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Similar to pudding, but super light and fluffy, mousse is a really neat way to use sweet potatoes and get a dessert out of it. This version from recipe.com has a picture where it looks great in a dessert glass.
Sweet Potato Mousse
Prep Time: 10 minutes Yield: 8 servings
- 2 large eggs
1/3 cup plus 2 tablespoons packed dark-brown sugar
1 40 ounce large can sweet potatoes in syrup, drained, reserving 3/4 cup syrup
3/4 teaspoon pumpkin pie spice, plus more for dusting
1 1/2 C heavy cream
Heat sweet potato mixture over medium heat, stirring frequently, for 7 minutes, or until mixture registers 160 degrees F. on an instant-read thermometer. remove from heat and transfer to a medium-size bowl and refrigerate for 45 minutes or until slightly cool.
Beat heavy cream with remaining 2 tablespoons brown sugar to stiff peaks. Fold half of the whipped cream into sweet potato mixture to lighten. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into sweet potato mixture. Transfer mousse to 8 martini glasses. Top each with 1 tablespoon of the reserved whipped cream, dust with a little pumpkin pie spice and serve.
One of the best things ever to make with a frying pan is a hash. It’s even better with sweet potato in the mix, like the Sweet Potato Skillet Hash from mynewroots.org.
Sweet Potato Skillet Hash
Yield: 3-4 servings
- 1 Tbsp. coconut oil or ghee
- 2 tsp. whole cumin seeds (1 tsp. ground cumin)
- 2 tsp. whole coriander seeds (1 tsp. ground coriander)
- ½ tsp. chili flakes, plus more for garnish
- a few generous pinches sea salt
- 2 medium onions (I like using red onions for this)
- 3 medium sweet potatoes (about 1 pound / 500g), scrubbed and cut into cubes
- ½ cup – ¾ cup / 125ml – 175ml water or vegetable broth
- organic, free-run eggs, as many as you’d like
- ½ cup cilantro, roughly chopped
Serve With (optional)
bread or tortillas
flaky sea salt and freshly ground black pepper
Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 20-30 minutes.
Add the sweet potatoes and toss to mix with the onions and spices. Add about ½ cup / 125ml water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the sweet potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.
To cook the eggs, make a few divots in the hash and crack eggs into them. Put the lid back on and allow the eggs to cook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after is eggs whose whites have set, but yolks are runny.
Just before eating, sprinkle the top with chopped cilantro and some extra chili flakes. Serve with avocado and lime wedges on the side, and crusty bread or tortillas. Allow each person to scoop out their own portion and eggs. Enjoy hot.
I don’t know about you, but I don’t have that many Moroccan recipes so I thought I would throw in this Chickpea and Sweet Potato Stew from acouplecooks.com.
Moroccan Chickpea and Sweet Potato Stew
Total Time: 40-50 min Yield: 4-6 servings
- 2 cups uncooked quinoa
- 1 large onion
- 3 cloves garlic
- 2 large sweet potatoes (about 1 ¾ pounds)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pinches cayenne pepper
- 1 15-ounce can diced tomatoes
- 2 cups vegetable broth
- 15 ounce can chickpeas, drained (or 1½ cups cooked)
- 3 cups spinach
- 2 tablespoons chopped fresh cilantro, for garnish
- 1 lemon, for garnish
- 1 cup Greek yogurt, for garnish
Make the quinoa.
Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.
In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes. Add minced garlic and saute about 1 minute.
Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 pinches cayenne pepper. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.
Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Daring to Soar is about Judy Evans, a sixty-something woman who is suddenly widowed. Once able to bounce ideas off her husband, Judy now has to make unplanned decisions about what to do with the rest of her life. In trying to find herself, Judy visits her youngest sister in Colorado. She meets Joe, but feels it’s too soon to become involved. The story is how Judy finds the courage to maintain her relationship with her family and start a new life.
This bread from allrecipes.com isn’t so much for sandwiches, but before you start grumbling, with raisins and pecans, it’s a well-rounded option for a breakfast bread.
Southern Sweet Potato Bread
Bake Time: 70 min Yield: 1 loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1 cup cooked and mashed sweet potatoes
- 1 cup chopped pecans
- 1/2 cup golden raisins
Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.