**Some of the listings are not displaying clearly on the final blog post. If you highlight and/or copy/paste to a word document, they should come through ok..sorry!**
Roasted Sweet Potatoes
3 potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
salt to taste
Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with
the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes
Sweet
Potato Pie (this is a traditional recipe-my husband's favorite. I have a vegan-healthier version below:)
3 potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
salt to taste
Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with
the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes
2 ½ cups
cups cooked mashed sweet potato
½ cup butter
slightly melted
1/3 cup
sweetened condensed milk
2 eggs
1 tsp
vanilla
½ tsp each
of cinnamon, nutmeg, and allspice
Beat
together potatoes and butter. Add rest
of ingredients and beat till smooth.
Pour into pie shell and bake at 350 degrees for 60 minutes.
Sweet
potato pie (almost) vegan/gluten free (I do use eggs in my baking)
4 medium sweet potatoes (2-2 1/2 cups mashed spuds)
¼ cup coconut oil
2/3 cup agave nectar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup coconut milk
1 unbaked pie crust (can use any type pie crust or use the gluten free recipe below)
Whipped cream, optional, (see Vegan whipped cream recipe).
Directions
Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together coconut oil and agave nectar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add coconut milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
Adapted from http://www.foodnetwork.com/recipes/calleys-sweet-potato-pie-recipe/index.html?oc=linkback
¼ cup coconut oil
2/3 cup agave nectar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup coconut milk
1 unbaked pie crust (can use any type pie crust or use the gluten free recipe below)
Whipped cream, optional, (see Vegan whipped cream recipe).
Directions
Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
In a medium bowl, beat together coconut oil and agave nectar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add coconut milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
Adapted from http://www.foodnetwork.com/recipes/calleys-sweet-potato-pie-recipe/index.html?oc=linkback
Almond flour Pie Crust
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
In a medium bowl, combine
almond flour, salt and baking soda
In a small bowl, combine
grapeseed oil, agave and vanilla
Stir wet ingredients into dry
Pat dough into a 9½-inch glass pie
dish
Vegan Whipped Cream
1 (15 ounce) can of full fat coconut milk (sometimes in the
Asian section)
1 teaspoon vanilla
sugar (stevia), to your taste
Directions:
Chill the coconut milk in the fridge overnight. Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.
http://www.food.com/recipe/vegan-whipped-cream-459454
*You can keep coconut whipped cream in the fridge for a few hours before
using it. Since it's coconut, it will firm up as it cools. Being mixed with the
icing sugar will keep it from separating out. But if you need to keep it in the
fridge longer, like overnight, take it out an hour ahead so it won't be too
firm when you use it1 teaspoon vanilla
sugar (stevia), to your taste
Directions:
Chill the coconut milk in the fridge overnight. Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.
http://www.food.com/recipe/vegan-whipped-cream-459454
Another recipe called for adding 1-2
TB of coconut flour to thicken: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.php
Sweet Potato Muffins (gluten free) These are delicious!!
2 cups blanched almond flour
1 teaspoon baking soda
2 tablespoon cinnamon
2 teaspoon nutmeg
1 teaspoon cloves
1 cup cooked mashed sweet potato
4 tablespoons honey
5 eggs
Add pumpkin, honey, and eggs
and pulse for 2 minutes
Scoop batter into lined or greased muffin pan filled to the top.
Bake at 350° for 20-25 min. Makes 12 muffins
Optional
Topping:
1/2 cup
quinoa flakes
1/4 cup flaxseed flour
1/2 cup organic light brown sugar
1 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1/2 cup organic coconut oil-solid
In a mixing bowl, combine the quinoa flakes,
flaxseed flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend.
Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the
coconut oil into the flour blend until you have an even, sandy mixture. Sprinkle over uncooked muffins.1/4 cup flaxseed flour
1/2 cup organic light brown sugar
1 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1/2 cup organic coconut oil-solid
Sweet
Potato Chocolate Chip Cookies (Submitted by Cindy Shetter..always a favorite at the Christmas Cheers Chocolate Festival!)
Makes about 24 good sized cookies.
INGREDIENTS
- 1/2 cup (1 stick) Softened Unsalted Butter
- 1 large Egg
- 1/2 cup Pure Maple Syrup
- 1/2 Cup Brown Sugar
- 1 Tbs Vanilla Extract or Vanilla Bean Paste
- 2 cups Unbleached All Purpose Flour (for GF, use 2 cups almond flour and ½ cup oatmeal)
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 Tsp Pumpkin Pie Spice, or Cinnamon
- 1 Cup Mashed Sweet Potatoes: I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin peels right off. You can also buy canned Organic Sweet Potatoes, just make sure the only ingredient in the can is Sweet Potato.
- 12 oz. High Quality Semi-Sweet Chocolate Chips
- Optional: Powdered Sugar for dusting
METHOD
- Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
- In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
- Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.
- Stir in sweet potatoes and chocolate chips.
- Putting the dough in the fridge for a little bit helps keep the cookie shape.
- Preheat oven to 350˚F, lightly grease baking sheets.
- Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
- Bake for about approx.15 minutes, until cooked thorough and tops of cookies are golden. Use your judgement and taste preference to determine baking time.)
- Let cool about 5 minutes and place on cooling racks.
- Dust with powdered sugar.
Fresh Variations
- You can use 1 Cup of Pumpkin instead of Sweet Potato.
- Add 1/2 cup of Toasted Nuts: Pecans would be delicious!
- Add 1/2 cup of Toasted Coconut.
http://www.familyfreshcooking.com/2009/10/18/sweet-potato-chocolate-chip-cookies/#.UkTQ0D9afCY
Chocolate Sweet Potato Torte Absolutely heavenly! Freezes well too.
Puréed sweet potato, cocoa, almond flour,
and eggs yield a rich, dense, and fudgy cake perfect for chocolate lovers.
- 1 ½ cups sugar, divided
- 1 cup packed cooked, mashed orange-fleshed sweet potato.
- 1 cup almond flour
- ½ cup unsweetened dark-chocolate cocoa powder
- ⅛ tsp. salt
- 4 large eggs
- 3 oz. bittersweet chocolate
- 3 Tbs. canned coconut milk
1. Preheat
oven to 375°F. Coat 9-inch spring form pan with cooking spray.
2. Blend
sweet potato, 1 cup sugar, almond flour, cocoa, and salt in food processor 30
seconds, or until smooth, scraping bowl as necessary.
3.
Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and
remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet
potato mixture to large bowl.
4. Beat
egg whites with electric mixer at high speed until soft peaks form. Add
remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks
form.
5. Fold one-third
egg white mixture into sweet potato mixture with spatula. Gently fold in
remaining whites. Pour batter into prepared pan. Bake 35 minutes, or until
toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire
rack. Remove spring form sides; cool completely.
6. Melt
chocolate in small saucepan over medium-low heat (or microwave). Stir in
coconut milk. Spread chocolate mixture over top of cake. Let stand until
chocolate sets
7.Optional:
Top with nuts, chocolate chips, or raspberries..dust with powdered sugar.
http://www.vegetariantimes.com/recipe/chocolate-sweet-potato-torte/
Nutty Sweet Potato Soup with Harissa and Spinach Too good!
Serves 8
30 minutes
or fewer
Harissa is a smoky North African chili paste made from
smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary
from brand to brand. This recipe was made with a French-produced harissa with a
mild heat and extra sweetness from tomatoes.
2 Tbs. olive oil
2 medium leeks, white and light
green parts thinly sliced (2 cups)
3 Tbs. tomato paste
3 Tbs. creamy peanut butter
1 ½ Tbs. harissa paste
2 cloves garlic, minced (2
tsp.)
1 tsp. ground turmeric
¾ tsp. ground cumin
2 medium sweet potatoes, peeled
and sliced ¼-inch thick (5 cups)
3 ½ cups low-sodium vegetable
broth
3 oz. spinach leaves, thinly
sliced (2 packed cups)
Lemon wedges, for garnish
1. Heat
oil in Dutch oven over medium-high heat. Add leeks, and sauté 5 to 7 minutes.
Stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin; cook
1 minute, stirring constantly. Add sweet potatoes, broth, and 1 1/2 cups water,
and simmer over medium-low heat, partially covered, 20 to 25 minutes, or until
sweet potatoes are tender.
2. Blend
mixture with immersion blender, adding more water if soup is too thick. Bring
soup back to a simmer, and stir in spinach leaves. Serve with lemon wedges.
Vegan Sweet Potato Soup
5-6 cups cooked mashed sweet
potato
1 Large onion, chopped
1 Large zucchini, chopped
2 garlic cloves minced
2 cups chopped kale
¼ cup pure maple syrup
2 TB coconut oil
32 oz carton of vegetable broth
1 can of coconut milk
Salt, cumin, chilli powder, nutmeg, cinnamon to taste
Saute the onion and garlic in
coconut oil till almost tender.
Add the zucchini and leave it
for another 5 minutes.
Puree the vegetables, along
with the kale adding some of the vegetable broth in the food processor to
help the process.
Place in slow cooker along with
mashed sweet potatoes and the rest of the vegetable broth.
Add seasonings and maple syrup.
Add the can of coconut milk and
blend all ingredients. Add more veg
broth/coconut milk if needed and if available or water.
Cook on low for 6-8 hours
(adding more seasonings as needed)
