Tag Archives: sweet potatoes

Sweet Potato Curry

My daughter makes chicken curry every time she comes home. I always say, “I should make curry sometime,” but never quite get around to it. I was looking for something to do with sweet potatoes, and found a couple of different recipes for sweet potato curry. I combined them, along with part of my daughter’s recipe, to make a nicely spiced curry that is completely plant based. (My friend, Terri, will be proud!)

Sweet Potato Curry

My daughter always makes coconut rice to go with curry, but I went for a simple jasmine rice with some cilantro.

Sweet Potato Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pounds sweet potatoes, peeled and cut in chunks
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 14 ounce can diced tomatoes with juice
  • 14 ounce can coconut milk
  • 1 red bell pepper, sliced
  • 1 cup uncooked jasmine rice
  • ½ cup fresh cilantro, chopped
Instructions
  1. Put sweet potatoes in a pan, cover with water. Bring to a boil and then reduce heat. Simmer until potatoes are just tender, about 20 minutes. Drain sweet potatoes, place back over heat for a minute to dry.
  2. While sweet potatoes are cooking, heat oil over medium heat. Saute onions and garlic until onions are translucent, about 5 minutes. Add spices, cook another minute until spices are fragrant. Add tomatoes, coconut milk, cooked sweet potatoes, and bell pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. While curry is cooking, prepare rice according to package directions. When rice is done, add cilantro and toss to combine.
  4. Serve curry over rice

 

Ham and Sweet Potato Casserole

We are still eating ham from Easter. I figure ham is so well preserved that, if you cook it well, it won’t make you sick. I saw this Emeril recipe on the Food Network website for Spiced Baked Ham with Sweet Potatoes.

Ham and Sweet Potatoes

The flavor combination sounded interesting, though I did not end up using the spicy ingredients. Since I was using leftover ham slices rather than a whole ham, I baked it like a casserole. It was yummy!

Ham and Sweet Potato Casserole
Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 2 pounds sweet potatoes, peeled and thinly sliced
  • 3 cups chopped, cooked ham
  • ¼ cup molasses
  • ¼ teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons spicy brown mustard
Instructions
  1. Combine sweet potatoes and ham in a large bowl.
  2. Combine remaining ingredients. Pour over sweet potatoes, toss to combine. Pour into 13X9 pan which has been sprayed with non stick cooking spray. Cover with foil.
  3. Bake at 400 degrees until sweet potatoes are soft, about 40 minutes.

 

Sweet Potato Hash

I just received a new cookbook, The Vegetable Dishes I Can’t Live Without, as a birthday gift from my son. I haven’t looked at it thoroughly yet, but the recipes I’ve glanced at look really good. I wanted to make sweet potatoes as a side dish on Easter Sunday, and found a recipe for Sweet Potato Hash with Smoked Tofu and Red Onions in the book. I can’t get past the texture of tofu, but decided that this recipe otherwise looked good. It turned out to be a great side dish with our Easter ham.

Sweet Potato Hash

One of the nice things about making this dish is that you can (and, in fact, should) bake the sweet potatoes in advance. Once you have cooked sweet potatoes, the rest of this goes together pretty quickly.

Sweet Potato Hash
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound sweet potatoes
  • 3 tablespoons olive oil
  • ⅓ cup chopped onion
  • ½ cup chopped bell pepper
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
Instructions
  1. Bake, boil, or steam the sweet potatoes until they just begin to soften. Allow to cool. Peel and dice.
  2. Heat olive oil in a large skillet. Saute onion and bell pepper until they begin to soften, about 7 minutes. Add diced sweet potato and continue to saute until the sweet potatoes are heated through and the vegetables are brown. Remove from heat.
  3. Season with salt and pepper and the balsamic vinegar.
  4. **Note that the prep time includes baking and cooling the sweet potatoes.

 

Green Chile Cheese Sweet Potatoes

Warning:  This is not a diet recipe!

One recent afternoon, one of the doctors was eating green chile cheese fries in our conference room. (Yes, we healthcare providers treat ourselves, too.) They smelled so good! I had just put in my harvest box order the night before, and knew I was getting sweet potatoes this time. I wondered how they would work with green chile and cheese, so I decided to find out.

Green Chile Cheese Sweet Potatoes

I prebaked the sweet potatoes a few minutes too long, so they were a little “black.” I’ve adjusted the baking time in the recipe, so hopefully it won’t happen again. Even with the burned parts, this was really good! They are a little healthier than regular cheese fries, since I didn’t fry the sweet potatoes. Sweet potatoes are a little healthier than white potaotes, too.

Green Chile Cheese Sweet Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 pound sweet potatoes, peeled and cut in thin slices
  • 2 tablespoons olive oil
  • salt to taste
  • ½ cup chopped green chile
  • 1 cup shredded cheddar or Mexican blend cheese
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine sweet potatoes, oil, and salt. Spread sweet potatoes on baking sheet. Bake for 30-40 minutes, until well browned. Remove from oven, turn on broiler to low.
  3. Add green chile to potatoes, stir to combine. Push the mixture into a pile. Top with cheese. Broil for 2-3 minute, until cheese melts.

 

Nutty Sweet Potatoes

Sweet potatoes are one of the vegetables I “discovered” when we started getting our CSA boxes. My prior experience with them consisted of the mashed kind topped with marshmallows. They were on my “hate that” list. Not anymore!

Nutty Sweet Potatoes

Sweet potatoes are now one of the vegetables I will often substitute in for something we don’t need. I especially like them roasted. In this recipe, the sweet potatoes are baked with feta, walnuts, and dried cranberries (many of my favorite flavors). The inspiration for this recipe came from Cara’s Cravings.

Nutty Sweet Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large sweet potatoes, peeled and sliced ¼ inch thick
  • ¼ cup olive oil
  • salt and pepper, to taste
  • ½ teaspoon dried rosemary
  • ⅓ cup walnut pieces
  • 4 ounces crumbled feta cheese
  • ⅓ cup dried cranberries
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine sweet potatoes, olive oil, salt, pepper, and rosemary in a 2 quart baking dish. Spread into a single layer. Cover with foil and bake for 20 minutes.
  3. Sprinkle potatoes with walnuts, cheese, and cranberries. Return to oven and bake (uncovered) for 10-15 minutes, until potatoes are soft and cheese is brown.

I’m thinking about trying this on the grill next time.

Happy eating!