Sweet potatoes, oh sweet potatoes, what else can I do with you?
We have gotten a plethora of sweet potatoes in our Community Supported Agriculture (CSA) box this year. Typically, these kinds of root vegetables can last quite a long time in a cool, dark pantry. However, I live in a condo building that is never cool, meaning I need to use these up much quicker – usually within a week. I have steamed them, and mashed them, and put them in a stew. And yet my cupboard still contains sweet potatoes.
So, I turned to my favorite potato recipe and decided to substitute sweet potatoes for it. WOW! I’m so glad I did!
I braised the sweet potatoes in a broth with traditional Indian spices. I also added some shredded kale and frozen peas. The recipe is below, and I think you’re going to love it. Plus, sweet potatoes cook quicker than regular potatoes, so this comes together in under 30 minutes.
This week, we are getting our last veggie box of the season. I’m often asked what we could possibly get in a veggie box in the middle of December in Minnesota. Mostly root vegetables and winter squash! A couple of weeks ago, we also got some beautiful flowering kale that I still need to do something with… Any ideas??
I was never a big fan of meatloaf when I ate meat. And as a vegetarian, I’ve never been a big fan of lentil loafs either. However, I must say this lentil loaf is frickin’ fantastic! It’s called Glazed Lentil Walnut Apple Loaf. It’s made with apple butter (a.k.a. my new obsession). Seriously mouthwatering and perfect for serving a crowd.
With it, I served mashed winter squash with a dollop of apple butter. Oh my. I need a moment. The sweet apple butter blended perfectly with the flavor of the squash. I will take this comfort food over the less nutritious mashed potatoes and gravy any day.
Have you made apple butter? What ways have you used it?
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 2 cups onion, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds sweet potatoes, peeled, cut into 1-inch cubes
- 2 cups kale, shredded
- 1 cup peas, frozen
- 1 1/4 cups water
- Combine cumin, turmeric, mustard, cardamom, ginger, cloves, cinnamon, and pepper in a small bowl and set aside.
- Heat oil in a large skillet over medium heat. Add onion and garlic, cooking until onion is lightly browned - about 5 minutes.
- Add potatoes and spice mixture. Cook, stirring frequently, about 5 minutes.
- Add water, kale, and peas. Cover, reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender and water is absorbed. This will take about 15 minutes, depending on the size of your potatoes.
- Add salt to taste and serve warm.