Tag Archives: sweet potato

Felt Like Springtime

Sweet Potato Falafels

with Garlic Hummus

Sweet Potato Falafel

Welcome to March’s Secret Recipe Club Post!  It’s a little strange how excited I get when I find out what blog I’ve been assigned, and this month was no different.  This month I was given Isabelle’s Crumb Blog and I was hooked from the moment I saw her intro.  This “coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed” chick has a blog chock full of recipes, for which I can overlook her being a cat person.  I want to say I pinned close to 30 recipes are my first go thru, before finally narrowing things down to the top 5.  In the end it became a battle between Saag Paneer and Sweet Potato Falafels, with the inability to find any paneer being the deciding factor.  I loved that the falafel recipe was really three recipes in one, though in the end I only did two of the three.  I have attempted, and failed, at making falafels before but these held together amazingly well making it super easy to fry them up.

Sweet Potato Falafel

Serves: Yields 12 Falafels


2 cloves garlic, minced

1 can (19 oz) chickpeas, rinsed and thoroughly drained

1 cup mashed sweet potato

¼ cup panko bread crumbs

1 tsp fresh rosemary

1 tsp fresh thyme

1 tsp ground cumin

1?2 tsp chili flakes

¼ tsp salt

2 tbsp vegetable oil


  1. Place the garlic, chickpeas, sweat potato, bread crumbs, and herbs in a food processor or blender. Process until almost pureed and then form walnut sized balls then place on plate and cover in plastic wrap. Place in fridge for at least 30 minutes.
  2. Heat oil in a deep frying pan until 375 degrees. Remove the falafels from the fridge and use a slotted spoon to place in the hot oil. Cook for 3-5 minutes on each side, using the spoon to gently flip them.
  3. Set aside finished falafels on a cookie sheet covered in a paper towels.
  4. Allow to cool and enjoy

Garlic Hummus

Serves: Yields 1/2 cup Garlic Hummus


1 can (19 ounce) chickpeas, well rinsed but reserving 1 tbsp of liquid

2 tbsp tahini

4 cloves garlic, chopped

½ tsp paprika

½ tsp salt


  1. Place everything in a blender and puree until smooth. Place in fridge, well covered, until time to use.
  2. Serve with the cooked falafels, either as a dip or as part of a falafel sandwich and Enjoy!

I served these without the pita per husband’s request along with some vinegar carrots, cucumber, greek yogurt, and (of course) the garlic hummus from the original post.   They were delicious and as a bonus heated up rather well the next day for lunch!  Needless to say another awesome recipe thanks to SRC.

We Had Everything

Slow Cooker Sweet Potato Lentil Soup

Sweet Potato Lentil Soup

I’ve gotten lucky again with being able to adopt an almost orphan blog from Group B of the SRC.  In going through Corey’s Learning Patience – Hinz Adventures I was blown away by all the options.  However I was greatly limited in time, between getting the blog on Thursday and then having a medical procedure bumped up a few days (plus bed rest) – but then I saw THE recipe.  Not only did it call for ingredients already in my pantry but it allowed me to use my slow cooker, the kitchen tool that has saved me on many a day.  So I got out my trusty friend and got to work on her incredible Slow Cooker Sweet Potato Lentil Soup, which tastes (and smells!) as good as it sounds!  I did make a slight adjustment as I am not a fan of cooked celery, so I increased the other veggies and replaced some of the regular salt with celery salt.

Slow Cooker Sweet Potato Soup

Serves: Serves 5-6


5 large carrots, diced

2 sweet potatoes, diced

2 cups lentils

1/4 tsp cinnamon

1 bay leaf

1 tsp dried oregano

8 cups vegetable stock

2 garlic cloves

1 15 oz can Italian style diced tomatoes

1 tsp celery salt

1/2 tsp pepper

2 tsp salt


  1. Combine all ingredients in slow cooker, and set to high. Cook on high for 2 hours and then switch to low and cook for a final 6 hours. (option 1)
  2. Combine all ingredients in slow cooker, and set to low. Cook on low for 11 hours. (option 2)
  3. Serve and enjoy!

I served this with some crusty whole wheat sourdough bread and a bit of leftover salad, have to sneak the greens in somehow!  This soup was perfection, and it allowed me to follow doctor’s orders while making sure we had a delicious dinner.  I can’t wait to try out more of Corey’s recipes, especially her most amazing cookies ever because Nutella is AMAZING!

Gone with the Wind

Sweet Potato Pie

Sweet Potato Pie

Last week the /52weeksofcooking challenge was to prepare pie – no restrictions on what kind just have to make a pie.  I debated a few options, as I was doing this post-Thanksgiving I didn’t want something super sweet and also wanted to try something new.  Growing up I had heard of Sweet Potato Pie thanks to movies and TV shows (ER!), but I was in college the first time I ever had sweet potato pie.  It was amazing!  Not as sweet as pumpkin pie but still more sweet than savory.  At school they served it with a standard butter crust which was perfection when it came to flakiness but left me wanting something with a bit more bite.  Which is why I decided to do a pat-in-pan graham cracker crust for my pie, in the hopes it would provide a bit of a contrast to the uber soft sweet potato filling.

Graham Cracker Pie Crust


7 oz graham crackers

1/3 cup melted butter

1/2 tbsp cinnamon (unless using cinnamon graham crackers)


  1. Preheat oven to 375
  2. Crush the graham crackers in a food processor or blender, slowly adding the butter as the machine works.
  3. Remove from food process/blender and gently press into the bottom and side of a 10 inch pie pan. Crust should be at least 1/8 of an inch thick and no more than 1/4 inch
  4. Prebake the crust for 6 minutes, then remove and allow to cool to room temperature before filling.

Sweet Potato Pie Filling

Serves: 1 10 inch pie

Serves 8-10


3 medium sweet potatoes, peeled and quartered

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

3 tbsp melted butter

1 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

1 tsp vanilla extract


  1. Bring the sweet potatoes to a boil in a large pot of salted water. Cook until sweet potatoes are soft, about 25 minutes. Rise with cold water and puree in a blender or food processor, then allow potato mash to cool to room temperature. Should be around 2 cups (if more than 2 1/2 cups remove access mash)
  2. Cream in the sugar and melted butter, then add the eggs along with the remaining ingredients. Pour into the prebaked pie crust
  3. Bake at 350 for 40-45 minutes, or until toothpick pulls out clean from the center.

I served this topped with some homemade slow cooker caramel, and it was delicious!  Turns out this was my husband’s first time eating sweet potato pie and based on the large slices he cut himself the following day I’m going to say it was a success.

Cold Outside

Sweet Potato Chili

Sweet Potato Chili

Looking out the window it’s more than a little clear Mother Nature has forgotten to take her medication.  We’re almost a week in to spring yet there is snow on the ground and more falling from the sky, which isn’t exactly spring in my book.  This is the time of year for starting a garden, looking at the Cherry Blossoms, and sorting through the past season’s clothes.  Instead I’m pulling out my snow boots and trying to figure out how to navigate my curvy slightly hilly street in order to get to the main roads and work.  However I have a secret recipe for days like this: sweet potato chili.  My first experience with this vegan delight was at my in-laws the day we told them we were engaged, needless to say just one bite of this winter weather soup warms me up heart and soul.  This is a slightly spicier version of that soup, but for a gentler variation just leave out the jalapeno and add chili powders to taste.

Sweet Potato Chili

serves 4-5


1 tbsp vegetable oil

1 tbsp chili powder

1/2 tsp cayenne powder

1/4 tsp cumin seeds

1 red onion, diced

2 cloves garlic, diced

1 jalapeno, diced

2 sweet potatoes

2 1/2 cup kidney beans, presoaked (or 2 14oz cans drained and rinsed)

2 14 oz can tomatoes, chili style

1/2 cup vegetable stock


  1. Heat the oil in a large dutch oven over medium heat, add the spices and allow to cook for 60 seconds. Add the red onion and garlic and cook for 5-7 minutes, the onion should be translucent and the garlic golden.
  2. Toss in the jalapeno, cook for one minute while stirring before adding the sweet potatoes. Cook for 5 minutes, allowing the potatoes to get slightly brown, stirring to keep anything from sticking.
  3. Add the kidney beans along with the tomatoes and vegetable stock. Bring to a boil then cover and simmer for 45 minutes. Season to taste and serve!

I enjoy topping mine with some Greek Yogurt while Joe tends to go for shredded cheese and sour cream – either option is delicious!  This dish can also be done in the slow cooker, follow the above directions and after the onion/garlic have cooked just add everything to the slow cooker and cook on low for 7 hrs or high for 2.5 hrs.  For those seeking an even hotter chili, switch the jalapeno for a serrano (or habanaro!) pepper.

Note: So Delicious has no idea who I am, I just enjoy their products and more often then not they have awesome coupons on their website!

Second Note: Yes there is a hair on the lens but it wasn’t noticed until the picture was inserted and the last of the chili had been devoured – sorry!!!!

Secrets Away

Sweet Potato Bread


Welcome to September’s Secret Recipe Club recipe!  This month I was assigned Heather’s blog: Sweet and Savory Tooth.  Heather’s blog has an insane amount of recipes ranging from sweet to savory to guilt-inducing to healthy.  I debated the almond sticky buns for a very, very, very long time.  Then I remembered that I’m suppose to be watching what I eat and that there was no way I could possibly justify making these insanely good look but oh-so-decadent goodies.   For the same reason I tried to ignore the twenty-five (25!) cookie recipes on her blog, though I did linger on her Zucchini Cranberry Chocolate Chip cookies since I could somewhat justify the zucchini as being healthy.  In the end I decided to make her Sweet Potato Braid Bread and talk about a winner!  Not only did it make my entire house smell like fall, it tasted phenomenal.  I did make a few modifications in order to be able to use my bread machine, making it even easier to have such an amazing bread.

Sweet Potato Bread


2 cups whole wheat flour

2 cups bread flour

2 tbsp dry milk powder

2 tsp salt

1 tsp dried thyme

1 1/2 cups mashed sweet potato

3 tbsp honey

3/4 cup water

2 tbsp olive oil (can also use canola oil)

2 tsp yeast


  1. Add ingredients to bread machine per instructions.

I have a feeling this will bread will be regular in our house, it goes with everything and the ingredients are ones I almost always have on hand.  Be sure to check out the rest of the recipes submitted for this month’s SRC!