Tag Archives: cooking

Tis the Season for Southern Fixin’s

October 31, 2011
10

 Cool weather is here. The leaves are changing, Halloween is over and the Holiday season is about to begin. Autumn has officially arrived.  These cool months are the perfect time to make use of seasonal favorites like apples, pears, winter squash, and of course, Sweet Potatoes!  These are also the perfect ingredients to allow the slow cooker to work its magic. So dust off your crock pot and get started. This collection of savory fall Sweet Potato recipes will help you utilize your slow cooker to its maximum potential while requiring only minimal effort from you.  Before you know it, you will planning meals for Thanksgiving, Christmas, and New Years Day, so why not ease into the season with these simple, yet delicious homestyle favorites.


Pork and sweet potatoes always go well together, so my first offering features the two ingredients. I add a touch of cayenne to make sure this meal warms you all the way to your toes.  Sweet potatoes and apples make an awesome side, but with their sweet cinnamon glaze they could almost be a dessert. 

Whichever recipe you try first, make sure to cook up some corn pone to go with your crock pot goodness.  Yellow corn, not white. This meal is in living color. While you are at it serve up some greens – toss in a cup of country ham to give ‘em that down home flavor. Sit back relax and enjoy. It may be cold outside, but it’s comfy cozy inside and supper is ready!
 

Crockpot Pork and Sweet Potatoes Recipe

This Crockpot Pork and Sweet Potatoes recipe makes 8 servings.

What You Need
• 4 sweet potatoes, peeled, sliced
• 2 pound pork roast
• 1/2 cup brown sugar
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

What To Do
1. Place sweeet potatoes in bottom of crockpot, then pork on top.
2. Combine remaining ingredients and sprinkle over top.
3. Cover; cook on low 8-10 hours.
4. Remove pork and slice. Spoon juices over pork and potatoes.
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Sweet Potatoes with Apples Recipe

This Sweet Potatoes with Apples recipe makes 4-6 servings.

What You Need
• 5 medium sweet potatoes
• 3 apples, peeled, cored, cut into wedges
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple-flavored syrup
• 2 tablespoons butter, melted
• 1/4 cup pecan pieces

What To Do
1. Generously grease the bottom and sides of crockpot with butter or margarine.
2. Peel sweet potatoes and slice a half-inch thick. Place slices on bottom of crockpot.
3. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter.
4. Cover and cook on low about 4 hours or until potatoes are tender.
5. Sprinkle with pecans the last 30 minutes.

Sweet Potato Summer Vacation

June 1, 2011
13

Summertime is here and it is time to get outside and play!  Run through a sprinkler, take a dip in the pool, or just relax and work on your tan.  But while you are having all this fun, don’t forget let your sweet potatoes have some fun too.  They have been have been cooped up inside since last fall.  They worked hard for you though all those big family dinners – Thanksgiving, Christmas, Easter, and Cousin Edna’s birthday bash.  Don’t they deserve to get outside, too?

Of course they do.  And nothing makes a sassy sweet happier than spending some good quality time on the grill.  It couldn’t be easier.  Just slice them into 1/2 inch rounds, brush them with a little olive oil. Sprinkle with ginger and a dash of allspice.  Grill about six minutes per side over high heat and you are done.  Be sure to grill a few onions while you are at it – slice them and grill the same way. Be sure to grill plenty of both, I’ll tell you why in just a minute. Whether you are grilling hot dogs or rib-eyes, these grilled sweet potatoes are guaranteed to be the highlight of the meal.

Of course you might want to spend all week outside instead of just one day, so you are going to need some quick recipes that don’t take all day to cook.  Relax, I’ve got you covered.  Remember when I had you grill those extra potatoes and onions? In just a few minutes, you can whip up this delicious soup with your leftovers. Then you are free to frolic in the sun until the cows come home.  Enjoy!

Creamy Grilled Sweet Potato Soup

Ingredients -

2 lbs sweet potatoes
1 red onion
6 cups chicken or vegetable broth
1 tablespoon lime juice
Zest from 1 lime
1 tablespoon fresh parsley 
1/4 cup Half & Half
1/4 teaspoon allspice
1/2 teaspoon ginger
Pinch of cayenne pepper
Olive oil
Salt and black pepper
Fresh parsley to garnish
Chopped sun-dried tomatoes to garnish

Preparation:
 
  • Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
  • Grill the sweet potatoes, and onion, over a medium heat for 6 minutes per side, and then chop the ginger finely.
  • Add the ginger, potatoes, onion, cayenne, ginger and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
  • Let the soup cool for 15 minutes then blend it until it is smooth.
  • Add the half and half, lime juice, parsley, zest, and heat up.
  • Serve garnished with the parsley and sun-dried tomatoes.

Sweet Potato Gravy!!! A New Southern Tradition?

May 15, 2011
9

Being from the South, I know we have the reputation of putting gravy on everything.  And I suppose there is a measure of truth in the stereotype. Every good southern cook should have a plethora of gravy recipes to choose from…sawmill gravy, redeye gravy, chicken gravy, beef gravy, brown gravy, mushroom gravy – I even have a friend that makes tomato gravy.  But until yesterday, I had never even thought of sweet potato gravy. I am almost ashamed to admit that.  I strive to show how versatile sweet potatoes can be in everything from pizza and soup to biscuits or nachos, and yet I didn’t know sweet potato gravy existed until my friend gave me the recipe.  Here is another thing I didn’t know…it’s delicious!

After a little investigating, I discovered that the original came from famed chef Emeril Lagasse.  It has a lot of potential for custom variations, so I hope you will put your own spin on it and share it with me.  I think I will add some tart apples for contrast when I next make this dish…and I will be making it again!  So without further ado, here it is…

Pork Chops with Sweet Potato Gravy

Ingredients

  • 4 thick pork chops, 6 to 8-ounces each
  • 2 teaspoons Emeril’s Essence or your favorite Cajun seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups thinly sliced onions
  • 1/2 cup pecan pieces
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
  • 3 tablespoons pure cane syrup
  • 1/4 cup chopped green onions
  • Chopped parsley leaves, for garnish

Directions

  • Season the pork chops with the Essence.
  • In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.
  • Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and  blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.
  • Remove from the heat and serve immediately. Garnish with parsley.

Rockin’ Sweet Potato Rolls

May 1, 2011
6

I have always loved baking bread. The whole experience is just so satisfying…you start with a few of the most basic ingredients available, mix and knead thoroughly, and then you are rewarded with that wonderful fresh baked bread aroma.  There is truly nothing else like it.  Of course the absolute best step in homemade bread is when it’s time to eat it. A pat of country butter and I am in heaven!

As may have figured out, I am a bread fanatic.  Everyone knows what to expect when its time for a family get-together – “Jocelyn will bring her bread.”  So when I came across this scrumptious recipe, I knew I had to make it for my husband’s birthday dinner.  I have already received a request to bring it to the next family function.  Who knows, I may have started a new tradition – “Jocelyn will bring her sweet potato bread.”  Have fun baking!

Sweet Potato Rolls


Ingredients

  •  1 (.25 ounce) package active dry yeast
  •  4 tablespoons white sugar
  •  1/2 cup cooked sweet potatoes (boil, drain, and mash)
  •  1/2 cup warm water (110 degrees F)
  •  3 tablespoons butter, softened
  •  1/2 teaspoon salt
  •  2 eggs
  •  3 1/2 cups all-purpose flour

Directions

1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees for 12 to 20 minutes. Serve warm.

Sweet Potatoes Rule the Internet – Tex Mex Sweets!

April 17, 2011
9
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!

2011 Sweet n’ Healthy Blogger Recipe Contest

February 28, 2011
12

I am very excited about the return of the Annual Blogger Recipe Contest. All of the rules and requirements are posted here.  Just remember to keep it original and be creative!  Luckily, sweet potatoes are one of the most versatile ingredients around, so let your imagination run wild.

In my last post, I shared a great vegetarian recipe. So this time, I am sharing a sweet treat from another contest category.  These muffins are so delicious, you will never guess that they are sugar free and gluten free!  Combine that with our sassy super-food, sweet potatoes, and you have a nutritional powerhouse.  These muffins are packed with fiber, potassium, and vitamin A, and have a very low glycemic index, making them one of the healthiest treats you can eat.  Most importantly, they are absolutely delish!  In fact, these muffins are so tasty that your family will guess that they’re eating health-food!

Now that you are feeling inspired by all that sweet potatoes can do, get blogging and share your favorite recipe.  It might just be worth $2000!

 
Sugar Free Sweet Potato Muffins

3 little sweet potatoes, already baked and peeled
2 cups almond flour
½ cup coconut flour
2 eggs
½ cup agave
1 cup applesauce
1 Tablespoon cinnamon
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoons salt
¾ cup of pecans

  1. Preheat oven at 350 degrees.
  2. Mix together the applesauce and agave.
  3. Add the eggs and vanilla extract.
  4. Once that is well mixed then slowly add the rest of the ingredients except for the pecans.
  5. Fold in the pecans.
  6. Pour into greased muffin pans.
  7. Bake for 20-30 minutes until brown.

Makes 18 regular sized muffins

Sweet N’ Healthy Blogger Recipe Contest

February 25, 2011
10

I am very excited about the return of the Annual Blogger Recipe Contest which was announced last week.  This year’s theme is Sweet n’ Healthy and I cannot think of a better way to showcase all that Sweet Potatoes have to offer. Regular readers know that our Sassy Sweets are loaded with Potassium, Vitamin A, and Fiber.  Pretty amazing for something so sweet and delicious!

Need some inspiration?  Sweet potatoes are a truly versatile ingredient, lending themselves to almost any style of cuisine. For example, this weeks recipe goes outside the box with a tasty twist on classic nachos.  They’re healthy, kid-friendly, vegetarian, and absolutely delicious!

Vegetarian Sweet Potato Nachos

  • 2 large sweet potatoes, sliced very thin (1/8 inch)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 package Morningstar Farms Veggie Crumbles (or your fave ground meat substitute)
  • 3 chipotle peppers, minced
  • 1 1/2 cups BBQ sauce
  • 2 cups grated Monterrey Jack Cheese (or soy cheese)
  • 3 jalapenos, sliced
  • 1 bunch scallions, sliced
  • Sea Salt
  • 1 bunch Cilantro
  • Black Pepper
  • Olive oil
Preheat the oven to 350 degrees F.  Toss sweet potato slice lightly in olive oil.  Spread on a baking sheet in a single layer.  Bake 20-25 minutes until crispy.  Season with sea salt and pepper to taste.

Add the olive oil to a large saute pan over medium-high heat. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add meat substitute and cook until heated through and lightly browned.  Add the tomato paste, chipotles, and salt and pepper, to taste.  Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
Assemble:
Stack sweet potato chips on an oven proof platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients. Broil until the cheese melts, about 2 to 3 minutes. Remove the platters from the broiler and garnish with scallions, jalapenos, and cilantro.

Harvest Moon Brings Sweet Potato Goodness

October 1, 2009
10

This October 4th is the Harvest Moon, when the moon turns a rich shade of orange. As mother nature shines brilliant hues down from above, we can bring the same glorious shades into our kitchens. Enter The Sweet Potato! With its vivid color and velvety sweet texture, it is the perfect veggie for all seasons.

Why is the Sweet Potato the star of the show? Because its natural sweetness and delicate texture readily adapts to any cuisine and outshines the competition. From polenta to pancakes to sorbet or salsa, sweet potatoes are used as the stellar ingredient. With such decadent flavor, it is hard to believe that this gem is as nutritious as it is delicious. It’s not just a Superstar, it is a Superfood.

To accentuate the sweetness of this versatile staple, try pairing it with a piquant, salty or spicy counterpoint. The contrast is absolutely divine. Try these Twice-Baked Sweet Potatoes with Chipotle Chiles and I’m sure you will agree. This recipe features a spicy twist to the already yummy baked sweet potato.

Twice-Baked Sweet Potatoes with Chipotle Chiles

  • 4 medium sweet potatoes
  • 1 to 2 tsp. olive oil
  • 1/4 cup sour cream
  • 1/2 chipotle chile, minced until paste
  • 2 Tbs. unsalted butter, softened
  • 1 tsp. kosher salt
  • 1 lime, cut into quarters

1. Heat the oven to 425°F. Rub potatoes with oil and bake about 50 to 55 minutes (or until a or fork slips easily into the potato. Cool potatoes, but leave the oven on.

2. Slice off one-third (lengthwise) of each potato. Peel and discard the skin from this top section and put the potato flesh in a medium bowl. Use a spoon to scoop out the rest of the flesh of each potato. Leave about 1/4 inch of sweet potato inside each skin to help retain its structure.

3. Beat the sweet potato flesh, sour cream, chile, butter, and salt until smooth. Add more Chipotle to taste Mound the mixture into the potato skins and set them in a baking pan. Bake 20 to 25 minutes. Serve with lime wedges and sour cream.

P.S. While your oven is on, be sure to roast a bunch of these beauties for all of the wonderful recipes that are coming your way.

August Food Celebrations

August 5, 2009
25

August is the perfect month for food-lovers with over 47 food holidays on its celebration calendar. August 1st kicks of National Eat Your Dessert First Month and the fun continues until National Eat Outside Day ends on the 31st. This is the perfect month to make a sweet potato dessert, and remember you are supposed to eat it first! While I am looking for more great sweet potato recipes, stop by the North Carolina Sweet Potato Commission’s Recipe Archive. With over 150 recipes, they have a savory side dish or a hearty main meal for every occasion. Remember, August is the month to have fun with your food, and no food is more fun, more delicious or easier to cook than an NC Sweet Potato.

A Berry Sweet Potato

July 27, 2009
21

Summer always brings thoughts of fresh fruit, ripe berries and a wonderful variety of seasonal recipes perfect for taking advantage of summer’s bounty. Whenever I can, I go to a local farm and pick my own, and right now is the perfect time to pick blueberries. No matter where you are in the USA, the berry bushes are hanging full and waiting to be picked. There are many advantages to picking your own. The berries are fresher, sweeter, last longer in the fridge are are often cheaper than prepackaged boxes. Give it a try, you will be surprised at how fast your bucket fills up with sugary sweet goodness. Just be sure to pick only ripe berries. Unlike many fruits, blueberries don’t turn after picking. The recipe for Blueberry Sweet Potato Muffins below is great update to the classic muffin. The sweet potatoes add moisture to the batter for a deliciously soft middle and a delightful crunchy outside. What a combo!

Peaches are another summer crop that is in full swing. There are hundreds of orchards that offer fresh picked and self pick services. Nothing quite compares to the flavor of fresh peaches. For an extra decadent treat, try this recipe for Peach Pecan Sweet Potatoes. The combined flavors of peaches, sweet potatoes, and Kahlua liqueur are just heavenly.

BLUEBERRY SWEET POTATO MUFFINS

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Sweet Potatoes, drained and mashed
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg, lightly beaten
1 cup fresh blueberries

Preheat oven to 375°. Lightly grease twelve 2 1/2-inch muffin cups; set aside. Combine
flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl and stir until
blended. Add sweet potatoes, milk, butter, and egg. Stir until just moistened. Stir in
blueberries. Spoon into prepared muffin cups, filling two-thirds full. Sprinkle with additional
sugar and cinnamon. Bake 15 to 20 minutes until toothpick inserted in muffins comes out
clean. Remove from muffin cups and cool on wire racks 5 minutes.