Guest Post: Roasted Sweet Potato, Kale + Sage Skillet Quinoa by With Food + Love

Next up for The Seasonal REAL Food Blog Series ... Sherrie from With Food + Love!  I'm a huge fan of Sherrie's blog, she puts so much love into what she does, her recipes are delicious and she takes the most stunning photos.  Plus, she's such a sweetheart, so positive, believes in holistic health and wellness and she's also a Board Certified Holistic Health Coach.  

Please make sure to visit With Food + Love and check out Sherrie's awesome blog.  And while you're there, check out some of my favorite recipes: Golden Beet Soup w/ Roasted Garlic Cashew Cream and Skillet Roasted Cauliflower + Fennel w/ Caramelized Shallots. 

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Hello everyone - I'm Sherrie the girl behind With Food + Love and I am so stoked to be guest posting today on Recipes to Nourish. Emily - your beautiful blog, soul-warming recipes and bright spirit always keeps me coming back for more. I am so honored to be here; thanks so much for inviting me into your cherished space.  

Fall is here my friends. Yay - everyone's favorite time of year! The crisp air, robust flavors, snuggling up with a cup of tea, wearing boots, scarves and warm layers - I mean what's not to love?

Nothing spells out autumn quite like a roasted sweet potato combined with dark leafy greens and a hearty whole grain {well in this case, quinoa is technically a seed}. These three ingredients were created for each other. Add in a hint of sage and you have the perfect bowl of belly-warming goodness. This dish is quick + simple and it will leave your family feeling full + satisfied. Enjoy! 

ROASTED SWEET POTATO, KALE + SAGE SKILLET QUINOA 

Ingredients:

• 2 cups of cooked quinoa
• 1 extra large shallot, chopped {about 1/2 cup}
• 1 tablespoon fresh sage, chopped
• 2 sweet potatoes
• 4 cups Tuscan kale, ribs removed + shredded 
• 2 tablespoons coconut oil
• 1/2 teaspoon paprika
• sea salt + coarse ground pepper, to taste

1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool almost completely, peel the skins off and chop into small bites. 

2. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat. Saute the shallots for about 5 minutes or until they start to turn translucent. Then add in the sage, paprika, sea salt and pepper, cook for a few minutes more. Next add in the shredded kale and the remaining tablespoon of coconut oil, combine well. Cook the kale until it wilts slightly and turns bright green, about 3-5 minutes. 

3. Toss the chopped sweet potatoes and quinoa in the skillet and mix together. Heat through and serve warm. 

{serves 4}

Sherrie Scaglione Castellano is a Board Certified Holistic Health Coach {AADP} specializing in plant-based, clean eating. Sherrie is the founder and author of, With Food Love. Connect with her on Facebook, Twitter, Pinterest and Instagram pages. You can find Sherrie in Philadelphia, PA where together her and husband are enjoying life's simplest pleasures like, snuggling up with a big cup of earl grey tea or catching a flick at their local independent theater. 

Sweet Potato and Apple Puree w/ Streusel Topping

Sweet Potato and Apple Puree with Streusel Topping

I have been making this dish for many, many years (with some variations from time to time).  I meant to get it posted before November, but with baby on the way then (and now here), it just didn’t happen.  Better late than never. 

Serve this as a side dish at Thanksgiving or during the Fall and Winter months.  It’s so delicious, one of my absolute favorite side dishes. 

Enjoy!

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Equipment: Food Processor, Baking Pan, Casserole Dish

·      5 organic sweet potatoes (such as Garnet)

·      2 organic sweet apples (such as Fuji)

·      6 tablespoons pasture butter + ½ cup, divided (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      ¾ cup gluten free rolled oats, ground into flour

·      ¾ cup coconut palm sugar

·      ½ teaspoon ground cinnamon

Sweet Potato and Apple Puree

1.    Preheat oven to 400 degrees F.

2.   Wash sweet potatoes and apples.  Poke a few holes with a knife in the sweet potatoes.  Cut apples in half, peel and remove core.  Place sweet potatoes and apples on a baking pan.  Bake for about 60 minutes or until soft.  Remove from oven, carefully cut the sweet potatoes in half (they are HOT!), allow to cool about 10 minutes. 

3.   To food processor – Add sweet potato flesh (remove skin) and apples.  Add 6 tablespoons butter.  Add sea salt.  Puree until smooth and combined. 

Please excuse the color, I was cooking in the dark with awful lighting.

4.   Add sweet potato apple puree to casserole dish. 

Streusel Topping

1.    To food processor – Add oats.  Pulse until finely ground into flour. 

2.   Add ½ cup pasture butter, coconut palm sugar and cinnamon.  Pulse until combined into a crumb mixture. 

3.   Add crumb topping to sweet potato apple puree. 

Bake

1.    At this point you can refrigerate over night if you want to bake it off the next day or you can bake immediately in a preheated 400 degree F oven. 

2.   Bake for about 20 minutes.  Serve immediately. 

Yield:Makes about 5-7 servings.  

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Roasted Winter Root Veggies & Apples w/ Rosemary & Thyme

This is one of my favorite veggie combos to roast when the weather turns colder.   It’s super easy to make a big batch ahead of time and reheat as needed. 

Enjoy!

Equipment: Cutting Board, Sharp Knife, Peeler, Large Mixing Bowl, 2 Large Casserole Dishes or 2 Large Baking Sheet Pans

Note: Please use organic vegetables and apples when you can.  I would highly recommend at least using organic apples and potatoes if you cannot find all organic produce.  These are on the “dirty dozen” list of having the highest amounts of toxic pesticide residue. 

·      3 parsnips, peeled

·      3 carrots, peeled

·      3 red potatoes

·      1 large sweet potato, peeled

·      1 large golden beet, peeled

·      3 sweet apples, peeled (I use Fuji apples)

·      1 sprig fresh rosemary, leaves removed from stem

·      5 sprigs fresh thyme, leaves removed from stem

·      4-5 fresh individual garlic cloves, peeled

·      3 tablespoons pasture butter, ghee or fat of choice (See Resources)

·      1 teaspoon Celtic sea salt (See Resources)

1.    Preheat the oven to 400 degrees F.

2.   Wash all produce.  Prep produce, peel all of the produce that needs to be peeled (see above).  Cut parsnips, carrots, potatoes, sweet potato, beet and apples into 1 to 1 ¼ inch cubes … this can be a rustic chop, don’t worry about everything looking the same.  Don’t cut pieces too small as they will shrink some while roasting.  Add chopped produce into large mixing bowl.  

3.   Remove fresh herbs from stems and chop finely.  Again, a rustic chop is fine.  Add to chopped produce/mixing bowl. 

4.   Remove skin from garlic cloves.  Add to chopped produce/mixing bowl.

5.    Add salt and melted fat of choice to the chopped produce/mixing bowl.  Combine with clean hands or large spoon, toss well to coat.

6.   Add all chopped produce in a single layer to 2 large casserole dishes or 2 large baking sheet pans. 

7.   Bake for 25 minutes, stir with a metal or wooden spoon/spatula.  Bake for another 25-35 minutes, or until vegetables are tender and have some golden brown edges.

8.   Season to taste and serve hot. 

Yield: Makes about 10-12 servings.    

This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet and Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free. 

Sweet Potato Fritters with Orange Chili Mayo

 

I'm planning a few nibbles for a get together soon and Spouse decided to experiment a little with one of her favorites, sweet potatoes. On their own I like them but it's not something I crave. This recipe takes sweet potatoes to whole new indulgent level and I am very much looking forward to trying them again. Crunchy, sweet, creamy, slightly tart and spicy; there's a whole lot of flavor and texture going on in these terrific little finger foods that are also fantastic beside your favorite burger.

 

3 large sweet potatoes, cut into french fries

Tempura Batter

1 cup flour
1 cup milk
1 large egg

Whisk together until just combined. Lumps are okay; even preferable. Set aside for 10 minutes

 

Preheat fryer to 350 degreees F. Drop the sweet potato pieces into the tempura batter and then into the fryer. Fry until golden brown. These will cook very quickly and require only a few minutes in the fryer.

 

Orange Chili Mayo

1 cup mayonnaise

zest and juice of one small orange

1/2 tsp black pepper

1 love minced garlic

pinch salt

1 tsp chili paste (or to taste)

Mix together well and let sit in the fridge for an hour or two before serving.

Roasted Sweet Potatoes & Apples

My little love calls these “Sweet Potato and Apple Triangles and Squares” and she requests them all the time.  They are perfect for a simple snack or a side dish. 

Roasted Sweet Potatoes & Apples

Roasting brings out the sweetness of the sweet potatoes and apples.

Equipment: Medium-Size Mixing Bowl, Large Bar Pan or Baking Pan (I use a stoneware large bar pan)

• 2 large sweet potatoes, peeled and cubed
• 3 medium-size apples, cored, peeled and cubed
• 1 ½-2 tablespoons pasture butter, ghee or fat of choice, melted (See Resources)
• Celtic sea salt

1.     Preheat oven to 400 degrees F.

2.    Melt butter and prep sweet potatoes and apples – peel and cut into large chunks, about ½ inch cubes.  Place in medium-size bowl.

3.    Pour melted butter over sweet potatoes and apples.  Season with sea salt and stir to coat evenly.

 

4.    Pour onto baking pan, spread evenly forming one layer. 

5.     Bake for 15 minutes, then stir.  Reset timer for 15 minutes and check to see if they are done, they should have some golden brown edges and be fork-tender.

6.    Remove from oven and serve or store in refrigerator for later. 

Yield: Makes about 4-5 servings. 

Note: These store great in the refrigerator and reheat well on the stove-top.    


This post is part of Turning the Table Thursday @ Around My Family Table.

Baked Sweet Potato/Yam Fries Recipe (Vegan)

I stopped buying packaged french fries years ago because of Sam's hydrogenated soybean oil sensitivity. We love roasted sweet potatoes and yams, so to do something different, I started making fries, baking them instead of frying them. The nice thing is you don't need ketchup with these fries. They are flavorful enough to eat by themselves, and are a great finger-food to eat with tacos, fried fish, or hamburgers. The picture above are yam fries (sweet potato fries are not orange).

Baked Sweet Potato/Yam Fries Recipe

1 large sweet potato or yam (or 2 small)
Non-stick cooking spray
Salt and pepper

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Peel the skin off of the sweet potato/yam. Cut it into steak fry-sized strips, not too wide or thick. Place the strips on the cookie sheet side-by-side, not overlapping, with space in between them like this (this is one large yam):


When all of the strips are layed out on the cookie sheet, spray them with cooking spray, and then salt and pepper them to taste. Bake in the oven for 30 minutes. Fries will be slightly carmelized when done. Serves 2 adults (and one small child) as a side dish.