Tag: sweet potato

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Soups and Stews

Sweet Potato Chowder

cathysmahaLeave a comment

Sweet Potato Chowder is delicious and easy to prepare. I used bacon instead of pancetta and frozen kale vs. fresh. I liked the carrots with the sweet potatoes, but you could easily use all sweet potato. I was hesitant to use sage and nutmeg but they made such a delicious broth. This chowder is another easy soup for colder nights.

Sweet Potato Chowder

INGREDIENTS:
  • 4 ounces pancetta, diced (I used bacon)
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  • 5 cups reduced-sodium chicken stock
  • ⅓ cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale (I used frozen kale from my garden)
  • 3 tablespoons roasted salted pepitas, for topping
DIRECTIONS:
  1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
  4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  5. Serve with the pancetta and pepitas for topping.

Recipe from HowSweetEats

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus

Soups and Stews

Leftover Pork and Potato Soup

cathysmaha1 Comment

My son-in-law makes a mean Smoked Pork Butt on his Traeger. (Hopefully, I’ll remember to get the recipe and photos next time). Recently he smoked several pork butts for us and when I brought them home to shred, the broth was so rich. I decided to chill the broth and later skim off the fat (and it was a lot!). I then froze the remaining broth in muffin tins and when frozen solid, I saved for later use in sauce and soups.

This recipe popped us as an idea for a soup and I adapated to my taste, substituting a sweet potato instead of mushrooms. The soup has a slight smoky flavor and so delicious, not to mention, good for you! The recipe can be adapted to use whatever leftover meat and vegetables you may have on hand. But if you have leftover smoked pork and broth…you have to try it!

Leftover Pork and Potato Soup

INGREDIENTS:
  • 2 Tbsp olive oil
  • 2 onions, diced
  • 4 celery ribs, diced
  • 4 large carrots, diced
  • 2 large cloves garlic
  • 1 large sweet potato, peeled and diced
  • 4 medium potatoes, peeled and diced
  • 2 quarts chicken stock
  • 1 to 2 cups leftover pork, cubed into 1/2” pieces or smaller (I used smoke pork)
  • 1/2 cup smoked pork broth (captured during the smoke process–optional)
  • 1 Tbsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground or rubbed sage
  • 1 tsp ground thyme
  • 1 tsp pepper
  • 2 large fistfuls of fresh kale (or frozen kale)
DIRECTIONS:
  1. Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
  2. Add the mushrooms and garlic and cook until the vegetables start to become soft.
  3. Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
  4. Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
  5. Taste and adjust seasonings, if needed.

Adapted from dontwastethecrumbs

Soups and Stews

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmaha1 Comment

Sometimes you just need a little coconut curry in your life and this recipe, with sweet potato and chick peas is delicious and so easy! My only regret is that I didn’t double the recipe and try freezing for later!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder – I love Sun brand Madras curry powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker.
  2. Cook 6-8 hours on low or 3-4 hours on high.
  3. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

Recipe from VeggieChick.com

Home · New Favorite · Soups and Stews · Vegan · Vegetarian

Spicy Peanut Soup with Sweet Potato and Kale

cathysmaha1 Comment

Wonderful, yummy Spicy Peanut Soup with Sweet Potato and Kale is a new favorite.  I first enjoyed this soup at a Bunco gathering a few years ago and I asked for the recipe.  The source, Pinch of Yum, is a favorite site for my daughters and I and this recipe doesn’t disappoint.

The title says ‘spicy’ but with one chopped jalapeno, it was not hot at all.  If you truly want it hot, I would suggest adding 2+ jalapenos.  With this batch, I only added the curry powder, but next time I will add the tumeric.

This soup is Vegan and Vegetarian.  If you would like protein, adding some shredded chicken would be delicious.  It’s fall y’all, and I’m cooking up a soup storm!

SPICY PEANUT SOUP WITH SWEET POTATO & KALE

2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes1
14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped

  • Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  • Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  • Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  • Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

NOTES

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots.

Freezer Meal Version

Freeze Together:
3 cups chopped sweet potatoes, fresh or frozen
2 jalapeños, minced
half of an onion, chopped
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 14-ounce can fire roasted tomatoes
1 14-ounce can coconut milk

  1. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
  2. Slow Cooker Instructions: High setting 6 hours
  3. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
  4. Check out our full freezer meal posts with all recipes and instructions here!

Recipe from Pinch of Yum

New Favorite · Soups and Stews

Pork Poblano Stew – Savory Goodness

cathysmaha1 Comment
Savory Pork Poblano Stew was the second version I tried.  Last week I posted Pork Poblano Stew with Citrus Notes.  My girls asked me which Pork Poblano Stew I liked best and the answer is a resounding ‘Both’.   They are different and the flavors are incredible in both versions.    I called this one savory as opposed to a more citrus version shared last week. Next time I will add fresh cilantro to the stew as well as sprinkling cilantro on top when serving.  

PORK POBLANO STEW

4 to 5 poblano chile peppers (about 3/4 pound)
1 tablespoon extra virgin olive oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced (I used 1/2 of one–to keep it milder)
1 tablespoon dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream or Greek Yogurt
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional

  • Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
  • Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
  • Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
  • Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
  • Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
  • Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
  • Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
  • Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
  • To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Recipe adapted from Simply Recipes.

New Favorite

Pork Poblano Stew with Citrus Notes

cathysmaha1 Comment

Fall is in the air and I am ready for soup season! A friend shared the Pork Poblano Stew (with citrus notes) recipe with me and we brainstormed a starch to use in the recipe.  I thought sweet potato would be great either added to the stew (which I did) or served over a baked sweet potato.  The flavors are unique and so delicious.  It is great served with cornbread, crusty bread or, as one daughter suggested, with tortilla chips.

Next week I’ll post a second recipe for a savory Pork Poblano Stew.  Both are delicious!

PORK POBLANO STEW WITH SWEET POTATO

2 teaspoons hot or mild chili powder
1 ¼ pounds pork tenderloin, cut into 3/4- to 1-inch pieces
2 tablespoons olive oil
1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
1 large red sweet pepper, seeded and cut into 1 inch pieces
1 medium onion cut into thin wedges
1 large sweet potato, peeled and cubed (optional–I added and it was delicious)
14.5 ounce can fire-roasted tomatoes with garlic, undrained
14.5 ounce can chicken broth (I used a quart of chicken broth)
3 inch stick of cinnamon
2 teaspoons finely shredded orange peel
1/4 cup fresh orange juice

  • In a medium bowl, sprinkle chili powder over pork. Toss to combine.
  • In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.
  • Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add sweet potato, tomatoes, broth, and cinnamon stick.
  • Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
  • To serve, remove stick cinnamon. Ladle into shallow bowls.

Recipe adapted from BHG.com

Gluten Free · New Favorite · Skinny · Soups and Stews · Vegan · Vegetarian

Sweet Potato and Cauliflower Soup…surprisingly delicious!

cathysmahaLeave a comment

Sweet Potato and Cauliflower Soup, with only 5 ingredients, sounded too easy to be good. I was wrong.

It was full of flavor and, depending on your taste buds, could be enhanced with additional vegetables and spices. I think I will add a bit of curry next time.

What would you add?

 SWEET POTATO AND CAULIFLOWER SOUP

1 head cauliflower
3 sweet potatoes
1 sweet onion
Olive oil
2 cloves garlic
7 cups water
Salt and pepper

  • Preheat oven to 400F.
  • Cut up cauliflower and lay out on a cookie sheet, drizzle with oil, and bake for 25 minutes.
  • In a large pot bring water, sweet potato, onion and garlic to boil.  Cook until sweet potatoes are tender.
  • Remove half of soup and puree in food processor.  Return to soup pot.
  • Garnish with green onion, salt and pepper, parsley.

Recipe adapted from Living Paleo Cuisine

Family Favorites · Gluten Free · Health · New Traditions

Sweet Potato Chili (aka Paleo Chili)

cathysmahaLeave a comment

When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

SWEET POTATO CHILI (AKA PALEO CHILI)

1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

  • Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.
  • Once the meat is browned and the onions are soft, drain fat if needed.
  • Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well.
  • Add peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.

Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog