Itâ€™s about time for sweet potato! This weekâ€™s contribution to Greatist is a Mexican-inspired sweet potato. Itâ€™s a delicious and festive way to enjoy a Fall favorite. Enjoy!
Hello GK Readers!
I just wanted to direct you all to today’s post, which was published on EcoSalon, which is a website devoted to conscious culture and fashion. I recently contributed a sweet potato chip recipe to the site, and I must say, I barely had enough chips left to photograph. I’ve made zucchini and carrot chips before, but using sweet potato simply knocked my socks off.
In other news, I just filmed the first of many cooking demonstrations that I’ll begin posting on GlowKitchen in the next few days on a regular basis!
Can’t wait for you all to see them.
I made this cream recipe two days ago, using it as a frosting for my cupcakes, but it really deserves a post of its own. I have someone coming over for dinner tonight, and using that as an excuse to make this cream again, I decided to pair the it with carob syrup glazed baked sweet potatoes for a more lovely presentation. Carob syrup is pretty common in Istanbul, but maple syrup and molasses are alternatives that donâ€™t affect the deliciousness of the outcome one bit.
You seriously have to make this! The sweet potato is baked until caramelized and the coolness of the coconut fig cream offers a pleasant contrast to the warmth and texture of the sweet potato. Altogether, theyâ€™re a match made in dessert heaven.
Figs: have 7.3 grams of fiber in just 1/2 cup, reduce the risk of heart disease and diabetes, are packed with calcium for healthy bones, lower blood pressure due to its potassium content, are a great source of iron to help transport oxygen in the blood and to give your more energy and stave off sluggishness, are blood cleansers, and are so underrated (we should be eating them everyday!).
Coconut Fig Cream & Sweet Potato Tower
Cook Time: 20 minutes
Ingredients (3 servings)
For the Base
- 1 sweet potato (thick)
- 2 tbsp carob syrup (maple syrup and molasses work well)
For the Cream
- 5 figs, soaked and drained
- 2 tbsp molasses or carob syrup
- 1/2 can (7 oz) of coconut milk (the thickest part)
Cut the sweet potato width-wise into 1-inch thick discs â€“ this should make about 6. You want to cut an even number, for layering purposes when serving. Use a relatively wide potato.
Bake in the oven at 375 degrees Fahrenheit for 20 minutes, or until the potato is soft enough to be poked through completely with a fork without resistance. Let cool until room temperature, or pop into the freezer to hasten the process.
For the cream, simply blend all the ingredients together until well combined.
To serve, place one sweet potato piece as a base, top with a dollop of fig coconut cream, layer the cream with another wedge of sweet potato, and then top it all off with another dollop of cream. Drizzle with carob syrup.
This simplified homemade ketchup, though an accompaniment, deserves a post of its own, only because it replaces an otherwise sugar and salt-intense alternative, which we could all do without. But, truth be told, many of us canâ€™t â€“ ketchup is a side piece to many of our favorite grub. Whatâ€™s a burger without it? Subpar. Hotdog? Meh. While living in Germany, I remember dousing everything I ate for the first 2 or 3 months in an ocean of ketchup, because I felt like there wasnâ€™t enough oomph to anything I ate. Once I got used to the simpler palette, I no longer needed the ketchup overdose to be satisfied, but I still love the taste and have always wanted to recreate a healthier version of it. However, if Iâ€™m going to make ketchup myself, it sure as hell better be easy as 1,2,3. And it is!
So here it goes. And, for the sake of all that glows, this is the dish on ketchupâ€™s most salient component.
Tomatoes: are an abundant source of antioxidants (especially lycopene, which is enhanced by slight heating) protecting against prostate, cervical, stomach, pharynx, oesophageal, breast and mouth cancers, reduce LDL (bad) cholesterol and tryglycerides in the blood, are a rich source of vitamin C, vitamin A, vitamin K, potassium and iron, counter the effects of cigarette smoke with its coumaric acid and chlorogenic acid content, improve vision, keep the gut healthy, lower hypertension, alleviate diabetes, contribute to healthy sin, prevent urinary tract infections, and prevent gallstones.
So, yeah. Tomatoes are no joke. Keep dippingâ€¦
Homemade Vegan Ketchup
- 1 cup tomato paste
- 1 tbsp maple syrup (or agave)
- 1/4 tsp mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 cup water
Combine all ingredients and mix until smooth. Easy as 1,2,3.
Serve in a small dipping bowl or cup.
And serve with just about anything, but most notably â€“ fries.
No proper recipe needed here. Simply cut 1-2 sweet potatoes into sticks, season with salt and pepper, coat with olive oil, and bake in the oven at 375 degrees for approximately 25 minutes, or until they are soft on the inside and crispy on the outside. Before cooking, you can also season them with garlic powder, cinnamon, cumin, or any other spice that tickles your fancy.
I’ve set up a twitter account and Facebook page for GlowKitchen, so check them out!
Follow and Like me 🙂
And, now to fooooood:
From my trip to London this past week, I brought back three sweet potatoes. I used to have sweet potato basically every day when living in the States, and havenâ€™t had one since I moved to Istanbul a year ago, only because Turkey is lacking in the potato variety department. And while my favorite way to eat sweet potatoes is baked with a slab (+ more) of butter, I figure I should mark the rare sweet potato occasion with a bit more creativity.
Sweet potatoes are super high on the glow spectrum.
Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skinâ€™s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus donâ€™t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.
Above all, sweet potatoes are insanely versatile. Just because they are sweet doesnâ€™t mean they have to be complemented with other sweet ingredients â€“ savory works wonders too. You can enjoy them any time of the day as well â€“ baked and stirred into a morning oatmeal, boiled in a hearty, vegetarian chili for lunch, used as a side dish of baked French fries, or enjoyed as the main course in the form of baked vegan falafel.
Sassy Sweet Potato Wedges
Cook Time: 30 minutes
Ingredients (2 servings)
- 1 sweet potato
- 1 red onion
- 1.5 tsp red pepper flakes
- 1.5 tsp coriander
- Juice of half an orange
- 1 tbsp honey
- 1 garlic clove, chopped finely
- Half of a handful of parsley, chopped
- About 10 olives
- 1 tbsp currants
Chop the sweet potatoes and red onion into 1-2 inch chunks.
Toss the sweet potato and onion onto a baking sheet with red pepper flakes and coriander.
In a small bowl, whisk together the orange juice, diced garlic, and honey. Pour over the sweet potato mixture, tossing with clean hands until the liquid mixture is distributed evenly.
Bake in a 375 degree Fahrenheit oven for 40 minutes. Expect the house to smell amazing!
When finished, garnish with chopped parsley, olives, and currants.