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Wednesday, October 20, 2010

The Magic of Sweet Potatoes

Fall is my favorite time of the year. With it brings the new football season, cooler weather, the holidays and sweet potatoes! I love the versatility of sweet potatoes. Not only are they a great source of fiber and calcium, and other nutrients, but they also have healing properties as an anti-inflammatory and antioxidant-rich food. Furthermore, sweet potatoes can be used for both savory and sweet dishes. Here are a few of my favorite sweet potato recipes. I hope you like them, too.

Sweet Potato Soup
1 Tbsp. flour
1 Tbsp. dairy-free butter
2 cups vegetable broth
1 Tbsp. maple syrup
2 cups puréed organic sweet potatoes
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 cup coconut milk
  • In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color.
  • Add the broth and maple syrup, bring to a boil, then lower to a simmer.
  • Stir in the sweet potatoes and spices and simmer again. Add the coconut milk.
  • If needed, season with salt and pepper, then serve.
Makes three servings

Sweet Potato Pie
2 cups puréed organic sweet potato
1 Tbsp. dairy-free butter
1 cup almond milk (or any non-dairy milk of choice)
1/2 cup sugar
1 tsp. molasses or maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. Egg Replacer
1 unbaked pie shell
  • Mix all ingredients until everything is combined and there are no lumps left.
  • Prebake pie shell for 7 minutes at 350ºF.
  • Fill the shell, place on cookie sheet and bake at 350ºF with convection on for 1 hour.
  • The pie should not jiggle very much when taken out of the oven. Let cool, then cover and put in fridge overnight. Top individual slices with soy whipped cream or non-dairy vanilla ice-cream and serve.
Makes one pie

Sweet Potato Fries
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground cayenne pepper
3 large organic sweet potatoes
Olive oil

• In a small bowl, combine the cumin, salt, and cayenne pepper. Set aside.
• Preheat the oven to 400°F.
• Peel the sweet potatoes and cut in half lengthwise. Cut each half into 6 wedges. In a large bowl, combine the spice mixture with enough olive oil to coat all the potatoes. Toss until evenly coated.
• Place wedges in a single layer on a baking sheet and place on the middle shelf of the oven. Bake for approximately 30 minutes or until cooked through and edges are crisp.
• Serve immediately.

Makes six servings
For more vegan recipes, visit VegWeb.com.
Click here for a Free Vegan Starter Kit.

Photo credit:
all-creatures.org

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