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!)
My daughter always makes coconut rice to go with curry, but I went for a simple jasmine rice with some cilantro.
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.
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.
While curry is cooking, prepare rice according to package directions. When rice is done, add cilantro and toss to combine.
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.
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!
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.
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.
Bake, boil, or steam the sweet potatoes until they just begin to soften. Allow to cool. Peel and dice.
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.
Season with salt and pepper and the balsamic vinegar.
**Note that the prep time includes baking and cooling the sweet potatoes.
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.
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.
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!
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.