Sweet Potato Muffins

I was given a lot of sweet potatoes and hadn’t a clue what to do with them, and thus this recipe was created.  These are packed with flavor and were loved by my tiny humans so I think its safe to say this was a great recipe.

Ingredients:

3 C Cooked Mashed Sweet Potatoes * (3-4 large, 5-7 small/medium)

1 Banana, mashed

2 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Sea Salt

1 tsp. Pumpkin Pie Spice

1 tsp. Cinnamon

3 Eggs, beaten

3/4 C Safflower Oil

1 C Sugar

1 tsp. Vanilla

1/8 C Flaxseed Meal (optional)

Directions:

-In large bowl combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

-In another bowl combine eggs, oil, vanilla and sugar.

-Add wet ingredients to dry ingredients using a hand mixer.  Add in sweet potatoes and banana.

-Spoon into greased muffin pan.  Top with flaxseed meal.  Bake 325 degrees for 30 minutes.  Remove from oven and allow to cool a bit before removing from pan.  Allow to cool completely before storing.  Enjoy!

 

*Clean outside of sweet potatoes, pierce with fork.  Bake 400 degrees for 45 minutes.

Asian Inspired Pork Belly Poutine over Sweet Potato Fries

I know this may sound strange, but trust me its an amazing appetizer to any meal.  My kiddos couldn’t get enough.  Its the perfect combination of sweet and savory, and you can never go wrong with Pork Belly lol.

 

Ingredients:

1.5 lb. Pork Belly

1 C Orange Juice

1/4 C Soy Sauce

1 tsp. Dried Garlic

1 tsp. Chinese 5 Spice

1 C Vegetable Broth

Gravy:

1/4 C Butter

1/4C Flour (can use GF)

2 Cloves Garlic, minced

1 Large Shallot, minced

Salt and Pepper to taste

3 1/2 C Pork Broth (can substitute chicken or vegetable broth)

1/2 C Stout Beer (can sub. waster)

2 T Ketchup

1/2T Balsamic Vinegar

1/2T Rice Wine Vinegar

Glaze:

3 1/2 T Soy Sauce

2T Honey

2T Brown Sugar

1/4tsp. Ground Ginger

Plating:

Sweet Potato Fries (homemade or store bought)

Cheddar Cheese Curds

Diced Green Onion

Directions:

-Place pork belly in crockpot on low 2 hours, warm for 4 hours.  Remove from crockpot, place in fridge and allow to cool.

-Cut cooled pork into bite size pieces, mix glaze ingredients together.  Over medium high heat, brown diced pork, pour in glaze and cook until thick and sticky.  Remove from heat.

-In small saucepan, melt butter over medium heat, whisk in flour to create roux.  Add in salt, pepper, shallot and garlic.  Cook about 2 minutes.  Whisk in broth and beer, ensure all of roux is dissolved.  Stir in vinegars and ketchup.  Bring to boil, lower heat, and cook 6 minutes.  Keep warm, you’re going to need the heat to melt the cheese.

-Place fries, top with cheese, pork belly, and pour gravy over top.  Sprinkle green onions on top.  Serve immediately.  Enjoy!

Sweet Potato Fritters-Gluten Free

Ingredients:

2 Large Sweet Potatoes, roughly grated

1/2 C GF All Purpose Flour

2/3 C GF Panko Bread Crumbs

2 Large Eggs, beaten

1 tsp. Salt

1/2 tsp. Cinnamon

Oil for frying

Directions:

-Dry grated potatoes, combine all ingredients in large bowl but oil.  Mix well.

-Heat oil in skillet, using about 1/8-1/4 C Potato mixture, flatten, and place in oil.  Fry about 5-7 minutes, flipping half way through.  Cook until fully cooked and golden brown.

-Drain on paper towel lined pan.  Place cooked fritters in oven on warm (as these cool, they may become soggy).  Enjoy!

 

Italian White Bean, Sausage, Sweet Potato and Spinach Soup

This is an Italian inspired soup, that has an amazing flavor.  You can substitute a lot of the ingredients to fit your taste.

Ingredients:

1 lb. White Beans, soaked overnight (about 2 large cans, drained)

1.5 lbs. Ground Pork, cooked (can use milk Italian Sausage) omit for vegetarian

1 Carrot, diced small

1 1/2C Spinach, slightly chopped (can use Kale)

1 Yellow Onion, diced

2 Cloves Garlic, minced

1 Sweet Potato, peeled, diced (Can use large russet potato)

5 C Chicken Broth (can use veggie for vegetarian)

1 tsp. Ground Sage

2 tsp. Salt

1/2T Italian Seasoning

Pepper to taste

2 Bay leaves

Directions:

-Place all ingredients except spinach/kale in crockpot, cook in high 6 hours, low about 8 or until veggies are soft an beans are done. About 1 hour before serving add in spinach/kale, when greens are wilted and done, soup is ready to eat.  Great topped with parmesan or asiago cheese. Enjoy!