Tag Archives: Sweet Potato Recipes

Sweet Potatoes Cranberry Glaze

Posted on by November 3, 2014

Tis’ the season when Dirty Laundry Kitchen turns into Thanksgiving central starting off with this recipe for Sweet Potatoes Cranberry Glaze. I can’t take credit for this recipe, it’s one that I use almost as written by Marcia Miesel for Food and Wine. It’s one of the Thanksgiving recipes that I’ve made more than once, and that’s saying something. I like to try new things every year, and if I come back to something, it has to be really good. I made it originally as part of my Thanksgiving 2011 menu, but it has definitely come up again since then. The Sweet Potatoes Cranberry Glaze is an interesting dish, because the baking time is really long. The first time I made it I thought it might even be an error. I intended to change that part of the recipe for sure, but as it turned out, it’s really good. They definitely don’t seem mushy and overcooked and the dish is gorgeous, so it’s fun to include on the table. It’s a dish that should be served in the pan it’s baked in, so if you have a really beautiful oven to table pan, this is the dish to use it … Continue reading →

Empanadas with Sweet Potato, Beans and Goat Cheese

Posted on by February 11, 2015

These Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making them), the bottom line is, they’re definitely Dirty Laundry Kitchen food. In terms of their origin, empanadas are all about using up leftovers as filling and having a hot delicious snack- two things I’m passionate about doing. When beans or meats started to get old and dry, people would add other ingredients and moisture along with lots of spices and made a tasty filling that no longer looked beautiful and appetizing. But by stuffing it into a gorgeous pastry and either baking or frying them, they become something new and wonderful unto themselves. Empanadas, the gorgeous little South American pies. I didn’t have any meat to use up when I set out to master empanadas, so I settled on a veggie filling with goat cheese. I had some sweet potatoes in the veggie drawer that had seen better days lying around and the rest was … Continue reading →

Sweet Potato Purée with Curry Puffed Grains

Posted on by November 21, 2014

This is the first peek at my Thanksgiving 2013 menu in the form of Sweet Potato Purée with Curry Puffed Grains. I’m sharing it so that I can post another leftover recipe later this week. Yum. Sweet Potato Pancakes. How did we get to pancakes, when I’m supposed to be writing about Thanksgiving? It all started with a Caribbean Menu theme and the El Bulli documentary “Cooking in Progress.” I was watching it the first time I a notion of sweet potato syrup even occurred to me. And then I made this sweet potato purée, which features sweet potato syrup and I’ve been thinking about it ever since. Ok, not quite, but the syrup that is produced by roasting sweet potatoes for a long time is really, really amazing. It becomes this rich dark caramel of sorts, which creates a broad flavor base for this otherwise simple recipe of Sweet Potato Purée with Curry Puffed Grains, that is, until we top it with spicy, crunchy grains. Each bite includes a crunchy sweet curry explosion that pairs perfectly with the smooth creaminess of the sweet potatoes, and they’re so visually appealing. Sweet Potato Purée with Curry Puffed Grains is a side … Continue reading →

Sweet Potato Chipotle Soup

Posted on by October 27, 2014

This creamy, sweet and spicy Sweet Potato Chipotle Soup was a perfect fit with my Mexican theme. The crunch of the apple corn salad gave it both textural and visual intrigue. Mike and Rebekah served an amazing applejack ginger beer cocktail with it and all in all, this course was an easy success. The Sweet Potato Chipotle Soup also stayed on the soup rotation in our house because it’s healthy as well as flavorful. This recipe serves 6-8, but I tripled it for Thanksgiving. It scales well. 2 tablespoons oil 2 cups sweet yellow onion; large dice 2 cups fennel; large dice 2 cups celery; large dice 2 garlic cloves, smashed 1 bayleaf 1-inch piece fresh ginger; sliced 2 Granny smith apples—peeled, seeded and coarsely chopped 2 pounds sweet potatoes; peeled and sliced or roasted and scooped out 1 cup white wine 1 quart vegetable stock 2 cups water 1 cup apple cider 1-2 small canned chipotles in adobo sauce Salt 1 pink lady apple; cut into ¼ inch cubes fire roasted frozen corn 1 tablespoon lime juice 1 teaspoon lime zest salt In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, celery, fennel, garlic, … Continue reading →

Stuffed Sweet Potatoes

Posted on by October 27, 2014

This time of year it’s all about the roasted veggies and trying to keep things light and fresh because it’s not winter yet, and Stuffed Sweet Potatoes fill both bills. This week there were still awesome cherry tomatoes at the market, so that was definitely in the cart. I also bought some sweet potatoes. When I got home, I raided the leftover drawer and found an avocado and some cotija. I knew we were headed towards Mexican flavors. I always have black beans around, and there was even some leftover cooked red quinoa (rice would be great too). Too easy: Stuffed Sweet Potatoes it was, and they were really, really good. 4 Sweet Potatoes 1 cup prepared quinoa (use chicken or veggie stock and some pepper sauce for full flavor and cook according to the instructions on your container, or check out: quinoa bowls (for more instructions) 1 cup black beans 1 cup cherry tomatoes; quartered 1 cup frozen corn (fire roasted preferred) ½ cup feta, cotija or other crumbled fresh cheese 1 lime salt pepper ¼ teaspoon cayenne pepper ½ teaspoon cumin 1 avocado; diced fresh cilantro; chopped Preheat oven to 350° F. Wash the sweet potatoes. I usually … Continue reading →