Dad recently started making the BEST mashed sweet potatoes! They are very much a flavor of fall, and I like to eat them with my leafy green salads for extra fiber. Sweet potatoes are packed with nutrients and have a lower glycemic index than white potatoes.
Here is Dad’s Mashed Sweet Potato Recipe. I hope you enjoy!
Dad’s Mashed Sweet Potatoes
Prep. 15 min
Cook. 30 min
|Total. 45 min
- 6 sweet potatoes; peeled and cubed (note: I neither peel nor cube them)
- ¾ cup milk
- ½ cup butter (I use less)
- Maple syrup (I do not use this)
- Salt – I add a touch
- Bring a large pot of salter water to a boil.
- Add potatoes and cook until tender, 20-30 minutes.
- With an electric mixer on low, blend potatoes, slowly adding milk, about ½ a cup at a time (Note: I use a potato masher and separate the skins for later eating)
- Use more or less to achieve desired texture. Add butter
- Add maple syrup to taste. Blend until smooth. Serve warm.
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I found the original recipe last week on MarthaStewart.com. The only problem, for me was that i don’t eat flour, so the crust was out of the question. Then I remembered a recipe I made a few years ago where I made a Sweet Potato Crust. I will add the directions for the regular crust AND the Sweet Potato Crust. In order for the recipe to work out, you only need to make one crust!
I really liked this tart because it is earthy, rich and healthy, while tasting different than ordinary, every day food. I thought the sweet potatoes and the mushrooms + cheese all went together very well!
Note: When I went to the store, they didn’t have “Wild Mushrooms,” so I bought two packages of different types of mushrooms with stems. It still turned out very well. Also, in every-day conversation a lot of people tell me that eggs make them sick. I sometimes get sick from them too IF they are not cage-free. When I use cage-free eggs, it changed everything! Finally, I made this recipe sans red pepper flakes, shallot and garlic clove.
Regular Crust Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive-oil
- 3 to 4 tablespoons ice water
Sweet Potato Crust Ingredients
- Cooking spray
- 2 medium sweet potatoes, peeled and cut into 1/8-in. thick slices
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallot
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes, plus more for serving
- 1 pound wild mushrooms, stems trimmed and caps sliced
- 1/2 teaspoon kosher salt
- 3/4 cups coarsely grated Gruyere
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving
- Regular Crust: Preheat oven to 425º F. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9.5-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until curst is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Sweet Potato Crust: Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray (or olive oil). Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375ºF.
- For the filling, reduce the oven temperature to 350ºF. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
- In a large bowl, combine cheese, eggs, parsley and mushroom mixture.Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving).
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This recipe is so tasty. My stepmother made these Salt & Vinegar Potatoes at the beach and they were the perfect thing to munch on. What i like about it is that you get to decide how much (or little) salt & vinegar to add! Enjoy!
This recipe is from Epicurious.com
Note: I substituted Olive Oil for butter in this recipe
- 2 pounds baby Yukon Gold potatoes, halved, quartered, if large
- 1 cup plus 2 tablespoons distilled white vinegar
- 1 tablespoon kosher salt, plus more
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Flaky sea salt (such as Maldon)
- Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1″. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20-25 minutes; drain and pat dry.
- Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8-10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.
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I already posted another recipe for no-bake energy bites; however, I recently found a newer and even better recipe (allrecipes.com). It’s much more simple and there is no cooking required! The reason I like these energy bites is because sometimes (especially in the summer) I wake up with no appetite. We all know that breakfast is the most important meal of the day and even when I don’t have an appetite, if I don’t eat breakfast, my metabolism is shot for the rest of the day. On those days especially, I like waking up and eating an energy bite, which is packed with nutrients! Sometimes they even generate my appetite and I will want to eat more after I eat one of these. They also keep me feeling full for the morning and make a great morning snack to take to work! I also get a sense of satisfaction knowing that I made these myself!
I hope you enjoy these as much as I do!
- 1 cup rolled oats
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup ground flax seeds
- 1/2 cup crunch peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- Combine oats, chocolate chips, flax seed, peanut butter, honey and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.
- After this, you can keep them in the refrigerator!
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Hi Everyone! I hope you are having a wonderful weekend. I would like to share with you a new recipe I found in the January/February 2017 issue of Food Network Magazine. In the magazine, it was originally called, “Damaris Phillips’s Quinoa And Salmon Croquettes.” I think you are going to really like this recipe; it’s SO good and easy to make!
I first made this the other night for my parents and they loved it! It has two power foods: quinoa AND salmon! YUMMY! I highly recommend reading the instructions through before carrying out the project, because the steps go by quickly and all of the sudden you may find yourself not knowing what to do, like me! :p Oh, and I didn’t make this recipe using the apple chips (it cuts out an extra step, and it’s still super tasty)!
Are you ready? Let’s get cooking!
- 1/3 cup quinoa
- 1 1/2 pounds center-cut skin-on salmon fillet
- 1 large egg, beaten
- 1/4 cup chopped scallions (green parts only)
- 2 tablespoons all-purpose flour
- grated zest of 1 lemon
- 1 teaspoon Urfa pepper flakes (or freshly ground black pepper)
- Kosher salt
- 2 tablespoons coconut oil
- Lemon wedges, for serving
- Plus: one cup applewood chips
- Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs.
- Drain the applewood chips and scatter he in a foil-lined flameproof roasting pan. Place the pan over two burgers and heat over medium-low heat until the woo chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan rightly with foil and cook over medium-low heat until the salmon is just cooked through, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature.
- Preheat the oven to 350º F. Remove and discard the salmon skin, then slake the salmon with a fork and transfer it to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. From the mixture into 6 patties, about 1 inch thick and 2 1/2 inches wide.
- Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until coked through, about 12 minutes. Serve the croquettes with lemon wedges.
There you have it! I hope you enjoy.
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Who likes Quinoa? I know I do, because it is a superfood. Although it is a grain, it is packed with protein and it somehow always fills me up. I made this recipe on Thursday night. Although it looks like it might be time-consuming, it really isn’t! It was also extremely easy and super tasty! #yum
I found the original recipe in the January/February issue of Food Network Magazine, but I altered it for maximum healthiness! I hope you enjoy as much as I have 🙂
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- Granulated garlic (maybe 1 tablespoon?)
- ½ cup quinoa
- 2 cups frozen whole-kernel corn, thawed
- 5 cups low-sodium chicken stock
- ½ cup plain, Greek yogurt
- 2 cups organic white potatoes, quartered
- 2 teaspoons Old Bay seasoning, if desired
- 1-pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, finely chopped
- 4 scallions, finely chopped
- Heat the olive oil in a large stockpot or Dutch oven over medium heat, about 2 minutes.
- Add the onion and granulated garlic. Sauté until onion is tender, about 5 to 7 minutes.
- Add the quinoa and corn and sauté for 3 more minutes.
- Add the stock, yogurt, potatoes and Old Bay.
- Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley and scallions.
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If you can’t tell, I love potatoes 🙂 They are so yummy and while a lot of people like to stay away from them because they are a “carb,” my thinking is that because they came from the earth, they are probably good for you. I read an article about how potatoes can actually lower depression! The name of this dish stays true to how it tastes. These are the BEST rosemary potatoes!
I found this recipe on getinspiredeveryday.com (off of Pinterest).
- 5 pounds Yukon Gold potatoes, cut into ½” cubes
- ¼ cup extra virgin olive oil
- 1 Tablespoon course Celtic gray sea salt
- 2 Teaspoons coarsely chopped fresh rosemary
- Preheat a cast iron skillet over medium high heat.
- Place potatoes, olive oil, sea salt, and half the chopped rosemary in the skillet, and cook over medium, high heat for about 15 minutes. Use a metal spatula to flip the potatoes whenever the bottom layer turns brown and crispy.
- After about 15 minutes, turn the heat down to medium. If the pan starts smoking before the 15 minutes is up, turn the heat down sooner.
- Add the rest of the rosemary and continue to cook over medium heat turning when brown edges appear on the bottom layer, until the potatoes are tender with crispy brown edges – about 25 minutes for a 9” pan.
- Serve immediately.
1 Tablespoon may seem like a lot of salt, but because it’s course it’s quite a bit less salt than regular ground sea salt, and it’s essential to the flavor of these potatoes.
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