Tag Archives: Sweet Potatoes

Roasted Sweet Potato Soup

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Sweet Potato SoupYesterday we celebrated Easter. There was turkey, there was chocolate, there was even cinnamon buns. I was on side dish duty this year so along with some mashed potatoes, peas, broccoli, I also brought the sweet potatoes. I decided to get creative this year and made a sweet potato soup. I don’t think I saw very many of the kids eating it, but I really liked it, as did my husband (who informed me that we need to take a break from broccoli soup), so now I can replace it with this winner! The thing I liked the most about it was it had a ton of flavor. Next time I think it would taste great topped with a dollop of sour cream.

Recipe from Company’s Coming Christmas Comfort and Joy

  • 3 lbs sweet potatoes
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves
  • 6 cups chicken broth
  • 1 cup whipping cream
  • salt and pepper

1. Peel and chop sweet potatoes, place in large roasting pan. Stir in next 5 ingredients. Place in 375 degree oven and cook for 50 minutes. Stir once or twice.

2. Heat second amount of olive oil in large soup pot, cook onion and garlic until onion is tender. Stir in chicken broth. Add sweet potatoes.

3. Puree in batches using blender. Return to soup pot. Stir in whipping cream, heat until ready to eat.

4. Eat and enjoy!

Chicken and Biscuits

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Chicken and BiscuitsI was really hoping that when I woke up today I would be miraculously better. Well, I am a little better, but it seems like I have had this cold forever. Apparently when sick, 5 days is an eternity. Slowly, slowly, I seem to be getting better every day. My throat hurts a little less, wasn’t up all night coughing and blowing my nose. These are all very promising signs. When I made the menu plan for the week (pre-cold) I planned all really healthy meals. Lots of sweet potatoes, broccoli, dark greens. I must have known what was coming, all the meals have been really quick to put together (especially since I made a big batch of sweet potatoes puree on Monday), plus really, extraordinarily healthy. I got almost all of this weeks recipes from the cook book Double Delicious, including this recipe for Chicken and Biscuits. I did get this cook book from the library, however I have definitely added it to my owner list, as all the recipes from it so far have been incredible!

  • 1 Tbsp Olive oil
  • 1 lb chicken breasts, cut into small chunks
  • 1/8 tsp ground black pepper
  • 1 can reduced fat cream of celery soup
  • 1/2 cup milk
  • 1/2 cup sweet potato puree
  • Biscuit topping :
  • 1 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup soft tub margarine ( I don’t generally use this product, so I used softened butter)
  • 1 large egg, beaten
  • 1/4 cup honey
  • 1/2 tsp cream of tartar
  • 3/4 cup low-fat buttermilk

1. Heat olive oil in large skillet, cook chicken and pepper until chicken has cooked through. Stir in celery soup, milk and sweet potatoes. Mix well. Pour into greased casserole dish (about 11×7).

2. Make biscuit dough by mixing together the dry ingredients. Slowly mix in margarine (or butter). Add remaining wet ingredients. Drop dough using large spoonfuls on to chicken mixture. ( I got 8 large biscuits).

3. Bake for 25  minutes at 375 degrees.

4. Eat and enjoy!

 

Hidden Vegetable Tomato Soup

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Tomato SoupOn our honeymoon we went on a cruise, and visited Disneyworld. It was on the cruise that my husband found a love for soup. He would often order the soup, and then because it was so good, ask for another. Last night he proclaimed this soup “cruise worthy”, which for him is the highest compliment he could bestow upon a soup recipe. So needless to say this recipe was a hit. Although, I am not ready to give up my Campbell’s Condensed Tomato Soup, I will probably be making this one more often, especially with all the hidden nutrition this one has.

Recipe from Double Delicious!

  • 2 Tbsp Olive Oil
  • 2 stalks celery , chopped
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can tomatoes
  • 1 cup sweet potato puree-how to at bottom
  • 1/2 cup broccoli puree-how to at bottom
  • 4 cups beef broth
  • 1 bay leaf
  • 1/4 tsp pepper
  • 4 ounces cream cheese, room temperature, diced

1. Heat olive oil in large soup pot, add onion, garlic and celery and saute for about 6 minutes, until tender. Stir in all remaining ingredients except cream cheese. Bring to a boil. Reduce heat to a low simmer, cook for 10 minutes.

2. Remove from heat and stir in the cream cheese. Stir until cream cheese has melted.

3. Blend soup in batches or with immersion blender.

4. Eat and enjoy!

To make purees-

Sweet potato -Roast sweet potatoes at 400 degrees for 1 hour. Let cool. Peel, discard skin, blend flesh of sweet potato until smooth.

broccoli- Steam broccoli for 6 minutes, blend with 1 tsp of water until smooth.

 

 

Walnut Sweet Potatoes

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Walnut sweet potatoesWhat a week! Yesterday, was of course Thanksgiving, being in Canada and all. Today my baby, little light of my life, turns eight. I can hardly believe how fast time flies when you have kids! And tomorrow we have one more celebration, my moms birthday. This means a lot of food! Tonight will be spent painting pottery at color me mine, with some bunny cupcakes. Tomorrow, I will be serving my mom Thanksgiving leftovers for her birthday dinner. Gotta love mom’s! This recipe for sweet potatoes was so good, I think one of my new favorites. I was a little leery when the recipe called for nutmeg instead of my beloved cinnamon but I went with it, and it turns out sweet potatoes and nutmeg are very complimentary flavors. So all you Americans out there who have yet to enjoy the amazingness that is Thanksgiving, consider this for a delicious turkey side dish.

Recipe from Allrecipes

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 4 cups mashed cooked sweet potatoes
  • 2 tablespoons chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup chopped walnuts

1. Beat together the cream cheese, butter and brown sugar. Add eggs one at a time. Beat in remaining ingredients.

2. Pour into a greased casserole dish.

3. Bake for 45 minutes at 350 degrees.

4. Eat and enjoy!