Tag Archives: Yams

Simple, Fun and Delicious Sweet Potatoes – Blogger Contest Inspiration

March 17, 2012
6

The No More Mallows Blogger Recipe Contest is in full swing, and I just want to say….Keep those recipe’s coming in, bloggers! I am always amazed to see how creative the contest entries are.  But with an ingredient like sweet potatoes, it is hard not to be inspired.  As I pointed out in the last post, our sassy sweets really do lend themselves to any recipe, and not just as a mere ingredient, but as the star!  From Breakfast, to Dessert, this superfood can do it all.  All while providing you with more antioxidants than you can poke a stick at.  That’s probably why Health Writers at the Washington Post said they provide a health boost that can help prevent all sort of woes, including wrinkles. How’s that for awesome!

It’s easy to put together a delish dish, without breaking the bank on exotic ingredients. And you don’t have to be a master chef either.  As a matter of fact, most cooks that I know would prefer to keep it simple in the kitchen. But that doesn’t mean that you have to sacrifice flavor. Take a look at this Sweet Potato Salad. It only takes a few minutes, but wow does it pack a lot of flavor…Pistachios add a little crunch, cherries add a hint of tartness to balance the natural sweetness of the main ingredient, spring greens add a hint of bitterness and a balsamic vinaigrette rounds everything out.  But here’s the most important part – the sweet potatoes are allowed to shine.  No syrupy sauce or gooey marshmallow topping needed here, thank you very much. 

PS As a Southern Girl, I would be remiss if I didn’t tell you that toasted pecans work equally well in this dish.  Have fun cooking and be sure to send in your creation, it might just be a winner!

Roasted Sweet Potato Salad with Greens,  Pistachios and Cherries

 Ingredients

2 pounds North Carolina Sweet Potatoes
3 tablespoons extra virgin olive oil, divided
1/4 cup of your favorite herbed or balsamic vinegar
Freshly ground salt and pepper to taste
6 cups spring mix greens
1/2 cup Dried Cherries
5 ounces goat cheese, thinly sliced (optional)
1/4 cup coarsely chopped pistachios

Instructions

Prep time: 15 minutes Cook time: 30 minutes

Preheat oven to 425°F. Peel yams and cut into 3/4-inch chunks. Place on a baking sheet and toss with 1 tablespoon oil. Roast for 25 minutes, stirring occasionally, until tender and lightly browned. Remove from oven and whisk together remaining oil, vinegar, salt and pepper in a large bowl. Add greens and cherries and toss lightly. Immediately add hot yams to bowl and toss again. Place in 6 salad bowls and top each with goat cheese, if desired. Sprinkle with pistachios. Makes 6 servings.

A Quick and Easy Holiday Recipe

December 5, 2011
6
Spicy Sweet Potato Patties
Thanksgiving has come and gone and all of my sweet potato recipes were a hit. Now we can turn our attentions to the upcoming Christmas season. December seems to be moving rapidly past and along with the threat of snow, each new day brings more things to do. This weeks recipe is perfect for anyone feeling the time crunch. It is fast, healthy and easy. You can make it from leftover sweet potatoes (of course, I never have any left over), and you can make it early and freeze for an upcoming party or get-together. This recipe has just the right amount of spice to add warmth to a cold winters night and plenty of nutrients to fuel another day of shopping, traveling, decorating and holiday activity.
Ingredients:
1/2 teaspoon cumin powder
4 eggs
5 cups grated raw sweet potato ( or 5 cups plain mashed sweet potatoes)
1 cup grated onion
3/4 cup chopped fresh cilantro
1 teaspoons diced fresh red chili or 1/2 teaspoon ground chili powder
1/2 teaspoon salt

1 In a medium mixing bowl, beat the eggs, then mix in remaining ingredients and spices.
2. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by spoonful into the pan and cook slowly on each side until cakes are very golden on each side, about 25 minutes. If you started with mashed potatoes, it may cook faster. Keep warm under a tea towel while cooking the remaining cakes.

Makes 12

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.

Classic Recipes with a New Twist

September 30, 2011
9

I have spent the last week sorting through my stacks of recipe books and recipe cards. As I have done so, I have rediscovered some family favorites. Some belonging to my mother and even my grandmother. That’s the wonderful thing about recipes – they become part of our own traditions as they get passed along to family and friends. The first recipe I want to share with you began life as a classic mashed sweet potato dish, but over time it has become a quicker, and easier version that now has less fat and more nutrients than the traditional version.

And while you are mashing your sassy sweets, be sure to sit two spuds aside to make a classic Chocolate Sweet Potato Cake. This recipe dates back to at least the 1940s, but it is anything but old-fashioned. This decadent treat is so moist and rich you will swear it was made by a noveau gourmet. This cake is packed with ingredients that take you on a pleasant stroll down memory lane. When I was a little girl, I helped my Granny prepare it. I ate this cake thinking it was a reward for helping prepare it. Little did I know that I was a mini-toddler sous chef!

This week, why not add these to your own collection of family favorites. Taste them, tweak them, and be sure to share them with friends.

Spicy Mashed Sweets

Ingredients
  • 4 sweet potatoes
  • 2 medium purple onions,  diced
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons light maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin, ground
  • 1/2 cup pecans, toasted
Instructions
  1. Peel and cube sweet potatoes. Combine sweet potatoes, onions margarine and salt in a lightly greased 2-quart baking dish.
     
  2. Bake, covered, at 375 degrees F for 40 to 45 minutes or until potato is tender. Remove from oven.  
  3. Add syrup,lemon juice, red pepper, cumin and cinnamon; mash, leaving a few lumps.
     
  4. Sprinkle with pecans.

    Chocolate Sweet Potato Cake

    Ingredients

    • 2/3 cup butter, softened
    • 2 cups sugar
    • 4 eggs
    • 2 cups all-purpose flour
    • 1 tablespoon baking cocoa
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
    • 1/2 cup milk
    • 2 medium sweet potatoes, peeled, cooked, mashed and cooled
    • 1 teaspoon vanilla extract
    • 2 cups chopped pecans
    • 1/2 cup raisins
    • Confectioners’ sugar, optional



    Directions

    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.

    Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-16 servings.

    Spice up your Fall

    September 19, 2011
    11

    The official start of Autumn is only a few days away on Sept 23rd.  It seems that just knowing that Fall is coming seem just  a bit colder. Of course, both recipes featured this week offer just the right of amount of spicy kick to perfectly complement the natural sweetness of our favorite orange spuds. Who could turn down a recipe this full of flavor and packed with all the vitamins A, C niacin and potassium that this superfood offers? No one, that’s who. Bon Apetit!

    Our first tasty treat was recently featured on NPR and combines classic sweet potato fries with lots of boisterous spices and a creamy sriracha sauce. This heat of this popular Thai sauce adds amazing flavor notes to the crunchy french fry goodness.

    Spicy Sweet Potato Fries with Sriracha Sauce

    2 tablespoons olive oil
    1 teaspoon sriracha
    2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon paprika
    1 teaspoon salt
    1 teaspoon freshly ground black pepper

    Sriracha Dipping Sauce
    Makes 1 cup
    1 cup sour cream or Greek-style yogurt
    1 small garlic clove, minced
    1 tablespoon freshly squeezed lime juice
    2 teaspoons sriracha, or to taste
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Preheat oven to 425 degrees.

    Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.

    Combine spices in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.

    Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.

    While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.
    Remove potatoes from oven and serve with sriracha dipping sauce.

    Still looking for a quick way to warm up when the Autumn chilled winds begin to blow? Try this amazing salsa on nachos, or as the perfect side to jazz up any entree.

    Sweet Potato Salsa

    Ingredients:

    4 medium sweet potatoes
    4 scallions or one large sweet onion
    3 raw jalapenos, remove the seeds
    1 red bell pepper, chopped and sauteed
    1-2 large tomatoes (optional)
    Cumin to taste
    1 tsp Chili powder to taste
    1 tsp Powdered garlic to taste
    Juice of 1 lime
    1/2 tsp salt

    A Sweet Potato Breakfast Treat

    July 1, 2011
    18
    Summer is in full swing and I an loving it!  I think I have been to every farmer’s market and pick-your-own farm within 30 miles. This week, I have picked blueberries and blackberries.  Next week, I am off to the peach orchard. Picking your own fruits in the summer heat can be an exhausting experience, so I make sure to start off the day with a hearty breakfast. And I do mean hearty, a girl can’t spend all day in the summer sun on just a pop-tart. Of course, if I spend too much time in the kitchen, I will miss prime picking time – the cool morning hours.  Luckily I found this recipe. It is rich, filling, nutritious and extra quick to make – it only takes about 10 minutes from start to finish.  This is really the perfect way to start my day!
    Sweet Potato French Toast

    Ingredients

    • 1/4 cup mashed sweet potatoes
    • 1/4 cup whole milk
    • 4 eggs
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 8 slices whole wheat bread

    Directions

    1. Whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
    2. Heat a large, lightly-oiled skillet over medium heat. Cook the French toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.

    Sweet Potato Intrigue

    June 14, 2011
    11

    Making this weeks recipe was a culinary adventure.  It began with a casual search for recipes.  While browsing blogs and recipe sites, I came across this beautiful picture.  The vibrant colors immediately grabbed my attention and my mouth began to water….but there was no recipe attached.  I faced a bit of a conundrum – a dish this appetizing just begs to be made, but where to begin? 

    I knew I had to get to the kitchen right away and get to work. I printed the pic to use as a reference and spent the rest of the afternoon in the kitchen making up variations based on the image.  What a blast!  Figuring everything out was so much fun!

    First I had to decide was this a salad or a hash?  It didn’t really appear to have a dressing, so I went with the latter.

    Next, what are the main ingredients? Obviously the dish contains tomatoes, avocados and sweet potatoes, but what about spices?  That was all up to me.  After a few tries, I decided that New Mexican Chili Powder, Cumin, and Garlic really worked well together. I also added a dash of cayenne to kick it up a notch. I toyed with adding some cubed bacon, but eventually decided to keep it vegetarian. 

    I love roasted garlic and roasted bell peppers, so I added both to the dish.  I considered putting the sweet potatoes on the grill to continue the roasted theme, but since it was raining cats and dogs, I opted to pan-fry instead. The result was a creamy soft sweet potato with a wonderful crust on the outside. Call it fate, call it karma, but I don’t think it could have worked out any better.

    I added the avocados and tomatoes last to preserve their cool refreshing essence. A squirt of lime juice added a bit of acidity (and kept the avocado nice and green). Below is my final recipe. Give it a try, and be sure to let me know what you think. 

    Pan Fried Sweet Potato Avocado Hash

    2 Medium Sweet Potatoes
    1 small red onion diced
    1 Medium Vine Ripe Tomato Cubed
    1 Medium Avocado Cubed
    1 Roasted Bell Pepper, peeled and chopped (homemade or from a jar)
    1 tsp roasted garlic (homemade or jarred)
    1/8 tsp cumin
    Dash Cayenne Pepper
    1/4 tsp New Mexican Chile Powder
    Salt and Pepper to taste
    Fresh Cilantro
    Fresh Lime Juice

    Microwave Sweet potatoes until almost done.  Cut into cubes and set aside.  In a frying pan, sweat onion with a little olive oil until tender.  Add Sweet potatoes, garlic, bell peppers, and spices.  Cook until potatoes are lightly browned and are tender.  Add Tomatoes. Toss for 30 seconds and remove from heat. Toss mixture with avocados, squirt with fresh lime, and garnish with cilantro.

    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.

    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