sweet potato | My Foodie Call

Tag: sweet potato
- Sweet Potato and Spinach Quesadillas
  
  Posted at 8:00 pm by myfoodiecall
  
  Feb 25th
  
  Need mealtime inspiration? Try these healthy quesadillas that are super easy because they partially involve your slow cooker. Who doesn’t love less work? This girl.
  
  Begin like so.
  
  Bag of sweet potatoes. This baby is a 3lb-er.
  
  Rinse and scrub potatoes and pop them into slow cooker. Do not dry them, pierce them or add any other liquid. Simply leave whatever residual water that is left from washing and cover with its lid.
  
  Set it on low for 6 hours. Do not be tempted to lift the lid. Let the steam and natural juices work their magic.
  
  After 6 hours, these are perfectly tender and can be peeled with ease. Bam.
  
  Gather up the rest of your ingredients.
  
  Spinach and corn.
  
  Couple packages of tortillas.
  
  Chili powder, garlic powder, and cumin.
  
  Cheese, of course.
  
  Pile sweet potato into food processor. Add seasonings. Pulse a few times to incorporate.
  
  Scrape sides. Add corn. Pulse a couple more times.
  
  Grab a plate and layer it up.
  
  Top it.
  
  Crisp it up on your pan.
  
  Flip. Cut.
  
  Serve.
  
  Add 1001 condiments if you feel the need.
  
  INGREDIENTS:
  1- 3lb. bag Sweet Potatoes
  1 tablespoon Cumin
  1 tablespoons Chili Powder
  2 teaspoons Garlic Powder
  1 teaspoon Salt
  1-2 cups Frozen Corn (thawed)
  1 package Baby Organic Spinach
  2 packages Soft Tortillas of choice (but you are using whole grain right??)
  1 package Shredded Cheddar Cheese
  cooking spray
  DIRECTIONS:
  1. Wash sweet potatoes. Place in slow cooker, cover and set on low for 6 hours.
  2. Step away from the kitchen. Go to work, do laundry, or go to the movies. Don’t worry, your sweet potatoes will be done and ready for you when you return for the quesadilla process. Trust!
  3. Peel your perfectly cooked sweet potatoes and place in food processor. Add cumin, chili powder, garlic powder and salt. Pulse a few times to break up the big chunks and incorporate seasonings.
  4. Scrape down sides. Add corn. Pulse a couple of more times.
  5. Build your quesadilla. Spread sweet potato mixture onto 1 tortilla; cover with spinach leaves and cheese. Cover with another tortilla.
  6. Spray a pan with cooking spray and place over medium heat. Cook quesadilla on the hot pan until cheese is melted and slightly crispy. 2 to 3 minutes per side. Repeat with remaining quesadillas. Slice into wedges and serve.
  
  Posted in Meatless mealtime | Tagged spinach, sweet potato, tortilla, vegetarian
- Veggie Sliders with Polenta Buns
  
  Posted at 8:00 pm by myfoodiecall
  
  Feb 23rd
  A veggie burger with a corn meal bun for a change of pace. These are slider-sized. Can you tell?
  
  Veggie burgers can be tricky. You really need to be careful with your ingredients, the wetness factor and the overall cook time otherwise you have a mess on your hands that no one will eat. I speak from experience.
  
  It all started with this. One baked sweet potato.
  
  I peeled and mashed…
  
  and used this…
  
  And added it to my sweet potato mash.
  
  Added some oats to help bind.
  
  Added some chopped onion to amp up the flavor.
  
  And some minced garlic…
  
  And your egg. ..Have you ever made a flax egg? See how it is kind of stringy like an egg?
  
  This helps make everything stick together.
  
  Next some cottage cheese…
  
  And parsley…
  
  Mix, mix.
  
  Dollop.
  
  Yes, it’s kind of chunky, but it works.
  
  Next my “non-bread” bun inspiration.
  
  Slice and bake.
  
  Double decker with optional cheese slice in between.
  
  Veggie Sliders with Polenta Buns
  
  Ingredients:
  - 1 medium sweet potato, baked (I do this at 400 for 45 minutes, a day beforehand so that there are not too many steps on the day we will eat. Can’t have that.)
  - 1-12 oz package Beef-less ground beef (or vegetarian crumbles)
  - 1/2 cup oats
  - 1 medium onion, fine-chopped
  - 3 cloves garlic, minced
  - 1 flax egg (or you can do 1 large egg, but try the flax egg: Add 1 tablespoon flaxseed meal to 3 tablespoons of water, whisk it, and let it sit for 30 minutes)
  - 1/2 cup fat-free cottage cheese
  - 1/2 cup fresh parsley, fine-chopped
  - 2 teaspoons agave nectar
  - 1 teaspoon salt
  - 1/2 teaspoon black pepper
  - 1 pre-cooked tube of polenta
  - sliced cheese (optional)
  Directions:
  
  For the Sliders:
  1. Preheat the oven to 375°F
  2. Prepare a large baking sheet with non-stick spray or parchment paper.
  3. Pull skin off of cooked sweet potato mash it.
  4. Add the beef-less crumbles, oats, onion, garlic, flax egg, cottage cheese, parsley, agave, salt, and pepper.
  5. Mash and combine.
  6. Shape the mixture into mini burger size (sliders) and place them on your prepared baking sheet.
  7. Bake the sliders for 30 minutes. Flip them. Bake for another 15-20 minutes.
  8. Remove from oven and set aside.
  For the Polenta Buns:
  1. Set the oven to 350 degrees.
  2. Thin slice the polenta into rounds and arrange them on a prepared baking sheet.
  3. Bake for 20 minutes, flip and bake for another 10 minutes.
  Try me.
  Posted in Meatless mealtime | Tagged sweet potato, vegetarian
- Healthy Sweet Potato Dip
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 28th
  This sweet potato dip could double as your meal. Mad doses of vitamin A.
  
  Everyone loves a good dip right? Try this dip with some “healthier chips”. Agreed, this dip is no match to your ranch, but that is the old you, right? Ranch is just bad, bad news, people. Heart attack waiting to happen, okay? Rid yourself of that nonsense and never look back.
  
  A peek at what your “healthier” chips may look like.
  
  These babies are from Trader Joe’s.
  
  No Trader Joe’s in your area? Another option below. Even Walmart carries this brand now.
  
  True to the name, it does “taste good.”
  
  But back to the dip.
  
  I used the TJ chips here.
  
  On to the dip….
  
  Go get your bag of sweet potatoes and get started.
  
  Cook em.
  
  Chop em.
  
  Add some other stuff to the food processor and Voila….
  
  A healthy sweet potato dip for many.
  
  Or solo. Not gonna judge.
  
  Healthy Sweet Potato Dip
  
  Ingredients
  - 3-4 small sweet potatoes (1 ¼ lb.)
  - 2 Tbs. white miso paste
  - 2 Tbs. lemon juice
  - 2 Tbs. orange juice
  - 1/8 tsp. dried ginger
  - 1 tsp. agave nectar
  Directions
  1. Pierce sweet potatoes with fork several times and bake for 45-50 minutes in 400 degree oven. (or if you are pressed for time, microwave 7 to 10 minutes, or until soft.)
  2. Cool sweet potatoes 10 minutes. Chop with skins on.
  3. Add chopped sweet potatoes to food processor with all remaining ingredients, and pulse until smooth, adding little bits of water (if necessary), to achieved desired consistency. Season with salt and pepper, to taste. Serve with cut veggies or healthier tortilla chips.
  Posted in Salads, Soups, and Sides, Snacks | Tagged sweet potato
- Quinoa Veggie Burgers
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 8th
  Homemade veggie burger, anyone?
  
  Part of the challenge of eating healthy is that you actually have to COOK. Yes, salads are great and all but in order to feel satiated, you need a real meal otherwise that salad is only going to sustain you for about 10 minutes and off to the cupboard you go. Eat real meals. Like this easy veggie burger.
  
  Okay, so I didn’t make the rolls. Making the veggie burger will have to suffice.
  
  Here’s how this recipe unfolds….
  
  I started with my cooked quinoa…
  
  Made up some breadcrumbs. You can buy yours if need be, but get whole wheat!
  
  I pulsed up my veggies, beans and spices in the food processor…
  
  Added my quinoa and bread crumbs….
  
  Transferred it all to a bowl and then to the fridge. It’s not pretty, I know, but stay with me here….
  
  After it’s “chill time” in the fridge, I formed up some patties.
  
  I baked the burgers, popped it on a whole wheat roll and dinner was done.
  
  Shall we dress this burger?
  
  Pickles make the meal, don’t they?
  
  Quinoa Veggie Burger for someone who can open their mouth extra wide.
  
  Quinoa Veggie Burgers
  
  Ingredients:
  - 3 cups cooked quinoa (follow your quinoa package instructions)
  - 1 cup whole wheat bread crumbs (make your own by leaving some bread out to stale, and pulse a few times in your food processor until crumbly)
  - 1-15 ounce can of black beans, drained and rinsed
  - 1 large sweet potato, cooked & removed from skin (I did 400 degrees for about 50 minutes)
  - 1/2 onion, chopped
  - 1 red pepper, chopped
  - 2 garlic cloves, minced
  - 1 tsp salt
  - 1 tsp cumin
  - 1 tsp paprika
  - 1/4 tsp chili powder
  Directions:
  - Combine black beans, sweet potato, onion, red pepper, garlic, salt, cumin, paprika, and chili powder in a food processor. Pulse until vegetables are fine chopped and mixed.
  - Add bread crumbs and process until well mixed.
  - Add quinoa and pulse until well mixed.
  - Move mixture to a bowl and let rest in the refrigerator for at least 1 hour to set.
  - Pre-heat oven to 350 degrees.
  - Line a baking sheet with parchment paper.
  - Form the veggie burger mixture into patties and place on the prepped baking sheet.
  - Bake 13 minutes, till burgers are lightly browned on top.
  - Flip burgers and broil on Hi for 10 minutes.
  No meat? No problem.
  Posted in Meatless mealtime | Tagged quinoa, sweet potato
- Non-Dairy Sweet Potato Corn Chowder
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 16th
  So this family was feeling a bit overscheduled. We, like everyone, have been running around doing the crazed holiday thang, trying to find the balance between holiday events, school work, volunteering, seemingly endless gift wrapping…you know how it goes.
  
  Another thing I am discovering is that the big problem with Charleston is that there are too many great things going on all the time. Fun stuff, but just all of the time. I know, such problems….
  
  This particular day we were supposed to go to a Christmas parade. Last year’s was super fun, all of our friends would be there, all the more reason to go. Feeling tapped out physically and mentally, we debated skipping.
  
  Should we? Shouldn’t we?
  
  Hate missing out on fun, cool stuff.
  
  But then I remembered.
  
  There is always fun, cool stuff happening.
  
  We skipped it. Decided it would be a day to take a minute to breathe.
  
  Guess what? The world didn’t end.
  
  Decided to make a cozy meal instead. My point in this story. Made a cozy meal instead.
  
  “What does everyone want for dinner?” I asked??
  
  The only child with a reasonable response was my oldest child.
  
  “Corn Chowder.”
  
  Corn chowder it is.
  
  Of course I made it without dairy.
  
  No dairy? No problem. This chowder is plenty creamy with almond milk and sweet potatoes.
  
  Non-Dairy Sweet Potato Corn Chowder
  
  Ingredients:
  - 2 tablespoons coconut oil
  - 1 small onion, chopped
  - 1 cup celery, chopped
  - 1 clove garlic, minced
  - 2 cups veggie broth
  - 1 large sweet potato, peeled and chopped into small chunks
  - 1 cup frozen corn (I used Trader Joe’s frozen roasted corn)
  - 1 can creamed corn
  - 1 cup almond milk
  - 1 tablespoon flour
  - 1 teaspoon dried parsley
  - 1 teaspoon garlic powder
  - 1 teaspoon salt
  - 1/4 teaspoon pepper
  Directions:
  1. Heat oil in a large skillet over medium heat. Stir in onions, garlic and celery. Cook until just slightly soft. About 2-3 minutes
  2. Add veggie broth and sweet potatoes.
  3. Simmer on medium low until tender. about 30 minutes.
  4. Add the frozen and creamed corn. Stir for about a minute.
  5. Reduce heat to low, and pour in 1 cup almond milk.
  6. Whisk in flour.
  7. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens to desired consistency.
  I did not double this recipe because I was unsure of the outcome, but I wish I had. I want leftovers. :/.
  Posted in Salads, Soups, and Sides | Tagged chowder, corn, soup, sweet potato
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