Tag Archives: Cooking Tips

St Patrick’s Day Sweet Potato Stew – No More Mallows!

March 13, 2012
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As announced last week, it is time for our Annual Blogger Recipe Contest with the theme of ‘No More Mallows’.  Regular readers know that sassy sweets are such a versatile and adaptable ingredient that it really is a shame to condemn them to a monotonous culinary role as “that marshmallow casserole.” To me, it’s like taking a fine dry-aged prime-rib and using it to make a chicken fried steak.  Sure, it would probably taste good, but think of the potential cuisine that could have been.

Here is a little inspiration for your recipes. Over the past few years, this blog has highlighted sweet potato biscuits, nachos, cookies, pizza, soup, salad, ice cream, burritos, and sandwiches. Out sassy sweets have been paired with endive, mushrooms, quinoa, avocados, oranges, and even chocolate.  They have been featured in Italian, Spanish, German, Mexican, Indian, Jamaican, Korean, Jewish, Chinese, and American cuisine where they were fried, grilled, boiled, baked, sauteed, fricasseed, juiced, gravied, frozen and even served raw….all without a mallow in sight. 

And that’s not all. The sweet potato truly is the wonder of the kitchen.  It is a superfood that tastes delicious…How does it get any better than that?  I doubt I could eat spirulina every day, but sweet potatoes are something I just can’t do without.  I’m eatin’ em for breakfast lunch and dinner…and getting all those health benefits with hardly any effort on my part. What’s not to love!

As a final bit of inspiration, here is a recipe that is perfect for the season. With St Patrick’s Day right around the corned, I am featuring an Irish inspired dish, Sweet potato Stew with Pork.  Traditionally, Irish cooks used pork instead of corned beef. The beef tradition was actually started in New York, not Ireland, but I digress.  If you just can’t do without that corned beef flavor, try adding a bouquet garni of pickling spice as the pork simmers.  The spice blend pairs beautifully with pork.  And speaking of pairing beautifully, there in almost no better combination than sweet potatoes, pork and onions. Give this recipe a try, and I am sure you will agree.

Irish Sweet Potato Stew with Pork

Ingredients

  • 2 pounds boneless pork, trimmed and cut into 1-inch cubes
  • 3 tablespoons Dijon mustard
  • 1/2 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 2-1/3 cups chicken broth
  • 4 to 5 small onions, quartered
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley


Directions

  • In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
  • In a large skillet, over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
  • Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.

Sweet Potatoes Rule the Internet – Tex Mex Sweets!

April 17, 2011
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One of Our Deserving Winners…Sweet Potato Foil Tacos

Congrats to all the winners in the Sweet n’ Healthy Blogger Recipe Contest!  We have had a lot of great entries in past years, but this year’s entries raised the bar a few notches in creativity and deliciousness!  I plan to try all the winning recipes, of course.  Last night, I tried the Sweet Potato Foil Packet Tacos form Perry’s Plate.  It was easy to see why it won!  Super tasty, and no messy clean up – what more could you ask for.  Next up for my taste testing is The Sweet Potato Linguine with Browned Butter Sage Sauce from Miss Adventures. The name alone has my mouth watering.

All of these great blog posts have inspired me to bring a new feature to Sweet Bytes.  There are so many wonderful cooking blogs out there (and so many amazing sweet potato dishes) that I think it is time for a blog roundup.  Each month I will spotlight an awesome blog with a great recipe that you need to know about.

The first blog that everyone should check out is The Homesick Texan.  Lisa’s was homesick for Texas after moving to New York City.  So, what’s a girl to do?  Start a blog sharing all your favorite Tex Mex recipes with family and friends.  Before she knew it, it seemed like the whole world was reading.  Its no wonder with recipes like this…

Of course I had to mention the Sassy Sweet offerings, but Lisa has many others that are worth note, too.  If you are feeling adventurous, check out her Pinto Bean Pie.  
One of my favorites from The Homesick Texan is also the simplest.
4 to 6 sweet potatoes
1 can of chipotle peppers in adobo
Salt to taste

Bake potatoes until nice and tender, add the other ingredients, then mash.  I like to add a few leaves of fresh cilantro and a tiny dollop of sour cream on top.   So simple, yet soooo good!

Slip Into Summer with Southern Style Picnics

May 29, 2009
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The month of June is nudging springtime out of the way. Sweet summer sunshine is tapping me on the back, saying ,”Hey, now it’s my time to play”. Summer is upon us and outdoor dining is in full swing. These warm summer days invite us to super cool picnics. Keep it simple by building your meal around a big beautiful Sweet Potato Salad. The bright orange sweet potatoes and red-skin white potatoes make this dish a sunny side of heaven. Fresh dill and a hearty dollop of yogurt are mouthwatering toppers. Prep the night before and chill. You can rest easy by packing deli meats, assorted chesses, fresh fruits, and easy salads.


Sweet Potato Salad

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 6 medium red potatoes, cubed
  • 1/2 cup plain nonfat yogurt
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon honey mustard
  • 2 tablespoons chopped fresh parsley
  • salt and pepper

Directions
1. Place the sweet potatoes and red potatoes on a paper-towel-covered microwaveable plate. Microwave on high power for 15 minutes, or until soft, turning once.
2. In a large salad bowl, whisk together the yogurt, dill, mayonnaise and mustard. Add the potatoes and toss well. Add salt and pepper to taste. Sprinkle with the parsley.

SWEETBYTES TIP

Be sure to take a selection of your favorite CD’s and your digital camera. For picnics in the park, hiking, or yes, even picnics at work – Try this awesome Backpack Picnic Cooler.

A Southern Inspired Easter

April 10, 2009
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Easter is a time of renewal and new beginnings; the radiant colors of spring are everywhere around us! Celebrate nature’s glory by including brilliant hues into your Easter dinner. What could be better than a festive meal of Orange Blossom Honey-Glazed Chicken with Sweet Potato Puree. Although this recipe is lighter on calories than the average holiday dinner prepared below the Mason-Dixon line, it is sure to become a new Southern favorite. The floral tones of the honey-based glaze add a flowery sweetness that will awe your guests and ensure that the kids come back for more. Add a centerpiece of fresh flowers and a light dessert, and you will be guaranteed a holiday filled with fragrant flowers, flavorful food and laughter.

Orange Blossom Honey-Glazed Chicken with Roasted Sweet Potato Puree

Ingredients

  • 1 cup(s) orange blossom honey
  • 1/4 cup(s) chicken stock
  • 1 (3- to 4-pound) chicken
  • Salt and freshly ground black pepper
  • 3 sweet potatoes
  • 2 tablespoon(s) unsalted butter

Note: If orange blossom honey is not available, you can substitute clover honey.

Directions

  1. To prepare glaze: Place honey and chicken stock in a small saucepan and whisk over medium heat for 5 minutes, or until smooth. Reserve 1/4 cup glaze for sweet potatoes and 1/3 cup for sauce.
  2. To prepare chicken: Preheat oven to 325 degrees F. Place chicken in a roasting pan and season with salt and pepper. Thoroughly brush chicken with glaze and roast 45 to 60 minutes, or until juices run clear. Brush on additional glaze every 15 minutes during roasting. Remove from oven, let rest 10 minutes, and carve.
  3. To prepare sweet potatoes: Prick sweet potatoes with a fork and bake alongside chicken for 45 minutes, or until soft. Remove skins and place sweet potatoes in a bowl with butter and 1/4 cup glaze. Using an electric mixer or hand masher, whip potatoes until smooth.
  4. To prepare sauce: Drain pan drippings from chicken and skim off the fat. Cook drippings and 1/3 cup reserved glaze in a small saucepan over medium heat 5 minutes, or until warm.
  5. Finishing Touches: Spoon some sweet potatoes on one side of each plate. Layer chicken slices in an overlapping pattern alongside potatoes, and spoon sauce over chicken.

Penny Pincher Sweet Bytes Tip

After you zest, what do you do with the lemon?

  1. Make lemonade.
  2. Freeze the lemon juice in cube trays. Bring them out for use in tea or recipes. Nothing beats the real taste of lemon, not that artificial stuff.
  3. Use half of a lemon to clean copper pots. Dip the cut side in baking soda and scrub away all of those stains

What are your ideas? I would love to hear your tips.

Counting Pennies.

April 9, 2009
8

In just a few days, one of our lucky recipe contest entrants will win $1000. However, you might have your own treasure-trove sitting in your home. Most of us have one of those jars full of spare change stashed somewhere. But how much is really in there? Use this nifty Coin Counter to estimate how much you have saved. All you have to do is count one handful of coins and it does the rest. You will be amazed!!

Serving Up Sunshine – Sweet Potato Cornbread

March 31, 2009
14

If you know anything about Southerners you know we’re serious about our cornbread. Every family has its own special way of making it – thin and crispy, light and fluffy, white cornmeal, yellow cornmeal, sweet milk, buttermilk, real butter, shortening, a spoon of mayo, a sprinkle of sugar…The variations are endless. And it is something akin to a sin if you cook it in anything except an iron skillet. One that has a few years of “seasoning” is best. The skillet should be black. (Ask your Mamas and your Grannies, they’ll tell you all about it.)

While I do have my own tried and true favorite recipe, I have been known to experiment with cornbread from time to time. Broccoli Cheese Cornbread and Mexican Style Cornbread are a few of the better ones I have tried. Of course, I have another variation and you may have guessed what it is – Sweet Potato Cornbread! The beautiful orange flecks against the golden cornmeal makes every bite like a mouth full of sunshine. The texture is moist and inviting, and the the aroma is oh so sweet. Anyway you slice it, this cornbread makes for a happy meal. Serve with Stew, Soups, Dried Beans, and it’s even good with spaghetti! For dessert, there is nothing better that golden hot cornbread dotted with butter and drizzled with honey and molasses. Oh My!

P.S. If you are feeling adventurous, You might also like this spicier version with lemon zest, cayenne pepper, and ginger.

Sweet Potato Buttermilk Cornbread

Ingredients:

  • 1 cup all-purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup butter
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups peeled and grated Sweet Potatoes

Directions:

Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and Sweet Potato. Pour Sweet Potato mixture into flour mixture, stirring just until blended. Pour batter into greased iron skillet (you can use a 9×9 inch baking dish if that’s all you have). Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Slice and serve with butter.


Sweet Bytes Tip

These recipes are a great way to use those leftover or frozen sweet potatoes (see last post). Another good way to use leftover sweet potatoes is Twice Baked Sweet Potatoes.

Sweet Bytes Quick Tip

March 26, 2009
7

I was talking to a friend recently. She told me about a great Sweet Potato tip that I just have to share with everyone. Bake five to seven sweet potatoes, and allow them to cool completely. Individually wrap them with plastic wrap and pop them in the freezer. Now whenever you are craving sweet potatoes, all you have to do is zap one or more in the microwave and Voila – fresh from the oven taste in seconds.

This is also the perfect way to have cooked sweet potatoes on hand for all of your favorite recipes. Every minute counts in the kitchen and this tip dramatically cuts back on prep time! Wow, fresh baked taste and super convenience! Thanks Marjie for such a great idea.

March Madness Is Here

March 21, 2009
15

It’s that time of the year again. March Madness is here. I’m not just referring to latest Duke and UNC basketball games, everything else seems to speed up in March, too. February was a short month and everything still seems a bit rushed. Spring has officially begun and along with it came Spring Cleaning, Spring Thaw, Spring Showers, Spring Break, and Spring Chores. It’s time to get the lawnmower tuned, the garden started, and the summer clothes out of the attic. With all that is going on, cooking can sometimes take a back seat to other more pressing matters. That’s why you need…March Madness Meals. The North Carolina Sweet Potato Commission has an awesome Pork and Sweet Potato Stew. It is fast, easy, and delicious. This tasty stew only takes 35 minutes to prepare. Add a simple rice side-dish and Voila! Supper’s Ready! If you want a super fast dessert try their Chocolate Pudding Surprise. You will never guess that it has sweet potatoes in it, and it only takes a few minutes. Now you will have time to watch on of those ballgames on TV. Happy Eating!

PORK AND SWEET POTATO STEW

Ingredients:

* 1 pound pork loin, cut into 3/4 inch cubes
* 1 tablespoon oil
* 2 small onions, cut in wedges
* 1 1/2 pounds sweet potatoes, peeled and sliced
* 2 large cloves garlic, minced
* 1 small red pepper, cut in strips
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 cup tomato sauce
* 1 cup vegetable broth
* 2 tablespoons lime juice
* 1 package(10 ounces) frozen peas
* 1/4 cup thinly sliced green onions

Preparation:

In large saucepan, brown pork in oil. Add onions, sweet potatoes and garlic, cook 10 minutes, turning often. Add red pepper, salt, cayenne pepper, tomato sauce, vegetable broth and lime juice. Cover and simmer 10 minutes. add peas and cook 5 minutes longer or until pork and vegetables are tender. To serve, spoon into bowls and garnish with green onions. If desired, serve with cooked rice.

Eat A Rainbow

March 12, 2009
23

Are you getting enough veggies? The USDA recommends that everyone eat 4-5 servings of vegetables everyday. That’s about 2.5 – 3 cups of healthy produce. Are you eating that much? A lot of Americans are not. That’s why First Lady Michelle Obama is taking the word to the streets. First on her agenda is praising local produce.

“That’s one of the things that we’re talking a lot about,” she said. “When you grow something yourself and it’s close and it’s local, oftentimes it tastes really good.”

“And when you’re dealing with kids, for example, you want to get them to try that carrot. Well, if it tastes like a real carrot and it’s really sweet, they’re going to think that it’s a piece of candy. So my kids are more inclined to try different vegetables if they’re fresh and local and delicious.”

This is a great tip, fresh produce is alway chock full of the vitamins and nutrients that are often missing from their processed counterparts. It is especially important to eat a variety of vegetables. I have always said that “You need to eat your colors”, and after a little googling I found that the Produce For Better Health Foundation’s new campaign has exactly the same idea. 5 a day the Color Way encourages everyone to “eat a rainbow for better health”. Sweet Potatoes are in the Yellow/Orange color group which is known to improve heart and vision health, boost the immune system and reduce the risks for many cancer types. So go taste the rainbow of delicious flavors, get a full and balanced blend of antioxidants, vitamins, fibers and minerals. Three Cheers for Fresh Produce! Here’s to your health!

SPRING IS IN THE AIR!!

March 8, 2009
16

The first sign of spring is here! No, its not bluebirds. Its not daffodils, either. Its … Daylight Savings time! (And I hope you all remembered to change the batteries in you Smoke Alarms and CO detectors.) Maybe you think I am a bit overexcited about the time change, but frankly I am tired of sunsets of 5:30 in the evening. The official start of spring may be about two weeks off, but warmer weather and longer days has me in a spring kind of mood!

Since the weather has been so nice, I took a trip to my favorite farmer’s market. I found a bounty of fresh, delicious and sophisticated ingredients. In fact, all of the ingredients for this weeks recipe were purchased there. This dish is a delightfully modern twist on mashed sweet potatoes. From Southern France, to Italy to, New Orleans to western North Carolina and everywhere in between – this is a southern favorite. If its got Pancetta, you know it is going to be good!

Mashed Sweet Potatoes with Caramelized Onion and Pancetta

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Ingredients

  • 2 lbs sweet potatoes, peeled, cut into 2 inch pieces (about 3 medium)
  • 2 tablespoons olive oil
  • 4 ounces pancetta, finely diced
  • 1 medium onion, coarsely chopped
  • 1 tablespoon red wine vinegar
  • 1/4 cup mascarpone cheese or cream cheese (2 oz)
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Directions

  1. Boil sweet potatoes in large saucepan of boiling salted water over medium-high heat 15-20 minutes or until very tender.
  2. Drain sweet potatoes; return to saucepan.
  3. Meanwhile, heat oil in large skillet over medium heat until hot.
  4. Add pancetta; cook 2-3 minutes or until pancetta begins to brown.
  5. Add onion; cook 15-20 minutes or until onions are caramelized, stirring frequently. Adjust heat, if necessary, to prevent onions from browning too quickly.
  6. Add vinegar; stir, scraping up browned bits from bottom of skillet.
  7. Over very low heat, mash sweet potatoes.
  8. Add mascarpone, salt and pepper.
  9. Stir in onion mixture.

Note: You can use bacon if you don’t have pancetta available. Just cook the bacon in a medium pot of boiling water 1 minute. Drain and rinse until cool. Blanching helps remove some of the smoky flavor from the bacon.