#sweet potato

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Sweet Potato

Late night Yakimo in Shimokitazawa, Tokyo!

Late night Yakimo in Shimokitazawa, Tokyo!


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sweet potato

Sweet Potato Tarts

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Baked sweet potato with broccoli, Beyond Meat grilled “chicken” strips and hummus

I have been trying to perfect this recipe for years now, and after searching and sifting, I think I

I have been trying to perfect this recipe for years now, and after searching and sifting, I think I finally got it pretty nailed down.

The Perfect Baked Sweet Potato Fries

preheat oven to 450 F

1 large sweet potato, cut into ¼ inch fries // toss with 1 tbsp corn starch // toss into colander and remove excess // toss with 1 tbsp olive oil // add pinch of cinnamon + pinch of chili powder // toss toss toss 

spread on baking sheet lined with parchment paper. use two bakings sheets if necessary - it’s important the fries have enough space in between them so they don’t steam each other and they can get crispy

bake for 20-30 minutes on 450

sprinkle with sea salt 


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Sweet tooth satisfied! Here’s my homemade from scratch sweet potato bread/cake. I topped it with fresh creme cheese icing with a little lemon zest.

スイートポテトバウム

スイートポテトバウム


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ハーゲンダッツ クリスピーサンド スイートポテト

ハーゲンダッツ クリスピーサンド スイートポテト


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Autumn Glow Salad with Lemon DressingServings: 6 (8-10 as a side)Prep Time: 15 minsCook Time: 1 hour

Autumn Glow Salad with Lemon Dressing

Servings: 6 (8-10 as a side)
Prep Time: 15 mins
Cook Time: 1 hour

STUFF
Salad:
1 cup freekeh or other grain (quinoa, bulgur, etc.)
1 head cauliflower
2 sweet potatoes
1 tablespoon olive oil
a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
1 large apple

Lemon dressing:
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
2/3 cup olive oil
juice of one lemon (more to taste)
1 teaspoon agave (optional)
½ teaspoon salt
pepper to taste

STEPS
Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.

Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.

While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.

When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

NOTES

If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.

Nutrition facts are for 6 servings.

Serves 10Calories Per Serving: 314% DAILY VALUE39%Total Fat 25.1g0%Cholesterol0mg6%Sodium150.5mg7%Total Carbohydrate 21.6gSugars3.8g8%Protein4g12%Vitamin A 187.4µg32%Vitamin C 19.2mg


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Dinner tonight - huge baked sweet potato with a kidney/cannellini bean and veg chilli. :) 

Dinner tonight - huge baked sweet potato with a kidney/cannellini bean and veg chilli. :) 


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growing-yet-into-magic:

growing-yet-into-magic:

I won’t remember this when I get home but friends, if you like soups and other soft foods, please remind me to post the sweet potato and corn chowder recipe which I have lifted from the New England Soup Factory Cookbook. It is good. It is warm. It might kill a lesser mortal. Divine 10/10 so remind me if I haven’t posted it by 6:30 EST if you are interested in Soups

Sweet potato and corn chowder, from the New England Soup Factory cookbook.

Serves 15. It serves 12 but like…..it’s way way more than 12 servings. I only ever make half

Ingredients:

  • 7 peeled sweet potatoes, chopped
  • 4tbs butter
  • 2 cloves garlic, chopped
  • 3 peeled n diced carrots
  • Peeled and diced Spanish onion
  • 2 ribs diced celery
  • 8 cups chicken stock
  • 5 dashes Worcestershire sauce
  • ¼ c packed brown sugar
  • 1 tbs coriander
  • 2 c heavy cream
  • Can (16 oz) whole and creamed corn each
  • Salt n pepper
  1. Boil two diced sweet potatoes for ten minutes. Then drain and rinse with cool water, and set them aside. You can just like chop the rest how ever you please because they will be cooked n puréed
  2. Melt the butter in a stock pot and add all the veggie matter MINUS THE CORN. Also keep the sweet potatoes you already cooked out of there. Onion, garlic, other sweet potatoes, carrots, celery…all that. Sautée for ten minutes. Then when it’s sautéed you can add the stock.
  3. Bring the pot to a boil, then reduce and let simmer for like a half hour? Until the sweet potatoes are like mushy. Then take it off the heat and add everything else EXCEPT THE CORN or the reserved sweet potatoes.
  4. And then you purée that sucker. Trying to blend it conventionally made me cry like a baby every time I made this soup. Use an immersion blender. It’s so not worth it. It’s so much crap and it’s so hot…just use an immersion blender, please.
  5. Then we add in the Textural Chunks. The reserved sweet potatoes and our cans o corn.
  6. Put it back on the heat for another 5-7 minutes to let it come to a consistent temperature.

And then it is made. Your soup. Complete. It smells divine and tasted just as great.

My tips:

  • IMMERSION BLENDER
  • The textural chunks are neat in theory but I think the sweet potato could all just be puréed honestly. Corn’s fine though, unless the creamed corn deal freaks you out.
  • Just make haaaaalf this is so much fucking soooup wtfffff
  • If you leave the milk out until you’re ready to eat it you can just like freeze a whole lot of this and reheat + add cream and corn when you want it
  • Salt this fucker good
  • More Worcestershire never did a body harm.

And that’s all, folks! It’s good sustenance and heats like a dream.

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