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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Sweet Potatoes

How to Make Sweet Potato Toast with Pesto & Avocado

12 Friday Aug 2016

Posted by snackingkitchen in Breakfast, Gluten Free, Recipe, Sweet Potatoes, Uncategorized, Vegetarian, whole30

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Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.

IMG_20160811_123301

Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado

Ingredients

2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt
Arugula

Directions

1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?

20160811_084935

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Sweet Potato Hash with Bacon and Green Onions ~ Breakfast

23 Saturday Feb 2013

Posted by snackingkitchen in Bacon, Breakfast, Eggs, Gluten Free, Sweet Potatoes

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…But there you go again, there you go again, making me love you more!  I’m talking about the sweet potato here people.  I just can’t get enough.  The trick to making a quick sweet potato hash is to precook the cubed potato in the microwave for a few minutes.  The cubes get soft and tender and will crisp up and caramelize so much faster.  Give this one a try!

Sweet Potato Hash with Bacon and Green Onions for Two

Ingredients

1 sweet potato, peel on, cubed 1/2″
2 bacon slices, chopped
2 green onions, sliced
salt and pepper to taste
1/2 teaspoon smoked paprika

Serve with poached eggs and barbecue sauce

Directions

1.  Place cubed sweet potato in a microwave-safe bowl and add a tablespoon of water.  Cover with plastic wrap and microwave for 5 minutes.

2.  Cook bacon in a cast iron skillet over medium high heat for 2-3 minutes.  Add precooked sweet potatoes and cook until potatoes begin to caramelize, about 5 minutes.

3.  Sprinkle green onions over the potatoes and season with salt, pepper, and paprika.

4.  Serve with poached eggs and barbecue sauce.

Delicious!

If you want to bump up this breakfast, you might add black beans, diced bell peppers, and tomatoes to the hash.  Crumbled Mexican cheese, such as cotija would go well.

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Champagne Brunch with a side of Roasted Sweet Potato Hash and Sunny Side Up Eggs

07 Wednesday Mar 2012

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Eggs, Recipe, Sweet Potatoes

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Apparently I cook and write about breakfast/brunch quite often! So often, in fact, that one of my friends, Diana, suggested I dedicate the whole blog to breakfast only…Boring!  But in all seriousness, I love breakfast.  I especially love breakfast on the weekend, when breakfast doesn’t start until at least 10 am, and can be enjoyed leisurely in the company of someone special, with mood music coming from Pandora.
Last weekend, I decided that breakfast must include Champagne!  And so with a chilled bottle of Champagne in the refrigerator (alright, let’s be honest – it was a bottle of sparkling wine, but let a girl dream a little, ok?) I began chopping sweet potatoes, bell pepper, and onion and heating up a cast iron skillet in the oven.  Cracked eggs and toasted bread followed.  
Sadly, I was once again reminded that I turn into a useless ball of tired after a single mimosa, and spent the rest of the day in dire desire of a nap.  I did manage to pull myself together after a 90-minute nap to visit my parents and wash and fold 2 loads of laundry. Yay me!  I am Super Woman, hear me roar.
Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash

Ingredients

1 large sweet potato, scrubbed and diced (1/3-1/2 inch)
1 red bell pepper, seeded and chopped (1 inch)
1 medium red onion, chopped (1 inch)
1 tablespoon coconut palm sugar
2 teaspoons sweet paprika
salt and pepper to taste
1 tablespoon olive oil
Directions

1.  Preheat oven to 450 degrees.  Place a large cast iron skillet inside the oven.
2.  Mix sweet potato, bell pepper, and red onion in a bowl.
3.  Add sugar, paprika, and salt and pepper to taste.

4.  Drizzle olive oil and gently toss to coat all ingredients evenly.

5.  Transfer vegetables to a hot cast iron skillet.
6.  Roast vegetables for 30-40 minutes, stirring halfway through.
7.  Serve Roasted Sweet Potato, Bell Pepper and Red Onion Breakfast Hash with a sunny side up egg, toasted bread, and a glass of mimosa.
When it comes to mixing up your mimosa, you are your own bartender!  I prefer orange juice without pulp.  Freshly squeezed is truly the best.  I compose my mimosa of 50% juice and 50% champagne.  Feel free to discover your own ideal proportion.  As you can tell, my breakfast partner chose 0% juice and 100% champagne.
Salute!
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Thanksgiving Sweet Potatoes Get a Makeover

18 Friday Nov 2011

Posted by snackingkitchen in Cooking, GlutenFree, Holidays, Recipe, Sweet Potatoes, Thanksgiving, Vegetarian

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Thanksgiving is just a week away.  To be honest, Thanksgiving is my favorite culinary holiday (Hanukkah follows closely behind with latkes!).  I experienced my first Thanksgiving as a young teenager, when my family moved to the United States.  I loved the roasted turkey, despite the fact that my father does not eat the bird.  I loved the mashed potatoes, welcoming them to the table welcoming them to the table like an old, familiar friend.  I even loved the cranberry sauce that came directly out of the can (forgive me, this was years and years ago before I discovered how easy it is to make your own cranberry sauce).

One thing that puzzled me about Thanksgiving was the Sweet Potato Pie.  I didn’t get it.  Please don’t judge, but I grew up without much cinnamon, five spice, and nutmeg.  The flavors didn’t resonate with me.  And so, I unfairly abolished sweet potatoes altogether from my diet.

Then one day, I tasted sweet potatoes on their own.  I should have marked that day on the calendar, it was that epic!  Since then, I have been enjoying sweet potatoes on a regular basis.  One year, when planning the  Thanksgiving menu, I thought I should incorporate sweet potatoes in the meal, but do it my way!

Here’s the recipe for Thanksgiving Zesty Sweet Potatoes with Jalapeno and Ginger.  I add zest and juice of the orange, along with the lime juice to enhance the natural sweetness of sweet potatoes.  The heat from the jalapeno pepper and spice from fresh ginger counteracts brown sugar and brightens up the dish.  Cilantro and scallions contribute flavor, aroma, and color contrast.  I welcome you to try this recipe and share it with your family and friends at the Thanksgiving table.


Ingredients


6-8 sweet potatoes, peeled and sliced into 1″ pieces
zest of 2 oranges
juice of 1 orange
juice of 1 lime
1 small jalapeno, seeded and minced
2-4 tablespoons light brown sugar
4-6 cloves of garlic, peeled and grated on microplane
1 inch fresh ginger root, peeled and grated on microplane
1/2 cup Half and Half, plus extra, as needed
salt and pepper to taste
1/2 cup chopped cilantro
4 scallions, sliced

Directions


1.  Place sweet potatoes in a large pot and cover with water.  Season with salt.  Bring the water to a boil, lower the heat and simmer sweet potatoes until they are completely tender.

2.  While the potatoes are cooking, whisk together orange zest, juice, lime juice, jalapeno, brown sugar, garlic, ginger and half & half – this is your dressing.

3.  Once tender, drain sweet potatoes and mash in a large bowl.  Combine the potatoes with the dressing and season with salt and pepper.  If you would like a looser consistency, add a little bit more half and half.  Gently fold in cilantro and scallions.

4.  Serve on a side, garnished with extra cilantro and scallions.

If you have any leftovers the next day, I’d recommend making these potatoes into little cakes by adding an egg and flour and then pan frying the potatoes in vegetable oil.


Please share your favorite non-sweet way to enjoy sweet potatoes!

Check out a few more of my favorite sweet potatoes recipe: Sweet Potato Latkes and Sweet Potatoes with Coriander and Cumin.

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In The Kitchen with Melissa – Southwestern Savory Sweet Potatoes

22 Wednesday Sep 2010

Posted by snackingkitchen in Cooking, Recipe, Sweet Potatoes

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Have you ever thought about having a savory version of sweet potatoes?  Just because they are called sweet, doesn’t mean that they need to be dozed with sugar, butter, and cinnamon.

A few weeks ago, I shared one of my favorite Savory Sweet Potato recipe with my friend Melissa.

3 large sweet potatoes, peeled and cubed
1 lime, juiced
1 jalapeno pepper, seeded and minced
1/2 bunch cilantro, chopped
2 Tbsp olive oil
Salt and Pepper to taste

Place potatoes in a medium size pot.  Cover with cold water, season with salt and bring to a boil over medium high heat.  Lower the heat and simmer the potatoes until completely tender, about 15 minutes.  Drain.

Mash the sweet potatoes in a large bowl. If you have a potato ricer, this is where you want to use it (it will do a super fine job of getting rid of those fibers!).

Mix the potatoes with lime juice, jalapeno, cilantro and olive oil.  Season with salt and pepper.

I bet you are going to love this way of eating sweet potatoes.  Let me know what you think!  Pictured below are the Southwestern Savory Sweet Potatoes with grilled Chicken Sausages and Lemon Garlic Green Beans.

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Dinner at GreenLake Bar & Grill with my Triplet

24 Monday May 2010

Posted by snackingkitchen in Burger, Restaurant Review, Seattle, Sweet Potatoes

≈ 1 Comment

On Monday, I met up with my triplet, Anna, to walk around Green Lake, to catch up, burn some calories and enjoy the sun.   Having burned “major” calories, we thought it was a great idea to have dinner at Greenlake Bar & Grill.  I’ve walked by this place a few times, and have always enviously glanced upon people’s plates – the sweet potato fries alone were begging me to stop by for a visit.
Sadly, we just missed the Happy Hour, but the menu looked fantastic, so we decided to stay.
My triplet was up for sharing, and we ended up ordering the Mediterranean Platter (hummus, olives, cucumbers, tomatoes, warm pita bread, feta, roasted red bell peppers and onions).
The plate was as delicious as it was beautiful  (hold the onions next time, please). 
We devoured it quickly enough and were ready for the Diablo Burger. 
The burger came medium rare, just as ordered, with pepper-jack cheese, avocado, lettuce, tomato, red onion, and a nicely kicked chipotle mayonnaise.

The accompaniment of the sweet potato fries didn’t disappoint!  Crisp and delicious, they were even better dunked in ketchup and ranch dressing.

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Best Sweet Potato Fries in Birmingham and Beyond

21 Tuesday Apr 2009

Posted by snackingkitchen in Alabama, Birmingham, Restaurant Review, Southern Living, Sweet Potatoes

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Read about a local Birmingham restaurant that serves the best sweet potato fries (in my humble opinion).

Black Market Bar on Highway 280 under Chef Jordan Cox

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