Posts Tagged ‘Sweet Potato’

Sweet Potato Bread (Paleo)

This weekend we had our first snow storm of the season. Of course it couldn’t happen during the week for a snow day from school… but hey, that’s life.

Actually, it was pretty nice to be stuck inside. My brother and sister were visiting at the time, so we all got to bum around together, watch Westworld, and eat a bunch of food. And with the leftover roasted sweet potatoes, I was able to make some chocolate chip sweet potato bread today!

Sweet Potato Bread (Paleo)

Sweet Potato Bread (Paleo)

Ingredients:

3 eggs

1 1/2 cups cooked and mashed sweet potato

2 teaspoons vanilla

3 tbsp honey

1/2 cup coconut flour

1/2 tablespoon cinnamon

1 1/2 teaspoons baking powder

1 tsp salt

pinch of stevia

1/4 cup chocolate chips

Directions:

Preheat the oven to 375°F and grease a bread pan with coconut oil. Combine all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips and then spread batter into the bread pan. Bake in the oven for 45 minutes. Let cool before slicing. In my opinion, this bread tastes best the second day! 

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Sweet Potato Curry Puffs (Paleo)

This recipe was totally made on a whim with random ingredients. Braced for a total fail, I was pleasantly surprised how awesome these turned out! In addition to the sweet potato and curry taste, these puffs hardened in the outside while staying soft on the inside.

It kinda reminds me of a pierogi. 

And, I “forgot” that my dad doesn’t like the taste of curry. Guess I get them all to myself now 😉

Sweet Potato Curry Puffs (Paleo)

Sweet Potato Curry Puffs (Paleo)

Ingredients:

1 and 1/2 cups cooked and mashed sweet potato

1 cup fresh spinach

1/2 cup tapioca flour

1 egg

1 tsp curry powder

1 tsp cinnamon

1 tsp salt

Directions:

Preheat the oven to 400 degrees and grease a baking pan. Combine all the ingredients in a food processor. Bake on for 25 minutes. Let cool and harden for 15 minutes before eating.

Paleo Chocolate Chip Cookie Dough Dip

I apologize for my failure to post last week. My nannying job took me on the road and I had to watch 3 hyped-up ten-year old boys at an indoor water park. And I swear, I think I was the biggest kid of all. I kept asking them if they wanted to go on rides. Unfortunately none of them wanted to. Kids today with their technology :/ 

Anyways, the trip would have been even more enjoyable if it had not fallen on my finals studying weekend, forcing me to stay up many nights. Ah college…

But, I’m off for a few weeks before summer courses begin! So, all is right in the world. 

And as I celebratory treat, I got edible, raw cookie dough to share! 

This was actually an accidental recipe. I had a few minutes to spare before class one morning and there was some almond butter and leftover sweet potato so… that was my breakfast. And with the color and consistency, I of course immediately thought of cookie dough. It’s kinda sad, but I spent my whole class thinking how to make this into a cookie dough dip. And when I got home, I went directly to the kitchen. 

Needless to say, I had a lot of sweet potatoes that day. But hey, someone has to be the taste-tester 🙂 

Paleo Chocolate Chip Cookie Dough Dip

Paleo Chocolate Chip Cookie Dough Dip

Ingredients: 

6 dates, soaked in water 1-2 hours beforehand 

1 cup cooked sweet potato, mashed  

1/4 cup nut butter 

2 tsp vanilla extract 

2 tsp cinnamon 

1/4 tsp salt 

1/4 cup chocolate chips 

Directions: 

Place dates in a food processor and pulse a few times, breaking then dates up. Add the rest of the ingredients (except the chocolate chips) until smooth. Mix in the chocolate chips and serve!  

 

 

African Peanut Butter Stew

Growing up, I absolutely hated the taste of peanut butter. Crazy right? I blame school lunches for this. You see, my parents would not allow me to buy lunch from school (and with good reason). Instead, I had to bring a peanut butter sandwich everyday. Now, in the mind of an elementary student, bringing lunch from home was considered “uncool,” especially when it was the same thing day after day. The fact that the peanut butter stuck to the roof of my mouth did not help either. Eventually, I just refused to eat sandwiches. This started a brutal war with the class lunch aid who would watch over me and threaten to send me to the nurse if I did’t eat. In retaliation, I used to stick the sandwich in my friend’s empty potato chip bag and have her throw it away for me. I even looked up in the constitution if I had “the right” to not eat a sandwich.

Now, I very much regret the fact that I threw away those sandwiches because I hate it when people throw out their food. Unfortunately, my bad experience with peanut butter made me avoid it for years. The good part of this story is that I tried it again a few years ago and now I love it! I believe my tastes buds are now trying to make up for lost time 🙂

In the summer, I made Zimbabwe Greens. I was so in love with the idea of adding peanut butter to a main dish, that I tried it again in this stew:

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African Peanut Butter Stew

Ingredients: 

1 cup arborio rice

1 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 green bell pepper, chopped

2 tbsp jalapeño pepper, chopped

1 tbsp pickled ginger

2 tbsp curry powder

2 cups chicken broth

1 28oz can whole plum tomatoes with juice

1/2 cup organic peanut butter

1 sweet potato, cooked

salt and pepper, to taste

Garnish: cilantro

Directions:

Cook rice according to box instructions. Meanwhile, in a large pot, heat olive oil. Add in onions and garlic cloves and sauté for 10 minutes. Add and mix in bell pepper, jalapeño pepper, ginger, and curry powder. Sauté for 2 minutes. Add in broth, tomatoes, and peanut butter. Bring to a boil. Reduce to a simmer and crush the tomatoes slightly with the side of a spoon. Cook for 10 minutes. Add in sweet potato and cook for 5 more minutes. Add in salt and pepper. In separate bowls, pour in rice and ladle peanut butter mixture on top. Top with cilantro.