Cooking with Sweet Potatoes
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Sweet Potato Quinoa Cakes with Strawberry Salsa
Adapted from How Sweet It Is
*Note: The original recipe called for blackberries, but since I only had strawberries on hand that is what we chose to use. It still tasted great, so feel free to make this salsa with your fruit of choice.
Ingredients (For 4 cakes)
Cakes
2 small sweet potatoes
1/2 red onion, diced
1/2 teaspoon pepper
2 garlic cloves, minced
Coconut oil, for sauteing (or other oil of choice)
1/2 cup cooked quinoa
2 Tablespoons fresh cilantro
2 Tablespoons fresh basil
1 large egg, lightly beaten
*Note: The original recipe added 1/4 cup whole wheat breadcrumbs and 1/4 cup finely grated parmesan cheese as well. I omitted this in order to keep the recipe gluten-free. The cakes still held together very well and had great flavor without the breadcrumbs or parmesan, but go ahead and add them in if you prefer.
Strawberry Salsa (Amounts are estimates, we didn't really measure)
1 cup frozen strawberries
1/4 red onion
1/2 jalepeno, seeds removed
Juice from 1 lime
1/4 cup cilantro
Directions
Cakes
1) Cook enough quinoa to produce 1/2 cup when cooked (I cooked a 1/2 cup of dry quinoa with 1 cup of water and did have plenty of leftover quinoa for use in another meal).
2) Heat a large skillet over medium-low heat and add in coconut oil (or other oil of choice).
3) Add the sweet potato, onion, and pepper to the skillet and stir ingredients together.
4) Cover the skillet and allow the sweet potato and onion to cook for 10-12 minutes or until the potatoes are soft.
5) Once the sweet potatoes are soft, add in the garlic and cook for another 30 seconds.
6) Transfer the potato mixture to a large bowl and mash the potatoes slightly with a fork.
7) Add the quinoa and herbs to the potato mixture and mix well. *Add the breadcrumbs and parmesan cheese at this step if you choose to do so.
8) Add in the egg and continue to mix until moistened and well combined.
9) Using your hands, form the mixture into four equal-sized patties.
10) Heat the same skillet over medium heat and add additional coconut oil to the pan.
11) Add the cakes and cook 3-4 minutes per side, or until golden brown.
Strawberry Salsa
1) Combine all ingredients to a food processor or blender.
2) Process until well combined, but not completely smooth.
3) Scoop on top of each cake and serve with Roasted Cauliflower (recipe below) or with other vegetable of choice.
Spiced Roasted Cauliflower
Adapted from A Couple Cooks
Ingredients
1/2 Head of cauliflower, cut into small florets
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon cilantro
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
Directions
1) Preheat the oven to 450°F.
2) In a medium sized bowl, combine the cumin, cilantro, paprika, and red pepper flakes.
3) Toss the cauliflower florets in with the spices and mix until the cauliflower is well coated.
4) Line a baking sheet with parchment paper and spread the cauliflower evenly on top.
5) Drizzle about 1 teaspoon of olive oil onto the cauliflower, then place in the oven.
6) Bake for about 40 minutes, or until slightly browning and crispy.
This recipe turned out delicious and smelled great while we were cooking (I should probably say while Dan was cooking, I moreso just chopped up a bunch of things for this one)! This is a great choice for a quick and easy, but still extremely delicious, dinner.
Sweet Potato, Kale, and Chicken Sausage
Adapted from Guilty Kitchen
Ingredients
1/2 white onion, diced
5-6 sprigs fresh parsley, leaves chopped
1 clove garlic, minced
3 small-medium sweet potatoes, largely diced (peel on)
1/4 cup water
1 Tablespoon Dijon mustard
3 chicken sausages, sliced into rounds (I used Trader Joe's Sun-Dried Tomato fully cooked chicken sausage)
Big bunch of fresh Kale (about 12 leaves), stem removed and leaves chopped
Cracked pepper, to taste
Coconut oil, for sauteing
Directions
1) Heat coconut oil in a heavy bottomed pot with a tight fitting lid over medium high heat.
2) Add in the onion and saute for five minutes.
3) Add in the sweet potatoes, garlic, and parsley and saute for another five minutes.
4) Mix the mustard and water and add in with the sweet potatoes.
5) Stir mixture together, cover, lower the heat to medium-low and cook for 20 minutes. Continue to stir every few minutes.
6) Add in sliced sausages and cook for five more minutes or until sausages are heated through and the sweet potatoes are soft.
7) In a separate skillet, heat coconut oil over medium heat and add kale, seasoning with some pepper.
8) Cook kale for about 4-5 minutes then add kale with the sweet potato mixture.
9) Remove mixture from heat and serve.
Adapted from Guilty Kitchen
Ingredients
1/2 white onion, diced
5-6 sprigs fresh parsley, leaves chopped
1 clove garlic, minced
3 small-medium sweet potatoes, largely diced (peel on)
1/4 cup water
1 Tablespoon Dijon mustard
3 chicken sausages, sliced into rounds (I used Trader Joe's Sun-Dried Tomato fully cooked chicken sausage)
Big bunch of fresh Kale (about 12 leaves), stem removed and leaves chopped
Cracked pepper, to taste
Coconut oil, for sauteing
Directions
1) Heat coconut oil in a heavy bottomed pot with a tight fitting lid over medium high heat.
2) Add in the onion and saute for five minutes.
3) Add in the sweet potatoes, garlic, and parsley and saute for another five minutes.
4) Mix the mustard and water and add in with the sweet potatoes.
5) Stir mixture together, cover, lower the heat to medium-low and cook for 20 minutes. Continue to stir every few minutes.
6) Add in sliced sausages and cook for five more minutes or until sausages are heated through and the sweet potatoes are soft.
7) In a separate skillet, heat coconut oil over medium heat and add kale, seasoning with some pepper.
8) Cook kale for about 4-5 minutes then add kale with the sweet potato mixture.
9) Remove mixture from heat and serve.
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