First, I’m frightfully behind in posting recipes. Apparently I’m making more than two new ones a week, so posting two a week is just getting me behind. So I’m making an effort to deal with the backlog.
Secondly, I’m trying this year to incorporate more veggies into my diet, meaning more elaborate vegetable dishes. This one comes from Vegetarian Times and was a real winner as far as we were concerned.
The week I made it, my grocery was out of swiss chard so I substituted kale instead and it worked perfectly. So I would hazard a guess than collards or mustards would too. Experiment and let me know how it turned out!
So here’s to more veggies in 2013!
- 1/4 olive oil
- 1 lb swiss chard, stems removed. Same for other greens. After washing, spin dry as much as you can, or dry with towelling.
- 2 1/2 lbs sweet potatoes, pared (two large or 3-4 small)
- 3 tsp chopped fresh rosemary
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 3 oz blue cheese, crumbled
- Chiffonade the greens (roll up the leaves and cut in thin slices)
- Slice the sweet potatoes in rounds. Place them in a layer on the bottom of a deep dish baking pan.
- Brush with oil. Sprinkle with half the rosemary, 1/3 of the garlic. Season with salt and pepper.
- Spread half the greens. Sprinkle with half the onions and 1/3 of the cheese.
- Arrange a second layer, following the same procedure. Then another.
- Place the baking dish on a baking sheet and cover with foil.
- Bake at 450° for 45 minutes covered. Then uncover and bake for 15 more minutes.
- Let sit for 15 minutes before serving.
NOTES: You could of course play with the cheese here. Feta might be nice. Be careful with the salt if you use that though.
I lost the link I had for this recipe, but it’s fairly simple so I can recreate if fine for you.
If you like squash, and I do.
If you like corn, and I do.
If you like onions, and I do.
You will really like this side dish.
And it goes so nicely with any meat.
And it would be a nice dish for Thanksgiving or Christmas.
Need any more reasons to give it a go?
Didn’t think so.
- 3 lg sweet potatoes (also works with any kind of squash such as butternut, buttercup, etc)
- 1 1/2 c of corn, (frozen, fresh, canned)
- 1 lg onion, sliced
- 4-6 tbsp of butter
- 1/2 c heavy cream
- Place the potatoes on a foil-lined cookie sheet along with the corn (if fresh) and roast until done and nicely scorched here and there. If using fresh corn, the corn won’t take as long as the sweet potatoes or squash. Oil the corn before hand. The squash can be unpeeled at this point and cut into chunks, depending on size to speed up the cooking. The squash should take about 50 minutes while the corn about 30.
- If using frozen or canned corn, use a tablespoon or two of the butter and saute until just a bit of browning occurs. Set aside.
- Slice the onions and saute until golden on medium low with about 2 tbsp of the butter.
- Once the squash is done, peel and place in a bowl. Add 3 tbsp of butter, salt and pepper and the cream. Mash as you would regular potatoes.
- Add the corn and the onions. Mix gently and serve.
I don’t recall how old I was before I first saw a sweet potato casserole covered with tiny marshmallows. It looked good. I thought I had been missing something. So I dug in. And yech. . . .not for me.
No, I’m one of the strange minority who doesn’t like my sweet potatoes struggling to overcome brown sugar and maple syrup and honey, and candy canes for all I know.
I like it savory. I grew up eating them like baked potatoes, with butter and salt and pepper.
Okay, so I’m a bit more sophisticated, and I’ve taken this up a level or two, and it’s a bit more than just old sweet potatoes.
Give it a look and give it a try and see what you think.
- 6 sweet potatoes, cooked and peeled and mashed
- 6 tbsp butter, melted
- 2 eggs, whisked
- 1 tsp rum extract
- 1/2 c sweetened condensed milk
- zest of one orange
- 1/2 tsp nutmeg, grated
- 1 tsp salt
- 2 tsp pepper
- 2/3 c chopped pecans or walnuts
- Either mash by hand and then add rest of ingredients, except the nuts, or throw it all in a mixer and mix until incorporated.
- Just before it goes in the oven (this can be done a day ahead) put the pecans on top. Cover and bake in a 350° oven for 45-60 minutes.
- NOTE: if you are warming other things in the oven, it’s fine at 325° for an hour.