Tag Archives: sweet potato

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