Tag Archives: sweet potatoes

Brown Sugar Sweet Potato Cake

IMG_3440

Here is an easy cake from The Washington Post that makes use of any left over sweet potatoes you may have lying around. (Of course it is so good that I intentionally bake extra potatoes just for this purpose). To me this cake combines the best flavors of the season–sweet potatoes, dried fruits and nuts, and lots of spices–and packs them into a tasty bundt cake. This cake is wonderfully versatile and can easily be altered to fit your liking. You can substitute pumpkin if you don’t have sweet potatoes. I added dried cherries, toasted pecans and candied ginger pieces to my batter but you can use whatever nuts and fruits you have on hand or omit them entirely.

The cake is dense and just slightly sweet; dust it with a bit of confectioners sugar to dress it up for a dessert or serve it as is for an afternoon snack with a cup of tea. Glenn brought slices of this cake in to work for their morning coffee break and returned home with an empty container and just a few crumbs.

 

BROWN SUGAR SWEET POTATO CAKE

3 cups flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

16 tablespoons unsalted butter, at room temperature

1 1/2 cups firmly packed dark brown sugar

1/3 cup granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

3 tablespoons molasses

2 cups sweet potato puree

1/2 cup dried cherries, chopped

1/2 cup toasted pecans, chopped

1/4 cup candied ginger pieces, chopped

  • Preheat the oven to 350 degrees. Coat the inside of a 10-inch Bundt pan with non-stick cooking spray.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves into a medium sized bowl. Set aside.
  • Using a hand held mixer and a large bowl, beat the butter on medium speed for 4 minutes, scraping down the sides of the bowl as necessary.
  • Add the dark brown sugar in three additions, beating for 1 minute after each one.
  • Add the granulated sugar and beat for 1 minute longer.
  • Beat in the eggs one at a time, mixing for 30 seconds after each addition, to blend.
  • Blend in the molasses and vanilla extract on low speed.
  • Add the sweet potato puree; beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced.
  • Continuing on low speed, add the sifted mixture in three additions, stopping to scrape down the bowl after each one and mixing just until absorbed.
  • Fold in the cherries, nuts and candied ginger pieces.
  • Spoon the batter into the prepared baking pan. Use a rubber spatula to smooth the top.
  • Bake for 1 hour or until a wooden pick inserted in the cake emerges clean.
  • Transfer (in the pan) to a wire cooling rack to cool for 10 minutes, then invert the cake onto a separate cooling rack and remove the pan.

Serves 16

Advertisements

Roasted Sweet Potato Salad

IMG_5018

Finding the right side dish is one of my biggest challenges when it comes to putting together a meal. This is especially true when I am entertaining. I don’t want the dish to be too complicated or time consuming yet I usually want it to be something more than a simple grain or starch. If it can be made ahead of time it is even better since that frees me up to spend time with my guests. Enter this roasted sweet potato salad from Williams Sonoma.

This salad is the perfect accompaniment to grilled meats and chicken. It can be made ahead of time or at the last minute. The combination of maple syrup, lime juice and cilantro is intriguing without being overpowering and the crunch pecans give the dish additional texture and complexity. Simply put, it is delicious and has become a new side dish staple in my house. Enjoy!

ROASTED SWEET POTATO SALAD

3 pounds sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt, plus more, to taste
1/3 cup fresh lime juice
3 tablespoons maple syrup
1/2 cup pecans, toasted
1/2 cup minced green onions
1/4 cup chopped fresh cilantro
Freshly ground pepper, to taste

  • Preheat an oven to 400°F.
  • Peel the sweet potatoes and cut into 1-inch chunks.
  • Place the potatoes on a large rimmed baking pan, drizzle with 1 1/2 tablespoons of the olive oil, sprinkle with the salt and stir to coat.
  • Spread the potatoes in a single layer and roast, stirring occasionally, until tender when pierced, 25 to 30 minutes.
  • Meanwhile, in a large bowl, whisk together the lime juice, maple syrup and the remaining olive oil.
  • Add the hot roasted sweet potatoes to the lime juice mixture along with the pecans, green onions and cilantro.
  • Stir well and season with additional salt and the pepper.
  • Serve immediately, or let cool to room temperature and stir again just before serving.

Serves 4 to 6

 

Sweet Potato & Black Bean Chili

IMG_4692
Texans might disagree, but not all chili needs to be slow cooked. And for that matter, it doesn’t even need to include meat in order to be filling and satisfying. Yes, that’s right and this chili, from Williams Sonoma is proof of that beans and potatoes can be just as satisfying, if not more so, than meat.

I have always been partial to both sweet potatoes and black beans. The potatoes are sweet and earthy yet mellow and hold up well in stews and soups. I’ve also been known to eat a baked one as a meal unto itself which makes them the perfect base for this chili. And the black beans are mellow and add protein and body to the chili. Be sure to adjust the amount of chili powder and cayenne pepper as needed since some are hotter than others. Whatever you do, don’t omit the avocado, it both tempers the  heat and adds a refreshing balance to the entire dish.

SWEET POTATO & BLACK BEAN CHILI

1/4 cup olive oil
3 sweet potatoes, peeled and cut into 1/2-inch pieces
1 onion, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 14.5 ounce can black beans, rinsed and drained
1 28 ounce can diced tomatoes
4 cups  vegetable stock
Avocado slices for garnish

  • In a Dutch oven set over medium heat, warm the olive oil.
  • Add the sweet potatoes and the onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, about 5 to 7 minutes.
  • Add the garlic and cook for an additional 30 seconds.
  • Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then add the black beans, tomatoes and vegetable stock.
  • Bring to a simmer, then reduce the heat to medium-low.
  • Cover the pot and cook the chili, stirring occasionally, for 45 minutes.
  • Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, about 5 to 10 minutes.
  • Top with the avocado and serve immediately.

Serves 6

White Bean & Sausage Stew

IMG_4235

It is still winter in these parts and nothing takes the chill off better than a rich and satisfying stew. And if that stew is easy to make it is even better. So look no further as this bean and sausage stew from King Arthur Flour fits all of these requirements.

You do need to plan ahead and soak your beans overnight but once that is done your actual hands on time is minimal. (Don’t skip and use canned beans since dried beans simply have a better taste and texture). And while this is good eaten immediately I think it tastes even better when reheated the next day. So why not make a pot of this stew and enjoy it for the rest of the week?

WHITE BEAN & SAUSAGE STEW

3 cups white beans, soaked in water overnight, washed and drained

7 cups low sodium chicken broth

2 cups water

1 pound spicy Italian sausage, sliced

1 large onion, diced

4 stalks celery, diced

1 large sweet potato, peeled and diced

1 pound kale, chopped

Salt and pepper to taste.

  • Rinse the beans and place them in a large stock pot along with the chicken broth and water. Bring to a simmer and then cook for 50-60 minutes until the beans are soft, adding extra water if needed to prevent them from drying out.
  • While the beans cook, in a separate pan, sauté the sausage until cooked through.
  • Remove the sausage from the pan, drain off all but 1 tablespoon of the fat then add the onions and celery to the pan. Sauté until translucent.
  • When the beans are soft, add the sautéed onions, celery, sausage, diced sweet potato and kale to the pot and cook for 20 to 30 minutes or until the sweet potato is soft.
  • Taste and adjust seasoning as needed.

Serves 8-10

Sweet Potato Muffins

IMG_3452

Maybe it is the point I am in my life but I am all about multi-purposing when it comes to cooking. I still love cooking and enjoy home cooked food even more but want and need to save time whenever I can. When I’m making dinner one night I’ll look ahead in the week to see if I can cook extra of something one night in order to save time later in the week. Case in point these fast and tasty muffins that I have adapted from a Williams Sonoma recipe.

Having baked a bunch of sweet potatoes earlier in the week these muffins make a perfect weekend breakfast treat since once the potatoes are baked, the muffins come together in a matter of minutes. (If you don’t have pre-cooked sweet potatoes you can easily boil some up on the stove before proceeding–just let them cool to room temperature first). If you don’t have walnut oil, substitute canola oil and t 1 teaspoon of orange zest can be substituted for the orange oil.

For the topping:

2 tablespoons white sugar

1 tablespoon brown sugar

1 teaspoon ground cinnamon

  • Combine the sugars and cinnamon in a small bowl. Set aside.

For the muffins:

1 3/4 cup mashed sweet potatoes

1 3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 eggs

1/2 cup sugar

1/2 cup walnut oil

1/2 cup buttermilk

1/2 teaspoon orange oil

  • Preheat the oven to 400 degrees. Grease 12 standard sized muffin cups with non-stick cooking spray. Set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  • In a separate bowl, lightly beat the eggs.
  • Add the sugar, oil, buttermilk and orange oil to the eggs and whisk for 1 minute.
  • Add the mashed sweet potatoes and beat until completely blended.
  • Add the flour mixture and stir until just evenly moistened. The batter should be slightly lumpy so do not over mix it.
  • Spoon the batter into the prepared muffin cups, filling them three-fourths of the way full.
  • Sprinkle the cinnamon-sugar topping over them, dividing it evenly.
  • Bake until the muffins are golden and a toothpick inserted into the center of the muffin comes out clean, 20 to 25 minutes.
  • Transfer the pan to a wire rack and let cool for 5 minutes before removing from the pan.
  • Serve warm.

Yields: 12 muffins

 

Brown Sugar Sweet Potato Cake

IMG_3440

Here is an easy cake from The Washington Post that makes use of any left over sweet potatoes you may have lying around. (Of course it is so good that I intentionally bake extra potatoes just for this purpose). To me this cake combines the best flavors of the season–sweet potatoes, dried fruits and nuts, and lots of spices–and packs them into a tasty bundt cake. This cake is wonderfully versatile and can easily be altered to fit your liking. You can substitute pumpkin if you don’t have sweet potatoes. I added dried cherries, toasted pecans and candied ginger pieces to my batter but you can use whatever nuts and fruits you have on hand or omit them entirely.

The cake is dense and just slightly sweet; dust it with a bit of confectioners sugar to dress it up for a dessert or serve it as is for an afternoon snack with a cup of tea. Glenn brought slices of this cake in to work for their morning coffee break and returned home with an empty container and just a few crumbs.

 

BROWN SUGAR SWEET POTATO CAKE

3 cups flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

16 tablespoons unsalted butter, at room temperature

1 1/2 cups firmly packed dark brown sugar

1/3 cup granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

3 tablespoons molasses

2 cups sweet potato puree

1/2 cup dried cherries, chopped

1/2 cup toasted pecans, chopped

1/4 cup candied ginger pieces, chopped

  • Preheat the oven to 350 degrees. Coat the inside of a 10-inch Bundt pan with non-stick cooking spray.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves into a medium sized bowl. Set aside.
  • Using a hand held mixer and a large bowl, beat the butter on medium speed for 4 minutes, scraping down the sides of the bowl as necessary.
  • Add the dark brown sugar in three additions, beating for 1 minute after each one.
  • Add the granulated sugar and beat for 1 minute longer.
  • Beat in the eggs one at a time, mixing for 30 seconds after each addition, to blend.
  • Blend in the molasses and vanilla extract on low speed.
  • Add the sweet potato puree; beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced.
  • Continuing on low speed, add the sifted mixture in three additions, stopping to scrape down the bowl after each one and mixing just until absorbed.
  • Fold in the cherries, nuts and candied ginger pieces.
  • Spoon the batter into the prepared baking pan. Use a rubber spatula to smooth the top.
  • Bake for 1 hour or until a wooden pick inserted in the cake emerges clean.
  • Transfer (in the pan) to a wire cooling rack to cool for 10 minutes, then invert the cake onto a separate cooling rack and remove the pan.

Serves 16

 

Beef Biryani

photo 4-72

This is a fun, flavorful and colorful dish that is sure to brighten the dreariest of November days. It comes from Cuisine at Home magazine and is packed with spicy flavors that warm the stomach. The spices are quite intense, even for this spice loving gal, so if you like your food on the mild side, reduce the amount of spice. The entire dish is delicious but my favorite part (in addition to the fact that it is a one pot meal) is the variety of textures. The green beans remain crisp while the sweet potatoes are soft and mellow and the rice is a bit chewy. I think of this meal as being filled with stomach pleasing happiness in every bite so try it tonight. You are sure to love it.

BEEF BIRYANI

6 teaspoons curry powder

2 teaspoons turmeric, divided

2 teaspoons garam masala, divided

2 teaspoons kosher salt, divided

1 pound boneless rib eye steak, sliced into thin strips

2 tablespoons canola oil

1 tablespoon unsalted butter

1/2 cup sliced shallots

1 tablespoon minced garlic

1 tablespoon minced ginger

1 cup uncooked basmati rice

1 cup low-sodium beef broth

1 cup lite coconut milk

1 1/2 cups peeled & diced sweet potatoes

3/4 cup diced red bell pepper

1 cup trimmed and halved green beans

1/4 cup fresh cilantro, minced

2 tablespoons lime juice

Sliced chili peppers, for garnish (if desired)

  • Combine 2 teaspoons of the curry powder, 1 teaspoon of turmeric, 1 teaspoon of the garam masala, and and 1 teaspoon of the salt in a small bowl.
  • Sprinkle the spice mixture over the steak strips.
  • Heat the oil in a large skillet set over medium-high heat.
  • Working in batches, cook the steak and cook until browned on all sides, approximately 2 minutes per batch.
  • Remove the skillet from the heat and add the butter. Once the butter melts return it to the stove.
  • Add the shallots, ginger, and garlic and cook over medium heat  for 1 minute. Add the rice and stir to coat it with the melted butter. Cook 1 minute.
  • Deglaze the skillet with the beef broth scraping up any browned bits.
  • Add the coconut milk, sweet potatoes, bell pepper, 4 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon garam masala, and 1 teaspoon of salt. Bring the mixture to a boil.
  • Cover the skillet, reduce the heat to low, and cook until the rice is tender, about 15 minutes. Remove from the heat.
  • Stir in the green beans, lime juice and steak. Garnish with chili peppers if using and serve.

Serves 4

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: