forget! One lucky reader will win: One Alexia apron, One Alexia kitchen timer, & One coupon for a FREE Alexia Product! Use the Rafflecopter widget below to enter the giveaway.
Disclosure: I received a complimentary bag of Alexia’s Sweet Potato Rolls to review and giveaway is also provided by Alexia. I was not compensated for this post. All thoughts and opinions are my own.
I hope you all had a fabulous pre-holiday weekend. My family does most of the celebratory activities tonight and will probably see Les Miserables tomorrow since we already saw the Hobbit over the weekend (woohoo!). But last week I made these sloppy joes using ground turkey for my brother’s birthday (with my early Christmas present – my first All Clad ccopper core pan!).
I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well. It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
TURKEY SLOPPY JOES WITH KALE CHIPS
1 bunch kale, tough stems and ribs removed, leaves torn into pieces
2 Tbsp vegetable oil, divided
Salt and pepper
1/2 medium white onion, diced small
1 medium sweet potato, peeled and diced small
2 cloves garlic, minced
1 lb. ground dark-meat turkey
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup ketchup
3 Tbsp Worcestershire sauce
4 large hamburger buns
- Preheat oven to 350 degrees. Toss kale with 1 tablespoon oil and season with salt and pepper. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
- Meanwhile, in a large skillet, heat remaining tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes.
- Add garlic and cook until fragrant, 30 seconds; season with salt and pepper.
- Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add tomatoes, ketchup, and Worcestershire and cook until heated through. Serve on buns alongside kale chips.
Source: Adapted slightly from Everyday Food, October 2012.
Pregret: the feeling of regretting something you’re about to do anyway. Example: I knew wearing my favorite yoga pants to spin class was a bad idea but did it anyway. The result: The ankle of the left leg got caught, wrapped around the pedal and ripped into my skin as well as ripped the pant leg of my favorite yoga pants. Hence pregret fulfilled. The even more annoying part was that while on the bike I considered folding up the pant legs, in fear of that exact thing occurring, yet I still did not act on it.
Ever since learning this term on Urban Dictionary, it has impacted my life. When I acknowledge a pregret, I try to act on it then instead of awaiting the inevitable. But sometimes I fall into it’s trap anyway every now and then. Most of the time it saves me from doing something stupid, so I felt the need to share this knowledge with you. My poor yoga pants, they were the comfiest pair I owned!
Alas, let’s talk about pancakes cause there’s nothing to pregret about those. I made pumpkin pancakes with this same recipe in the past. You can really substitute those 2 cups of moisture for any of your favorite purees of the same consistency. I tend to like applesauce personally, although I have neglected to share that version yet. But for now, I wanted to reveal a fun duo version combining both applesauce and sweet potato.
APPLESAUCE-SWEET POTATO PANCAKES
1 egg, beaten
1 cup milk
1 cup applesauce
1 cup mashed sweet potato
2 Tbsp butter, melted
2 cups Bisquick
1/2 cup corn meal
2 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
- In a large bowl, mix together the egg, milk, applesauce, sweet potato and butter.
- In a separate bowl, combine the Bisquick, cornmeal, brown sugar, cinnamon, nutmeg and allspice, stir into the sweet potato mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot.
Source: Adapted from my Dad
It’s a surprise virtual baby shower for Rachel of Rachel Cooks! She is expecting her second little joy and to celebrate Brandy (Nutmeg Nanny) & Brandi (Bran Appetit) put together this awesome baby shower full of great food bloggers and delicious food. Congrats Rachel!!
I decided to make a seasonally appropriate dip with one of my dip ingredients – Chobani Greek yogurt! Combined with pureed sweet potato, brown sugar, maple syrup, spices, pecans and little pieces of pie crust to dunk into it, this dip tastes just like sweet potato pie.
SWEET POTATO PIE DIP WITH PIE CRUST DIPPERS
Makes about 3-1/2 cups dip and 3 dozen dippers
1 pie crust (home made or refrigerated*)
1 Tbsp unsalted butter, melted
Cinnamon-sugar, for sprinkling
2 cups vanilla Greek yogurt (I used 0% Chobani)
1 cup sweet potato puree (about 1 potato)
1/4 cup brown sugar
1 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
- For the pie crust dippers, unroll pie crust and cut out desired shapes. Re-roll as needed. Place cutouts on prepared baking sheet about 1-inch apart (they will not spread much). Brush with melted butter and sprinkle with cinnamon-sugar.
- Bake 7-10 minutes until golden. Cool completely.
- For the dip, in a medium bowl, mix Greek yogurt, sweet potato, brown sugar, maple syrup and spices until well incorporated. Stir in the chopped pecans.
- Place in serving bowl and serve with pie crust dippers or gingersnaps.
* I noticed that when using store bought pie crusts, the cutouts from the re-rolled dough puffed up and shrank when baked. For this reason I think it would be better to use homemade.
Source: Dip is a Spiffy Cookie original. Pie Crust Dippers from Crazy for Crust.
Check out all the other bloggers’ contributions:
- Nutmeg Nanny – S’mores Popcorn
- Creative Culinary – White Chocolate “Quilted” Cupcakes
- Sarah’s Cucina Bella – Apple Asiago Prosciutto Bites
- Miss in the Kitchen – White Chocolate Biscoff Muddy Buddies
- Fake Ginger – Snickerdoodle Scones
- Cookistry – Walnut Streusel Coffee Cake
- Bake Your Day – Salted Caramel Cashew Popcorn
- Bread & Butter – Primal Pumpkin Whoopie Pies
- A Spicy Perspective – Turtle Pumpkin Ice Cream Cake
- 30A EATS – Southern Cheese Straws
- Taste and Tell – Baby Blue Layered Jello
- Oh Sweet Basil – Mini Blackberry Pies
- Bakeaholic Mama – Salted Caramel Popcorn Bars
- Steph’s Bite by Bite – Baby Blueberry Pies
- Susie Freaking Homemaker – Cucumber Sandwiches
- Diabetic Foodie – Cranberry Citrus Meatballs (Slow Cooker)
- Chip Chip Hooray – Itty Bitty Chocolate Thumbprint Cookies
- The Lemon Bowl – Hermit Bars
- Budget Gourmet Mom – Baby Blue Cheese Burgers
- Mother Thyme – Pumpkin Cinnamon Rolls
- Pass the Sushi – Sweet Potato Soup with Maple Cream
- Eat2Gather – Chicken Salad
- Bran Appetit – Bourbon Toffee Popcorn
- Thrifty Veggie Mama – Roasted Butternut Squash and Sage Pesto Crostini
- Cooking with Books – Curried Salmon Phyllo Cups
- Farmgirl Gourmet – Dark Chocolate Cashew Brittle Cookies
- London Bakes – Mini Onion and Feta Pizzas
The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.
My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.
One year ago: Gluten-Free Cake Batter Pancakes
BAKED PURPLE SWEET POTATO DOUGHNUTS WITH MARSHMALLOW GLAZE
Makes 6 doughnuts
1/2 cup all-purpose flour
1/2 cup 100% whole wheat flour
1/4 cup + 2 Tbsp sugar
1 Tbsp unsalted butter, cold
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp cloves
1/2 tsp salt
1/4 cup + 2 Tbsp mashed purple sweet potato
1 tsp vanilla extract
1-2 Tbsp 2% milk, if needed
1/2 cup Marshmallow Fluff
1 Tbsp boiling water
Sprinkles for decorating (I used Wilton’s Autumn Micro Leaves)
- Preheat oven to 325 degrees. Spray a doughnut pan with baking spray, set aside.
- In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
- Add baking powder, spices, and salt, mixing until combined.
- Add sweet potato, egg, and vanilla. If the dough is too dry, add a tablespoon or two of milk. You want the dough to be thicker than cake batter but not dry.
- Transfer batter to a ziptop bag. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the doughnut wells until 3/4 cup full (the batter is thick and holds it’s shape, it won’t really settle or bake smoothly if you spoon it into the pan).
- Bake 8-12 minutes, until the top of the doughnut springs back when lightly tapped.
- Let cool in pan 3 minutes and then transfer to a wire rack to cool.
- For the glaze, mix together both ingredients in a shallow bowl until a glaze consistency.
- Dip the doughnuts into the glaze and add sprinkles while the glaze is still soft.
I finally got my hands on a purple sweet potato!!! One day at lunch I noticed that Qing was eating something that had a beautiful purple color and I immediately knew what it was. You see, months earlier I had been searching for purple sweet potatoes after finding out they existed at all. Unfortunately my search produced no results. That was until Qing informed me that her friend grows them in his backyard! The very next day she came in and handed me the biggest sweet potato I have ever laid my eyes on. In other words, I am going to be making more than one recipe out of that baby.
This purple beauty came into my life at the perfect time too, because I recently discovered that November is “Better Nutrition Month”. Orange fleshed sweet potatoes are praised for being one of the best sources for beta-carotene (the precursor to Vitamin A). But what about purple sweet potatoes? Their purple color is caused by anthocyanins which have important antioxidant and anti-inflammatory properties. But no matter the color, sweet potatoes contribute greatly towards your daily intake of Vitamin A and antioxidants. Totally nutritious and delicious! Now let’s make some gnocchi out of it, because it’s my favorite thing to make out of potatoes.
Obviously, I do not expect you to find your own personal purple sweet potato grower but you can most definitely make these gnocchi with a regular sweet potato. I am not aware of any taste difference, but my color preference is most definitely biased. However, when trying to decide what kind of sauce to make with these gnocchi I was perplexed. At first I thought of a pancetta butter sauce, but felt like that was just an easy way out after the butter sauce I served with another sweet potato gnocchi recipe I posted. But then I though of the guiltless alfredo that I love so much and decided to change it up a bit with goat cheese instead of using cream cheese. Now I want to smother everything in this goat cheese alfredo sauce. It’s so stinking good! And not overpowering, for those of you that might not enjoy a strong goat cheese flavor.
PURPLE SWEET POTATO GNOCCHI WITH GUILTLESS GOAT CHEESE ALFREDO
Serves 4, with some extra sauce
1 lb purple sweet potatoes (about 2 cups cooked and mashed)
1/4 cup freshly grated Parmesan
1/4 tsp nutmeg
3/4 tsp salt
1/8 tsp pepper
3/4 cup flour
2 cups 2% milk
3 oz goat cheese
2 Tbsp flour
1 tsp salt
1 Tbsp light butter
2 cloves garlic, minced
1 cup freshly grated Parmesan, plus more for garnish
- For the Gnocchi: Preheat the oven to 425 degrees. Pierce the sweet potatoes with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
- Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
- Transfer the mashed sweet potatoes back to the large bowl. Add the egg, salt, nutmed, and pepper and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
- If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.*
- For the Alfredo: In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
- In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
- Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
- Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
- Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
- Serve (I served it with pecan crusted chicken).
*If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.
Source: Gnocchi adapted from Sweet Potato Gnocchi with Sage Browned Butter Sauce. Alfredo adapted from Guiltless Fettuccine Alfredo.
Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
One year ago: “Don’t Judge Me” Mac & Cheese
SWEET POTATO KALE PIZZA WITH ROSEMARY & RED ONION
Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1-1/2 Tbsp olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1-1/2 cups mozzarella cheese
1-1/2 cups chopped kale
1 Tbsp balsamic vinegar
1 tsp, freshly chopped rosemary
1 cup balsamic vinegar
1-1/2 Tbsp brown sugar
- Preheat the oven to 400 degrees. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
- Turn the oven to 500 degrees or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
- Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing.
- While the pizza is baking, add the balsamic vinegar and stir in the brown sugar in a small sauce pan on medium heat. Bring to a simmer and heat until the vinegar is reduced by half. Remove from the heat. Drizzle over the pizza as desired.
This month for the Secret Recipe Club, I was assigned to Finding Joy in My Kitchen. After digging through some delicious sounding recipes such as White Cheddar Macaroni and Cheese, Zucchini “Pizza”, and Healthier Caramel Apple Cheesecake Bars with Crumble Topping, I finally decided to make these sweet potato dark chocolate bars. It seems that I have not been able to get my fill of sweet potato lately.
These bars could have been made with pumpkins puree, which would have been easier because all I would’ve had to do is pop open a can. But I decided to go ahead and cook up some sweet potato and dig out my food processor to make puree. Was it worth it? Definitely. These bars are like sweet potato cheesecake, with a dense-cakey (almost sugar cookie-like) crust and a granola-dark chocolate topping. I have never used granola for a topping (only oats) and really enjoyed the extra crunch it added. I used one of my favorite store-bought granolas that has pumpkin seeds in it to complete the fall-ness of these bars.
Also, in the original post she wondered if this recipe would also work with a homemade yellow cake mix. So took up this challenge and went ahead and made my own homemade cake mix and used it in this recipe. Sure enough it worked! I’ll be sharing the recipe for the homemade mix tomorrow.
SWEET POTATO DARK CHOCOLATE BARS
Makes about 20 bars
1-18.25 oz. box yellow cake mix (homemade mix works too, about 2-1/2 cups)
4 Tbsp unsalted butter, room temperature
1 egg yolk
2 cups sweet potato puree (could also substitute for pumpkin)
4 oz. reduced fat cream cheese, softened
1 egg white
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 cup granola (I used a store-bought granola with pumpkin seeds)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
1 Tbsp unsalted butter, melted
- Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan and set aside.
- In a large bowl combine the cake mix, butter and egg yolk together until it forms a ball of dough. Press into a the bottom of the prepared pan.
- In a medium bowl, combine sweet potato puree, cream cheese, egg white, sugar and spices. Mix well until most of the lumps are blended. Pour the sweet potato puree mix over the top of the crust.
- In a medium bowl, mix the granola, cinnamon and dark chocolate chips together. Add the melted butter to help the ingredients stick together. Sprinkle the topping over the sweet potato filling.
- Bake for 30-35 minutes, until a toothpick comes out clean. The sweet potato layer remains somewhat creamy and solidifies as it cools. Allow to cool completely and then refrigerate before cutting into bars (not necessary, but the bars cut cleaner if you chill them first).
Source: Adapted slightly from Finding Joy in My Kitchen
I finally caved and made something fall-ish. With the high temperatures still in the 80s or 90s here it’s been very difficult for me to accept the appearance of all the fall recipes. Don’t even get me started on the fall (and even winter) decor seen and sold in stores. But unfortunately the end of peach season meant my cravings had to be directed elsewhere. As a result, while in Boston most recently I made not one but FOUR recipes that use sweet potato. I’m going to space the recipes out a bit, but to start I figured we should begin with the most important meal of the day –
These sweet potato breakfast biscuits are the perfect carb to sandwich around your favorite breakfast sandwich ingredients. These biscuits were loved so much, some were actually eaten all by themselves. I bet a nice homemade cinnamon-honey butter would’ve been great on them too, if they had lasted long enough for the idea to pop into my head. Wishful thinking.
One year ago: Chicken Pot Pie Wellington
SWEET POTATO BREAKFAST BISCUITS
Makes 10-12 biscuits, adjust bacon/sausage and eggs accordingly
3.5 oz cooked & well-mashed sweet potato (approximately 1/2 cup)
1-1/2 cups all-purpose flour
1/2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, cold and cut into pieces
1/2 cup milk
Poached or over-easy eggs
Cooked bacon or breakfast sausage
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together.
- Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Eat!
Source: How Sweet It Is