Shaved Brussel Sprout & Sweet Potato Salad

Shaved Brussel Sprout & Sweet Potato Salad Save Print 2 sweet potatoes, peeled and cubed 3 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 quart Brussels sprouts, halved, cored and sliced very thin 1/2 cup toasted pecans, chopped 1/2 cup dried cranberries 1/3 cup crumbled blue cheese Heat oven to 400°F. Lay sweet potatoes in a single layer on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and remaining 1/4 teaspoon of the salt; toss. Bake about 30 minutes, stirring once, until golden. Let cool. In a small bowl combine remaining 2 tablespoons oil, vinegar, mustard, remaining 1/4 teaspoon salt and pepper. In a large bowl combine Brussels sprouts, pecans, cranberries and dressing; toss. Add sweet potatoes; stir gently. Transfer to a serving platter; sprinkle with blue cheese. Original Recipe found @ NC Sweet... read more

Spicy Sweet Potato Slaw

Spicy Sweet Potato Slaw Save Print 2 tablespoons lime juice 2 tablespoons sesame oil 1 tablespoon canola oil 1 teaspoon grated fresh ginger 1/2 teaspoon salt 1 large sweet potato, peeled and finely julienned 1 Granny Smith apple, cored and finely julienned 2 cups thinly shredded Savoy cabbage 1 scallion, thinly sliced 1 to 3 teaspoons minced jalapeño pepper 1 tablespoon chopped fresh cilantro 1/4 cup chopped roasted peanuts In a large bowl combine lime juice, sesame oil, canola oil, ginger and salt until combined. Add sweet potato, apple, cabbage, scallion, jalapeño and cilantro to dressing; toss. Transfer to a large shallow serving bowl. Sprinkle with peanuts. Original Recipe found @ NC Sweet... read more

Roasted Sweet Potato and Harissa Dip

Roasted Sweet Potato and Harissa Dip Save Print Makes about 1 cup 2 sweet potatoes (about 1 pound) 3 tablespoons olive oil 1 clove garlic, peeled and coarsely chopped 1/2 teaspoon salt, or to taste 1/2 teaspoon dried chile pepper flakes (I like a mix of aleppo, ancho, and urfa biber) 1/2 teaspoon smoked paprika 11/4 teaspoon ground caraway 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and roast on a foil-lined baking sheet until soft, about 1 hour. When cool enough to handle, peel the sweet potatoes or scoop out the flesh, whichever you find easier. Combine the sweet potato flesh with the remaining ingredients in a food processor and process until smooth. Taste and adjust seasonings if desired. Serve with crackers, vegetable chips, or crudités. (Can be made 3 days ahead. Cover and refrigerate.) Recipe Notes: • If you have a harissa spice blend or harissa paste on hand, feel free to substitute that for the individual spices. Mixtures vary, so start with about a teaspoon of dry or wet harissa and adjust to taste. Original Recipe found @ KCET... read more

Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream

Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream Save Print 4 medium sweet potatoes, halved 2 bacon pieces 2 ears corn, corn cut from cob 1 red bell pepper, diced 1 jalapeno, seeded, diced 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon black pepper Cilantro, for serving For the chipotle cream: 1/2 cup sour cream 1 teaspoon lime juice 2 teaspoons canned chipotle in adobo juice Preheat oven to 400F. Place sweet potatoes cut-side up on a baking sheet, cover with foil and bake for 40 minutes or until soft. Remove from oven, mash insides with a fork (still inside skins). In a large skillet over medium heat, cook bacon. Remove, drain and chop. To the skillet, add corn, jalapeno and red bell pepper; cook for 8-10 minutes or until soft. Add garlic, salt, chili powder, cumin and pepper; cook for 8-10 minutes or until flavors are integrated. To make the chipotle cream: In a bowl, mix together chipotle cream ingredients. To assemble: Fill each sweet potato with hash. Top with cilantro and cream. Serve warm. Original Recipe found @... read more

Curried Carrot, Sweet Potato, and Ginger Soup

Moroccan Sweet Potato, Carrot and Chickpea Soup Save Print Yields: 4 Servings 2 tablespoons olive oil 1 large brown onion, roughly chopped 2 garlic cloves, crushed 1 teaspoon ground coriander 2 teaspoons ground cumin 1/4 teaspoon chilli powder 600g orange sweet potato, peeled, diced 500g carrots, peeled, sliced 6 cups Campbell's Real Stock Chicken Salt Reduced 300g can chickpeas, drained, rinsed 1/2 small lemon, juiced Turkish bread croutons (see note), to serve Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes. Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender. Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve. Preparation time: 20 Minutes Cook time: 45 Minutes Total time: 1 Hour and 5 Minutes Nutrition Calories: 336 Fat: 11.1 grams Carbs: 41.8 grams Protein: 13.4... read more

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