Gourmet Veggie Mama

Tag Archives: Sweet Potatoes

Sweet Potato!

Amelia is 6 months old today! How did that happen? We celebrated, naturally, with sweet potato.

sweet potato

And so we delve, once more, into the world of baby food. As I did with Nora, I plan to make all of Amelia’s baby food myself. It’s not that hard. Really. Can you scrub sweet potatoes and bake them until they’re soft? Peel off the skin with your hands? Do you have a food processor or a blender? Then you can make sweet potato puree yourself and not have to worry about what other ick might be in the food you’re feeding to your baby.

The best part, though, is that it’s super-easy to freeze baby food in cubes — using an ice cube tray or one of these trays specifically made for the purpose — and all you have to do is pop them in the microwave for 30 seconds to a minute. Presto — instant homemade baby food.

If you’re interested in learning more about homemade baby food, check out the Gourmet Baby tab up there ^^ for lots of tips, tricks and recipes. I’ll also be blogging every now and then about the food I make for Amelia, to the extent I make anything new and interesting.

So, stay tuned! Of course, I’ll still be writing about grown-up food and drink, too. Just, you know, in case you were worried.

P.S. If you’re on Instagram, please follow me! I’m new there, but I love it already.

Sweet Potato Oven Fries with Garlic Aioli

It must be fall, because sweet potatoes are here! And, of course, when life gives you sweet potatoes, the very first thing you must do is make sweet potato fries.

Sweet potato oven fries with garlic aioli

This time around, I went for a super-simple preparation of wedge oven fries, skin-on, served with a homemade(-ish) garlic aioli. It would have been all the way* homemade, but it was left over from a dinner this weekend — spinach and chickpeas with garlic aioli — and, as I am currently knocked up, the raw-egg version was just a little too iffy for me. Of course, that version is delicious, and I highly recommend it, unless you are similarly immunocompromised.**

*As Nora would say. That’s one of her favorite expressions these days. For instance, in choosing an outfit in the morning, she often wants to be “all the way pink,” “all the way green,” or “all the way stripey.” It’s quite fashionable. But I digress.

** I still sample raw cookie dough, however. I am a conundrum.

The halfway homemade version is quite delicious, though, and super-easy to whip up as long as you have good quality mayo, garlic cloves and a lemon on hand. Bonus points — it’s even better after the flavors meld in the fridge for a day or two.

We had these the other night along with spiced-up grilled cheeses and a salad, and it made a lovely, super-quick meal.

Sweet Potato Oven Fries with Garlic Aioli
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
For sweet potato fries:
  • 2½ tsp peanut oil
  • 1½ - 2 lbs sweet potatoes (about 2-3 medium)
  • salt and pepper to taste
For aioli:
  • ¾ cup mayonnaise
  • 3 garlic cloves, pressed in a garlic press
  • juice of one lemon
  • salt and pepper to taste
Instructions
For sweet potato fries:
  1. Preheat the oven to 400. Using ½ tsp peanut oil, grease a rimmed baking sheet and set inside the oven to heat while you prepare the sweet potatoes.
  2. Scrub the sweet potatoes and, leaving the skin on, cut them lengthwise into 8 wedges (or more, depending on how big your sweet potatoes are). Cut in half crosswise, if desired.
  3. Toss the sweet potatoes in a large bowl with the remaining peanut oil and salt and pepper to taste. Remove the baking sheet from the oven and spread the sweet potato wedges in one layer on the hot sheet.
  4. Bake for 10-15 minutes on one side, then flip each wedge using tongs or a spatula and bake for an additional 10-15 minutes. Remove from the oven, cool slightly and serve with garlic aioli.
For aioli:
  1. Mix the mayo, pressed garlic cloves and lemon juice in a small bowl. Add salt and pepper to taste.

 

Sweet Potato and Chard Enchiladas

Not long ago, a friend sent me a clipping from the Austin American-Statesman. In her column Food Matters, Addie Broyles had tracked down the recipe for El Monumento’s swiss chard and sweet potato enchiladas. I knew at first look that this was a recipe I needed to try, but I also knew I’d need to have some time on my hands when I did it.

Last weekend, I had some time. My mom was over to visit, and she chased after Nora while the hubby worked on the finishing touches (finally!) to the paint in our entryway and I puttered around in the kitchen.

Sweet potato and chard enchiladas

This was a very different, healthy-but-not-healthy-tasting enchilada. My balsamic reduction was pretty ugly — I should have let it reduce past half to a more syrup-y consistency, but, lesson learned. It still tasted good! Next time I would strain the sauce, too, as the recipe provides, to give it a smoother texture.

We all ate the enchiladas up, served with refried black beans (homemade by the hubby) and brown rice on the side. What a delicious way to get your veggies!

Sweet Potato and Chard Enchiladas
Author: 
Serves: 4
 
Ingredients
  • 1 lb sweet potatoes, peeled and diced small
  • 1 Tbsp olive oil
  • 1 large bunch chard, stems removed, roughly chopped (about 2 cups)
  • 2 Tbsp canola oil, divided, plus more for brushing tortillas
  • 1 onion, chopped
  • 2 guajillo chiles, stemmed and seeded
  • 2 garlic cloves, peeled and smashed with the flat side of a chef's knife
  • 1 cup chopped walnuts
  • ½ cup dry white wine
  • 1½ cups heavy cream
  • ½ cup balsamic vinegar
  • 8 corn tortillas
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 350°. Toss the sweet potatoes with olive oil, salt and pepper and roast in a roasting pan until tender, 20-25 minutes, stirring a couple of times to ensure even browning.
  2. Heat 1 Tbsp canola oil in a large sauté pan over medium high heat. Add the chard and sauté until slightly wilted, then add the sweet potatoes and stir until the chard is tender. Season with salt and pepper to finish. Set aside.
  3. Meanwhile, heat 1 Tbsp canola oil over medium-high heat in a sauté pan. Sauté the onions, garlic and chiles until the onions are softened and translucent, then reduce the heat and continue cooking until the onions are caramelized.
  4. Add the walnuts and sauté until lightly toasted. Deglaze the pan with the white wine, then add the cream and simmer to reduce by one third.
  5. Let the mixture cool slightly, and then puree in a blender or food processor. Strain (if desired) and set aside.
  6. While the sauce is simmering, place the balsamic vinegar in a sauce pan, bring to a boil and simmer to reduce by half or more, until the consistency is syrupy and thick. Set aside.
  7. One by one, brush the tortillas with canola oil and heat briefly on each side on a griddle over medium heat.
  8. Fill each tortilla with the sweet potato-chard mixture, roll and place in an enchilada pan. Repeat for remaining servings.
  9. Ladle the walnut cream sauce over the enchiladas and drizzle with reduced balsamic vinegar.
  10. Warm to serving temperature, a few minutes in the oven. Serve with beans and rice.

 

Quinoa Bowl

Sometimes all you need for a great weeknight meal is a solid formula. Here’s my new favorite:

Grain + Greens + Root Vegetable + Sauce + Protein = Yum

quinoa bowl

You’re welcome.

This formula was inspired by the Buddha bowl, which is my favorite dish at The Steeping Room. Not too long ago, I made a bowl with red quinoa, sautéed kale, roasted sweet potatoes and fried halloumi, all topped off with some sriracha and soy sauce. Perhaps tofu would have gone better with the Asian-style saucing here, but I had to work with what we had in the fridge. Plus halloumi is delicious!

Any grain will do (I prefer quinoa or farro myself), and you can go with tofu, a fried or poached egg and/or beans to add protein. In the summer, add baby greens or sliced avocado in lieu of the cooked greens and sweet potato. Get creative with sauces to mix up the flavors — think a tangy vinaigrette, or maybe a copycat of The Steeping Room’s famous cashew sauce. Have fun! I know I’ll be experimenting with this formula for a while.

Quinoa-Stuffed Sweet Potatoes with Kale

I keep seeing quinoa-stuffed sweet potato recipes floating around, and I’ve been meaning to try them out for a while. My version stuffs the sweet potatoes with a kale and quinoa mixture — how can you go wrong with three “superfoods”? Guess what, though? It’s not just about getting those high-nutrient foods in. The flavors also go really well together, and it makes for a hearty but not too-filling dinner.

I didn’t use any specific recipe as a jumping-off point, I just kind of winged it. I intended to use pine nuts, but I had pumpkin seeds instead, and I think they made a great substitution.

Quinoa-stuffed sweet potatoes with kale and pumpkin seeds

Even the hubby, who is a sweet potato skeptic, was impressed. Nora eschewed her own potato, but happily gobbled up her Daddy’s leftovers. Toddlers. She has also taken to calling anything green and leafy “kale” and picking it out of her food… but she happily ate up the stuffing, kale and all, in this dinner. Go figure.

5.0 from 1 reviews
Quinoa-Stuffed Sweet Potatoes with Kale
Author: 
Serves: 4
 
Ingredients
  • 4 medium-sized sweet potatoes
  • ¼ cup quinoa, rinsed well*
  • ½ cup vegetable broth
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 small bunch kale,** tough stems removed and leaves finely chopped
  • ¼ cup pumpkin seeds (or pine nuts)
  • Salt and pepper to taste
  • ¼ cup grated parmesan***
Instructions
  1. Preheat the oven to 350°. Scrub the sweet potatoes and place them directly on the rack with a sheet of foil below to catch any drips. Bake for 1 hour, or until tender. Set aside to cool. Maintain oven temperature.
  2. Meanwhile, bring the quinoa and vegetable broth to a boil in a small saucepan. Lower heat to a simmer, cover and cook until the liquid is absorbed and the grain spirals out, about 15-20 minutes. Set aside.
  3. Heat the olive oil over medium-high heat in a large saute pan. Add the onion and saute until soft and translucent, and then add the chopped kale. Stir until wilted but still bright green, about 5-7 minutes.
  4. Stir in the pumpkin seeds and stir until a little toasted. Add the cooked quinoa and stir to combine.
  5. When the sweet potatoes are cool enough to handle, remove the top ¼-inch of each one and scoop out the insides, leaving about ¼-inch of the flesh around the edges.
  6. Mash the removed sweet potato in a large bowl, and then add the quinoa mixture. Stir to combine and add salt and pepper to taste.
  7. Line a cookie sheet with foil and place the sweet potato shells on it. Fill each shell with a generous portion of the quinoa-sweet potato mixture, rounding the top. Sprinkle with parmesan and bake for 10-15 minutes, or until the cheese is melted and the sweet potatoes are heated through.
Notes
* This will make about 1 cup of cooked quinoa. If you happen to have already-cooked quinoa, then by all means, start with that instead, as it will allow you to skip a step. I like to make big batches of quinoa and freeze the leftovers in 1 to 2 cup increments, as it freezes well. ** I used lacinato kale, which is what we grow in our garden (it's my favorite variety for its softer leaves and milder flavor), but any kind of kale will do. *** This recipe can easily be made vegan by omitting the cheese.

 

Easy Snacks for the Kiddos — Video!

When those little tummies start rumbling, you have about 3.5 seconds to put a little something together to avoid a meltdown. Or at least that’s my experience. So, I recently collaborated with Elizabeth over at Local Savour to bring you a video segment featuring a few quick and easy  homemade snacks to have on hand to satisfy those little palates.

Yep, I said video — yikes! I am much more comfortable behind my computer than in front of a camera, but I bit the bullet and now you get to see the results. Please be gentle!

The video features a couple of great recipes, plus one easy cheesy snack that only requires pretzel sticks and, you guessed it, cheese.

nora cheese cube

My personal favorite is the sweet potato chips, and Nora gobbled them up. Good thing I sampled that test batch before she woke up from her nap!

sweet potato chips

Sweet Potato Chips
Author: 
Recipe type: Snack
 
Ingredients
  • 1 medium sweet potato, sliced thinly*
  • 1 tsp coconut oil**
  • 1 tsp honey
  • sprinkle of cinnamon
Instructions
  1. Preheat the oven to 350.
  2. Melt the coconut oil and honey together over medium heat in a large saucepan. Remove from the heat and toss the sliced sweet potatoes with the melted oil and honey, and add a sprinkle of cinnamon.
  3. Spread the sweet potato slices out in a single layer on a baking sheet covered with parchment paper. Bake for 10 to 15 minutes on one side, and then flip and cook for an additional 3 to 5 minutes on the other side.
  4. Remove from the oven and allow to cool (they will crisp up as they cool) and then transfer to a serving plate. Enjoy!
Notes
* I like to use a v-slicer to cut my sweet potatoes into thin, even slices quickly, but if you don't have one, you can always just slice them by hand. ** You can substitute canola oil if you like, but the coconut oil gives it a lovely flavor and adds nutrition.

 

We also try out a recipe for strawberry-Greek yogurt popsicles, which are sure to be a hit once the weather warms up.

strawberry-greek yogurt popsicle

Greek yogurt is packed with protein, and honey and strawberries are healthier sweeteners than anything you’ll find in the frozen aisle at the store!

Strawberry Greek Yogurt Popsicles
Author: 
Recipe type: Snack
Serves: 6
 
Ingredients
  • 1 cup Greek yogurt
  • ¼ cup almond milk (or other milk)
  • 1-2 tsp honey (to taste)
  • ½ cup strawberries, sliced
Instructions
  1. Combine the yogurt, milk, honey and half of the strawberries* in a blender and blend until smooth.
  2. Pour half of the yogurt mixture into six popsicle molds, filling them each halfway. Divide the remaining sliced strawberries between the popsicle molds, and then fill the rest of the way with the remaining yogurt mixture, being sure to leave room for expansion in freezing. Use a small spatula to remove any air bubbles.
  3. Freeze overnight, or until solid. Serve on demand!
Notes
* If your little one has an objection to whole fruit in his popsicles, you can always blend all of the strawberries in.

 

Hop on over and check out the video (or watch it below), and let me know what you think!

P.S. If you’d like even more great snack ideas for the kids, head on over to LiveMom and check out my recent post, which includes an easy recipe for crunchy roasted chickpeas.

Leftover Extravaganza

“Tis the season. You know, the season of lots and lots of leftovers. Do you have them? At this point, they are just hanging out in the fridge, begging to be used ASAP or tossed. Here are a few tasty ideas that will hopefully help keep you from feeding a post-feast feast to your compost pile.

  • Sweet potato waffles. We added a nice hefty scoop of leftover sweet potato casserole (topping and all) to our favorite waffle batter.
    sweet potato waffles

    Breakfast time!

    Not only were they excellent,  the leftover waffles freeze well so that you have quick breakfast for mornings to come!

  • Bon Appétit’s Thanksgiving leftovers slideshow has a bunch of excellent-sounding recipes, including pumpkin flan (a great use for that partial can of pumpkin you have in the fridge).
  • Brussels sprouts pizza. Yeah, seriously. We had this for dinner the other night and it was so good. We already had some leftover grilled pizza crusts in the freezer, so it was quick and easy to throw together (the hubby finished them off on the grill).
    brussels sprouts pizza

    Eat your veggies!

    My vegetarian version included halved roasted Brussels sprouts, mozzarella and manchego cheeses, sautéed spinach and a sprinkle of fleur de sel and crushed red pepper. The hubby’s version included Brussels sprouts, bacon and mozzarella. Both were delicious (or at least so I hear).

  • Cranberry brie bites. I stumbled across these on Rufus’ Guide to Food and Spirits, and I must have them now. What an awesome use of leftover cranberry sauce (which is plentiful in my fridge right now).
  • Mashed potato cakes. Obvs. I wrote about this one yesterday, and it was tasty.
  • Stuffing stuffed mushrooms? Yes please!
  • Last but not least, here are a bunch of ideas for all that leftover turkey from Mel’s Kitchen Cafe and A is for Austin.

Our Thanksgiving Table… and a Giveaway (CLOSED)!

We have just finished a terrible round of the pukies here at our house. Thankfully Nora seems to have skipped the worst of it (fingers crossed), but being sick with a toddler is no fun. Even less fun is being sick with a toddler when your spouse and co-parent is also sick. But, the worst is over now, so onward and upward. It’s time to sanitize the kitchen and start thinking about Thanksgiving!

Here’s what will be on our table this year:

  • Turkey – I defer to my omnivore guests on the centerpiece of the meal. Hubby is in charge of the turkey business this year (as always), and he decided to order a smoked turkey breast from Rudy’s.
  • Green Beans with Creamy Mushrooms – I tested this recipe last week, and it was far too delicious not to make again. It’s like green bean casserole without all the processed junk!
  • Bourbon Sweet Potato Casserole – This is another of my “dress rehearsal” recipes, and although I planned to revert to my traditional sweet potatoes with honey, pecans and cinnamon, I have been outvoted. That’s okay — it’s good stuff, man.
  • Stuffing – TBD. I think I’ll make cornbread stuffing with pecans and jalapeños. Stuffing (or dressing, as my mother would implore me to call it) is not really my thing, but I think it’s required.
  • Cream Cheese Mashed Potatoes – Love. These. Potatoes. I think I have a new go-to recipe… but for holidays only, since I’m sure they are terrrrrrible for you.
  • Roasted Beets with Goat Cheese and Pine Nuts – This is a new recipe, but it’s similar to several others I make, so it should be a snap. Plus I have beets and goat cheese, so why not?
  • Spiced Cranberry Sauce – Fresh is so much better, people. Are you still using the canned stuff? Please tell me no. If you want a processed sugar-free version, use the recipe at the link, but substitute coconut palm sugar for the brown sugar. Done and done.
  • Bourbon Chocolate Pecan Pie – You knew this was going to make the cut again, didn’t you? I’m pretty sure we’ll never have another Thanksgiving without it.
  • Bread Pudding – I seize on any excuse to make a good bread pudding, and Thanksgiving certainly is one! I’m not sure yet if I’ll be making White and Dark Chocolate Bread Pudding or another variation (maybe chocolate bread pudding with walnuts?), but it’s happening.

In general, I like to overdo it, but this year, just coming off of feeling like death for a few days, I got responsible and pared back a bit. What’s on your Thanksgiving table this year? Are you trying anything new, or sticking with the tried-and-true?

***GIVEAWAY IS CLOSED  — CONGRATS TO WINNER ALI!***

Now, for what you’re all really interested in: the giveaway! I’ve never done one before, but when Cooking Planit gave me the opportunity to offer you one of my favorite kitchen gadgets on their dime, it sounded like a win-win to me. Just in time to help with all your holiday cooking this year, how about a Cuisinart Mini-Prep Food Processor?

Hello, beautiful.

Not only is it lovely, it does a bang-up job with small tasks like making dressing, chopping onions and more. All you have to do to win is visit Cooking Planit and let me know which of their featured “Alternative Thanksgiving” meals looks yummiest to you! Check out the Rafflecopter for more details and ways to get more entries.

a Rafflecopter giveaway

Happy hunting (errr… you know). Good luck with your Thanksgiving prep, and have a wonderful holiday!

P.S. You have to comment letting me know your answer for the first two entries. Anyone who doesn’t will be disqualified!

 

Thanksgiving Dress Rehearsal: Part 2

Continuing from yesterday’s post, I am trying out some new dishes in advance of Thanksgiving. That means you, dear readers, get to share in my trials and tribulations and learn from my mistakes before the big day rolls around. I cook so you don’t have to! Well, sort of.

Anyway, on today’s docket are a couple of new recipes (one from Cooking Planit) and one old family favorite thrown in for good measure.

4. Bourbon Sweet Potato Casserole

I am a classic sweet potatoes girl. For Thanksgiving, I like them just the way my mom used to make them: roasted, cut into chunks, topped with honey, butter, cinnamon and pecans, and then baked together. But, you know me — I can’t resist bourbon. So, of course, this recipe for Bourbon Sweet Potato Casserole from Ginny’s Austin struck my fancy.

Bourbon Sweet Potato Casserole

Nom nom nom.

Was it good? Abso-freakin’-lutely. But is it better than my old standby? And worth the extra stick of butter and heaps of brown sugar? I’m not so sure. I will tell you that I “sampled” the raw topping before it went on the casserole. Repeatedly. It was gooooood. But… I have to come down on the side of tradition here. Hubby would probably disagree with me, since he kept proclaiming the greatness of the dish as he shoveled bite after bite in, likening the melt-in-your-mouth texture to cotton candy. So I guess we’ll have to duke it out.

5. Green Beans with Creamy Mushrooms

This is another new spin on an old favorite. Do you love old-school green bean casserole with french-fried onions from the can and cream of mushroom soup? Sure. But this is better, and it’s made out of real food. This is definitely the best of the gourmet green bean casserole wannabes I have tried (and I have tried a few). Gold star — it earns a place on my Thanksgiving table!

Green Beans with Creamy Mushrooms

Yum.

Green Beans with Creamy Mushrooms
Author: 
 
Ingredients
  • ¾ lb green beans, trimmed
  • 2 Tbsp olive oil
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced or pressed
  • 11 oz shiitake mushrooms, stemmed and sliced
  • 2 Tbs champagne vinegar
  • ¾ cup heavy cream
  • 2 Tbsp chives, minced
  • 1 Tbsp parsley, chopped
  • 2 Tbsp butter, melted
  • 1 cup panko breadcrumbs
  • salt and pepper to taste
Instructions
  1. Preheat the broiler.
  2. Bring about an inch of water to boil in a large sauté pan. Add the green beans and blanch for 3-4 minutes, until bright green but still crispy. Drain in a colander, wipe out the pan and return it to the heat.
  3. Warm the olive oil over medium heat and add the shallot. Sauté until softened, stirring, and add the garlic. Stir in the mushrooms and season to taste with salt and pepper. Cook until the mushrooms are soft and the moisture has evaporated. Add the vinegar and cook until absorbed. Stir in the cream, chives and parsley and season to taste with salt and pepper.
  4. Add the green beans to the pan and stir to combine. Transfer to an 8 x 8 baking dish.
  5. Combine the butter and the panko in a small bowl and stir until thoroughly combined. Spread evenly over the green bean mixture.
  6. Place under the broiler for a couple of minutes, until the panko is golden brown. Serve warm.

 

6. Sausage Balls

Wait, what? Yeah, this is an old family favorite that is decidedly non-vegetarian. However, the hubby loves them, so he continues to make them every year at Thanksgiving and Christmas. And, fear not, there is a yummy meat-free version that can be made with tofu-based sausage. The brand we get is called Gimme Lean, which always makes me laugh. The sausage balls aren’t as greasy in their vegetarian incarnation, which can be a good or a bad thing, depending on how you look at it.

Sausage balls

Either way, yum.

Sausage Balls
Author: 
 
Ingredients
  • 8 oz grated cheddar
  • 1 lb breakfast sausage (substitute tofu-based sausage for a vegetarian version)
  • 3 cups Bisquick or other biscuit mix
  • 2 jalapeños, minced
Instructions
  1. Preheat the oven to 350°.
  2. Mix all ingredients in a large bowl using your hands until well combined, and then roll into 1-inch balls.
  3. Bake for 15 minutes, or until golden brown and sizzling. Serve warm.

 

Note: I received a small grocery stipend from Cooking Planit in exchange for reviewing these meals, but I was not otherwise compensated, and my opinions are my own.

Sweet potato hash with beets and winter squash

Since we have started getting sweet potatoes in our CSA box (yay fall!), I have been looking for some new ways to use them. I hit the jackpot when I ran across a recipe for sweet potato hash on Dinner with Daneman. It sounded pretty good, and, more importantly, it was a great way to use up some lingering remnants from last week’s box, so I gave it a shot. I’m so glad I did, because it turned out fantastic!

Mmm…

This is one of those dishes that is more than the sum of its parts. The flavors of the sweet potato, butternut squash, and beets perfectly complemented each other, and the spices deepened the flavor and kept it interesting. As the hubby put it, when you make something that sounds like it’ll be great, and it turns out great, well, no surprise. But, when you make something that sounds good just so you can use up extra veggies, and it turns out to be great, well, score!

Top it with a fried egg, courtesy of the hubby, and dinner was on the table.

Soup’s on!

Since you can roast the veggies ahead of time, this is totally do-able as a weeknight meal, since the hash itself doesn’t take but a few minutes to throw together. This will definitely be going in our regular rotation, since it should be infinitely adaptable to whatever veggies we have on hand, with just a few tweaks here and there.

Sweet Potato Hash with Beets and Winter Squash
Based on this recipe from Dinner with Daneman

1 medium sweet potato
1 small butternut or other winter squash
1 small red beet
1 Tbs olive oil
2 Tbs butter
1 onion, chopped
1 shallot, minced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1 Tbs chopped fresh parsley

Preheat the oven to 375℉. Wash the beet and sweet potato thoroughly and pat dry. Prick the sweet potato all over with a fork, and wrap them individually with foil and place on a baking sheet. Peel the winter squash and scoop out the seeds. Place in a baking dish with a little water, cut side down. Bake all for 30 minutes and set aside to cool.

While the sweet potato, beet, and squash are cooling, heat the butter and oil in a
pan over medium-high heat. Add the onions and shallot and cook until softened, then turn the heat down and continue to cook until they are beginning to caramelize.

While the onions are cooking, peel the potato and beet and cut them and the squash into small dice. Add the sweet potato and winter squash to the pan along with the cumin and smoked paprika and stir for a few minutes. Add the beet and toss quickly to combine. Garnish with chopped parsley.

The Peaceful Mom

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