Posts tagged ‘sweet potato’

February 6, 2012

Food: Twice Baked Sweet Potato with Curry and Almonds.

If you make this, you will thank me.

I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.

Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.

These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.



Twice Baked Sweet Potato with Curry and Almonds

Makes enough for 2 portions, 1/2 potato each


  • 1 sweet potato
  • 1/2 cup plain yogurt (Greek works best)
  • 1 teaspoon medium Yellow Curry powder
  • 1 teaspoon Tikka Masala
  • 1 tablespoon Cilantro, roughly chopped
  • 1/4 cup Parmesan cheese, finely grated
  • 1 pinch Kosher Salt
  • 1 pinch freshly ground black pepper
  • few drops Sriracha
  • 6-8 whole almonds, rough chopped


1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.

2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).

3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.


January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings


  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)


1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving


  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper


1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.


October 11, 2011

Food: Ancho Chili Sweet Potato Fries with Siracha Ketchup.

This was my dinner the other night. It was between cereal or these.

I think I choose well.

The sweetness from the meaty potato and the slight heat from the ancho chili and paprika are a perfect combination…even before they are dipped into the Siracha ketchup. So simple yet so flavorful.

Ancho Chili Sweet Potato Fries with Siracha Ketchup

Yield = 1 person


  • 1 medium-sized sweet potato, cut into fry shapes
  • olive oil
  • Kosher salt
  • 2 pinches ground ancho chili powder
  • 2 pinches smoked sweet paprika
  • 1/2 teaspoon Siracha hot sauce
  • 1/4 cup ketchup

Preheat oven to 400 degrees.

1. Coat potato fries in olive oil on a sheet pan and sprinkle with salt. Bake in oven for 10 minutes. Pull out and sprinkle chili powder and paprika on fries. Return them to the oven, until tender – another 6 – 8 minutes. For the last 4 minutes, I turn the oven to broil so they become a little crispy.

2. While fries are cooking, combine Siracha and ketchup. Taste test for the level of heat you are looking for.

3. Remove fries from sheet pan and sprinkle with more salt if desired. Serve and enjoy right away!

*I use a toaster oven for 1 sweet potato. Less energy and heats up much faster.


June 20, 2011

Food: Creamy Carrot, Ginger and Sweet Potato Soup.

Yes, it is Summer. And yes, I made a traditional Fall/Winter soup. I am breaking the rules over here.

It must have been the cooler nights with thunderstorms that made me think to make this. Or that I had lots of carrots and a couple sweet potatoes in my kitchen. Either way, this soup is delicious.

I am usually not the biggest fan of blended or pureed soups but I’ve got to tell you, this one works for me. The ginger is the best addition; it marries so well with the carrots and sweet potatoes and adds so much freshness.

I chose to blend mine pretty fine, but you could blend half of it to keep a more chunky overall consistency.

Creamy Carrot, Ginger and Sweet Potato Soup

Adapted from Cooking Light


  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 – 2 teaspoon minced ginger
  • 4 3/4 cups sweet potatoes, peeled and cubed
  • 3 1/2 cups water
  • 3 cups chicken stock
  • 3 cups carrots, chopped
  • 1/4 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • to garnish: sour cream, parsley, chives


1. Melt 1 tablespoon of butter in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon, nutmeg and ginger.

2. Move the onion mixture to the side of the pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high heat and cook 1 minute or until the butter browns. Add sweet potatoes, 3 1/2 cups water, broth and carrots and bring to a boil.

3. Cover and reduce heat. Simmer for 25 minutes; vegetables should be tender.

4. Place half of soup mixture in a blender. Blend until smooth. Pour into a large bowl and repeat procedure with remaining soup. Stir in half and half, salt, and pepper.

5. Serve with about 2 teaspoons of sour cream or yogurt on top. Parsley or Cilantro are nice touches of green to the garnish too.

April 6, 2011

Food: Sweet Potato Quinoa.

Quinoa is my new favorite grain. It is high in protein. It actually contains more high quality protein than any other grain. And to top it all off, it’s light, tasty and easy on the stomach. Win.

On to the recipe…when you read through these ingredients, you might think it is a strange combination. Well, it is. I promise you they all go so well together. A party in your mouth. All the different layers, make this a unique meal.

I made this for one. Me. So double it if you want more or if you are using it for a side. I was hungry and ate this whole thing. Don’t judge me.

Sweet Potato Quinoa


  • 1/2 uncooked Quinoa
  • 1 small sweet potato, cubed
  • 2 tablespoons olive oil
  • 1/4 onion, chopped
  • 1 garlic clove, chopped
  • salt and pepper
  • 2 pinches smoked paprika
  • feta cheese
  • 1 scallion, sliced
  • 2 pinches cilantro (about 2 tablespoons chopped) or more if are like me

1. Roast sweet potato for 20 minutes coated with olive oil and a little sprinkle of salt and pepper. I used my toaster oven for this part at 400 degrees. They came out nice and brown.

2. Cook Quinoa in 1 cup of water. Bring to a boil, then turn heat to low and cover for 10 minutes.

3. While the quinoa and potato is cooking, saute the chopped onion in the olive oil. Saute for 3 minutes on medium low. Add garlic, salt and pepper (to taste) towards the end for about a minute. When the quinoa and sweet potato are done cooking, add them to the pan with the onion and garlic. Sprinkle smoked paprika and toss to coat and mix everything together.

4. Transfer to serving dish. Sprinkle on desired amount of feta cheese, scallions and cilantro. Enjoy!

*I added another sprinkle of salt and pepper to my dish. I like salt and it needed it. Each to his/her own 🙂

** I am also aware that a sprinkle to me may be a different measurement to your sprinkle. I didn’t use a measuring spoon- please forgive me.

January 7, 2011

Food: Roasted Maple Sweet Potato


I’m still not sure that this warrants a food post since this took me 32 seconds to put together while my toaster oven did the rest. And then it took me about 62 seconds to consume this plate covered in orange sweet goodness. It’s so simple that not even a recipe is necessary but here it goes.

  • 1 sweet potato
  • 1-2 tablespoons butter
  • 1 tablespoon real maple syrup (ours in from my parents trees in Maine)
  • salt to taste

1. Preheat toaster oven or regular old oven to 400 degrees.

2. Wash, dry and chop potato. Place potato on oven proof baking tray. Dot with butter and a sprinkle of salt. Place in oven. Bake for about 25 minutes.

3. Drizzle syrup over the potato. Cook for another 5 minutes. I like them a little brown so might need to go in for another 10 minutes.

4. Dig in. Actually before digging in I drizzled a little more syrup on top and a small sprinkle of salt – yes more is better. Enjoy!

Notice the maple syrup glass jar in the corner? Yep, it’s empty. That’s how much this liquid gold is loved in our home.

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