Archives for sweet potato

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

 

1 medium roasted sweet potato*

1/2 head Bibb lettuce, chopped

1/4 head radicchio, chopped

2 green onions, chopped (white parts reserved for another use)

1/4 cup pumpkin seeds

1 Tbsp olive oil

Heat an iron pan and lightly roast pumpkin seeds on a low flame, stirring several times, until you start seeing a golden hue. This should only take a couple of minutes and definitely turn off the flame if the seeds start to make a popping sound. Combine all ingredients except for sweet potato. Toss with olive oil and season. Add the sweet potato and voila…..

*To roast potatoes, preheat oven to 400F. Wash and chop potatoes into 1″ cubes. In a bowl, toss the potatoes in 1 Tbsp of olive oil. Salt and bake for about 30 minutes.

Sweet Potato Lentil Salad

Sweet Potato Lentil Salad

1 medium roasted sweet potato*

1/2 cup parsley, chopped

1 cup french lentils

1/4 cup feta or goat cheese, crumbled

1/2 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1/4 lime

Follow cooking directions on the lentil package (generally, it will take 15-20 of cooking time). Dress lentils with olive oil and vinegar (add salt if haven’t already done so during cooking). Combine with rest of ingredients, following with a squeeze of lime.

*To roast potatoes, preheat oven to 400F. Wash and chop potatoes into 1″ cubes. In a bowl, toss the potatoes in 1 Tbsp of olive oil. Salt and bake for about 30 minutes.

 

Zoila’s Millet Muffins

Zoila's Sweet Potato Millet Muffins

 

1 cup cooked sweet potato (mashed)

1 cup millet flour

1/2 cup coconut or olive oil

1 banana, mashed

1/2 cup raisins, rinsed and soaked in water for 5 minutes

1/8 tsp sea salt

1/2 tsp baking soda

Preheat oven to 350F. Combine potato, banana and oil, mixing thoroughly. In a separate bowl, combine dry ingredients. Add dry mixture to wet, mixing well. Fill muffin cups and bake for 50 minutes or until the toothpick comes out dry.

Makes 6 muffins.