Tag Archives: sweet potato

Thai-Spiced Sweet Potato and Cashew Soup

28 Feb

Here’s a recipe for something a little different! It comes from the MediterrAsian.com blog.

I confess I used salted roasted cashews — and the soup was a little on the salty side. So use unsalted it you can, especially if you don’t like a lot of salt.

I also confess I used the whole can of coconut milk because I didn’t have anything planned to use the remaining amount after I used a cup and saved a little for garnish. I don’t think this was a bad thing. The soup was really tasty!

I pureed the soup using an immersion blender. It worked great on the sweet potatoes but it was hard to get every last cashew ground up this way. Using a blender or food processor might be a little messier, but it would probably do a better job.

If you don’t have cilantro or don’t like the taste, use a little parsley for garnish.

Ingredients:

1 Tbs. peanut oil
2 scallions, roughly chopped
2 cloves garlic, chopped
1½ Tbs. Thai red curry paste
28 oz. sweet potatoes, peeled and cut into cubes
5 cups stock: vegetable or fake chicken
1 cup coconut milk, plus 4 Tbs. for garnish
½ cup roasted unsalted cashews, plus extra for garnish
3 Tbs. fish Suce
2 tsp. brown sugar
1 Tbs. lemon juice
1 Tbs. fresh chopped cilantro for garnish

Directions:

Heat the oil in a large saucepan over medium heat. Add the scallions and cook, stirring occasionally, for 2 minutes. Add the garlic and curry paste and cook, stirring constantly for 1 minute.

Add the stock, sweet potato, coconut milk, cashews, fish sauce and brown sugar, stir to combine and bring to a boil.

Reduce the heat to medium and simmer, covered, for 15 minutes. Remove from the heat and allow to cool a little.

Puree the soup in two batches in a blender or food processor until smooth. Return to the saucepan to reheat and stir in the lemon juice.

Serve in bowls with a swirl of extra coconut milk, and garnish with cilantro and reserved cashews.

Serves 6 to 8

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Thai-Spiced Sweet Potato Soup

28 Jan

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Here’s an absolutely delicious soup from my recipe blogger friends at MediterrAsian.com. It’s smooth and creamy without being heavy (because it uses coconut milk instead of cream), and it has lots of beta carotene and fiber.

“Thai-spiced” here means flavorful, not spicy.

The recipe calls for 8 oz. of coconut milk, plus a little more for garnish. The can had 13.5 oz. What was I going to do with a half-cup of leftover coconut milk? I just threw it all in.

The original recipe calls for chopped cilantro on top. We don’t like cilantro, so we used chopped scallions. You could also use chives or parsley. And I whizzed it with an immersion blender. I used chopped cashews on the top, but then I noticed that the MediterrAsian folks used whole cashews for garnish. I also had roasted salted cashews on hand so I used those, and the soup was not at all salty, so if that’s what you’ve got, I say use ’em!.

Ingredients:

1 Tbs. peanut oil
2 scallions, roughly chopped
3 cloves garlic, chopped
1½  Tbs. Thai red curry paste
28 oz. (800g) sweet potatoes, peeled and cubed
5 cups chicken or vegetable stock
1 cup coconut milk, plus 4 Tbs. for garnish
½  cup roasted unsalted cashews, plus extra for garnish
3 Tbs. fish sauce
2 tsp. brown sugar
1 Tbs. lemon juice
1 Tbs. finely chopped cilantro for garnish (or parsley or scallion or chives)

Directions:

Heat the oil in a large saucepan over medium heat. Add the scallions and cook, stirring occasionally, for 2 minutes. Add the garlic and curry paste and cook, stirring constantly, for 1 minute.

Add the sweet potato, stock, coconut milk, cashews, fish sauce and brown sugar, stir to combine, and bring to a boil.

Reduce the heat to low and simmer, covered, for 15 to 20 minutes, until the sweet potatoes are very soft. Remove from the heat and cool a little.

Puree the soup until smooth in two batches in a blender or food processor, or use an immersion blender.

Return to the pot to reheat, and stir in the lemon juice.

Serve in bowls with a swirl of the reserved coconut milk, and garnish with cilantro (or parsley, scallion or chives) and reserved cashews.

Serves 4 to 6

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Sweet Potato Breakfast Casserole

26 Sep

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Here’s another breakfast recipe that was a big hit during our summer as hosts at the Everett Jewish Life Center at Chautauqua Institution. It would be a great break-the-fast dish after Yom Kippur!

You can mix it up the night before and leave it covered in the fridge. Take it out at least 20 minutes before you want to bake it.

I made it several times. Once I used a package of Morningstar Farms Chipotle Black Bean Crumbles instead of the veggie sausage, and that was also good.  It was even easier because I didn’t have to thaw and crumble the sausage, just dump in the contents of the package.

Ingredients:

4 cups shredded sweet potatoes
4 oz. butter, melted
8 eggs
8 oz. vegetarian sausages (links or patties), thawed and crumbled
12 oz. shredded cheese (Cheddar, Mexican blend, Italian blend are all good)
1/2 cup finely chopped onion
1 cup finely sliced fresh spinach (or 1 10-oz. package frozen spinach, thawed and squeezed dry)
2 cups small curd cottage cheese

Directions:

Preheat oven to 375 degrees.

Grease a 9 x 13-inch baking dish. Mix the sweet potatoes and butter together and press into the pan, covering the bottom.

In a large bowl, blend the eggs well and mix in the sausage crumbles, cheese, onion, spinach and cottage cheese. Spoon over the sweet potato layer.

Bake about an hour until a toothpick inserted in the center comes out clean. Cool 5 minutes before serving.

Serves 8 to 12

 

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Chicken and Sweet Potato Curry

29 Nov

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This is modified slightly from a very old recipe from the Detroit Free Press, created by the Heart Smart people at Henry Ford Health System, which I finally pulled out of my manila folder of recipes I’m waiting to try. The cinnamon, sherry and raisins combine with the Indian spices to create a more complex flavor. I bet this would work well with leftover Thanksgiving turkey too. Instead of the chicken, add 12 to 16 oz. of cooked, cubed turkey meat at the same time you add the sweet potato cubes.

Ingredients:

3 cups hot cooked brown rice
1 Tbs. canola oil
2 tsp. curry powder
1 Tbs. turmeric
½ tsp. cumin
2 cups vertically sliced onion
2 cloves garlic, minced
1 lb. skinless, boneless chicken breast, cut into strips
2 cups peeled and cubed sweet potato
1½ cups chicken broth
½ cup dry sherry
½ cup golden raisins
½ tsp. ground cinnamon
½ tsp. ground ginger
1½ Tbs. cornstarch
2½ Tbs. cold water
Salt and pepper to taste

Directions:

Prepare rice according to package directions.

In a large saucepan or Dutch oven, heat the oil over medium high heat. Add the curry powder, turmeric and cumin and heat for 30 seconds, stirring continuously.

Add the garlic and onion and continue to cook 3 to 5 minutes. Add the chicken and cook until it is no longer pink.

Add the sweet potato, broth, sherry, raising, cinnamon and ginger and bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes until sweet potato is tender.

In a small bowl combine the cornstarch and water and stir until smool. Add the mixture to the saucepan and cook 1 minute until the sauce thickens. Remove from heat, add salt and pepper to taste and serve over hot rice.

Serves 6

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