Sweet potatoes, bell pepper and sausage combine in this delicious hash for a filling dinner.
2 lbs Sweet Potatoes, peeled and cut in 1/2 in sized pieces
1 lb Pork Sausage, casings removed
2 Tablespoons Canola Oil
2 Bell Peppers, chopped
2 Cloves Garlic, minced
2 teaspoons Ground Cumin
Salt & Pepper
Bring a large pot of water to a boil and add the sweet potatoes. Boil until almost tender, about 4 minutes. Drain.
Heat a large non-stick skillet over medium/high heat. Once hot, add sausage and cook until browned. Reserve on a paper towel lined plate.
Heat the oil in the same skillet over medium/high heat. Add bell peppers and garlic and cook until softened, about 5 minutes. Return sausage to the skillet along with cumin and potatoes. Cook for about 5 minutes longer to heat through. Season with salt and pepper to taste.
-Recipe from RachaelRayMag.com-
Dinner doesn’t get much easier than this! Just throw it all in the oven and let it cook. I love that! You might notice that I didn’t cut my potatoes and carrots to 1 inch cubes like the recipe states. Make sure you really do cut them that small or they will be undercooked like mine were. The real maple syrup in this dish makes a wonderfully sweet glaze for the chicken and veggies. Chloe was really excited when I told her we were having chicken with maple syrup for dinner! I hope you enjoy this Maple Roasted Chicken Thighs and Sweet Potatoes recipe!
2 3/4 lbs Boneless Skinless Chicken Thighs (about 10 thighs)
1 lb Sweet Potatoes, peeled and cut into 1 inch pieces
3 Carrots, cut into 1 inch slices
1 Onion, thinly sliced
1/4 Cup Maple Syrup
Preheat oven to 375°F.
Place all ingredients in a casserole dish. Toss to combine.
Bake for 30 minutes, or until chicken is cooked and veggies are tender.
-Recipe adapted from a recipe from Good Housekeeping-
Risotto and sweet potatoes are two of my favorite things. Put them together and it’s a heavenly dish! This risotto would be good with any type of sweet potato.
5 Cups Chicken or Vegetable Stock
1-2 Tablespoons Extra-Virgin Olive Oil
1 Onion, Chopped
1 Stalk Celery, diced
2 Cups Short Grain Brown Rice
1lb Sweet Potatoes, peeled and cubed
1 Clove Garlic, finely grated
Salt & Pepper
Nutmeg, freshly grated
2 Tablespoons Butter
Heat the stock in a sauce pan and keep warm over low heat.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and celery. Cook until softened, about 3-5 minutes. Add the rice and sweet potatoes, cooking 2-3 minutes to toast the grains. Add the garlic and cook for 1 minute.
Start adding the stock, 1-2 ladlefuls at a time. Stir frequently until almost all of the liquid is absorbed before adding more stock. Keep adding stock until the rice is softened and creamy. This will take about 45 minutes with brown rice.
Remove from heat and season with salt and pepper to taste. Add a little nutmeg and stir in the butter.
Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8
I made this dish with leftover homemade sweet potato gnocchi that I had in my freezer. This turned out to be really delicious! I will definitely be making this again. Recipe is adapted from this recipe from Cooking Light.
1 (16 oz) package gnocchi (or homemade)
1 lb Ground Turkey
2 Tablespoons Extra-Virgin Olive Oil
1 Onion, chopped
1 teaspoon Dried Basil
Salt & Freshly Ground Pepper
½ Cup Chicken Stock or White Wine
3 Tablespoons Tomato Paste
1 (14.5 oz) Can Diced Tomatoes with Basil, Garlic & Oregano
Shredded Mozzarella Cheese, for serving
Bring a large pot of water to a rolling boil.
Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion and cook until softened, about 2 minutes. Season with basil, salt and pepper. Stir in the chicken stock and cook for 2 minutes. Add the tomato paste and diced tomatoes, cooking for about 5 more minutes.
Cook the gnocchi in small batches. Let cook for 2 minutes after they float to the surface of the water.
Serve the turkey ragù over the gnocchi with shredded mozzarella cheese on top.
Yum, sweet potato!
Canola Oil, to coat
Salt & Pepper
Preheat oven to 350°F.
Wash the potatoes and poke several times with a fork.
Place on a baking sheet. Coat the potatoes lightly with canola oil and season with salt and pepper. Bake until tender, about 45 minutes depending on size.
Serve with butter and salt & pepper.