BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.
Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.
Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.
These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!
In other news, guess what I have for you tomorrow? Just a little sneak peak:
And there won’t be any sweet potatoes in them, I promise.
Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.
I warned you: Sweet Potato Fever over here. Can someone come over to my house and tell me if I’m turning orange around the edges?
Here’s how we’re getting our sweet potato fix today: roasted, in a bowl with quinoa and broccoli, and drenched in a slurpable sauce. This right here is barely a recipe. Buuuut it’s one of the meals I’ve been eating most often recently, so of course I wanted to share. It’s a great way to use up any vegetables you might have gotten overzealous with on your last shopping trip… ahem sweet potatoes.
I almost always use sweet potatoes when I make this, but the other vegetable can be changed up. I usually try to use something green. Here it was broccoli, but I’ve also done Brussels sprouts, cauliflower and kale. Green beans or asparagus would also be great as we head into spring!
For a hot meal, this is super fast to make. Quinoa is a quick-cooking grain, and I love that it’s cooked and tender by the time the veggies finish roasting. The dressing can also be whipped up in about 30 seconds, making life so easy.
I recently made this for lunch for Nate, our friend Pete and myself before an afternoon of skiing. I was out of the house when Nate texted me, saying he and Pete were stopping to get Pete’s ski stuff and would be home soon to eat. Eek – for a second I thought I was going to have to renege on my offer to make lunch. But I quickly got my head screwed on straight, raced home, and popped these veggies in the oven. Lunch was ready by the time the boys got back! Success.
This is also one of my favorite lunches to pack for work. It’s so healthy, and the tart and salty sauce is just the type of thing I look forward to eating all morning. Not to mention the sweet potatoes!
1 large sweet potato (1 1/2 to 2 lbs), peeled and chopped into 1/2-inch pieces
3 small heads broccoli, chopped into bite-size pieces
2 tsp olive oil
sprinkle of salt and pepper
1 cup uncooked quinoa, rinsed
For the miso tahini sauce:
2 Tbsp white miso paste
2 Tbsp tahini
2 Tbsp fresh lemon juice (about half a lemon)
2-4 Tbsp water (as needed)
1 small clove garlic, minced (optional)
Preheat oven to 400 and line 2 baking sheets with tin foil.
Toss sweet potato with 1 tsp olive oil and a sprinkle of salt and pepper and spread onto one of the baking sheets. Do the same with the broccoli, remaining olive oil, and another sprinkle of salt and pepper and spread onto the other baking sheet. Roast both for 20-25 minutes, until starting to brown, stirring once halfway through.
While vegetables are roasting, cook quinoa. Add to small pot with 1 1/2 cups water. Bring to a boil and simmer for 12-15 minutes, until tender. Drain any remaining water.
Finally, prepare the miso tahini sauce. With an immersion blender (or a whisk), mix together the miso, tahini, lemon juice, 2 Tbsp water, and optional garlic. Add additional water to reach desired thickness.
Once vegetables are done, you’re ready to eat! Scoop quinoa into each bowl and top with vegetables and miso tahini sauce.
A.K.A. My obsession with sweet potatoes reaches new heights.
I have to warn you about my sweet potato consumption lately. It has been INTENSE. My realization that winter is almost over prompted not only soup panic, but sweet potato panic. I’ve been incorporating them into almost every meal we eat. So, if you read this blog regularly, you can expect to see a lot of sweet potatoes in the next week or two. As in… 66.67% of the posts I have planned for the next week involve sweet potatoes.
I hope you’re OK with that… especially when those sweet potatoes take quiche form.
Now, I’ll be honest, the idea for this quiche was born out of some desperate-looking leftovers on my counter and in my fridge (sweet potatoes and goat cheese). Pantry cooking is not my forte, although I’m trying to be better about it and will hopefully do a post about that soon. But sweet potatoes and goat cheese seemed like a good combo, and so they found their way into this quiche, along with some sage, red onions, and Swiss cheese.
And let me say that it is taaaaasty. I definitely forgot how much I like quiche.
When I wasn’t eating eggs or dairy, I didn’t think I had too many quiches in my future. Luckily, I was wrong. I had a LOT of quiche in my life on the day that I made this little beauty. Probably too much. It was yummy, but I think I recommend moderation. Do as I say, not as I do.
I realized after making this quiche that it may slightly resemble my blood orange upside down cake, hah. I guess I’m loving everything round and orange recently!
This is one of the most flavorful quiches I’ve ever had. The goat cheese and sweet potatoes really are a great combo, and the sage and red onion add another punch. Mmmm I’m wishing I had some leftovers of this right now. Writing about really good food just isn’t as much fun when you’re not simultaneously stuffing your face with it.
I used my mom’s easy press-in pie crust for this quiche. In my opinion, quiches take long enough to cook; the last thing I need is to be chilling and rolling out a pie crust on top of that. You can even mix this pie crust right in the pie plate and then just press it on in. And if you’re better at working with pie crusts than I an, you might even be able to crimp the edges of yours. Clearly, that didn’t happen with mine. My mom somehow manages to put beautiful crimps in this crust, but I have yet to manage it.
This quiche would be great for brunch, lunch or dinner. I’ve eaten it for all three! It’s one of the tastiest ways I’ve gotten my sweet potato fix lately :)
2 Tbsp milk (I used plain unsweetened almond milk)
For the quiche filling:
1 1/2 medium or 2 large sweet potatoes, peeled
1/2 red onion, chopped
1/4 cup minced fresh sage leaves
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp olive oil
1/2 cup grated Swiss cheese (or other cheese of your choice)
4 oz. crumbled goat cheese
For the custard:
3 large eggs
3/4 cup milk (I used plain unsweetened almond milk)
1/2 cup heavy cream
pinch of nutmeg
First, prepare the vegetables. Preheat oven to 400 and line two baking sheets with foil. Slice half of one sweet potato into 1/4-inch rounds for the top of your quiche. (This is optional. I needed 13 slices to top mine.) Brush with olive oil and spread in a single layer on a baking sheet. Chop the remaining sweet potato into 1/2-inch cubes and place in a medium-sized mixing bowl.
To the bowl of chopped sweet potatoes, add the red onion, sage, salt, pepper, and olive oil. Toss to combine. Spread in an even layer on the other baking sheet. Place both sheets in oven and bake until potatoes are tender and starting to brown, about 20 minutes, stirring/flipping slices once halfway through. Remove from oven and reduce oven temperature to 350.
While sweet potatoes are roasting, prepare the crust. Add all crust ingredients directly to a pie plate (or to a separate bowl, if you prefer) and stir to combine. Press into an even crust and, if you have enough crust, crimp the edges!
Whisk together all custard ingredients (eggs through nutmeg).
Now you are ready to assemble the quiche. For the bottom layer, sprinkle half of both types of cheese. Top this with the chopped sweet potato mixture, followed by the remaining cheese. Pour the custard mixture over everything, and arrange optional roasted sweet potato slices on top.
Bake quiche at 350 until set in the middle and custard is starting to turn golden brown, 45-55 minutes. Cool on a wire rack for 15 minutes before serving.