Sweet Potato and Rutabaga Mash

Ingredients:

4 Medium-Large Sweet Potatoes, peeled and cut into chunks
1 Large Rutabaga, peeled and cut into chunks
1/2 C Butter
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dried Parsley
1/2 t Salt, plus more to taste
Black pepper, to taste

Directions:

In a large pot, bring water to a boil and add a few pinches of salt.

Beginning with Rutabaga, add chunks to boiling water, reduce heat to medium-high and cook for ten minutes. Add sweet potato chunks and continue cooking until everything is tender.

Drain water and return to pot. Add butter, onion powder, garlic powder, Parsley, salt and pepper. Use a potato masher to mash to desired consistency.

Add more salt and pepper, to taste. Serve topped with more butter.

* Adapted from https://paleoleap.com/sweet-potato-rutabaga-mash/

Creamy Carrot and Sweet Potato Soup

Ingredients:

3 T Butter

1 C Chopped Onion

1/4 t Ground Cinnamon

1/4 t Nutmeg

4 3/4 C Peeled, Cubed Sweet Potatoes

3 C Peeled, Chopped Carrots

3 C Water

3 C Chicken Broth

1/4 C Half-and-half or Heavy Cream

1/2 t Salt

1/4 t Pepper

Sour Cream, for topping

Fresh Flat-Leaf Parsley, for topping

Directions:

Melt butter in a large pot over medium heat. 

Cook onion in butter until translucent. Add cinnamon and nutmeg and cook an additional minute. 

Add sweet potatoes, carrot, water and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 35-40 minutes. 

Using an immersion blender, puree soup until smooth. 

Stir in half-and-half, salt and pepper. 

At this point you may refrigerate to reheat later (over low heat) or serve topped with sour cream and parsley. 

Yield: 6 Servings

* Adapted from http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup

Cranberry-Glazed Sweet Potatoes

Ingredients:

1 3/4 C - 2 C Cranberries, thawed if frozen (8 oz)
2 T Water
1 C Brown sugar
3/4 t Grated orange peel
3 15 oz Cans Whole sweet potatoes, drained
2 T Butter

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, stir cranberries, water, sugar and orange peel over medium heat until sugar dissolves.

Bring to a boil; boil 5 minutes or until berries begin to pop.

Remove from heat.

Arrange potatoes in greased 1 1/2 - 2 quart baking dish.

Pour cranberry mixture over top of potatoes and dot with butter.

Bake for 30 minutes or until glazed and bubbly.

Yield: 8-9 servings.

* From my mom's recipe box

Black Bean and Sweet Potato Chili

Ingredients:

Olive oil

1 lb Ground Beef

1 Medium onion, chopped

2-4 Garlic cloves, minced

2 Bell peppers, chopped

3 Sweet potatoes, peeled and cut into large dices

3 15 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Black beans, cooked

2 t Chili powder

1 t Cumin

1 t Salt

Directions:

In a large pot, cook ground beef in olive oil on medium heat until no longer pink. Stir in garlic and onion and cook until onion is translucent. Add bell peppers and sweet potatoes and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 1-2 hours. 

Sweet Potato Cornbread

Ingredients:

1 C All-purpose flour

1 C Yellow cornmeal

4 t Baking powder

1 t Salt

1/2 C Sugar

3 Sweet potatoes, cooked and mashed (or 16 oz canned)

2 Eggs

6 T Milk

3 T Vegetable oil

Directions:

Preheat oven to 400 degrees. 

In a medium bowl, mix together flour, cornmeal, baking powder, salt, and sugar. 

In a large bowl, mix together sweet potato, eggs, milk, and oil. 

Add dry ingredients to wet ingredients and mix until just combined. 

Spoon into greased muffin tin, or 8x8-inch casserole dish. Bake until done, about 18-25 minutes. 

* Adapted from http://www.food.com/recipe/sweet-potato-queen-cornbread-127202

Thai Peanut Noodle Soup

Ingredients:

1 (14 ounce) Can coconut milk (lite is ok)

2 T Red curry paste

4 C Chicken broth

1 Pound Chicken, cut into bite-size pieces

1 C Sweet potato, peeled and diced

1/3 C Peanut butter

1/4 C Lime juice

2 T Fish sauce

2 T Brown sugar

8 oz mushrooms, sliced

1 Red bell pepper, thinly sliced

6 oz Vermicelli rice noodles

1/4 C Cilantro, chopped

1/3 C Peanuts

2 Green onions, sliced

Directions:

In a large saucepan, heat the thick part from the top of the can of coconut milk over medium heat, add the the curry paste and let them sizzle until fragrant, about a minute.

Add the rest of the coconut milk, chicken broth, chicken, sweet potato, peanut butter, lime juice, fish sauce, and sugar, bring to a boil reduce the heat and simmer until the chicken is cooked and the sweet potato is tender, about 15-20 minutes.

Add the mushrooms, red bell pepper and rice noodles and cook until the noodles are tender.

Serve with cilantro, peanuts and green onions.

* Adapted from http://www.closetcooking.com/2014/01/thai-peanut-chicken-noodle-soup.html

Sweet Potato Salad

Ingredients:

2 Pounds Sweet Potatoes

1 1/2 C Mayonnaise

2 t Dijon mustard

1/4 t Salt

4 Hard-boiled eggs, chopped

1 1/2 C Finely chopped celery

8 Green onions, sliced

Directions:

Boil sweet potatoes until they can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain and let cool completely. Peel and dice. 

In a large bowl, combine mayonnaise, mustard, and salt. 

Stir in eggs, celery, and onions. 

Add potatoes. Stir gently to mix. 

Cover and refrigerate at least 2-4 hours. 

Sweet Potato and Bacon Hash

Ingredients:

3 Bacon slices, cut into 1/2-inch pieces
1 T Olive oil
2 Medium Sweet potatoes (about 8 oz each), peeled and cut into 1/4-inch pieces
1/2 C Diced red onion
1/2 t Garlic powder
1-2 jalapenos, minced (optional, do not include for Nightshade-Free)
1/2 t Ground cumin
L4 large eggs
2 T Chopped parsley

Directions:

Add the bacon to a large skillet set over medium heat. Cook until browned and crisp, then transfer to a paper towel-lined plate. Drain most of the fat from the pan.

Add the olive oil and when it's hot, add the sweet potatoes. Spread them in a single layer to the extent possible. Let them cook undisturbed until they start to brown on the bottom. Toss the potatoes then again let them cook undisturbed until they begin to brown. Repeat this process until most sides of the potatoes are golden brown and they are tender.

Add the bacon back to the pan, along with the onion, garlic, jalapenos and cumin and cook until the onions have softened slightly, about 3-4 minutes. Season to taste with salt and pepper.

Meanwhile, cook the eggs over-easy in another pan. Remove the pan from the heat and keep warm.

Serve the fried eggs over the hash. Garnish with parsley and season with salt and pepper.

*Adapted from http://traceysculinaryadventures.blogspot.com/2012/11/sweet-potato-and-bacon-hash.html

Sweet Potato Pie

Ingredients:

1 (1 pound) sweet potato (about 2 C cooked)
1/2 C Butter, softened
1 C White sugar
1/2 C Milk
2 Eggs
1/2 t Ground nutmeg
1/2 t Ground cinnamon
1 t Vanilla extract
1 (9 inch) Unbaked pie crust

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

* Adapted from http://m.allrecipes.com/recipe/12142/recipesweet-potato-pie-i

Garlic Mashed Sweet Potatoes

Ingredients:

2 Pounds (4 medium) sweet potatoes, peeled, cubed
3 cloves garlic
1 T butter (or butter substitute)
1/2 C almond milk
1/4 C chicken broth
2 T Greek sour cream
Salt and fresh cracked pepper to taste

Directions:

In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

*Adapted from http://www.skinnytaste.com/2012/10/garlic-sweet-potato-mash.html

Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html

Mashed Sweet Potatoes

Ingredients

6 sweet potatoes, peeled and cubed
3/4 cup milk
1/2 cup butter
3/4 cup maple syrup

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

Mash potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Mash until smooth. Serve warm.

* From http://allrecipes.com/recipe/mashed-sweet-potatoes/