Posts Tagged ‘sweet potato’

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!



Modified from the CSA email:


  • 1 bunch spinach
  • 1/2 bunch chard
  • 1 sweet potato, cut into bite-sized pieces
  • 2 minced garlic cloves
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon garam masala

What I did:

  • Wash the greens THOROUGHLY.  My spinach was still gritty when we ate it… whoops.
  • Stem & chop the greens.
  • Heat olive oil in a large pan.
  • Saute sweet potato & garlic for about two minutes, then start adding the greens.
  • Add 3/4 cup boiling water and seasonings, stir.
  • Cover and cook on low for about 20 minutes, then uncover and allow the liquid to cook down.
  • Add the garam masala, stir.

Quite tasty!  I’m not a huge fan of spinach as it tends to leave my teeth feeling weird.  This recipe definitely made it a lot more appealing… and my kitchen smelled incredible.

Sweet Potato Fries

This one’s a keeper!


  • 3 sweet potatoes, washed and sliced thick like steak fries (I sliced each of mine lengthwise into eight pieces)
  • 1 tablespoon olive oil
  • 1 scant teaspoon EACH garlic powder, onion powder, paprika, cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

What I did:

  • Mix the seasonings together in a small bowl.
  • Put the sweet potato slices in a gallon bag with the olive oil, shake to coat.
  • Add the seasonings, shake to coat again.
  • Spread evenly on a baking sheet.
  • Bake at 400 for 15 minutes, take out and turn each over.
  • Bake for another 10 minutes or until lightly browned.

These were SO SO SO GOOD.

Did you know that one baked sweet potato with skin contains:

  • 262.2% vitamin A
  • 28.4% vitamin C
  • 26% manganese
  • 13% copper
  • 12.6% fiber
  • 12.5% vitamin B6
  • 8.7% potassium
  • 8.1% iron

and is only about 95 calories?

(DV %)

Slow Cooker Harvest Stew

A big thank you to Stephanie O’Dea for trying out 365+ slow cooker recipes and letting all of us know how they turned out!  Being a slow cooker junkie myself, I find her website, A Year of Slow Cooking, very useful.

It just so happened that this weekend I had all the ingredients to make her Harvest Stew.  It’s as good as she says.

In case you don’t feel like clicking over to that site:


  • 1 pound lean ground turkey or chicken
  • 1 yellow onion, chopped
  • 3 chopped garlic cloves
  • 1 can kidney beans, rinsed
  • 1 sweet potato, peeled and chopped
  • 3 red potatoes, peeled and chopped
  • 1 acorn squash, peeled and chopped
  • 1 whole can tomatoes and chilies (rotel)
  • 4 cups chicken broth
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • salt and pepper to taste

What I Did:

  • Use a big slow cooker (I used my 6 quart).
  • Tip for cutting winter squash: microwave it for two minutes then allow it to cool.  It will be a lot easier to cut and peel!
  • Dump everything in the slow cooker, stir well.
  • Cook on low for 7 hours (until veggies are tender).
  • I actually didn’t have ground turkey when I put this all in the cooker, so I cooked it up later and added it to the stew about an hour before eating.

I’m going to warm up a bowl for dinner right now…

Sweet Potato Stew

Honestly, I am not that crazy about this stew.  It isn’t bad, really, just not very interesting.  I don’t think I’ll finish the leftovers.  It is nice and warming, so maybe it would be better on a really cold day.  The cinnamon and nutmeg also gives it a nice wintery flavoring.


  • 3 sweet potatoes, cubed
  • 3 medium potatoes, cubed
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 1 14oz can stewed tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon EACH cinnamon and nutmeg
  • 1 teaspoon paprika
  • 2 cups chicken broth

What I did:

  • Dump it all in a 4 quart slow cooker.
  • Cook on low for 7 hours.

The original recipe called for 4 boneless skinless chicken breasts, and only 2 sweet potatoes and 2 potatoes.  That might have improved it a bit.  Or not.  Difficult to say.  The original recipe also called for TWO cans of tomatoes, which would have ruined it completely for me.  Total canned tomato overkill.