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Home   Recipes   Sweet Potato & Potato

Sweet Potato & Potato

Curried Lentils with Sweet potato and Swiss Chard

2 tablespoons extra virgin olive oil 
1 medium onion, chopped 
4 garlic cloves, minced 
1 1-inch piece fresh ginger root, peeled and grated 
1 1/2 teaspoons garam masala 
1 1/2 teaspoons curry powder 
4 to 5 cups vegetable broth as needed 
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups) 
1 1/2 cups dried lentils 
1 bay leaf 
1 pound
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Roasted Sweet potato and Carrots

2 large sweet potatoes, peeled and quartered 3 carrots cut in large chunks 4 T extra-virgin olive oil Fine sea salt to taste Freshly ground black pepper to taste 1 large garlic clove, minced 1 T fresh lime juice 1 ½ T chopped fresh parsley Heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Place the sweet
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Sweet Potato Tacos

Sweet Potato Filling: 2 tablespoons miso paste 2 tablespoons maple syrup 2 tablespoons rice wine vinegar 2 medium sweet potatoes, unpeeled and chopped into small cubes 1 small red onion, chopped Olive oil Taco Fixings: Corn tortillas, 2 to 3 per person Avocado, sliced Sprouts Cilantro Chopped scallions Toasted pepitas Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in
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Sweet Potato & Chickpea Stew

3 tbsp olive oil 2 sweet potato peeled and diced 3 cloves of garlic minced 1/2 bunch of swiss chard, chopped 1 onion diced 1 can chickpeas (eden brand) 1/2 jar tomato sauce 1 tbsp ground cumin 1/2 tsp cinnamon avocado, sliced cilantro In a medium pot heat the olive oil add onion and garlic cook till onions are translucent. Add sweet potato cook
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Spicy Sweet Potato Fries

3 medium sweet potato, cut into fries 2 tbsp oil 1 1/2 tsp chili powder 3/4 tsp salt a few grinds of black pepper 1 tsp oregano 1 tbsp prepared mustard Place the sweet potato wedges into a bowl of cold water, and let them soak for 30 minutes. Mix the oil and spices in a bowl. Preheat the oven to 430 degrees. Rinse,
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Chilli Sweet Potato with kale

2 cups sliced green onion 1 garlic clove, minced 4 cups roasted sweet potatoes 1 can black beans drained and rinsed or soaked and boiled 2 cups chopped kale 3/4 teaspoon sea salt olive oil 1 Chili powder avocado Dice sweet potatoes into 1/4 inch cubes, toss in olive oil, chili powder and salt spread on baking sheet and roast at 325 degrees until
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Sweet Potatoes with Caramelized Onions

2 large onions 
3 large sweet potatoes 
4 tbsp olive oil 
3 cloves of garlic, slivered 
1/4 cup water 
1/2 teaspoon ginger 
1/2 teaspoon smoked paprika 
Salt and pepper Peel and chop the onions. Peel and chop the sweet potatoes into 1-inch cubes. Heat the olive oil over medium heat in a large heavy frying pan or 4-quart pot. Sauté the onions slowly over
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Sweet Potato Breakfast

2 cups sliced green onion 1 garlic clove, minced 4 cups roasted sweet potatoes 1 can black beans drained and rinsed 2 cups chopped kale sea salt olive oil 1 tsp chili powder avocado Dice sweet potatoes into 1/4 inch cubes, toss in olive oil, chili powder and salt spread on baking sheet and roast at 325 degrees until cooked through In a medium
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Sweet Potato & Red Pepper Spread

3/4 lb sweet potatoes, peeled and cut into 1/2 inch rounds 1/4 cup tahini, roasted 1 garlic clove, minced 1 tbsp fresh lemon juice 1/2 cup bottle roasted red peppers, cut into small dice 1/4 minced fresh chives Steam the sweet potatoes until tender, about 10 min. Combine sweet potatoes, tahini, salt, garlic, lemon juice, and a sprinkling of black pepper in a food
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Roasted Potato Salad

2 pounds red potatoes, scrubbed with skins on (halved and quartered if necessary – should be bite size) 
3 cloves garlic, minced
 3 tbsp
 2 tsp fresh Rosemary salt and black pepper to taste 
1 tbsp grainy Dijon mustard 
1 tsp lemon juice
 1/2 cup veganaise or mayo
 1 pinch cayenne pepper (optional)
 1 bunch scallions, chopped
 1 tbsp fresh Italian parsley Preheat oven
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