Tag Archives: Sweet potato

Tasty Tuesday: Sweet Potato Home Fries

Happy Tuesday! In an effort to cut back on our grocery bill, I’m only buying produce for the entire month of April. It seems that it’s really the organic, natural packaged crap that’s expensive, so we’re doing a lot of fruit and veg this month. In that vain, I had no idea what to pair with the salmon I cooked the other night, so I made it up … sweet potato home fries! These babies keep great in the fridge. They’re delicious warm and really yummy cold too.

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Sweet Potato Home Fries (serves: 4, cook time: 30 minutes)

Ingredients:

  • 2 large sweet potatoes
  • 1 cup mushrooms
  • 1 onion
  • 3 cloves garlic
  • 1/4 cup high heat oil
  • sea salt and ground pepper

Instructions:

  1. Chop the potatoes, mushrooms, and onion into bite-sized chunks. Mince the garlic on top of the potatoes.
  2. Heat the skillet to medium first, THEN add half the oil. Coat the bottom of your skillet.
  3. Add sweet potatoes, garlic, and onions and spread in an even layer in the skillet. Cook on medium-high heat, uncovered until potatoes are browned and onions are caramelized, about 10 minutes. Add the rest of the oil, slowly, as needed. Take care not to mess with them too much, flip potatoes once or twice in the entire 10-ish minutes.
  4. When your mix is pretty well cooked, add the mushrooms. These are already soft so they don’t take much cooking. Cook for a few more minutes to heat up the mushrooms.
  5. Sprinkle with salt and pepper. Serve and enjoy!

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Ashley Life Update: I had a wonderful weekend at a friend’s wedding in Louisiana. Got to hang out with my immediate family (see my sister’s and I above) and a lot of friends I haven’t seen in a long time. And the 13 hour drive there and back wasn’t too bad. We set up a bed in the back of the car and then whoever was driving listened to books on tape. Man those things pass the time!

We also stopped at an epic Country Buffet in Arkansas (the best in the state). I swear I had no idea that America had areas like that. Just VERY southern. That’s why I love road trips, you see cultures you never would have explored otherwise.

AND, another plus, we finally got some communication from Mike’s job. We should be finding out our next stop in the next couple weeks and the options are looking good!

I hope you all had great weekends too! Love and hugs – Ash

 

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Tasty Tuesday: Sweet Potato Fries

Sweet potato fries. I’ve only had them once or twice in restaurants but I ALWAYS love them. So when I saw this post from Snack Girl, I figured I’d try it. Holy Bajolies these things are good. I did it a tiny bit differently from Snack Girl’s original recipe so here is my version:

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We ate them with Santa Fe style scrambled eggs: eggs, almond milk, red pepper, spinach. Then salsa and avocado on top. YUM.

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Sweet Potato Fries

Ingredients:

  • 2 large sweet potatoes (yams)
  • coconut oil or grapeseed oil (because it’s high heat)
  • cumin
  • garlic powder
  • salt
  • pepper

Instructions

  1. Preheat oven to 450°F. Line a couple baking sheets with parchment paper.
  2. Peel sweet potatoes then cut them into thin lengths. The thinner the cuts, the more crispy and delicious the fries.
  3. Lay out the sweet potato in single layers on the baking sheets.
  4. Sprinkle them with oil then with all the spices. Be conservative with the spices.
  5. Bake for 15 minutes then grab some tongs (or burn your fingers) and flip every fry. Continue cooking for 5-10 minutes or until the fries are golden brown.
  6. Enjoy!

Ashley Life Update: It’s snowing here again! The second storm in a week! Since I can work from home most mornings and my workouts are all here too, I’m loving this. I can just sit at our dining table, working and looking at the pretty snow 🙂

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Thriving Thursday: Sweet Teryaki Salmon

Confession: I HATE fish. I actually really dislike seafood in general. I’m not one of those picky, “I hate the consistency” people but oysters?? Truly the consistency is like snot. And fish? Any kind of fish is just so salty and YUCK. I’ve disliked it since I was a kid. When my mom made her delicious fish for dinner, I would eat a bowl of cereal.

However, (this is how I know I’m an adult) I LOVED this fish I cooked last night. Everyone always talks about how good fish is for you so I figured I’d give it another try. Teryaki was the closest I could get to make it taste like chicken. Haha. So I adapted a recipe from one of my cookbooks and came up with this. It is SO delicious. Sweet and tangy all at the same time.

Money Saving Tip: Wild-caught salmon can be really expensive ($13 for 2 fillets??) so we ate small portions with lots of veggies to make it last for the next day’s dinner too.

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Sweet Teryaki Salmon (3-4 servings)

Ingredients

  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1/4 Bragg’s liquid aminos (healthy soy sauce)
  • 1 tsp. stone ground mustard
  • 1 Tbsp. raw honey
  • 1/4 tsp. garlic powder
  • 2 wild-caught salmon fillets or steaks
  • Whatever you would like for your side (bed?). I used leftover mashed sweet potatoes (from the Sherpherds Pie) and added sautéed red peppers and mushrooms (YUM). It would also be really good with a spinach salad, roasted veggies, and/or quinoa.

Instructions

  1. In a bowl, mix first 6 ingredients until combined. Set aside 1/4 cup of marinade in fridge for basting.
  2. Combine salmon and marinade in a plastic bag and marinate in fridge for 1 hour.
  3. While it’s marinating, cook your side.
  4. Lay marinated salmon on parchment paper in a deep baking pan.
  5. Broil or grill for 4-5 minutes on each side.
  6. Brush with reserved marinade.
  7. Enjoy!

We’re getting very close to the weekend. I hope you all have happy Thursday’s! 🙂

 

Tasty Tuesday: Sweet Potato Shepherds Pie

Sweet potatoes are flippin’ awesome. They are fantastic for digestion, heart health, skin health, and blood sugar levels. Specifically, they are high in Vitamin B6, Vitamin A, Fiber, Potassium, Vitamins C and E, and Manganese.

This recipe was my attempt at making my mom’s amazing shepherds pie but without the starch of potatoes. With that in mind, it was GROSS. But once we stopped thinking of it as Shepherds Pie and started thinking of it as a dish on it’s own, SO DELICIOUS. Isn’t it weird how your brain can trick you like that?

This was incredible easy to make and I just kept it in a crockpot in the fridge and reheated it (on the lowest temperature possible) for 3 nights straight. Thank you bulk-cooking!

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Sweet Potato Pot Pie (6-8 servings)

Ingredients:

  • 7 organic sweet potatoes, chopped into small chunks
  • 3/4 cup organic milk (almond, coconut, dairy, whatever)
  • 1 organic yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds organic ground turkey
  • 1 package of organic gravy mix
  • 8oz organic frozen mixed veggies (carrots, peas, etc)

Instructions:

  1. Boil sweet potato chunks in a large pot until soft. While they are cooking, mix gravy. 
  2. Drain water from pot add the milk and mash it all together. Set aside.
  3. In a separate, deep pan, sauté onions and garlic for 5 minutes on medium-high heat.
  4. Add turkey to pan and cook until brown.
  5. Add gravy and frozen veggies to pan and mix together.
  6. Either in the large pot or in a crockpot, layer the meat mixture, then the mashed sweet potatoes. Heat in the crockpot or oven on low for 10 minutes. This allows the juices to mix together. YUM
  7. Enjoy!

Tasty Tuesday: Sweet Potato Pancakes

I am a big believer in spending some time on breakfast. One of my favorite things about having a day off or being on vacation is being able to spend time cooking and enjoying breakfast.

A yummy pile of food + a book/newspaper + a good cup of tea or glass of mulled cider + good company = AWESOME MORNING.

This past Sunday, Mike and I enjoyed a new (and now frequent) recipe. I hope to enjoy an equally lovely breakfast every day of this Thanksgiving holiday.

Sweet Potato Pancakes

Ingredients

1 large sweet potato, peeled and chopped small

3 eggs

1/2 cup almond butter (or whatever nut butter you have)

1/2 cup milk (unsweetened almond, coconut, whole milk, whatever…)

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp sea salt

high heat cooking oil (coconut, grape seed, or sesame oil)

Instructions

Boil sweet potatoes until soft when stabbed with a fork. Start heating pan on Medium during this last step. Drain then add sweet potatoes and all other ingredients to blender. Blend until smooth.

After preheating pan for 5-ish minutes, pour two small pancakes at a time. Flip when the centers start bubbling. Cook on other side for 3-5 minutes.

Stack a pile, add a topping (bananas, sautéed apples, raisins, honey, maple syrup, etc.) and ENJOY!

*this recipe was adapted from Sammie Kennedy.

By the way, thanks to everyone that commented on my post yesterday. Recognizing the amazing qualities of the people around you starts to make you more amazing too! If you want to add to the comments, there’s still time! I’ll be reposting them on all Friday.

What are some of your favorite breakfast traditions?