OhYaGood

Whole Food Lover + Recipe Hacker

Sweet Potato Rounds

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Enjoying appetizers are kind of a joke for anyone not eating cheese or bread. Typically I make a crudité platter with some hummus when I need something quick. But if I take some time, I can do something delicious like deviled eggs or meatballs which is great, unless vegetarians are present too. So here’s a little something vegan that also takes a little effort but has a tremendous pay off.

This idea came to me after seeing fried sage show up on my instagram feed. I had tried making it last year but I knew I fried those tender little leaves too long so the flavor was more like burnt sage. I had to take another stab. I’ve been wanting to do something with sweet potato rounds too so obviously the two became a perfect pair. If you didn’t have to be dairy-free, you could certainly use Neufchâtel or even mascarpone as a substitute for the cashew cream.

Sweet Potato Rounds
 
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Recipe type: Appetizer
Cuisine: American
Serves: 24
Ingredients
  • 1-2 sweet potatoes or enough to make roughly 24, ¼" slices
  • ½ cup cashews
  • 1 cup water, ¼ reserved
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 24-30 sage leaves
  • ¼ cup oil for frying (I used avocado) and more for brushing rounds
  • sea salt
  • cracked peppercorn
Instructions
  1. To make the cashew cream from scratch, mix the cashews with ¾ cup room temperature or cool water and let soak for at least 2 hours or overnight
  2. After the cashews are softened, drain the water and rinse in a colander
  3. Add the cashews and ¼ cup water to a high speed blender or food processor and pulse until they start to cream
  4. Scrap sides as needed, this can take 3-5 minutes to get just right
  5. Preheat oven to 350° F
  6. Place slices of sweet potatoes on a oiled sheet pan
  7. Brush each round withe oil and bake for 15 minutes
  8. While they bake, heat oil at medium-high heat in a saucepan
  9. Fry about 4-5 sage leaves at a time for only 3 seconds
  10. Fish them out with a fork and cool them on a paper towel, top them with a few cracks of sea salt
  11. Assemble the rounds with a dollop of cashew cream and top with the sage
  12. Garnish with some fresh cracked peppercorn

 

 

Autumn Quinoa Salad

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My husband and I were just in NYC where the food was of course outstanding. I only “cheated” with one dinner indulging in some fantastic gluten and soy filled ramen at Ivan Ramen. It was heavenly but I certainly paid for it with an instant headache and all swollen the next day. Nothing a little hike on the Brooklyn bridge couldn’t fix.

One of my favorite meals was at a place called Tiny’s near our hotel in Tribeca. It was an egg dish with crispy quinoa served with greens and poached eggs. Similar to a hash. Definitely something I’ll have to try in the kitchen. For now though, I need to detox which means salads every damn day, including this little gem.

Autumn Quinoa Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • ½ cup roasted sweet potatoes or butternut squash, 1-1½ inch cubes
  • 1 Tablespoon oil, I used avocado
  • 2 cups arugula
  • ½ cup quinoa
  • 4 slices of bacon, chopped
  • 10 dried figs, halved
  • 1/ 4 cup pumpkin seeds
Instructions
  1. Preheat oven to 400° F
  2. Toss potatoes with oil and spread onto a baking sheet to roast for 40 minutes or slightly browned
  3. Meanwhile prepare quinoa and render bacon on the stove for 10 minutes
  4. Let potatoes and bacon cool for five minutes before tossing with arugula, figs and pumpkin seeds
  5. Dress with your favorite vinaigrette or make one with 3 Tablespoons olive oil, 1 Tablespoon of your favorite vinegar, cracked pepper and salt to taste
  6. Best at room temperature

 

Sweet Potato Chicken

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Sweet Potato ChickenHello again!! My apologies for the lack of content over here these last few weeks. I’ve done a lot of cooking and baking but most of my recipes were flat and uninteresting. On thing I didn’t expect once I started a blog is just because I’m trying new recipes, doesn’t mean they are always going to work and when they don’t, you really want to just make stuff that you KNOW works. So my meatloaf, bolognese and broccoli all went into heavy rotation. Leaving less time for new rocking recipes.

This recipe is a modification on one I’ve been making for years. It’s a real simple recipes that I made with Mexican flavors of cumin, cilantro and lime. I know it’s not rocket science but I was happy with the results and my family enjoyed it too. More to come soon. Promise.

Sweet Potato Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 6 chicken thighs or 1.5 lbs of chicken
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, cut into 1-in wedges
  • 1 Tablespoon olive oil
  • 2 Tablespoons maple syrup
  • 2 teaspoons cumin
  • ½ teaspoon of lime zest
  • ½ cup cilantro
  • salt and pepper
  • (optional) a pinch of ground coriander
Instructions
  1. Heat oven to 400ºF
  2. Arrange thighs, sweet potatoes and onion in a large baking dish
  3. Drizzle with olive oil & syrup
  4. Add cumin, zest, coriander, salt and pepper to taste and stir to coat chicken
  5. Roast for 45 minutes, stirring once half way
  6. Let rest for 5-10 minutes
  7. Garnish with cilantro leaves

 

Sweet Potato Pie

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Sweet Potato PieI had never eaten sweet potato pie before tonight. Turns out it tastes pretty similar to pumpkin pie but a nice change. My thought was to try something healthier while still being dairy and gluten free. According to this Prevention Info Graphic, sweet potatoes ARE better for you. I believe everything on the internet so sweet potato pie forever.

This recipe was derived from a classic recipe I found on epicurious that I altered to be dairy-free. The pecan-coconut crust was taken from Self magazine.Top it off with some sea salt coconut whip cream for added goodness. While the recipe takes some time for freezing, it’s well worth the wait.

Sweet Potato Pie
 
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Recipe type: Pie
Cuisine: American
Serves: 8-10
Ingredients
  • 3 lbs of medium red skinned sweet potatoes
  • 1 14 ounce can of coconut milk-full fat
  • ¼-1/2 sugar
  • 2 eggs
  • 2 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
Instructions
  1. Preheat oven 350°
  2. Pierce holes into the sweet potatoes and place on a rimmed baking sheet
  3. Baked for 1 hour 15 minutes
  4. Cool slightly and remove the skins
  5. Puree the pulp in a processor and cool completely
  6. Mix together the sweet potatoes, coconut milk and remaining ingredients until smooth
  7. Pour filling into the prepared crust
  8. Bake the pie until the filling is puffed around the edges and the center is set, 45 min-an hour
  9. Transfer to a rack to cool and refrigerate for four hours
  10. Serve at room temperature

 

Sweet Potato Hash

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SweetPotHashBreakfast for dinner is a big hit in our house. I love it because I usually have everything I need to make it so it’s a quick go-to when I don’t have a plan. Like tonight, for instance.

I’ve made this for a few crowds even before eating paleo and it’s always been a hit. A few things I will note about this recipe, it’s way easier if you have a food processor or a Ninja Prep (which is like a a combination of a blender and processor), otherwise you’ll be grating potatoes for days.  Did every cook back in the day have carpal tunnel? Oh, it’s also fairly rich dish so I’d recommend pairing it with a salad, some fruit or a cold breakfast beer to balance out the heaviness.

Sweet Potato Hash
 
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Recipe type: Brunch, Main Course
Cuisine: American
Serves: 4
Ingredients
  • 5 sweet potatoes, peeled and halved to fit in processor
  • 4-6 slices of bacon
  • 1 clove of garlic or shallot, minced
  • 4 eggs
  • 1 avocado, sliced
  • 2 green onions, sliced
Instructions
  1. Preheat over to 350°F
  2. Process the sweet potatoes into small rice like size.
  3. Spread contents onto a baking sheet with a lip, lightly salt and place in the oven for 15-20 minutes
  4. While they are baking, render your bacon in a large pan big enough to hold the sweet potatoes too.
  5. Once the bacon is almost to your liking approximately 10-15 minuets, remove from the pan and set aside the bacon.
  6. Add the garlic to the bacon grease pan and cook for 2 minutes.
  7. Remove the baked sweet potatoes from the oven and add to the garlic and bacon grease.
  8. Cook the potatoes till they get lightly browned and crispy. More fat might be needed.
  9. Cut up the bacon and mix in with the potatoes.
  10. Serve the potatoes with a poached or fried egg on top, sliced avocado and green onion.