WILD RICE VEGETABLE BAKE

 ~ Simply in Season: Recipes That Celebrate Fresh, Local Foods in the Spirit of More-With-Less, written by Mary Beth Lind and Cathleen Hockman-Wert

1 c. wild rice, rinsed and drained
2 c. chopped onion
1 c. pearl barley
2 c. sweet potatoes, peeled and cut in 1-inch pieces
2 c. winter squash, peeled and cut in 1-inch pieces
2 c. parsnips, peeled and cut in 1-inch pieces
1 lb. mushrooms, sliced (optional)
salt and pepper, to taste
1 c. apple cider or juice
3. c. chicken or vegetable broth

Preheat oven to 375 degrees. 

Boil rice gently in four cups of water for 10 minutes; drain. Saute onion in oil or butter. Mix rice, onion, and barley in 9x13-inch pan. 

Spread sweet potatoes, winter squash, parsnips, and mushrooms over rice and barley mixture. Sprinkle with salt and pepper. Pour juice and broth over top. Cover tightly with foil and bake for one hour. 

Notes: I use butternut as the winter squash and include mushrooms. There's still quite a bit of liquid in the pan when we pull it out of the oven, but it doesn't take long for the grains to absorb it. 

BURMESE CHICKEN SOUP

~ The Costco Connection - January 2020

1 T. grape seed oil
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 shallot, finely diced
1 T. ground ginger
1 T. turmeric
1 T. ground coriander
1/2 t. red pepper flakes
1 t. salt, plus more to taste
2 medium sweet potatoes, peeled and cut in to 1/2-inch dice
2 c. chicken broth, divided
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
13.7 oz. can unsweetened coconut milk
juice of 1 lime
1 bunch cilantro, stems removed and roughly chopped

Heat medium Dutch oven or heavy stockpot over medium-high heat; add oil. Saute garlic, ginger, and shallot until aromatic, about 3-4 minutes.

Add spices and salt, sauteing another minute while stirring. Lower heat to medium, add sweet potatoes and cook 6-8 minutes, stirring occasionally.

Deglaze pot with 1/2 cup of broth, scraping up brown bits from bottom of pot. Add remaining broth, chicken, and coconut milk, then bring to a simmer. Cover until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.

Add lime juice, half the cilantro, and any extra salt that's desired. Garnish individual servings with remaining cilantro.

Makes about 7 cups.

Notes: I use olive oil because it's what I have on hand and grate frozen ginger because it's easier than cutting it fresh. Just a heads up that everything will quickly char if you add sweet potatoes without adding any liquid for 6-8 minutes, so I add broth and remaining ingredients just after getting the sweet potatoes well-coated in spices and it turns out fine. I get about 7 cups of soup, maybe a smidge less, but it probably depends a bit on the size of the sweet potatoes.

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS

~ Taste of Home

3/4 c. sugar
3/4 c. flour
1/2 c. rolled oats
1 1/2 t. allspice
1/2 t. salt
1/2 t. baking soda
1 c. mashed sweet potatoes
2 eggs
1/4 c. butter, melted
1/4 c. canola oil
1/4 c. maple syrup
1 lb. bulk pork sausage, cooked and drained

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray or line with paper liners.

In large bowl, mix sugar, flour, oats, allspice, salt, and baking soda. In separate bowl, combine sweet potatoes, eggs, butter, oil, and syrup. Combine dry and wet ingredients until just moistened, then stir in sausage.

Divide batter evenly in cups of prepared muffin pan. Bake 25-30 minutes or until toothpick inserted in muffin comes out clean. Cool five minutes, then transfer to cooling rack. Serve warm and refrigerate leftovers.

Notes: I like the flavor and heartiness of these muffins, but the texture was a little more mashed potato-ish than I expected. I'm going to keep making them and just tweak ingredients until I get the texture a little more muffin-ish.

SWEET POTATO SAUSAGE BREAKFAST CASSEROLE

~ Chew Out Loud

4 T. olive oil, divided
1 lb. sweet potatoes, peeled and cut into 1/2" cubes
1 t. salt, divided
1/2 t. pepper, divided
1/2 c. diced onion
4 cloves garlic, minced
1/2 c. diced red bell pepper
1 lb. breakfast sausage
2 c. kale leaves, chopped
12 large eggs
1/2 c. non-dairy milk

Preheat oven to 400 degrees. Lightly coat 9x13-inch pan with cooking spray and set aside.

On a large baking sheet, combine sweet potatoes, 2 T. olive oil, 1/2 t. salt, and 1/4 t. pepper until potatoes are well-coated. Bake in a single layer for 20 minutes or until fork-tender.

While sweet potatoes are roasting, heat remaining 2 T. olive oil in large skillet over medium-high heat. Add onion and garlic, stirring 2-3 minutes or until translucent. Add bell pepper and stir another minute. Transfer to prepared 9x13 pan.

In the same skillet, brown sausage over medium-high heat until cooked through. Drain well and add to vegetable mixture, along with roasted sweet potatoes, chopped kale, 1 t. salt, and 1/4 t. pepper. Toss gently to mix all ingredients.

In a bowl, whisk egg and milk together until thoroughly combined. Pour evenly over sweet potato mixture in pan. Bake 25-30 minutes or until eggs in the center are set.

Notes: I use garnet yams instead of sweet potatoes because I like the color better and make a double batch in an 11x15 pan. 

EGG & SWEET POTATO SCRAMBLE WITH AVOCADO DRESSING

~ Bethany Weathersby

eggs
cumin lime sweet potato sticks
avocado dressing

Crack eggs in bowl and whisk. Pour onto heated griddle or skillet and scramble. Stir in sweet potatoes or layer them on individual servings of eggs. Garnish with avocado dressing.

Notes: We have egg & veggie scrambles on a regular basis, but this combination was the result of having leftover cumin lime sweet potato sticks and avocado dressing in the fridge. It tasted good enough that now I sometimes make the sweet potatoes for the sole purpose of making this scramble.

CUMIN LIME SWEET POTATO STICKS

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 lb. sweet potatoes, peeled and cut into 1/2-inch thick sticks
1 T. olive oil
1 1/2 t. cumin
1 t. salt
1/4 bunch cilantro, leaves only, roughly chopped
1 medium lime

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper. 

Place sweet potato sticks in bowl and toss with oil, cumin, salt,and cilantro until well coated. Spread in a single layer on lined baking sheet. Bake 45 minutes or until sweet potatoes are browning on edges and tender.

Remove baking sheet from oven and squeeze lime juice over sweet potato sticks before serving.

Notes: We lightly coat a baking sheet with cooking spray instead of using parchment paper or use Pampered Chef's stoneware without cooking spray or parchment paper and use three tablespoons of bottled lime juice instead of a fresh lime. We love eating this as is, but also think it's delicious served alongside Cuban black beans & coconut rice or in an egg & sweet potato scramble with avocado dressing.

CUMIN LIME BLACK BEAN QUINOA SALAD

 ~ Oh She Glows

SALAD
1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, sliced avocado, pita slices, crackers

DRESSING
5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired.

Makes about six cups.

Notes: Despite making it as directed for the picture, we use crockpot beans from the freezer instead of canned beans, grated carrots instead of julienned, avocado dressing instead of avocados, and the tahini lemon dressing linked in the ingredient list. Although it's tasty as is, sometimes we eat it on a bed of spinach or lettuce.

BEANS & GREENS

~ Frugal Living NW

2 T. olive oil
2-3 c. cubed potatoes, 1/2" or smaller (sweet, red, or brown)
1/2 c. diced onion
2 garlic cloves, minced
1-2 c. white beans (garbanzo, great northern, or navy)
2 c. finely shredded greens (cabbage, kale, spinach, or chard)
salt, to taste
1/2 c. shredded cheese (parmesan, swiss, mozzarella, or goat)

Heat oil in a skillet over medium-high heat. Add cubed potatoes and cook stirring occasionally, for 10-15 minutes or until lightly browned and mostly cooked.

Add onions and cook 5 minutes, stirring often. Add garlic and beans, cooking for 5 minutes. Add cabbage and salt, then cook and stir a few minutes until cabbage is slightly wilted but still has some crunch and color.

Remove from heat and sprinkle with cheese.

Notes: If you don't have a large enough skillet, then remove the potatoes when they are done cooking, cook the remaining ingredients separate from the potatoes, then combine everything in a serving dish after after cooking. If you combine everything in a crowded small pan, then nothing will brown or get crispy. 

Photo notes: I've never posted multiple pictures of a recipe before, but I want to show the different ways we've made this. First - yams, navy beans, cabbage, and swiss. Second - russets, garbanzo beans, cabbage, and parmesan . Third - red potatoes, navy beans, spinach, and parmesan.

SAUSAGE & SWEET POTATO HASH

~ Tofurky

2 T. oil, divided
1 onion, chopped
1 red bell pepper, chopped
1 lb. sweet potato, peeled and cut into 1/2-in. cubes
1/2 t. salt
1 t. ground chipotle pepper
1/4 c. water
1 pkg. Tofurky Chick'n and Apple Sausages, finely chopped

In a large skillet, heat one tablespoon of oil over medium heat until it shimmers. Add the onion and bell pepper, cooking five minutes or until softened. Add sweet potato, salt, chipotle, and water. Cover skillet and let mixture cook undisturbed ten minutes or until potatoes are fork-tender. Remove lid and scrape bottom of skillet to loosen any brown bits. Transfer mixture to a platter and set aside.

Add remaining tablespoon of oil and sausage to skillet. Increase heat to medium-high and cook for 3-5 minutes or until sausage begins to brown, stirring occasionally. Add sweet potato mixture back to skillet and stir to combine.

Notes: The Tofurky site recommends serving this with a stack of warmed corn tortillas and garnishing with chopped parsley and green onions and some vegan sour cream. We use regular sour cream, but otherwise follow their recommendations. However, it's good made as directed. It's a little spicy, so cut back on the chipotle pepper if you prefer a more mild dish and those who like more kick can just sprinkle a little extra on their portion.

ROASTED BEETS 'N SWEETS

~ allrecipes

6 medium beets, peeled and chunked
2 1/2 T. olive oil, divided
1 t. garlic powder
1 t. kosher salt
1 t. pepper
1 t. sugar
3 medium sweet potatoes, peeled and chunked
1 large sweet onion, chopped

Preheat oven to 400 degrees. In a bowl, toss beets with 1/2 tablespoon of olive oil to coat. Spread in a single layer on baking sheet. Bake 15 minutes.

Meanwhile, in a large bowl, stir remaining olive oil, garlic powder, salt, pepper, and sugar until well mixed. Add sweet potatoes and onions, then toss to coat.

When beets are done cooking, combine with sweet potato mixture and bake another 45 minutes or until all veggies are tender, stirring  once after 20 minutes.

CHIPOTLE SWEET POTATO NACHOS

~ Naturally Ella

SWEET POTATOES
1 T. olive oil
1/2 c. diced red onion
1 1/2 c. cubed sweet potatoes, about 1/4" cubes
1 chipotle
2 T. adobo sauce
1 T. honey
juice from one lime
1/2 c. black beans, drained and rinsed if using canned

CHEESE SAUCE
3 c. grated cheddar
1 1/2 T. cornstarch
6 T. - 3/4 c. milk, 2% or whole only
3/4 t. smoked paprika
3/4 t. garlic powder

GREMOLATA
1 c. cilantro
1 clove garlic
zest from one lime

OTHER
6-8 servings of tortilla chips
lime wedges, optional

Heat olive oil over medium heat in a skillet. Add onions and cook 3-4 minutes or until beginning to soften. Add sweet potatoes and cook another 3-4 minutes.

Meanwhile, combine the chipotle, adobo sauce, honey, and lime juice in a mortar and pestle. Break the chipotle into small pieces. If you don't have a mortar and pestle, like yours truly, then just finely chop the chipotle and mix it with the other ingredients. Pour the chipotle mixture into the skillet with the sweet potatoes and reduce the heat to medium-low. Cook until sweet potatoes have softened, about 15 minutes. Stir in black beans and cook until warm.

While the sweet potatoes are cooking, prepare the cheese sauce and gremolata. To make the cheese sauce, combine the cheddar and cornstarch in an small pot over medium heat, stirring until the cheese begins to melt. Add 6 tablespoons of milk, along with all of the paprika and garlic powder, then stir until mixture pulls together. Add an additional 1-2 tablespoons of milk at a time until sauce has reached a pourable consistency.

To make the gremolata, finely chop the cilantro leaves and put in a bowl. Grate the garlic and lime zest on a microplane, or the fine side of a metal box grater like I do, and mix with cilantro. Put 3/4 of the gremolata into the skillet with the sweet potatoes and stir until combined, reserving the remaining 1/4 of the mixture.

Spread half of the chips on a serving platter and drizzle half of the cheese sauce over it, then top with half of the sweet potato mixture. Repeat layers, then garnish with remaining gremolata. Serve hot with a plate of lime wedges, if desired.

Notes: These nachos are amazingly scrumptious! One of the little Ws said this is the best way they've ever had sweet potatoes and Tim said I'd outdone myself when he tried them for the first time. 

I use yellow onions, crockpot beans, and regular paprika, as I always have them handy, and just do one layer of everything because it's easier that way. I've made it all at once and also pre-made the sweet potato mixture to freeze for future meals. Both ways work great. I double the recipe for our family of six and serve it in an 11x17-inch pan.

CHICKEN & ROASTED VEGETABLE SOUP

~ Against All Grain

2 garlic cloves, minced
2 carrots, peeled and cubed
1 c. butternut squash, peeled and cubed
2 1/2 c. sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 T. olive oil
4 c. chicken stock
2-3 c. leftover shredded chicken or 1 lb. uncooked breasts
1 t. sea salt
3/4 t. dried parsley
1/2 t. dried thyme
1/2 t. dried rosemary
1/4 t. dried oregano
1/4 t. pepper
1 c. water
2 c. baby spinach

Preheat oven to 425 degrees.

Mix the garlic, carrots, butternut squash, sweet potato, and onion with olive oil. Roast for 20 minutes or until veggies are tender.

While the veggies are roasting, bring the stock to a simmer in a large pot. Add the chicken, salt, herbs, and pepper. Cover and cook while the veggies roast, about 15 minutes. If using raw breasts, then cook for about 45 minutes or until chicken is cooked through and can be shredded with a fork.

Place all the onion pieces, half of the other roasted veggies, and the water in a blender and puree. Pour puree and other roasted veggies into the soup, along with the spinach, and simmer for 5-10 minutes or until the spinach has wilted and the soup is heated through.

Makes about nine cups.

Notes: I've used butternut squash and random winter squash, both raw and leftover chicken, fresh rosemary instead of dried, and both fresh and frozen spinach. I puree all of the roasted veggies, as my family likes pureed squash better than chunky.

SWEET POTATO, CARROT, APPLE, & RED LENTIL SOUP

~ allrecipes

1/4 c. butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored, and chopped
1 onion, chopped
1/2 c. red lentils
1/2 t. minced fresh ginger
1/2 t. pepper
1 t. salt
1/2 t. cumin
1/2 t. chili powder
1/2 t. paprika
4 c. vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the sweet potatoes, carrots, apple, and onion in the pot; stir until the onions are translucent, about 10 minutes.

Add the lentils, ginger, pepper, salt, cumin, chili powder, paprika, and broth into the pot with the apple and vegetable mixture. Bring to a boil over high heat, then reduce to medium-low.  Cover and simmer until the lentils and vegetables are soft, about 30 minutes.

Use an immersion blender to puree the soup or, working in batches and filling the blender halfway with each batch, pour the soup into a blender, puree until smooth, then pour into a new bowl or pot.

If you used a regular blender, then return the pureed soup to the cooking pot.  Bring soup back to a simmer over medium-high heat for about 10 minutes. Add water as needed to thin the soup to desired consistency. Serve with yogurt for garnish.

Notes: Sometimes I use coconut oil instead of butter. It's also good mixed with quinoa if you want to add more protein while keeping it a vegetarian dish.

SWEET POTATO & CHIPOTLE SOUP

~ Martha Stewart

1 T. olive oil
1 medium white onion, chopped
salt & pepper, to taste
2 t. cumin
2 garlic cloves, minced
2 lb. sweet potatoes, peeled and cut
1/2 - 1 chipotle chile in adobo, chopped
7 c. chicken broth
sour cream, for serving
toasted flour tortilla wedges, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, salt, and pepper; cook until beginning to brown, about 7 minutes. Add cumin and garlic, stirring one minute or until fragrant. Add sweet potatoes, chile, and broth.  Bring soup to a boil; reduce to a rapid simmer, partially cover, then cook until sweet potatoes can be easily mashed, about 20-25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and, if desired, season with salt and pepper before serving. Top soup with sour cream and serve with tortilla wedges.

Makes about nine cups.

Notes: We skip the blender and just stick an immersion blender in the pot when it's done cooking. Much easier! I have no interest in toasting tortilla wedges, so we use regular tortilla chips instead or skip that part entirely. Sour cream and chips get put on the table so that people can take as much or as little as they want and we also include cilantro as an optional garnish. Dairy-free folks can sub avocado dressing for the sour cream.

SWEET POTATO WITH CURRIED YOGURT DRESSING

~ All You magazine - May 20, 2011

6 medium sweet potatoes
1 1/2 c. plain, low-fat yogurt
1 T. curry powder
6-9 drops hot sauce

Preheat oven to 350 degrees.  Cut sweet potatoes in half and bake on a sheet for 40 minutes or until tender.  Meanwhile, mix yogurt, curry powder, and hot sauce in a small bowl.  Top each baked potato half with 1/4 cup of dressing.

SMOKED SAUSAGE SKILLET

~ Tiffany/Eat At Home & Sonlight Forums

20 oz. package smoked sausage links, sliced in 1/2 in. rounds
1 T. butter or oil
1/2 onion, thinly sliced
2 cloves garlic, finely chopped
1 t. . Italian seasoning
3 c. sweet potato, peeled and diced in 1-inch cubes
2 c. chicken broth
3 c. green beans

In a large skillet, heat sausage over medium heat until slightly brown. Use a slotted spoon to remove sausages to a plate. Heat butter or oil in the skillet and add the onion. Cook on medium-low heat until translucent. Add the chopped garlic and Italian seasoning; cook for two more minutes, being careful not to let the garlic brown.

Add the sweet potatoes and chicken broth and bring mixture to a boil. Lower heat to medium, cover and let simmer for 5 minutes. Add the grean beans, turn the heat to low, cover and let simmer for 5 to 10 more minutes, until the potatoes are done cooking. Stir sausage back in and serve over rice.

Notes: I use a 1 lb. link of sausage and it's more than enough for the dish.

SWEET POTATO WAFFLES

~ Taste of Home magazine - December/January 2009

1 1/2 c. all-purpose flour
1 T. sugar
1 1/2 t. baking powder
1 t. ground cardamom
1/2 t. salt
3 eggs, separated
1 c. sour cream
1 c. cold mashed sweet potatoes
1/2 c. milk
1/4 c. butter, melted
3/4 c. chopped pecans
maple syrup, optional

In a large bowl, combine the flour, sugar, baking powder, cardamom and salt.

In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

Makes four waffles, using one cup of batter each.

Notes: If you aren't a big fan of nuts in baked goods, then you can leave them out of this recipe. Another option is to chop them down to a powder-like consistency, which allows you to get the flavor without getting chunks.

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream