Posts Tagged ‘Sweet potato’

Baked Sweet Potatoes and Asparagus Stir Fry

Thursday, June 6th, 2013
Sweet Potato, Asparagus Stir Fry, Garden Salad

Sweet Potato, Asparagus Stir Fry, Garden Salad

We still have asparagus coming up and lots of volunteer salad greens.  While it’s great to have the greens they don’t quite fill you up by themselves.  But wait, there’s more . . . sweet potatoes from the 2012 fall harvest.  We still have half our last year’s harvest left.  They keep for a long, long time, if properly cured and stored.

I baked 4 large sweet potatoes at 400 degrees for an hour, until easily pierced with a fork.  For our meal, the two of us only needed one split in half.  The other three are chilling in the refrigerator for a salad or whatever pops up for a meal in the future.

In addition to the buttered sweet potato, we made a lettuce salad topped with blue cheese chunks, onions, and a homemade white wine garlic vinaigrette.   The meal was rounded out  by an asparagus, onion, and shiitake sauté seasoned with a bit of tamari sauce.

The meal was outstanding . . . all the freshness of spring, anchored with a very substantial sweet potato.  Life is good!


Year Old Sweet Potatoes for Dinner

Wednesday, October 10th, 2012

Year Old Sweet Potatoes

Continuing the discussion of sweet potatoes which I started  with a post about my harvest a couple days ago, these are the last two sweet potatoes from the 2011 harvest.  Sweet potatoes, when stored properly, last a long time.  We’ve frequently kept them well over a year.  Getting a crop to last that long without having to freeze or can makes sweet potatoes ideal for the home grower.

Our storage method is simple.  Lay out the sweet potatoes to dry for two weeks.  We spread them out on the kitchen floor under the kitchen table.  After drying, wrap the large and medium sized tubers individually in newspaper.  Use up the small,  stringy, and damaged tubers first.  They will not store well.  It’s smart to save the bigger ones for last.  Store the wrapped  potatoes in a cool dry place.  We keep ours in a cooler area of our heated basement.

Baked Sweet Potato

Judy baked the two potatoes on a cookie sheet for an hour at 400o.  Served with butter, they were delicious.

Pierogi with Savory Sweet Potato Filling

Wednesday, April 20th, 2011
Finished Pierogi

Savory Sweet Potato Pierogi

What can I say…. we still have sweet potatoes from last year’s harvest so it was an experiment waiting to happen. It was Geoff’s idea. He’s been wanting to learn how to make pierogi. There are lots of traditional fillings that can be used but he thought it appropriate for our CobraHead blog post that we fill them with sweet potatoes.

I admit that I haven’t made pierogi in years. The first time I ever had them was back in Detroit (just before we were married) when Noel’s mother made them with various fillings (cottage cheese, cabbage, sauerkraut, mushrooms, mashed potatoes, prunes) for Easter dinner.

I found the following dough recipe from a cookbook that Mrs. Valdes used – Treasured Polish Recipes for Americans, Published by Polanie Club – Minneapolis, MN in 1948. The book is an excellent compilation of recipes put together by Polish immigrants seeking to preserve their heritage through food. Give the following recipe a try and add to your traditions.

Dough Recipe

2 eggs
½ cup water
2 cups flour
½ t salt

Mound flour on kneading board and make a hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter or a glass with a diameter of 2 ½ to 3 inches. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with perforated spoon.

Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

Making Pierogi

Pierogi in Progress

Savory Sweet Potato Filling – a CobraHead Original

2 cups roasted sweet potato, mashed/sieved
1 medium onion, finely chopped
2 T. Butter – may be half olive oil
2 tsp. cumin
½ tsp. chile powder
½ tsp. oregano
½ tsp. salt
¼ tsp. ground pepper
Cook the sweet potato earlier in the day or the day before, or even make the filling the day before you’re ready to make the pierogi.

Sauté the onion in the butter for about 10 minutes until softened. Add to the mashed sweet potatoes along with the spices and mix very well. Follow instructions above for filling and cooking the pierogi.

When ready to serve gently sauté the pierogi in butter until heated through. Best served with sour cream. Delicious!

Sweet Potato Lasagna

Wednesday, March 23rd, 2011

Sweet Potato Lasagna

Yes, we are still eating last year’s harvest of sweet potatoes.  They are a wonder crop, and if properly stored, will last until the next year’s crop comes in if you haven’t eaten them all.

I have previously put shredded carrots in my home simmered spaghetti sauce but this time there was an abundance of shredded sweet potatoes in the fridge to use up.  It seems that a certain visiting member of the family got carried away when making Sweet Potato Quesadillas and thought we had a dozen people coming over…….  Therefore I added about 3 cups of the orange slivers to my simmering spaghetti sauce and a new creation was born – at least to us.  I’m sure someone has done this before but then that’s what cooking is all about – experimenting!

Here’s the basic recipe that we use but I have to say that it turns out different each time because we have different veggies on hand.

1        12 oz or 16 oz package of your favorite lasagna, cooked if necessary or no boil if you have it

2        1 quart home canned tomatoes or your favorite spaghetti sauce

3        1 chopped onion

4        2-3 cloves garlic or more, minced

5        1 cup sliced mushrooms, if you like

6        3 cups shredded sweet potatoes

7        Seasonings, salt, pepper, oregano, basil, whatever you like

8        1 24 oz or 12 oz. container cottage cheese mixed half & half with tofu or ricotta cheese

9        ½ cup. Fresh shredded parmesan cheese

10    8 oz shredded mozzarella, Monterey Jack or Farmer’s Cheese

11    2-3 T. Olive Oil

12    3 cups cooked green beans, broccoli, kale, spinach or other green

Sauté onions and garlic in the olive oil for a 2-3 minutes, add mushrooms and cook for another 5 minutes.  Add tomatoes or sauce, shredded sweet potatoes, spices and simmer for 10-15 minutes until thickened a bit and the sweet potatoes are softened.  Remove from heat.

Mix the cottage cheese or mix of cheese and tofu with shredded parmesan, add 3 cups of green veggies of your choice & a few grinds of fresh pepper.

Now you’re ready to roll, I mean layer.  There is no mystery to lasagna making.  Just layer the basic components and the dish is ready for the oven.  The composition of each part may change but the standard layering remains the same.

Grease a lasagna or 9” x 13” pan.  You will be layering the four parts which are:  sauce, noodles, cottage cheese mix, shredded cheese.

Divide noodles into 3 sections.  Smear ½ cup sauce in the bottom of pan.  Add 1/3 of the noodles, spoon ½ of the cottage cheese mixture onto the noodles, add some sauce & sprinkle with ½ of the shredded mozzarella cheese.  Add another layer of noodles, cottage cheese mix, and sauce, then top with the last layer of noodles, remaining sauce and last ½ of shredded mozzarella.

Bake at 375 degrees for about 45 minutes.  Let cool for 10-15 minutes before cutting to serve.