Showing posts with label sweet potato recipes. Show all posts
Showing posts with label sweet potato recipes. Show all posts

Sunday, November 22, 2020

Marmalade Glazed Sweet Potatoes

Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Over the years, when we lived outside of the United States and away from family, we celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted the turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving in their houses without.

All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa.

That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that one special dinner.

In my family, sweet potatoes are one of the must-have side dishes. My grandmothers would make them sweet and sticky, pouring on the Karo syrup with lots of butter. Truly, you could eat them for dessert. 

I like them less sweet, often just with a sprinkling of brown sugar. This recipe with marmalade and sherry vinegar is a little fancier but just as easy.  

Marmalade Glazed Sweet Potatoes

This recipe is wonderful made with butternut squash or pumpkin as well. You can use homemade or store-bought marmalade for this dish. 

Ingredients
2 lbs or 900g sweet potatoes – more or less
1 tablespoon olive oil
1/2 teaspoon flakey sea salt or to taste
1/4 cup or 80g thin cut orange marmalade 
2 tablespoons sherry or red wine vinegar
2-3 sprigs fresh thyme, plus more for garnish
2 tablespoons butter

Method
Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer. Peel and cube the sweet potatoes and add them to the pan.


Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl. Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely melted and set aside.


Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes. Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes or until the sweet potatoes cubes are fork tender. 


Remove the lid and add in the marmalade vinegar mixture. Over a medium heat, cook it down carefully until the sauce thickens and the sweet potatoes are well glazed. 

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Transfer to warm serving bowl and use a silicone spatula to spoon every last sticky drop of glaze over the sweet potatoes. 

Garnish with thyme, if desired.

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Enjoy!

Today’s SundayFunDay theme is That Holiday Feeling! Many thanks to our host Rebekah of Making Miracles. Check out all the great recipes below to get you in the holiday mood!


Pin these Marmalade Glazed Sweet Potatoes!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

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Monday, April 27, 2020

Sweet Potato Sprouted Spelt Muffins #MuffinMonday

Sweet potato sprouted spelt muffins are made with brown sugar and lots of sweet golden raisins. They make a delicious tea time snack or tasty breakfast. Like most muffins, they freeze well and can be thawed and ready to eat with a quick zap in the microwave.

Food Lust People Love: Sweet potato sprouted spelt muffins are made with brown sugar and lots of sweet golden raisins. They make a delicious teatime snack or breakfast. Like most muffins, they freeze well and can be thawed and ready to eat with a quick zap in the microwave.


It’s Muffin Monday again, folks, the last Monday of every month when I share my own muffin recipe and several delectable others from my Muffin Monday group friends.

As I imagine you all are, right round the world, we are baking with what’s left in our kitchens. I could easily have called these sprouted sweet potato muffins because my taters are seriously sending out shoots. The one I used here had tiny sprouts that I trimmed off but another one is a candidate for cutting up and planting. If only I had good soil!

If you don’t have a sweet potato, substitute carrots in the same approximate amount.

Sweet Potato Sprouted Spelt Muffins

My sweet potato was about 9 1/3 oz or 265g in weight before peeling and cutting off the rough ends. If yours is a little bigger or smaller, no worries.

Ingredients
1 large sweet potato
2 cups or 240g sprouted spelt flour
3/4 cup, firmly packed, or 150g light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon fine sea salt
2 eggs
1/2 cup or 120ml canola or other light oil
1 cup or 240ml milk (I use 2% fat)
1 cup or 150g golden raisins, optional

Method
Peel your sweet potato and cut it into chunks. Discard the fibrous ends. Boil until tender.



Put the golden raisins in a heatproof bowl.

When you drain the hot water off of the sweet potato chunks, pour it into the bowl with the raisins. Leave them to plump up then drain when the water is cool.

Mash the sweet potato with a fork or potato masher until fairly smooth. Set aside to cool.



Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it or lining it with paper muffin cups.

In a large mixing bowl, whisk together your sprouted spelt flour, sugar, baking powder, cinnamon and salt.



In a smaller bowl, whisk the eggs, cooled mashed sweet potato, oil and milk.



Add the wet ingredients to the dry and stir until just combined.

Fold in the golden raisins.



Divide the batter between the muffin cups in your prepared pan.



Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.

Remove from the oven leave to cool for a few minutes in the pan. Remove from the pan and leave to cool completely on a wire rack.



Enjoy!

Food Lust People Love: Sweet potato sprouted spelt muffins are made with brown sugar and lots of sweet golden raisins. They make a delicious teatime snack or breakfast. Like most muffins, they freeze well and can be thawed and ready to eat with a quick zap in the microwave.


Check out all the other lovely muffins we are sharing today!

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page<


Pin these Sweet Potato Sprouted Spelt Muffins!


Food Lust People Love: Sweet potato sprouted spelt muffins are made with brown sugar and lots of sweet golden raisins. They make a delicious teatime snack or breakfast. Like most muffins, they freeze well and can be thawed and ready to eat with a quick zap in the microwave.
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Wednesday, January 7, 2015

Chickpea Veggie Soup #FoodieExtravaganza

This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.


Soup is good food
Nothing warms a body more than a bowl of rich, thick soup filled with good stuff to scoop up with your spoon. Don’t get me wrong. I am also a fan of creamed soups and broths and consomm├ęs. In fact, in general, I am a fan of soup. But there is something special, and certainly more filling, about a chunky soup with stuff in it.

This lovely recipe comes from one of my favorite new cookbooks that has been mentioned in this space before: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain by +Kathy Hester. I gave away one copy a couple of months back when I was transformed into a lover of oats by all of the savory recipes in Kathy’s great book. I had always thought of oats as something to eat for breakfast or use in sweet baked treats, like our family's favorite chewy chocolate chip cookies. Kathy’s Mushroom Ginger Congee was truly a mind changer for me when it comes to oats.

National Oatmeal Month - Who knew?
This month my Foodie Extravaganza group is celebrating National Oatmeal month and Kathy and Page Street Publishing have generously agreed to supply a copy of her book for a giveaway. Make sure to scroll down to the bottom of this post to enter the drawing. You will not be sorry!

Recipe ©Kathy Hester from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, printed here by permission from Page Street Publishing (My adaptations are in parentheses.)

Ingredients
2 tablespoons or 30ml olive oil
1⁄4 cup or 50g onion
3 cloves garlic
11⁄2 cups or 270g sweet potatoes
1 cup or 110g chopped carrots
1 can (15 oz or 425g) chickpeas, rinsed
6 cups or 1420ml water
1⁄2 cup or 40g steel-cut oats
4 tablespoons or 24g nutritional yeast, divided (I had never heard of this stuff but it’s actually quite wonderful and I was delighted to try it. I’m going to be sprinkling it on everything now! Read more here.)
1 teaspoon marjoram
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon basil
1⁄4 teaspoon thyme
1⁄4 teaspoon ground rosemary (I used sprigs of fresh herbs in place of the basil, thyme and rosemary, chopped finely.)
1 1⁄2 cups or 270g chopped kale or other greens, like chard or collards
Salt and pepper, to taste (I used one vegetable broth cube in place of the salt.)

Method
(Peel your vegetables and cube the sweet potatoes, dice the carrots and mince the onion and garlic.)


Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and sauté for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.



Add the sweet potatoes, carrots, chickpeas and water, then turn the heat to high and bring to a boil.



Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Those are the golden flakes of nutritional yeast.


Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast.

Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.


Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

One more word about the nutritional yeast: It took me quite a few stops to find it in Dubai so I wrote the cookbook author, Kathy, to ask for substitution suggestions. If you don’t mind it no longer being vegetarian, she said to use chicken stock instead of the water, which would also give the desired umami to the soup.

Enjoy!

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.



We are a group of bloggers who love to blog about food! Each month we will decide on a food holiday to base our recipes around. This month's the ingredient is oatmeal. Yes, January is National Oatmeal Month along with a whole array of other delightful things! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month. Many thanks to our fabulous oatmeal host, Lauren of From Gate to Plate.


If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Chickpea Veggie Soup! 


Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.
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