Tagged sweet potatoes

Roasted Sweet Potato Salad with Fresh Figs

Was getting a bit tired of our usual veggie salads, and needed more vegetarian ideas, specifically those with more of a Mediterranean bent, so I got me Yotam Ottolenghi’s Jerusalem cookbook. I cannot wait to try ALL the recipes. Okay, maybe 99%. I’m not a leg-o-lamb person. But hubby is, so maybe I’ll make that one for him. For now, I’m going page by page and just having fun discovering new flavor combinations. This one with the figs and sweet potato and reduced balsamic is excellent, though I wish I would have added some feta to up the salty element. (I don’t like goat’s cheese, which is in the original recipe. But maybe next time I make this I’ll add some just for the hubs, since he can eat that.)

sweetpotsalad1

3 medium sweet potatoes, cut into wedges (I cut each in half lengthwise, then each half into quarters, then each quarter into 3 pieces, lengthwise)
3 tablespoons extra virgin olive oil
~ 2 teaspoons kosher salt, or to taste
freshly ground black pepper, to taste

Toss the above in a large mixing bowl, then transfer to a baking sheet lined with parchment paper and roast about 20 minutes until tender and browned in places.

sweetpotsalad2

While sweet potatoes are roasting, reduce

3 tablespoons balsamic vinegar (doesn’t have to be fancy)
1 1/2 tablespoons sugar (superfine if you have it, but regular will do, what’s important is it gets dissolved well before you heat it up)

in a saucepan. Bring to a boil, then simmer a few minutes until thickened, but not too thick as to be unpourable or undrizzleable.

Also, prepare

2 tablespoons olive oil
large bunch green onions, trimmed, cut into 2-inch thickish shreds
1 red hottish pepper, sliced thin
6 ripe figs, wiped or rinsed clean, quartered (if large) or halved (if small)
Maldon sea salt (or other coarse salt) and additional black pepper for seasoning

Heat olive oil in a saucepan or skillet. Add green onions and red pepper and cook over medium heat, for a few minutes or just until wilted and fragrant.

When sweet potatoes are done, arrange in a platter, along with the figs. Scatter the green onion-red pepper mixture all around, including the oil, and drizzle with the balsamic reduction. Sprinkle Maldon sea salt and black pepper on top to finish and you’re done! Enjoy!

sweetpotsalad3

Can be prepared for St. Albert of Jerusalem‘s Feast on September 25, though fresh figs may be tricky to find at that time. I wouldn’t hesitate to sub dried Calimyrna figs, which is available year-round, either stewed in a bit of wine, or soaked in the balsamic vinegar prior to use in the recipe, or used as is but chopped.

Roasted Sweet Potato and Honey-Roasted Onion Salad with Orange-Cumin Dressing

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For the sweet potatoes:

3 large sweet potatoes
2 tablespoons extra virgin olive oil
4 sprigs fresh thyme or about 1 teaspoon dried
salt to taste

Preheat oven to 375 degrees F.
Peel, quarter and cut sweet potatoes crosswise into 1/3-inch thick slices. Toss with oil, thyme and salt. Spread evenly on rimmed baking sheet and roast 30 minutes. Turn pieces with spatula and roast another 30 minutes.

The Onion:

1 extra large onion, Walla-Walla or Vidalia or other sweet onion recommended, but regular yellow onions will do as well
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon honey (molasses, maple syrup, date syrup, or a combo of any of these will do as well)
salt to taste

Peel and cut onion into 1/2-inch slices. Whisk oil, vinegar, honey and salt in a small bowl, and transfer to oven-proof (cast iron if you have it) skillet. Add onion slices evenly and either bake along with the sweet potatoes, or cook slowly stovetop, turning once, until caramelized on both sides. The onions will become pleasantly chewy-crisp as it cools.

The Dressing:

2 small oranges or 1 large
1/2 teaspoon cumin seeds
Pinch red pepper flakes
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thinly
salt to taste

Juice orange(s) and set aside. In dry skillet toast cumin seeds and pepper flakes for a few minutes or until fragrant. Grind in spice mill/coffee grinder or in a mortar and pestle. In the same skillet heat olive oil and cook garlic slices for a few minutes over medium heat, just until golden. Add orange juice, the ground spices, whisk/cook for 3-5 minutes and remove from heat. Stir in salt to taste.

To serve:

Salad greens (I used romaine because that’s what I had, but baby kale, baby spinach, mesclun, arugula, or whatever mixed greens you have will do as well)

Combine everything — sweet potato slices, onion slices, dressing, and greens — in a large bowl and toss.

Serves 4.

Roasted Sweet Potato Salad with Fresh Figs

Was getting a bit tired of our usual veggie salads, and needed more vegetarian ideas, specifically those with more of a Mediterranean bent, so I got me Yotam Ottolenghi’s Jerusalem cookbook. I cannot wait to try ALL the recipes. Okay, maybe 99%. I’m not a leg-o-lamb person. But hubby is, so maybe I’ll make that one for him. For now, I’m going page by page and just having fun discovering new flavor combinations. This one with the figs and sweet potato and reduced balsamic is excellent, though I wish I would have added some feta to up the salty element. (I don’t like goat’s cheese, which is in the original recipe. But maybe next time I make this I’ll add some just for the hubs, since he can eat that.)

sweetpotsalad1

3 medium sweet potatoes, cut into wedges (I cut each in half lengthwise, then each half into quarters, then each quarter into 3 pieces, lengthwise)
3 tablespoons extra virgin olive oil
~ 2 teaspoons kosher salt, or to taste
freshly ground black pepper, to taste

Toss the above in a large mixing bowl, then transfer to a baking sheet lined with parchment paper and roast about 20 minutes until tender and browned in places.

sweetpotsalad2

While sweet potatoes are roasting, reduce

3 tablespoons balsamic vinegar (doesn’t have to be fancy)
1 1/2 tablespoons sugar (superfine if you have it, but regular will do, what’s important is it gets dissolved well before you heat it up)

in a saucepan. Bring to a boil, then simmer a few minutes until thickened, but not too thick as to be unpourable or undrizzleable. 🙂

Also, prepare

2 tablespoons olive oil
large bunch green onions, trimmed, cut into 2-inch thickish shreds
1 red hottish pepper, sliced thin
6 ripe figs, wiped or rinsed clean, quartered (if large) or halved (if small)
Maldon sea salt (or other coarse salt) and additional black pepper for seasoning

Heat olive oil in a saucepan or skillet. Add green onions and red pepper and cook over medium heat, for a few minutes or just until wilted and fragrant.

When sweet potatoes are done, arrange in a platter, along with the figs. Scatter the green onion-red pepper mixture all around, including the oil, and drizzle with the balsamic reduction. Sprinkle Maldon sea salt and black pepper on top to finish and you’re done! Enjoy!

sweetpotsalad3

Can be prepared for St. Albert of Jerusalem‘s Feast on September 25, though fresh figs may be tricky to find at that time. I wouldn’t hesitate to sub dried Calimyrna figs, which is available year-round, either stewed in a bit of wine, or soaked in the balsamic vinegar prior to use in the recipe, or used as is but chopped.

Decadent. Delicious. Healthy? Ummm… who cares?

After a quick review of what we’ve been eating the past couple of weeks since Aisa’s party, I decided that we need to add more ORANGES and YELLOWS to our diet. So I bought ~10 pounds of garnet yams to make into SOMETHING.

Somehow, this really wasn’t what I had in mind when I decided we were going to eat healthier around here… but heh… I couldn’t resist.

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Spiced Sweet Potato Cake with Brown Sugar Icing recipe at Epicurious