Quick Tomato, White Bean, Sweet Potato, and Kale Soup

When you live in Wisconsin, the first day of the year in the fifties is a major victory. We air out the house even when there's a heavy covering of snow on the ground, drive around with the windows rolled down, and a few brave souls will don shorts for the occasion. Unfortunately, that lasted but one fleeting day this week, but it has definitely given me a metaphorical taste for spring. I'm more than ready to begin to transition to my literal tastes to more spring-like fare, as the days where I'll be craving a massive, piping hot, bowl of soup are happily numbered.

But while I'm still looking out on a yard full of snow, I'm happy to keep indulging that craving. There are plenty of white bean and kale soup recipes available, but my riff on a New York Times recipe is the first I've seen with sweet potatoes, confirming my theory those orange-fleshed beauties are nearly always a great substitution. Creamy white beans and tender kale go just as well with that delicious tuber as its blander and less nutritious cousin, perfectly finished with a sprinkling of salty, nutty Parmesan cheese. Fresh off the stove, there's no doubt it's a wonderful meal, but flavors meld and deepen over a day or two in the fridge, and fare pretty well when you pluck a serving from the freezer days or weeks later.

Quick Tomato, White Bean, Sweet Potato, and Kale Soup

adapted from the New York Times

serves 4 to 6

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium sweet potato (about 6 to 8 ounces), scrubbed and diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Lemon juice, to taste
Grated Parmesan for serving (optional)

1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.

2. Add the water, tomato paste, oregano, sweet potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the sweet potatoes are just about tender.

3. Add the kale and simmer another 10 minutes, until the kale and sweet potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper and lemon juice to taste. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Paneer and Pea Curry With Sweet Potato Hash

For a couple of weeks, I think I ate sweet potatoes every single day. I blame Joe Yonan and his many delicious variations on sweet potato soup for starting this obsession, but the success of Thai sweet potato curry certainly didn't slow it down. In a fine conclusion to that craze, this recipe combines sweet potatoes, curry, and Joe Yonan's recipe expertise, every bite of this as delightful as its culinary predecessors.

Before this recipe, I'd always served my curries with the traditional rice or naan, or even quinoa, but it had never crossed my mind to serve it over sweet potato hash. The hash, with its lovely crispy bits, is the perfect contrast to the tender vegetables and cheese, the sweet potato eagerly soaking up the the rich coconut milk and brilliant spices of the garam masala. I love recipes like this because they perfectly toe the line between fresh and hearty, hitting your taste buds with equal parts soul and stomach satisfying starch, light and bright vegetables, and savory cheese. (As a born and bred Wisconsinite, you're not likely to find me swapping out cheese in a recipe, but if you're vegan or can't find any paneer, extra-firm tofu will make a suitable substitute.) Until Mother Nature decides she's ready to let go of winter and full embrace spring, these cozy bowls are just the ticket to a happy, healthy lady with enough energy to shovel the driveway.

Paneer and Pea Curry With Sweet Potato Hash
adapted from The Washington Post
serves 4

3 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 1/2 pounds sweet potatoes, peeled and grated
Sea salt
8 ounces paneer (Indian fresh cheese) or drained extra-firm tofu, cut into 1/2-inch cubes
3-inch piece ginger root, peeled and finely chopped
2 tablespoons garam masala (or curry powder)
2 cups fresh or frozen/defrosted peas (about 9 ounces)
1 cup no-salt-added canned crushed or diced tomatoes, with their juices
1/4 cup low-fat coconut milk or cream
Yogurt, sour cream, or creme fraiche, for serving (optional)
Hot sauce, for serving (optional)

1. Pour 1 tablespoon of the oil into a large skillet over medium heat. Once the oil shimmers, add half of the onion and half of the garlic. Cook, stirring frequently, until tender. Increase the heat to medium-high and stir in the sweet potatoes. Sprinkle with salt to taste. Cook the sweet potatoes, stirring and scraping them from the pan occasionally, until they are browned in spots and tender, about 10 minutes. Remove from the heat.

2. Sprinkle the paneer pieces with salt. Pour 1 tablespoon of the oil into a separate large skillet over medium-high heat. Once the oil shimmers, add the paneer and cook for a few minutes, until deeply browned on one side, then turn the cubes over to brown deeply on the second side.

3. Reduce the heat to medium. Pour in the remaining tablespoon of oil, then stir in the ginger, garam masala and remaining half of the garlic and onions. Cook, stirring frequently, until the vegetables are tender and the garam masala has bubbled and bloomed. Stir in the peas, the tomatoes and their juices and the coconut milk. Once the mixture starts bubbling around the edges, taste, and add salt as needed. Cook until the peas are tender and the flavors have melded, about 5 minutes.

4. Divide the sweet potato hash among individual plates. Spoon the paneer-pea curry on top and garnish with yogurt and hot sauce. Serve hot.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

When it comes to shortcut ingredients, curry is king. Curry powders and pastes are frugal and efficient ways to create a vibrantly flavored dish with a minimal list of ingredients and time to spare. I've been on an epic sweet potato kick lately, so it wasn't much of a leap to merge the two ideas together in this quick weeknight meal. It's virtually guaranteed that there's curry powder in my cabinet, and even though there's pretty good odds of curry paste (red or green) hanging out my fridge, I'll confess that I don't reach for it quite as often. That tiny jar gets easily lost among the ample library of condiments, but it's always a pleasant surprise to rediscover it.

For me, Indian curries are generally cozy, hearty, comforting meals and Thai curries are light and lively bites that really perk up the palate. During the depths of winter, I need both of these kind of meals. When I want to curl up under a cozy blanket and watch a movie, give me warm and inviting Indian curry. When it's time to refuel and wake up after a long day, I'll happily devour a plate of the Thai variety, which takes less than 30 minutes to make it to the dinner table. Bright lemongrass, rich coconut milk, and spicy ginger and chilies are the perfect antidote to icy winter weather, with extras freezing well for a healthy meal at the ready any time. This vegetarian dish is wonderful simply served over brown rice with a drizzle of hot sauce, but is also a nice complement for salmon, chicken, or pork for carnivores or heartier appetites.

Thai-Flavored Green Curry with Sweet Potatoes and Green Beans

adapted from Bon Appetit

serves 4

1 tablespoon vegetable or canola oil
1 medium onion, quartered, thinly sliced
2 tablespoons green Thai curry paste
1 cup canned unsweetened coconut milk
1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
3 cups trimmed green beans, cut in 2” pieces or one 10-ounce bag frozen green beans
Kosher salt
Thai basil or cilantro, for serving (optional)

Sriracha or other hot sauce, for serving (optional)
Brown rice or naan, for serving (optional)

1. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Season with salt. Turn off heat and garnish with cilantro and/or hot sauce, if using, into the curry. Serve over rice.

Sweet Potato, Spinach, and Coconut Soup with Toasted Coconut and Almonds

Joe Yonan showed me how great sweet potato soup can be with greens and toasted nuts. And now I'm here to tell you it's great with both. I know I can't stop raving about it, but this will be the last you hear from me on this sweet potato soup, since I've enjoyed the basic version, two of Yonan's riffs, and now my own custom creation.

One of the greatest lessons I've relearned from this series of soups is to go beyond infusing the base with flavor and top it with something special as well. The rich and silky foundation, swirled with tender greens, would be delicious on its own, but it's the toasty crunch on top that makes the soup really extraordinary. My culinary obsessions ebb and flow, and because I'm currently occupied with incorporating all manner of coconut products into as many meals as possible, I'm quite pleased with the layered coconut flavor and texture this recipe achieves.

I've enthusiastically enjoyed each of the sweet potato soup variations, but I can't wait to move on Yonan's other concentrated soup base recipe - spicy black bean. After all those sweet and silky bites, I think I'm ready for a little heat.

Sweet Potato, Spinach, and Coconut Soup with Toasted Coconut and Almonds
makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen (see recipe below)
1/4 cup coconut milk (or coconut cream, for an even richer soup)
1/4 cup water or vegetable stock, or additional coconut milk, plus more as needed

2 ounces baby spinach or kale
Kosher or sea salt
1 tablespoons sliced almonds

1 tablespoon unsweetened coconut flakes

1. Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Add spinach and cook until it is wilted, 2 to 3 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.

2. Heat a small skillet over medium-high heat. Add the almonds and coconut and cook, stirring occasionally, until they are fragrant and lightly browned, about 4 to 5 minutes.

3. Pour the soup into a serving bowl, top with the almonds and coconut, and serve warm.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Sweet Potato and Orange Soup with Smoky Pecans

I may sound like a broken record, but I just can't say enough good things about Joe Yonan's cookbooks. His easy and delicious recipes make each meal something to look forward to, even when my dining companions are just the characters in a novel I'm reading. Making a concentrated soup base to switch up with each meal is an absolutely genius way to both plan ahead and decide on the fly what have for dinner, and as I predicted, my second foray into that territory was just as wonderful as the first.

The sweet potato soup base, as its name would imply, has an inherent sweetness, but thinning it with orange juice adds an extra nuanced layer balanced with enough acidity to keep it from becoming cloying. Creme fraiche and the spiced oil add richness, along with their respective tanginess and smokiness, with a final accent of toasted pecans to contrast the sumptuously silky soup. Each ingredient is a delightful touch even solo, but together they achieve a sublime, delicious balance.

After enjoying the soup base and two variations, I'm definitely ready to but my personal touch on the final portion in my freezer. And after that's gone, it's on to spicy black bean soup base!

Sweet Potato and Orange Soup with Smoky Pecans
adapted from Serve Yourself by Joe Yonan
makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen (see recipe below)
1/4 cup freshly squeezed orange juice
1/4 cup water or vegetable stock, plus more as needed
Kosher or sea salt
2 tablespoons pecan halves
1 tablespoon extra-virgin olive oil
1/2 teaspoon pimenton (smoked Spanish paprika) or ground chipotle chile
2 tablespoons creme fraiche, sour cream, or yogurt, whisked until smooth
Finely grated zest of 1 orange

1. Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.

2. Heat a small skillet over medium-high heat. Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.

3. Pour the soup into a serving bowl, dollop the crème fraîche in the middle, and top with the pecans and spiced oil. Sprinkle the orange zest on top, and eat.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Sweet Potato Soup with Chorizo, Chickpeas, and Kale

One of the most genius things I've gleaned from my time pouring through Joe Yonan's cookbooks recently is the idea of making a concentrated soup base. Invest a little extra time one day, and you'll have a freezer full of flavorful foundation for diluting and dressing up at dinner time. This sweet potato soup base, while delicious all on its own, becomes something truly spectacular with a topping of savory chorizo, crispy chickpeas, and earthy kale. Rendering the fat from the chorizo quickly infuses the chickpeas and kale with flavor, creating the perfect crispy, spicy topping for the sweet and silky soup. This soup deftly balances indulgent and healthy elements, but if you absolutely have to cut back or are a vegetarian, you can crisp up the chickpeas and kale in olive oil instead.

With one more sweet potato soup left in Yonan's book for me to try, I hardly wait to break the next portion out of the freezer - if it's half as successful as this variation, I'm guaranteed to savor every bite. Now to decide what personal touch I'm going to put on the final serving...

Sweet Potato Soup with Chorizo, Chickpeas, and Kale
adapted from Serve Yourself by Joe Yonan
serves 1

1 cup Sweet Potato Soup Base, defrosted if frozen (see below)
½ to ¾ cup water or vegetable stock
1 (3- or 4-ounce) link fresh Mexican chorizo
1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
4 or 5 leaves kale, stripped from the stem and torn into bite-size pieces

1. Pour the soup base into a small saucepan over medium heat. Whisk in ½ cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes. Add more water if you want the soup thinner. Reduce the heat to low, cover, and keep it hot.

2. Heat a medium skillet over medium-high heat. Slice through the chorizo casing and squeeze the sausage into the skillet (or cut into small pieces). Cook, breaking it up with a spoon, until the chorizo’s fat starts to melt, 1 to 2 minutes. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes. Add the kale and stir-fry until the kale wilts slightly, brightens in color, and gets a few crunchy edges, 2 to 5 minutes.

3. Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Black Bean, Sweet Potato and Quinoa Chili

If I had one complaint about my wonderful winter CSA from Crossroads Community Farm, it would be that it leads me to eat way more potatoes than I ordinarily would. I can't bear the thought of wasting any of that delicious organic produce, so I cook up every one an but after I'm done, I find myself craving sweet potatoes, which had a much more modest presence in my CSA box. Even barring any nutritional considerations, I'll pick the sweet potato option over the regular potato option any day.

A hearty bowl of Black Bean, Quinoa, and Spinach Stew on New Year's Day definitely whetted my appetite for the black bean and quinoa pairing and I can't turn down the perfect combination of black beans and sweet potatoes. This chili is the perfect blending of those happy pairs, with all of the spicy, hearty goodness of the traditional bean and meat varieties, and the added nutrition and flavor of sweet potatoes and quinoa. Chili con carne it's not, but this vegetarian delight will fill your belly just as well, especially when served with a hearty piece of corn bread. To save some of this satisfying meal for a rainy (or should I say snowy?) day, portion and store any leftovers in the freezer.

Black Bean, Sweet Potato and Quinoa Chili
adapted from The Kitchn
serves 4-6

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1 /2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1 /2 cups sweet potatoes (2-3 small), cut into 1 /2-inch cubes
1 /4 cup quinoa, rinsed and drained
2 cups vegetable or chicken broth/stock or water
2 14.5-ounce cans low-sodium black beans, rinsed and drained
Sour cream or yogurt, to top (optional)
Shredded cheddar cheese, to top (optional)
Green onions, chopped, to top (optional)
Fresh cilantro, chopped, to top (optional)

1. Heat the oil in heavy large pot ov er medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

2. Stir in the tomatoes with their juices, beans, chipotle pepper, oregano, sweet potatoes, quinoa, and broth and bring mixture to a boil. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are just cooked through, adding more water or broth as necessary if the chili becomes too thick. Just before the quinoa and sweet potatoes are done, add beans and stir to combine. Season to taste with salt and pepper and serve hot with your choice of toppings.

Thanksgiving 2013 in Review - Leftovers Redux

When it comes to holiday feasts, I'm mostly a traditionalist. This year, as in years past, I cooked up an entirely homemade feast of turkey, mashed potatoes and gravy, candied sweet potatoes, roasted Brussels sprouts and squash, rolls, cranberry sauce, and pumpkin pie. While I relished each bite freshly prepared, the leftovers might be better than the main event. I ate my fill at dinner time and picked at leftovers throughout the day on Thursday, but Friday when was the experimenting began.

Leftovers found a new fate as soon as I woke up Friday morning, starting with oatmeal with candied sweet potatoes (made with butter, maple syrup, and walnuts) and cranberry sauce.

Sweet potatoes, turkey, and cranberry sauce found their way into my lunch in the form of turkey fried rice with sweet potatoes, peas, and a cranberry teriyaki sauce. If hadn't eaten all the squash and Brussels sprouts the day before, I would have used them here in lieu of the peas I had to retrieve from the freezer.

Cocktail hour is a fine way to start Friday night, with cranberry sauce finding a purpose there as well. In a take on a smash cocktail, I combined gin, cranberry sauce, lemon juice, and simple syrup, topped with an optional splash of soda water.

With my appetite properly whetted, I moved on to the main course - a turkey and Gruyere melt with cranberry sauce, a side of gravy for dipping, and candied sweet potato hash.

Saturday's lunch was a slapdash shepherd's pie, a fine place to use up turkey and any lingering veggies, or a way to sneak some fresh ones in.

The last of the mashed potatoes were devoured in a hearty Sunday morning breakfast of potato pancakes, dunked in the last of the gravy, and scrambled eggs with veggies.

Lunch was a bit lighter fare, the penultimate bits of turkey added to a spinach salad of red onion, dried cranberries, toasted walnuts, and blue cheese, topped with a cranberry sauce vinaigrette, and accompanied by the last of the rolls.

Breakfast for dinner is in the works for tonight, the very last of turkey likely finding its way into a hearty clean-out-the-fridge hash or quinoa stir-fry, officially closing out Thanksgiving and helping me get ready for my next winter CSA delivery on Wednesday.

So tell me, how did you use your leftovers?

Sweet Potato-Peanut Bisque

With very few exceptions, sweet potatoes are better than potatoes in my book. Not only do sweet potatoes nail the savory options, they also get to participate in the worlds of sweets and baked goods, a feat potatoes don't dare fathom. When presented with the option, I'll always choose the sweet potato option for fries, hashes or almost any other dish you can think of. And if presented with a potato soup or sweet potato soup, I'll choose the sweet potato option. Sweet potatoes can take on many flavors that potatoes can't, like the rich and creamy peanut butter that features so prominently in this soup. The sweet potato and peanut combination has a distinctly African feel to me, creating a heartiness than feels appropriate even in the warmer months. That deep comfort is contrasted perfectly by the spice of the chiles, brightness of the garlic and ginger, and freshness of the cilantro. I love these bold flavors in my food, but you may want to hold back on the chiles and cilantro for those with less adventurous palates or those you're slowly trying to introduce to a wider experience of flavor. Although unintentional on my part, this recipe has the added bonus of being both vegan and gluten-free, allowing you to accommodate adventurous eaters with all sorts of dietary restrictions (my apologies to those with peanut allergies) in fabulous fashion.

Sweet Potato-Peanut Bisque
adapted from Eating Well
serves 2

1/2 tablespoon canola oil
1 small yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup diced green chiles (about half of a 4-ounce can)
1/2 teaspoon allspice
1 large or 2 medium sweet potatoes (10-12 ounces total), peeled and diced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 cup vegetable broth or water, plus additional for thinning
1/4 cup smooth natural peanut butter
Kosher or sea salt
Freshly ground pepper to taste
Chopped fresh cilantro leaves, for garnish (optional)
Chopped salted peanuts, for garnish (optional)

1. Heat oil in a large saucepan or Dutch oven over mediumheat. Add onion and cook, stirring, until it just begins to brown, about 5 minutes. Add garlic, ginger, chiles, and allspice and cook, stirring, until mixture is fragrant, about 1 minute.

2. Add diced sweet potatoes to the pot and stir to thoroughly coat with the onion mixture. Add tomato juice and water and bring mixture to a simmer. Cook, covered, until sweet potatoes are tender, about 15 minutes.

3. Remove pot from heat, add peanut butter, and stir. Puree with an immersion blender to desired consistency, thiining the bisque with additional broth or water, if desired. Season to taste with salt and pepper. Heat until hot. Garnish with cilantro and peanuts, if desired.

Roasted Sweet Potato and Apple Salad

While I'm already craving spring vegetables like asparagus and peas, there is one winter vegetable that I'm not sure I'll ever tire of - sweet potatoes. I've eaten my fair share of sweet potatoes this winter as fries, soups, burgers, and hashes, mashed, stir-fried and roasted, but this is the first time I've ever put them in a salad. I had a few trimmings left over from a larger recipe, so I relied on my go-to vegetable cooking method (roasting) to make those leftover pieces the most delicious they could be. Apples and sweet potatoes are an obvious pair, so I roasted them together to sweet, caramelized perfection, contrasting those flavors with pungent blue cheese and rich and toasty walnuts. This is yet another riff on my go-to salad recipe, but one of my favorites to date, combining a host of my favorite ingredients in perfect balance. Although I'm anxious for the days when I'll be topping my salads with roasted asparagus and fresh and crunchy sugar snap peas, these last tastes of winter are still pure heaven.

Roasted Sweet Potato and Apple Salad
serves 2

1 small sweet potato (about 4 ounces), cut into small pieces
1 small apple, cored and cut into small pieces
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salad greens or baby spinach
2 tablespoons finely minced shallot
1/4 cup chopped toasted walnuts or pecans
1 ounce crumbled blue cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the sweet potatoes and apples with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes, flipping midway through roasting.

2. Meanwhile, spread salad greens on a plate, topping with shallots. Once the sweet potatoes and are apples are done roasting, sprinkle on the salad and top with cheese and nuts. Drizzle with salad dressing of choice, and enjoy!

Sweet Potato Poutine with Bacon and Caramelized Onions

Last weekend seemed a little incomplete without a Packer game and its requisite Packer snack. This Sunday I'll be watching the game with some family and a Thanksgiving spread I'm preparing, but if you're watching the game sans feast, I can think of nothing better to recommend that this over-the-top poutine. If I'm given the option between potatoes and sweet potatoes, sweet potatoes win out virtually every time. And although they're not the traditional choice for poutine, they bring all the crispiness of regular fries, but with an added sweetness and depth of flavor that plays perfectly off of the salty cheese curds and smoky bacon. If that isn't already enough, caramelized onions add an extra layer of flavor that infuses eat bite with pure savoriness. The crispy fry and bacon bookends perfectly contain the squeaky, spongy curds and tender caramelized onions for a delightful variety of textures in each bite. An unabashedly decadent dish, this is a soul-satisfying treat nobody can resist and the perfect companion to an afternoon of football.

Sweet Potato Poutine with Bacon and Caramelized Onions
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen sweet potato fries
4 slices bacon (about 3 ounces)
1 small onion, sliced
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving 1 to 2 tablespoons bacon grease in the pan. Once bacon is cool, crumble into small pieces. Add onions to hot bacon grease and cook over medium-low heat until onions are soft and caramelized, about 20 to 30 minutes.

5. Split fries between two plates, topping each with half of the onions, cheese curds and bacon. Pour the hot gravy over the top and serve promptly.

Sweet Potato Burgers with Lentils and Kale

I've been pretty lucky with discovering new favorites lately, most recently with the discovery my new favorite veggie burger. Although I'm willing to deal with less than ideal structural integrity for great flavor, this burger leaves me wanting for neither and is probably the sturdiest veggie burger I've ever made. I've adored the combination of sweet potatoes and garam masala since I made these fries, those flavors beautifully uniting with savory lentils and hearty kale in this delicious veggie burger. Every co-worker of mine who has walked past my desk during lunch has commenting on the amazing aroma, so I  know it's not just me inticed with this perfect melange of veggies and spices. It's easy to get a little bored with veggie burgers when eating one for lunch everyday, but this burger remains a delightful treat for the senses each time I pluck one from my lunch bag. If you've been watching the steady stream of veggie burger recipes on this website lately, but haven't yet jumped in, try this recipe. It may require quite a bit of time in the kitchen, but your effort will be rewarded many times over and make vegetarian eating a real pleasure.

Sweet Potato Burgers with Lentils and Kale
from Veggie Burgers Every Which Way
makes six 4-inch burgers

3/4 cup French (green) lentils
1 bunch kale, tough stems removed
1 medium sweet potato (about 8 ounces), peeled and chopped into 1-inch pieces
4 tablespoons olive oil
1 medium onion, diced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
Pinch of cayenne pepper
3 garlic cloves
2 eggs, beaten
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Squeeze of fresh lime juice
3/4 cup toasted bread crumbs
1/4 cup almond meal

1. Pick through the lentils and rinse thoroughly. Bring the lentils and at least 3 cups water to a boil in a small saucepan. Cover, reduce the heat, and simmer for 15 to 20 minutes, until tender. Drain and then transfer lentils to a large mixing bowl. Coarsely mash them with a potato masher.

2. Meanwhile, steam the kale: Place the kale in a steaming basket set in a saucepan with 1 inch of simmering water, cover, and steam for 5 to 8 minutes, until completely tender. Remove the kale. When cool enough to handle, wrap in a clean kitchen cloth and squeeze out as much liquid as possible. Finely chop and set aside.

3. Place the sweet potato in the steaming basket, adding more water if necessary. Cover and cook for 8 to 10 minutes, until the potato is completely tender. Add the potato to the lentil, mashing thoroughly with a fork or potato masher.

4. Preheat the oven to 375 degrees F.

5. In a saute pan, heat 2 tablespoons of the oil over medium heat. Add the onion, garam masala, curry powder, and cayenne and cook until the onion is translucent, 8 to 10 minutes. Add the chopped kale and garlic. Cook for about 2 minutes, tossing to combine. If a crust has formed on the base of the pan, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.

6. Mix the kale-onion mixture into the lentil mixture. Stir in the eggs, cilantro, salt, and lime juice. Fold in the bread crumbs and almond meal. Adjust seasonings. Shape into 6 patties.

7. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Sesame Sweet Potato and Cabbage Burgers

Although making Mushroom Pecan Burgers was born out of necessity (I had ingredients that needed to be used up), it has definitely rekindled my love of making veggie burgers. My primary resource for veggie burger recipes is Veggie Burgers Every Which Way by Lukas Volger, but instead of going straight to the book, I decided to peruse Lukas Volger's website, stumbling across this little gem of a recipe in short order. I can't recall having cabbage and sweet potatoes together in a dish many times before, but I was quite delighted by the pairing in this burger, particularly when punctuated with spice from cayenne (which I used generously). The sweetness of the sweet potatoes marries wonderfully with fresh and mild green cabbage, with the soy sauce or tamari lending umami and the tahini a decadent richeness. The one almost-fault of this recipe that I found was that I did need to add significantly more than 1/4 cup of breadcrumbs, although the recipe acknowledges that this might be necessary. When browning the burgers, make sure to oil the pan generously, as sweet potatoes have a tendency to stick to the pan. If they do fall apart, don't fret, just smoosh them back together and call them rustic, a tactic I frequently employ when dishes don't turn out quite as picturesque as I had imagined.

With my love of veggie burgers reinvigorated in the new year, expect to see many more recipes like this one gracing the pages of this blog. Although they'll rarely satisfy a craving for a juicy, meaty cheeseburger when I want one, delicious veggie burgers this one can make frequent appearances on my dinner table without the slightest tinge of guilt. I can rarely convince my meat-and-potatoes-loving husband that veggie burgers have a place in his diet, but that just means more leftovers waiting for me in the freezer, just begging to be packed for lunch during the work week.

Sesame Sweet Potato and Cabbage Burgers
from Lukas Volger

makes 4 burgers

For the photographed version, I ran out of parsley and cilantro—sorry for the missing green stuff up there!

2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)
1 large or 2 small onions, chopped
Scant 1/4 teaspoon cayenne pepper
1 tablespoon toasted sesame oil
1 medium sweet potato, grated (10 to 12 ounces, or about 3 heaping cups grated)
2 cups finely shredded cabbage (about a quarter of a head)
2 teaspoons soy sauce or tamari
1/2 teaspoon salt
2 egg whites
1 tablespoon tahini
Juice of 1 lemon
1/4 cup breadcrumbs, or more if needed
3 tablespoons roughly chopped parsley or cilantro, optional

1. Preheat the oven to 325° F.

2. Heat 1 tablespoon neutral oil in a deep skillet or sauté pan (something big enough to hold the potatoes and cabbage—a wide sauté pan might work) over medium-high heat. Add the onion and cayenne and fry until soft and beginning to color deeply. Add the sesame oil, followed by the sweet potato and cabbage. Stir in the soy sauce and salt. Cover and cook until tender, stirring periodically, about 10 minutes. Allow to cool slightly.

3. Whisk together the egg whites, tahini, and lemon juice until combined. Add the cooked potato-cabbage mixture, then fold in the breadcrumbs and herbs. Add additional crumbs if the mixture seems loose, but err on the side of wet because the burgers will firm up in the oven. Shape into 4 patties.

4. Heat remaining oil in an oven-safe skillet (an oven-safe nonstick pan works really nicely with this burger, as the sweet potatoes tend to cling to the pan; going that route you can get away with using less oil) over medium heat. Add the burgers, in batches if necessary, and fry until golden-brown on both sides, about 3 minutes per side. Transfer them to the preheated oven and cook for 12 to 15 minutes, until firm to the touch.

Pinto Bean and Sweet Potato Chili

When I sit down to watch a football game, be it for my beloved Packers or Badgers, I need a special snack or meal. This behavior was imbedded in me from a young age when my dad and I would watch the Packer game together enjoying our Packer snacks (I even insisted that we each take our first bite when the kicker's foot hit the football on kick-off). As an adult I have continued this tradition, though I can't seem to convince my husband of the import of taking your first bite at precisely the right time.

When the Badgers took on the Ducks in Rose Bowl, I had to choose how best to honor the game with culinary accompaniment. I debated on making something with quintessentially Wisconsin ingredients like brats or cheese, but I was gripped by a deep craving for chili and cornbread. I've made and enjoyed all manner of chili, be it beef and bean, turkey, or white chicken chili, but given my recent mild obsession with the delightful combination of beans and sweet potatoes, this recipe spoke to me. With the New Year my quest for healthy, yet flavorful recipes was reinvigorated, and this chili also satisfied that search expertly. The chile powder is one of the strongest influences on the character of the chili, ranging from scorchingly hot to mild and sweet. By choosing ancho chile powder, this became a smoky and only slighty spicy chili, much more accessible to dinner companions who don't share my slightly masochistic love of spicy food. Now that we're finally receiving some long overdue snowfall, I know many more bowls of chili with their companion cornbread are destined for my dinner table, steeling me against the icy winds of a Wisconsin winter.
Pinto Bean and Sweet Potato Chili
adapted from Bon Appetit, via Epicurious
serves 2

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water, plus additional water or broth if needed
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
1/4 cup chopped fresh cilantro
1 to 2 teaspoons freshly squeezed lime juice
Sour cream, shredded cheese, chopped raw onion, and cilantro, for serving (optional)

1. Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.

2. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and season to taste with salt and pepper. Add lime juice, 1/2 teaspoon at a time to taste and serve warm, topping with an extras you like.

Wasabi Mashed Sweet Potatoes

I love sweet potatoes pretty much any way you can prepare them-fries (see here, here, and especially here), roasted, in hash and soup, stir-fried, candied, mashed (see here, here, and here). In the past the additions to my mashed sweet potatoes have always been sweet, but this time I tried the contrasting flavor of horseradish with these wasabi mashed sweet potatoes. I'm a big fan of wasabi, and horseradish in general, but even I was a little wary of trying out this unconventional pair. The pungency of wasabi varies greatly from brand to brand, but I found that in my wasabi mashed sweet potatoes, the sharp wasabi blended nicely into the background, contrasting, but not overwhelming the sweet potatoes. If I go the horseradish route again with sweet potatoes, I'll try prepared horseradish or wasabi paste as the wasabi powders with artificial colorings or preservatives often have a bit of an off taste. Although it certainly won't replace my favorite additions of butter and maple syrup, this recipe was a nice change of pace and a great side for an ahi tuna steak with wasabi mayo, well-worth filing away in my recipe box.

Wasabi Mashed Sweet Potatoes
from Moosewood Restaurant New Classics
serves 4 to 6

6 cups cubed peeled sweet potatoes
water to cover
1 teaspoon salt
1 tablespoon wasabi powder
1/4 cup butter
salt to taste
pure maple syrup or brown sugar to taste

1. In a covered pot, bring the sweet potatoes, water, and salt to a boil. Lower the heat and simmer until the sweet potatoes are very soft and easily pierced with a fork. Drain, reserving some of the cooking water.

2. Mix the wasabi powder with about 1 1/2 tablespoons of the potato cooking water to make a paste. Combine the drain sweet potatoes, wasabi paste, and butter and mash well. Add a little more of the cooking water, if needed. Add salt and maple syrup or brown sugar to taste.

Roasted Sweet Potatoes with Barbecue Spices

I love sweet potatoes prepared pretty much any way you you can prepare them. Baked, mashed, steamed, boiled, fried-they're just plain delicious and in general I prefer them to regular potatoes these days. I've mashed them many different ways, made them into soup, hash, and a few kinds of fries, baked them with apples, made classic candied sweet potatoes, and even stir-fried them, but I'm still on the search for new and delicious recipes for this wonderful vegetable.

As always, America's Test Kitchen came through with a recipes that couldn't be simpler, yet has layers of flavors without being too assertive and covering up the flavor of the sweet potato. This recipe is a bit unusual in that you start with a cold oven, so resist the natural impulse to start up the oven before tackling your recipe prep. I found that my cooking time was less than in the original recipe, but I provided the original cook times because I suspect my oven runs a bit hot (and am yet again reminded that I need to buy an oven thermometer to figure out just how far off my oven truly is). I also divided my sweet potatoes between two half sheet trays, rotating the two trays for the first time after about 20 minutes and again once the sweet potatoes were flipped.

There's simple no excuse not to make this nearly effortless, healthy, and delectable dish. These sweet potatoes will pair happily with fish, chicken, beef, or pork and will grace your kitchen with a suite of savory aromas, enticing everyone to the dinner table for a nice family meal. Need another reason to love these sweet potatoes? The leftovers, warm or cold, are almost better than the original dish because the flavors have had a chance to marry with the sweet potatoes even further.

Roasted Sweet Potatoes with Barbecue Spices
from The America's Test Kitchen Healthy Family Cookbook
serves 4

3 pounds sweet potatoes (about 4 medium), scrubbed, ends trimmed, and sliced 3/4-inch thick
2 tablespoons canola oil
Salt and pepper
1 1/2 teaspoons paprika
1/2 teaspoon light brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

1. Line a rimmed baking sheet with aluminum foil and spray lightly with vegetable oil spray. Combine the paprika, brown sugar, oregano, chili powder, cumin, and cayenne pepper in a small bowl. Toss the potatoes with the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spices in a large bowl. Arrange the potatoes in a single layer on the prepared baking sheet and cover tightly with foil.

2. Adjust an oven rack to the middle position, place the potatoes on the rack, and heat the oven to 425 degrees. Cook the potatoes for 30 minutes.

3. Remove the foil and continue to roast until the bottoms of the potatoes are golden, 15 to 25 minutes. Flip the slices and continue to roast until golden on the second side, 18 to 22 minutes. Season with salt and pepper to taste and serve.

Stir-Fried Sweet Potatoes and Beef with Vietnamese Flavors

Sweet potatoes are definitely not one of the first ingredients that come to my mind for a stir-fry, but after this dish, it might have to change. This recipe was immediately intriguing to me when I came across it in The Food Matters Cookbook, and it most certainly did not let me (or my husband) down. The sweet potatoes are caramelized and sweet, the beef rich and earthy, and the cilantro and lime fresh and light, punctuated by a bit of heat from the chiles. The key to the success of this dish is not overcooking the sweet potatoes, but also allowing them to cook undisturbed for a bit at the beginning so you get a little bit of delicious, crunchy caramelization. When the sweet potatoes and other veggies get added to the pan, err on the lighter side with salt because the fish sauce (or soy sauce if you don't have and/or like fish sauce), will add a lot of salt and you can always add more right before serving. Serve this delicious mixture over brown rice and enjoy!


Stir-Fried Sweet Potatoes and Beef with Vietnamese Flavors
from The Food Matters Cookbook by Mark Bittman
serves 4

3 tablespoons vegetable oil
8 ounces beef chuck, flank, or sirloin steak, cut into bite-size pieces
2 pounds sweet potatoes, peeled and grated, about 4 cups
1 cup sliced scalloins
1 or 2 fresh hot chiles (like jalapeno or Thai), seeded and chopped (optional)
1 tablespoon minced garlic
Salt and black pepper
1/4 cup nam pla (fish sauce)
1/2 cup chopped fresh cilantro, basil, or mint

1. Put a large skillet over high heat for 3 to 4 minutes. Add 1 tablespoon of the oil and the beef. Stir immediately, then stir every 20 seconds or so until the meat is no longer pink, just a minute or 2. Transfer the beef to a plate.

2. Reduce the heat to medium-high and add the remaining 2 tablespoons oil. When it's hot, add the sweet potatoes, scallions, chiles if you're using them, and garlic and sprinkle with salt and pepper. Cook, stirring only occasionally, until the potatoes change color and begin to brown, then stir more frequently until they are tender but not at all mushy, 10 to 15 minutes.

3. Return the beef to the pan along with the fish sauce and lime juice. Cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bit of meat and vegetable. Toss in the herb and serve.

Mashed Sweet Potatoes with Apple Butter

I love sweet potatoes. They're great as a main dish, soup, fries, baked, and mashed. Mashed sweet potatoes are such a delicious and easy side dish, I make them I've made mashed sweet potatoes with apple cider and with maple syrup, both of which are great foils to the sweet potatoes, but I'm always on the search for other interesting additions. I have some great apple butter from Porchlight Products, which not only promotes using local and seasonal ingredients, but also support Porchlight, Inc. which provides assistance to homeless people in Dane County. The flavor of the apple butter is present, but subtle, and provides layers of flavor with minimal effort.


Mashed Sweet Potatoes with Apple Butter
adapted from Food and Wine
served 4 to 6

3 large sweet potatoes (2 to 2.5 lbs total)
2 T. salted butter (or unsalted, if you prefer)
1/4 c. naturally sweetened or unsweetened apple butter

1. Bring a large pot of water to a boil. Meanwhile, clean and peel sweet potatoes. Cut sweet potatoes into halves (and quarter if your sweet potatoes are very thick) and cut into 1/2- to 1-inch chunks. Add sweet potatoes to boiling water, cook until tender, 15 to 20 minutes, depending on the size of the sweet potato pieces, and drain.

2. Put sweet potatoes through a potato ricer (or mash with a potato masher). Add butter and apple butter and mix thoroughly.

Black Bean and Sweet Potato Hash

I bought Moosewood Restaurant New Classics last week and I already at least a dozen recipes I bookmarked to try. The Moosewood Collective is a respected source of vegetarian recipes and I've gotten many delicious and healthy recipes from another Moosewood cookbook I bought at least five years ago. With the bounty of produce in my life since getting my first CSA delivery, I seized the opportunity to justify buying yet another cookbook to add to my ever-growing culinary library.

I love sweet potatoes, but I mostly eat them baked, mashed, and made into fries, although I also have made soup, but I was looking for something different from the mashed potatoes recipes I've tried so far. This dish is packed with vegetables and flavor, not to mention extremely healthy. I topped my hash with some Frontera Double Roasted Tomato salsa, but sour cream and shredded cheese would be delicious accoutrements as well.

Black Bean and Sweet Potato Hash
from Moosewood Restaurant New Classics

1 to 2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced or pressed
6 cups peeled diced sweet potatoes (1/2-inch pieces)
1 jalapeno, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
1 cup frozen corn kernels (or mixed corn and green peppers)
1 1/2 cups cooked black beans (15-ounce can, drained)
splash of water or orange juice (optional)
dash of salt
cayenne or hot pepper sauce (optional)

minced scallions or chopped fresh cilantro
sour cream (optional)

1. Heat the oil in a large, deep, nonstick skillet. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Cover the skillet and cook for 3 minutes. Add the jalapeno, coriander, cumin, and salt; then use a spatula to turn the potatoes, cover, and cook for another 3 minutes. Add the corn and black beans, cover, and cook for 10 minutes, stirring occasionally.

2. If the potatoes are still too firm, add a little water or orange juice, cover, and cook on low heat until the potatoes are tender. Add the salt and stir in cayenne or hot pepper sauce to taste.

3. Serve topped with minced scallions or chopped cilantro and, if you like, a dollop of sour cream.

Sweet Potato, Chipotle, and Apple Soup

Sweet potatoes and apples are a common fall combination, though not one I've ever had in a soup. This soup is sweet and mild, with a little kick from the chipotle peppers and makes a nice light dinner when accompanied by a side salad and some crusty bread. Although I've included it below, I skipped the fried corn tortilla garnish in favor of a nice side salad and leftover Beaten Biscuit that I had in the freezer (which, for the record, held up quite well in the freezer).

Sweet Potato, Chipotle, and Apple Soup
from Food and Wine
serves 6

2 tablespoons vegetable oil, plus 1 cup for frying
1/2 medium white onion, finely chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 Gala apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced crosswise
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
3 cups water
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas, cut into 1/2-inch strips

1. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.

2. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

3. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.