arabic desserts: Sweet Potato

Showing posts with label Sweet Potato. Show all posts

Sweet Potato Pockets with Kale, Sausage & Lentils

A perfect fall twist on the beloved hot pocket.

I first saw this recipe on Natalie’s blog and really like the idea of putting sweet potatoes and lentils with kale in a calzone. But, Frog Prince and I aren’t a big fan of some of the spices in the original recipe.

So, I set to work and decided to put one of our favorite fillings inside the pockets – the filling from our sweet potato risotto. Oh. My. Goodness.

These were a huge hit!

Sweet Potato Pockets with Kale, Sausage & Lentils – Inspired by The Sweets Life

Ingredients

1 recipe whole wheat pizza crust
2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
4-6oz baby bella mushrooms, cleaned and sliced
1 T minced onion
1 clove garlic, minced
salt & pepper, to taste
1 C frozen chopped kale
1/2 C lentils, soaked
1/2 lb. Italian sausage
Parmesan cheese

Directions

Begin by making the pizza crust dough, and when finished, set aside, covered.

Next, boil your lentils. To do so, first drain the water they have been soaking in. Then, place the lentils in a saucepan, cover them with water and season with salt. Turn the burner on to high and heat to boiling. Reduce heat and simmer for 20 minutes. Drain.

Meanwhile, brown the ground Italian sausage. Drain excess grease when the meat is cooked, and remove the sausage from the pan into a large bowl.

In the same skillet, add the cubed sweet potato, sliced mushrooms, garlic, onion and salt and pepper. Sauté about 10 minutes until the sweet potatoes are slightly soft and the mushrooms have released all their liquids.

Add in 1 C frozen chopped kale and heat until wilted.

Then, mix in the cooked and drained lentils.

Remove the mixture and add it to the large bowl with the Italian sausage. Stir until the mixture is combined.

Divide the bread dough into 6-8 pieces, and roll each out into a small (4-6 inches across) circle.

Place a scoop (about 1 C) of the sausage lentil filling onto one half of the dough. Sprinkle Parmesan cheese over the top.

Grab a small cup and put an inch or so of water in it. Dip your fingers in the water and then dab them along the edge of the dough. Bring the top half over to cover the filling. Press tightly along the wet edges to seal. Crimp with a fork, if desired. Note – it works best to do this right on the greased/lined cookie sheet you are planning to bake these pockets on.

Repeat until all pockets are filled.

Using a knife, slice a little slit in the top of each pocket.

Place into a pre-heated oven set to 425 degrees. Bake for 15 minutes until lightly browned and puffy.

Enjoy!

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Apple Raisin Pumpkin Swirl Bread

Saturday morning I had an idea. What if I made cinnamon raisin bread, added chopped apples and rolled a pumpkin spice swirl into the middle? I had to try it.

This bread was fantastic. I say was because Frog Prince and I polished it off in a matter of days. We might have made French Toast out of it too, which was so fantastic we didn’t even need syrup.

Apple Raisin Pumpkin Swirl Bread – Inspired by Will Cook for Smiles

Ingredients

1 C warm water
1/2 C (heaping) raisins
2 1/4 tsp. yeast
1/2 C milk
1/2 tsp. salt
1 T butter, melted
1 tsp. cinnamon
1 C whole wheat flour
1 1/4 C white whole wheat flour, plus more for kneading
1 small tart apple, peeled & finely diced
2 T sweet potato or pumpkin puree
Ginger, cinnamon & nutmeg
1 T coarse sugar

Directions

In the bowl of your stand mixer, combine together 1 C warm water (no hotter than 120 degrees F) with 2 1/4 tsp. yeast. Allow this to sit for 5 minutes, until frothy. Meanwhile, combine the heaping 1/2 C of raisins with water, enough that the raisins are submerged in water. Allow these raisins to sit and plump in the water for 10 or so minutes.

Once the yeast is ready, add in 1/2 tsp. salt, 1/2 C milk, 1 T melted butter and 1 tsp. cinnamon.

Then, one cup at a time, add in the whole wheat and white whole wheat flour. The dough might be sticky, and if it is at this point, add a little more flour. Knead at a medium speed on your mixer for 5-6 minutes.

Drain the water from the raisins and add the raisins along with a little pinch more of flour to the dough and allow the mixture to knead the raisins into the dough for an additional 5-7 minutes.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a towel and allow the dough to rise for about 1 hour, until it has about doubled in size.

Punch the dough down to remove air bubbles, and then stretch the dough out on a lightly floured surface. Roll the dough into a rectangle that is about 8-inches long (or as long as your loaf pan) and about 1/2 inch thick.

Spread 2 T sweet potato or pumpkin puree over the dough. Sprinkle with ginger, nutmeg and cinnamon, or a pre-mixed pumpkin spice mixture.

Arrange apple slices over the top.

Roll up the dough and place the loaf seam-side down into your greased loaf pan. Lightly spritz the top with olive oil or melted butter and sprinkle with 1 T coarse sugar.

Cover and allow the dough to rise again, about 30-45 minutes, until the dough has risen above the rim of the pan.

Then, uncover and bake the bread in an oven preheated to 375 degrees for 40-45 minutes. The bread should be lightly browned and sound hallow when knocked/tapped.

Remove the bread from the pan, and place on a cooing rack. Cool completely (I know… it’s so tough to wait!!!) before slicing. Slice and serve.

Enjoy!

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Pumpkin Oatmeal Chocolate Chip Cookie Dough Bites

So last week, I shared with you delicious apple oatmeal bites. And, until I made these, those were my favorite. Then, I made some pumpkin oatmeal cookie dough, added chocolate chips and called it an afternoon snack.

They count as a snack because they are wholesome, and they aren’t baked. They are only a cookie if they are baked, right?!

Pumpkin Oatmeal Chocolate Chip Cookie Dough Bites – Adapted from Chocolate Covered Katie

Ingredients

1 C quick cook oats
1/2 C oat flour*
pinch of salt
1/8 tsp. baking soda
1/2 tsp. cinnamon
pinch of nutmeg or pumpkin pie spice
1/8 C brown sugar
1/8 C honey
1/2 tsp. vanilla
1/3 C sweet potato puree
1/8 C dark chocolate chips

Directions

Begin by making the oat flour – to do so, take roughly 1/2 C oats and grind them in a food processor or blender until a flour forms. Combine the oat flour with 1 C quick cooking oats in a large bowl. Add in a pinch of salt, 1/8 tsp. baking soda, 1/2 tsp. cinnamon, and a pinch of nutmeg or pumpkin pie spice.

Mix in 1/8 C chocolate chips (more or less to taste).

In a second bowl, combine 1/8 C brown sugar, 1/8 C honey, 1/2 tsp. vanilla and 1/3 C sweet potato puree.

Stir the dry ingredients into the wet ones until moist. Then, refrigerate for 5-10 minutes.

Shape into balls and place into an airtight container. Store in the refrigerator for up to 1 week.

Makes about 12 1 T bite-sized cookie dough bites.

Enjoy!

Store the leftovers in the refrigerator for up to 1 week. Makes about 1 dozen.

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Pumpkin Spice Rice Krispie Bars with Caramel Topping

Looking for a quick and easy way to make Rice Krispie bars more fall like? While we love our apple version, this pumpkin spice topped with caramel is delicious too!

Pumpkin Spice Rice Krisipie Bars with Caramel Topping

Ingredients

2 T butter
1 T sweet potato puree (or pumpkin)
1 (10 oz) bag mini marshmallows
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ginger
6 C brown rice krispies
Your favorite caramels

Directions

Gather ingredients.

Melt 2 T butter in a large pot, and then turn the heat to low. Add in the marshmallows and heaping 1 T sweet potato or pumpkin puree. Allow the marshmallows to cook on low, stirring frequently as the marshmallows melt.

Stir in the spices.

Once the marshmallows are melted, pour in the 6 C brown rice krispies. Working quickly, stir to combine and pour into a lightly greased 9x13 baking dish.

For a thicker bar, you may want to choose a 9x9 baking dish. Either way, spray your hand with olive oil and then press the bars into the pan.

After 15 minutes, cut the bars into squares. To serve, top each with a soft caramel.

To soften a caramel: unwrap and microwave for 10 seconds. Alternatively, hold the wrapped caramel in your hand for a few minutes to let it soften. Enjoy!

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Oven Roasted Vegetables

Now that the days are turning cooler, we get to enjoy one of my all-time favorite ways to eat veggies – roasted.

Trust me on this one, roasting veggies makes them taste incredible. I don’t know why (I’m sure some food chemist could tell me), but they taste amazing – rich, full of flavor. Choose your favorite veggies, or go with the one’s I’ve listed here.

Happy roasting!

Oven-Roasted Vegetables – Finding Joy in My Kitchen
Ingredients

Olive oil
Salt and pepper
2 medium sweet potatoes
1 medium summer squash
1 medium zucchini
2 bell peppers
4 oz. mushrooms
4 Roma tomatoes

Directions

Line 1-2 half sheet-cake pans with tinfoil. Lightly spray each with olive oil. Then, dice up all your veggies into 1-inch segments. Arrange them over the top of the trays, all except the tomatoes.

Spritz liberally with olive oil and season with salt and pepper. Roast the veggie trays at 450 for 20-25 minutes, stirring occasionally.

Add the tomatoes, and continue roasting for 10-12 additional minutes, or until veggies are tender.
Serve warm, as a side dish, or on top of rice.

Enjoy!

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Ingredient Spotlight: Pumpkin

Thanks for joining us again this week for the Ingredient Spotlight. Last week, we featured whole wheat flour and had some fantastic recipes from stuffed whole wheat naan to pumpkin ale cinnamon rolls.

This week, to kick off October, we’re talking PUMPKIN! Pumpkin needs little to no introduction, except that it is awesome and delicious. And, if you happen to be allergic to it, sweet potato is an excellent substitute.

Here are our favorite recipes:

Pumpkin Mac & Cheese