chocolate dipped sweet potato chips

it’s no big news that salty + sweet = delicious. here’s an easy dessert/snack that is the perfect combination of the two.

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adapted from minimalist baker.

makes about 50 chips, depending on size of sweet potatoes

  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup semi-sweet chocolate chips or dark chocolate
  • 1/8 cup soy milk (or regular milk, if you prefer)

preheat oven to 375. slice sweet potatoes into 1/4 inch rounds. in a bowl, toss with olive oil, sea salt, and cinnamon. place sweet potato chips onto baking dish in single layer. bake for 30 minutes, flipping chips half way through.

when sweet potatoes are almost done, begin to melt chocolate in a small pan on the stovetop. once chocolate becomes soft, add milk and stir. remove from heat once melted and well mixed. remove chips from oven, and let cool for a couple minutes. then dip chips halfway into chocolate, you may need to use a spoon to help cover. set on a plate to cool and for chocolate to harden.

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sweet potato and chickpea burgers

something tasty and healthy for this monday evening – vegetarian burgers made from sweet potatoes, chickpeas, and a little something else.

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this recipe is adapted from ambitious kitchen.

makes 4-5 burger patties

  • 1 medium sized sweet potato, peeled
  • 1 teaspoon olive oil
  • 1/2 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1 cup chickpeas, no juice
  • 1/4 cup cilantro, chopped
  • 1/8 cup parsley, chopped
  • 1/2 cup cooked quinoa
  • 1 egg
yogurt sauce
 
  • 1/2 cup greek yogurt
  • 2 teaspoon tabasco sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • pinch of salt

boil water and cook sweet potato for 10-12 minutes, or until soft. meanwhile, saute onion and garlic in olive oil until browned. transfer onion and garlic to food processor. add in all seasoning, chickpeas, and herbs. once sweet potato is cooked, chop up into smaller pieces and add to food processor. pulse several times until mixture is consistent and small. transfer to a bowl and add cooked quinoa. mix thouroughly.

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form patties using your hands. it should make 4-5 depending on the size.

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place burgers on baking sheet and refrigerate for at least 30 minutes to help keep form. meanwhile, make yogurt sauce by combining all ingredients and mixing.

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heat olive oil in pan. whip up egg in a small bowl and brush patties on both sides with egg wash. add patties to pan and cook on medium for 3-4 minutes each side.

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serve on a bun or baguette with your favorite accoutrements and the yogurt sauce.

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spinach, sweet potato, and pasta casserole

i skimmed this recipe from love & lemons a couple weeks back and didn’t think much of it. sweet potatoes and pasta? seems unnecessary. but the picture was pretty, so i flagged it. then i read a little more carefully – the sweet potato becomes the base of the creamy sauce. creamy pasta? that sounds delicious.

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i adapted the recipe to be vegetarian instead of vegan, because i have no problem with dairy. and made a couple other minor tweaks.

makes 4-5 servings

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons dijon mustard
  • 5 sage leaves, chopped
  • 1 tablespoon maple syrup
  • salt and pepper, to taste
  • 8 ounces fusili pasta (i used whole wheat)
  • 4 cups fresh spinach
  • 1/2 cup scallions, chopped
  • 1/2 cup panko bread crumbs

preheat oven to 350. heat the olive oil in a large pot. add in shallots and cook down for a couple of minutes. next, add garlic, potatoes, broth, and heavy cream. salt and pepper the mixture. bring to a boil, lower the heat, and let it reduce for 20 minutes.

meanwhile, cook pasta to al dente. drain and pour pasta over spinach, so spinach begins to wilt.

once the potato mixture is nice and thick, pour it into a food processor (you’ll need kind of a big one). add in mustard and syrup. blend until you get a smooth, creamy mixture. place pasta and spinach mixture in the bottom of a baking dish. pour potato mixture on top.

*the sweet potato cream is so good,  i licked the food processor blade. and then i thought of what my mother would say if she saw me do that…

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finally sprinkle scallions and bread crumbs. cook for 20 minutes and then broil for 3 on high at the end.

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