Sweet potatoes offer greater nutritional benefits than regular potatoes and they can be used in many of the same ways – roasted, baked, mashed. Thanksgiving is a time for mashed or pureed sweet potatoes and they are often served with a topping of marshmallows (years ago, being new to America, I mistook this offering for a dessert!). In my version of mashed sweet potatoes the sweetness is toned down with the addition of mango chutney and, if you like, some Dijon mustard. It goes very well with pork and sausages and, I dare say, might be an interesting addition to the Thanksgiving table.
2 large sweet potatoes – peeled and chopped
1/2 cup of chicken broth
1 bunch of scallions – finely chopped
3 tbsp. mango chutney
2 tsp. Dijon mustard (optional)
Boil sweet potatoes for 10 – 15 minutes until they are soft enough to mash.
Add chicken broth, scallions, chutney and mustard, if desired, and mash.
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This recipe has only a passing resemblance to lasagna: the sheets of pasta have been replaced by thinly sliced sweet potato; the meat is a combination of lean, ground beef and ground turkey instead of the more usual ground beef and Italian sausage; there is no ricotta cheese or bechamel sauce. On the other hand there is a tomato sauce combining passata and tomato paste and the herbs are basil and parsley.
I layered the dish starting with the meat sauce followed by a layer of sweet potato slices and continued on finishing up with a top layer of sweet potato. I covered the dish with aluminum foil to enable the topping to cook without drying up.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 medium onions – finely chopped
2 large cloves of garlic – grated
1 pound of lean, ground beef
1 pound of ground turkey
24 fl. oz. passata
1 tbsp. tomato paste
1/2 cup of beef broth
2 tbsp. parsley – finely chopped
2 tsp. dried basil
2 sweet potatoes – finely sliced in a food processor or on a mandolin
Heat the oil in a cast iron casserole dish or large skillet and when sizzling add the on ion and garlic and let soften and brown.
Add the beef and turkey and let brown for a bit before adding the passata, tomato paste, beef broth, parsley and basil.
Stir well and when simmering place a layer of this mixture in an ovenproof dish followed by a layer of sliced sweet potato. Repeat once or twice more depending on the size of your dish, ending up with a top layer of sweet potato.
Cover the ‘lasagna’ with aluminum and place in the oven for 45 minutes, then turn off the oven and leave the ‘lasagna’ in there until the oven cools.
This soup is a beautiful orange color and reminds me of the leaves as they turn and soup season begins. I teamed butternut squash with carrots and sweet potato and added some ginger and some coconut milk to make a delicious, smooth and filling soup.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
8 oz. onion – chopped
2 large cloves of garlic – finely chopped
2 inch piece of ginger – peeled and finely grated
1 pound butternut squash – peeled and cut into bite-size chunks
12 oz. sweet potato – peeled and cut into bite-size chunks
8 oz. carrots – peeled and cut into bite-sized pieces
3 cups veg. broth/stock
1 x 13.66 fl.oz. (403 ml) can of lite coconut milk
Heat seasoned olive oil in a cast iron casserole dish.
When sizzling, add onion and cook for a few minutes before adding the garlic and ginger. Let onion soften and brown slightly
Add all veg. together with broth/stock.
Bring to boil, then simmer for 30 minutes.
Add coconut milk.
Process in food processor.