savory sweet potatoes with lemon, feta & parsley

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you should feel really bad for me.
i live in a house with a spouse who does not like sweet potatoes. in any form.

if you’ve been following us for a bit, you know he did whole30 a month or so ago. (technically he did the whole40 because #OVERACHIEVER.) not using sweet potatoes in his “cleanse” was super hard because that’s one of the heartier veggies he was allowed to have, and the poor guy was starving. i thought for sure whole30 would send him over the edge, he being so hungry and all, and that he’d finally give in and give them another chance. didn’t happen. sorry sweet potatoes, don’t take it personally. (i still like you.)

this recipe originally came from one of our blue apron deliveries as a side, and it has become my new favorite way to eat sweet potatoes. they are prepared in a way that i had never tried – savory instead of sweet all the time – and i am a HUGE fan now. it’s like i’m seeing another side of an already awesome vegetable, one that has usually been pigeonholed as the thanksgiving side dish with brown sugar and marshmallows. OH I SEE YOU, sweet potatoes. [and i love this new, healthier side of you.]

(to make whole30 friendly, simply omit the feta cheese.)

savory sweet potatoes with lemon, feta, and parsley
serves 2-4 as a side dish

ingredients

3 large sweet potatoes, cut into spears and then halved

1 lemon, quartered & de-seeded

1/3 cup italian flat leaf parsley, chopped

1/4 cup crumbled feta cheese

1/4 cup walnuts

salt + pepper

directions

  1. preheat oven to 450. drizzle a rimmed cookie sheet with olive oil and rub around with your finger to coat it evenly. arrange sweet potato spears in a single layer on the sheet, skin sides up. drizzle tops with more olive oil and season with salt & pepper. roast for 20-22 minutes, or until tender when pierced with a fork.
  2. while potatoes are roasting, heat a small skillet over medium-high until hot. add the walnuts and toast them, stirring occasionally, until they are fragrant, about 2-4 minutes. transfer to a large bowl.
  3. when the potatoes are done, allow them to cool for a few minutes, then add them to the large bowl with the toasted walnuts. squeeze in the juice from the lemon, and add the feta and chopped parsley. drizzle in a little more olive oil and season with salt & pepper. gently toss to combine.

sweet potato pudding with pecan and gingersnap streusel


as i was going through last year’s bon appetit thanksgiving issue looking for recipe ideas for our holiday dinner party, i stumbled upon this little treasure.
it is a yummy twist on the traditional sweet potato dish with marshmallows.
after making the base batter, you fold in a homemade meringue, which makes it refreshingly light and not a heavy, filling dessert.
and the topping is sweet and crunchy, the perfect crust for such a fluffy, sweet pudding.

sweet potato pudding with pecan and gingersnap streusel
makes about 12 servings

ingredients

topping
1 1/2 cups coarsely chopped gingersnaps

1 cup toasted pecans, coarsely chopped

1/2 cup packed dark brown sugar

1/2 tsp pumpkin pie spice

4 tbsp (1/2 stick) chilled, unsalted butter, cut into cubes

pudding
3 lbs sweet potatoes (about 3 large), scrubbed

3/4 cup half & half

1/2 cup orange juice

2 tbsp (1/4 stick) unsalted butter, melted

2 tbsp packed dark brown sugar

1 3/4 tsp pumpkin pie spice

4 large egg yolks

5 large egg whites

1/4 tsp salt

1/4 tsp cream of tartar

directions

1. for the topping: toss first 4 ingredients in a medium bowl. add butter; using fingertips, rub in until well blended. cover & chill. (this can be done 1 day ahead, if needed.)

2. for the pudding: preheat oven to 400. roast potatoes on a baking sheet until tender, 45-60 minutes. cool; cut in half  lengthwise. scoop flesh into a bowl & mash. transfer 4 cups of mashed sweet potatoes to a large bowl. cover and chill. (this also can be done one day ahead.) bring to room temperature before continuing.

3. preheat oven to 350. butter a 13×9 baking dish. add half & half and next 4 ingredients to the mashed sweet potatoes. using a mixer, mix on low until blended. add a few pinches of salt. add yolks 1 at a time, blending after each one.

4. using clean, dry beaters beat whites in another large bowl until foamy. add salt and cream of tartar. beat until peaks form. fold whites into the sweet potatoes; spoon into baking dish. sprinkle with topping.

5. bake pudding until puffed and brown, about 45 minutes. serve immediately.

enjoy!

gently adapted recipe and photo via

sweet potato tart

this recipe is one of my favorite holiday desserts.
it’s a play on the original sweet potato pie, but with a twist. it has mashed bananas in it, giving it a sweet second dimension and creamy texture. the recipe was created by a chef’s wife, who likes to serve it with a scoop of vanilla ice cream (if you’re asking me, use blue bell homemade vanilla), a sprinkle of crumbled shortbread cookies and a drizzle of maple syrup. YUM.

fleur’s sweet potato tart

ingredients

one 9-inch refrigerated piecrust

1 large sweet potato (10 to 12 ounces) – peeled, halved and thinly sliced

1/2 ripe banana, sliced

2 tsp dark brown sugar

2 large eggs, lightly beaten

1 cup heavy cream

1/3 cup raw sugar

3 tbsp light brown sugar

3/4 tsp pumpkin pie spice

1/4 tsp salt


directions

1. preheat the oven to 375. roll out the dough and press into a 4×14 inch rectangular or 9 inch round tart pan with removable bottom; trim the top edge. set the pan on a baking sheet. prick the dough several times with a fork and bake until lightly golden, 15 minutes. (prick the tart shell if the dough puffs up during baking.)

2. meanwhile, in a medium saucepan, cover the sweet potato slices with water and bring to a boil. cook until tender, about 15 minutes. strain and mash until smooth. transfer one cup to a bowl.

3. in a small, nonstick skillet, cook the sliced banana with the dark brown sugar over medium heat, turning once, until caramelized, about 5 minutes. mash the banana into the sweet potato, then stir in the eggs, cream, raw sugar, light brown sugar, pumpkin pie spice and salt.

4. pour the mixture into the pre-baked tart shell and bake until slightly puffed and set, about 35 minutes. let cool on a rack, or refrigerate overnight.

recipe & photo via