Tag Archives: sweet potato

Sweet Potato Fries

While Anne’s husband moaned and groaned about sweet potatoes, mine voted for them! So this week, I am making one of his favorite side dishes (and mine) – Sweet Potato Fries. This dish is a simple, savory and a very healthy alternative to the greasy, oil soaked delicious devil of a French fry.


  • One medium sweet potato, peeled and cut into thin strips
  • 1 Tbsp. of Extra Virgin Olive Oil
  • Lemon juice – fresh or store bought
  • Sea Salt
  • Cracked Black Pepper


Preheat the oven to 425 degrees.

Place the sweet potato strips onto a non-stick baking pan (I usually line mine with foil). Brush the olive oil over the fries. Squeeze lemon juice over the fries. Sprinkle with sea salt and pepper, to taste.

Cook fries for 12-15 minutes. I love these fries nice and crispy. When they start to get dark edges, they are ready to eat.

One medium sweet potato serves 2-3 people.


Helpful Hints:

Sweet potatoes can be very hard to cut into. If yours requires too much elbow grease, peel it and stick it in the microwave for 2-3 minutes to soften it up.

The silicone basting brush is one of my favorite kitchen utensils. It is great for spreading olive oil on fries, bread for paninis, quesadillas and more. Get yours here.

Squeeze lemons cut-side up to prevent seeds from falling onto the pan.

This side is great with barbeque!




Filed under Cook, Quick & Easy, Sides

Sweet Potato Waffles

When my husband found out our secret ingredient this week was sweet potatoes, he was not happy.  He refuses to eat anything that has sweet potatoes listed as an ingredient.

So, this week, I set out on a mission to make a recipe with sweet potatoes that even my husband would enjoy.  I came across these sweet potato waffles on the food network and thought they just might do the trick.


Sweet Potato Waffles

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron

Steam or boil your sweet potatoes until they are fork tender and mash.

To the sweet potatoes, add the milk, brown sugar, butter, and grated orange rind.  Mix until combined and set aside.

In a separate bowl whisk together flour, baking powder, and salt.

Combine the sweet potato mixture with the flour mixture until combined and set aside.

Finally, beat the egg whites in a separate bowl until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time being careful not to over mix.

Pour  your batter into a well oiled waffle iron and heat until golden brown.

The verdict: The waffles tasted wonderful!  The small amount of orange rind really covers any strong sweet potato flavor.  Some may wonder why you would make sweet potato waffles if they do not even taste like sweet potatoes.  Well, why not!  My husband and daughter enjoyed wonderful waffles and, best of all,  got a good serving of nutrient rich sweet potatoes.  This recipe was a win-win!



Filed under Cook

Sweet Potato, Onion & Goat Cheese Tart

With our secret ingredient this week my thoughts originally went to a holiday favorite – sweet potatoes with marshmallows.  Unfortunately, my husband won’t eat them. Instead, I whipped up this savory appetizer which sneaks sweet potatoes in with other crowd-pleasing ingredients to earn compliments from even the biggest sweet potato skeptics.

Sweet Potato, Onion & Goat Cheese Tart
2 sm sweet potatoes, peeled
2 medium onions, chopped
1 pkg puff pastry
1 oz goat cheese
1/3C chicken broth
2 Tbsp half & half (or cream)
splash balsamic vinegar
kosher salt and black pepper
fresh thyme and sage, minced


Preheat oven to 400.  Thinly slice one peeled potato into coins and the other into small chunks.  Place the coins on a baking sheet, drizzle with a little olive oil and roast for 15 min until just soft.  Place the chunks in a pot of water and bring to a boil, cooking until very soft.


Thinly slice the onions and toss lightly with oil in a large skillet.  Season with salt, pepper and thyme.  As the onions begin to carmelize, add half of the chicken broth and balsamic vinegar, scraping any browned bits off the pan into the broth for flavor.  Continue cooking until liquid is gone and repeat, adjusting the temperature until onions are carmelized to a golden brown, approx. 20-25 min.

Roll out the puff pastry into a long sheet.  Use a knife to slice a 2 inch edge off each side, forming a rectangle with the remainder.  Slice the trimmings in half and layer two pieces on each side of the rectangle to form raised edges, like a picture frame.  Using a fork, poke holes in the center of the pastry but not on the edges.  Bake for 15 minutes until beginning to puff.

In a small bowl, beat the boiled potato chunks and half & half until creamy. Season with salt and spread the potato cream over center section of the puff pastry “frame”.  Layer onions, goat cheese (broken into bits) and potato coins on top.  Sprinkle with salt and sage.  Bake at 400 for 25-30 min, or until puff pastry is golden brown and bottom is crisped.   Cook times may vary by oven so check in on your pastry part way through cooking.




Filed under Appetizers