December 26th, 2009 - Barbara Feiner
Have 2 cups of leftover mashed sweet potatoes?
Turn them into an amazing salad dressing with today’s recipe, a unique take on the traditional Waldorf Salad.
It’s the brainchild of Aysha Schurman, from Ammon, ID, who took top honors in the Side Dish Category at last year’s Annual Sweet Rewards Recipe Contest (sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine).
All of the ingredients should be available at your local natural and organic food store.
For another winning Sweet Rewards recipe, check out Ginger Thai Sweet Potato Bisque.
Sweet Onion Salad with Sweet Potato-Raspberry Dressing
Makes 4 to 6 servings
Dressing
2 cups mashed sweet potatoes
1/2 cup fresh raspberries
2 tablespoons rice vinegar
1/4 cup vegetable oil
2 tablespoons apple juice
1 teaspoon dark molasses
1 tablespoon ground pepper
1/2 teaspoon salt
1 tablespoon fresh chopped parsley
1 teaspoon fresh pressed garlic
1/2 teaspoon chopped cilantro
1 teaspoon fresh chopped basil
Salad
1½ cups shredded iceberg lettuce
1 cup chopped red onion, 1/2-inch dice
1/2 cup chopped yellow onion, 1/2-inch dice
1/4 cup finely chopped, fresh chives
1/2 cup peeled and sliced cucumber, 1/2-inch thick
1/3 cup chopped celery, 1/2-inch dice
1/3 cup chopped walnuts
1/4 cup blue cheese crumbles
1 Granny Smith apple, quartered, cored and sliced
- Pour all ingredients for the dressing into a food processor or blender. Blend together until dressing is creamy and a uniform color.
- Place all salad ingredients, except for blue cheese and apple, in large mixing bowl. Gently toss salad until well mixed.
- Pour dressing over salad, toss again, and serve on salad plate. Garnish with crumbled blue cheese and apple slices.
Recipe and photo courtesy of the Louisiana Sweet Potato Commission
Read More: Sweet Onion Salad with Sweet Potato-Raspberry Dressing
Tags: onions, Organic Food, recipes, salad, sweet potato
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December 17th, 2009 - Barbara Feiner
Sweet potatoes and vanilla are a perfect pairing, as demonstrated by:
- Roasted Sweet Potatoes with Cinnamon Pecan Crunch
- Sweet Potato Pie Smoothies
- Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
- Sweet Potato Bundt Cake
In each recipe, vanilla enhances the orange veggie’s inherent sweetness.
I’m adding a new recipe to the oeuvre: a smooth, creamy holiday side dish that incorporates the richness of cream cheese and butter, the sweetness of maple syrup, and the decadence of smoky bacon. (Vegetarians can easily omit the bacon.)
All of the ingredients should be available at your local natural and organic food store.
Creamy Vanilla Sweet Potatoes
Makes 6 servings
- 4 medium sweet potatoes
- Canola oil
- 2 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup real maple syrup
- 1 tablespoon vanilla extract (see notes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 strips bacon, crisp-cooked and crumbled
- Preheat oven to 400°F. Wash sweet potatoes, and lightly coat skins with canola oil. Pierce each potato several times with a fork. Place them on a foil-lined baking sheet. Bake for 1 hour, or until fork-tender.
- Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins. Beat at medium speed for 1 minute using an electric mixer.
- Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
- Spoon whipped potatoes into six ramekins coated with nonstick cooking spray, and top with the bacon. Place ramekins on a baking sheet. Bake in a preheated 375°F oven for 5 to 8 minutes, or until heated through.
Recipe and photo courtesy of Nielsen-Massey
Read More: Creamy Vanilla Sweet Potatoes
Tags: Christmas, holidays, Organic Food, recipes, sweet potato, thanksgiving, Vanilla
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October 13th, 2006 - Barbara Feiner
 Sweet potatoes are nutritional powerhouses—an important source of beta-carotene, vitamin C, potassium and fiber.
This recipe for Sweet Potato Biscuits uses canola oil, which has the lowest saturated (bad) fat of all popular vegetable oils. It contains no trans-fat or cholesterol; it’s high in monounsaturated (good) fat and contains omega-3s and vitamin E.
These moist and tender biscuits—brightly colored, with a hint of sweetness—are nutrient-packed and taste great, and the recipe is quick and easy to make. Double the batch to share them with family and friends.
Sweet Potato Biscuits
Makes 12 biscuits
- 2¼ cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- Dash salt
- 2 eggs
- 3 tablespoons canola oil
- 2 tablespoons milk
- 1 cup cooked and mashed fresh sweet potatoes
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder and salt.
- In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato.
- With fork, stir together moist and dry ingredients, just until combined. Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick.
- Cut into biscuits using a 1½ -inch cookie cutter. Place biscuits on prepared baking sheet.
- Bake 12 to 15 minutes or until golden brown and cooked through.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of the Louisiana Sweet Potato Commission and the Manitoba Canola Growers Association
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Tags: biscuits, food recipes, sweet potato, sweet potato biscuits
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January 5th, 2006 - Barbara Feiner
We’ve been focusing on heart-healthy organic eating this week, so here’s an easy-to-prepare recipe to accompany your favorite entree. Sweet potatoes and bananas combine to make this flavorful low-fat custard.
1 cup sweet potato, cooked and mashed
1/2 cup banana (about 2 small), mashed
1 cup nonfat milk
2 tablespoons packed brown sugar
2 egg yolks (or 1/3 cup egg substitute), beaten
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 tablespoon ground cinnamon
Nonstick cooking spray, as needed
- In a medium bowl, stir together sweet potato and banana. Add milk, blending well.
- Add brown sugar, egg yolks and salt, mixing thoroughly.
- Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
- Combine raisins, sugar and cinnamon. Sprinkle over top of sweet potato mixture.
- Bake in preheated 325ºF oven for 40–45 minutes, or until a knife inserted near the center comes out clean.
Read More: Organic Sweet Potato Custard
Tags: custard, food recipes, Organic Food, organic recipes, sweet potato
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