Tag Archives: sweet potatoes

Clean Sweet Potato Oven Wedge Fries.

Dairy-free | Soy-free | Gluten-free | Nut-free | Clean eating | Paleo | Vegetarian | Vegan

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This is one of my favorite, easiest ways to make sweet potatoes. (I’ll post the other one soon; we eat LOTS of sweet potatoes around here.) I got the original recipe from a paleo blog while we were living in London and had very few kitchen tools to cook with, but then I guess the blog disappeared because I can’t access it anymore! So since I still make this all the time, I’m posting my version here so that hopefully it never gets lost again.

The beauty of it is there’s no wrong way. You can make them salty, spicy, sweet–or a combination of all 3. I even throw one Russett potato in there for the 2/5 of my family who don’t like sweet potatoes (gasp!). The trick to getting them crispier without burning them is using a very small amount of oil. They’re still not going to be as crisp as the ones you buy in the freezer section that are coated with stuff to enhance the texture, but they’re so delicious.

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Sweet Potato Oven Wedges

  • 2-3 large sweet potatoes, scrubbed well and well dried off
  • up to 1 Tbsp. olive oil
  • spices of choice: I use about 1/2 tsp. salt, a sprinkle of pepper, and a touch of paprika. Try cinnamon and a little maple syrup; or salt, thyme, and cayenne; or any of your favorites! Please comment below with what you enjoy; I love trying new variations!
  1. Preheat oven to 400.
  2. Slice your sweet potatoes lengthwise into 1/2-inch wedges and place in a large bowl.
  3. Drizzle a very small amount of olive oil and toss with your hands until wedges are just coated. Sprinkle on about 1/2 tsp. salt (or your maple syrup–remember, small amounts), tossing as you go.
  4. Spread them in a single layer onto an ungreased nonstick baking sheet. Don’t use parchment paper or foil; it makes them harder to flip. Sprinkle remaining seasonings over the top.
  5. Bake at 400 for 15 minutes, then remove and flip all the wedges. Return to oven and bake another 11-15 minutes.
  6. Enjoy!

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Crock Pot Chicken-Chickpea Curry.

Clean Eating | Dairy-free | Soy-free | Nut-free | Gluten-free

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Happy New Year! Anyone else feeling a little sluggish after all of the treats and traveling and lack of schedule? I’m beyond ready to get back on track and back in control of normal, healthy life.

This easy crock pot meal is a staple in our home, especially on Thursdays when we have swimming until 5pm. I love being able to come home to this delicious smell and serve up a warm, comforting, healthy meal to my wet-haired, often shivering–yes, even in Florida–young ones. I make the rice before we leave and it’s still warm when we get home to eat. The chicken practically shreds itself when you stir in the final ingredients, and the sweet potatoes soften to make the texture rich and creamy.

Crock Pot Chicken-Chickpea Curry

Original recipe here

  • 1/2 cup light coconut milk
  • 1/2 cup low-sodium chicken broth
  • 8-oz can tomato sauce OR 1/2 can diced tomatoes in juice
  • 2 Tbsp. curry powder
  • 1 tsp. salt
  • optional: up to 1/2 tsp. cayenne powder
  • 1 lb. boneless skinless chicken breasts
  • 1 med. onion, thinly sliced
  • 15-oz can chickpeas, drained and rinsed.
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup frozen green peas
  • 2 Tbsp. lemon juice
  • cooked brown (for clean eating) or Basmati rice
  1. In the bottom of your slow cooker, whisk together first 6 ingredients until incorporated.
  2. Add chicken, onions, chickpeas, and sweet potatoes; use tongs to toss until coated with curry mixture.
  3. Cook on low 8 hours or high 3.5-4 hours.
  4. 5 minutes before serving, stir in peas and lemon juice, shredding chicken with the tongs.
  5. Serve over warm rice.

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My Dairy-Free Thanksgiving.

Thanksgiving is less than two weeks away, and if you’re like me you’re probably trying to figure out what you’re making for dinner. A year ago at this time I was scrambling to figure out how I could keep a traditional and delicious Thanksgiving with a newborn and without dairy or soy. And you know what? I pulled it off! Some of these are so good that they’re finding their way onto our table again this year, even without dietary restrictions (except for my 1-year-old).

If you’ve got a dinner guest with dietary restrictions, or if you’re facing some yourself this year, here’s my dairy-free (and, of course, other-allergen-free) menu from last year. All photos are courtesy of the original blogs.

W-SFirst off, here’s my secret to the most flavorful turkey every year, regardless of how you prepare it: Williams-Sonoma dry brine. All you do is rub it on the turkey Wednesday night, keep it covered overnight in the fridge, then rinse off the brine just before you prep it for cooking. It adds the flavor and tenderness of a brine without the mess or time, and has never ever failed me. It’s dairy-free, soy-free, gluten-free, clean, and paleo. Just make sure you reduce the salt in your recipe.

slow-cooker-turkey3We had a small gathering last year, so a turkey breast was just the right size for us, and this Slow Cooker Turkey with No-Fuss Gravy from Mel’s Kitchen Cafe made it easy, delicious, and kept my oven clear for the sides since I was the only one cooking. And the gravy? Easily the easiest and tastiest I’ve ever made in my life. Because of the saltiness of the dry brine, I didn’t add any salt and used the no-salt-added chicken broth. I made it dairy-free by using Earth Balance buttery stick instead of the butter; you could easily make this gluten-free with rice flour or another fine-grain gluten-free flour, or make it clean with whole-wheat pastry flour. We’re expecting a crowd at this year’s dinner; this is so good I’m seriously considering making this turkey breast in addition to the whole turkey in the oven, if I can get home from my Turkey Trot in time.

stuffingMy family’s generations-old super-secret stuffing recipe is…. doctored Pepperidge Farm stuffing. (Shhhhh.) But the soy additives weren’t going to work last year, so I was going to have to make it from scratch. I used this America’s Test Kitchen Easy Stuffing Recipe, with a Whole Foods bakery dairy- and soy-free sandwich bread and Earth Balance buttery stick. Now, I’m going to be honest: Earth Balance does not brown like butter does. But it was delicious nonetheless.

I made my mashed potatoes smoother with a bit of Earth Balance, some chicken broth, and a touch of unsweetened almond milk. I don’t have a recipe for that; I just kind of added and tasted until the taste and texture was right. And anyway, with that slow cooker gravy, who cares what the potatoes tasted like on their own?!

sweetpotatocasserolevegan-2335Now these sweet potatoes are definitely staying on my table for years to come. Saweet! Potato Casserole with a Crunchy Nut Crumble from Oh She Glows is vegan (and thus dairy-free), gluten-free, soy-free, clean, and so incredibly delicious that I was actually a little disappointed that everyone else liked it so much because I seriously could’ve eaten the whole pan on my own. Now, just in case you think I’m exaggerating, my husband doesn’t like sweet potatoes, and he’s instantly suspicious of anything with a “healthy” buzzword like “vegan” or “paleo”–and he asked for seconds. If I had a double oven, I’d be making two of these this year. Now, if I remember right, I increased the amount of maple in the crumble, but I don’t recall by how much. Just taste and adjust as needed.

2011pumpkinpieFinally, the pumpkin pie. I’ve posted a milkless pumpkin pie of my Grandmother’s, but–no offense to her–I could never get the texture quite the way I liked it. This Dairy-Free Soy-Free Pumpkin Pie keeps the silky texture we’re used to, but amps up the flavor with the sweetness of coconut milk and a touch more spice than you see on the back of the Libby’s can. Sorry Grandmother–this is my new go-to pumpkin pie. I made the crust from my previously posted pumpkin pie recipe using canola oil to keep it soy-free; there are lots of great gluten-free crust recipes out there if that’s what you need. Top it with So Delicious CoCoWhip topping and you’ll be in Heaven. (I challenge you not to eat the CocoWhip with a spoon after your company has left…)

What are your plans this Thanksgiving? Are any of these or other allergen-friendly recipes going to be on your menu this year?

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Sweet potato pancakes.

Dairy-free option | Soy-free | Nut-free | Clean-eating option

sweet potato pancakesWell, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.

Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with real maple syrup.

  • 1 1/2 cups whole-wheat pastry flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
  • 2 eggs, beaten
  • 1 1/2 cups milk (I used almond)
  • 1 tsp. vanilla
  • 1/4 cup butter or coconut oil, melted & cooled
  • 2 Tbsp. brown or coconut sugar
  1. Sift together dry ingredients.
  2. Add remaining ingredients & mix until fully incorporated.
  3. Heat a griddle on medium heat & grease with cooking spray (PAM for Grilling is soy-lecithin-free).
  4. Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
  5. Serve topped with maple syrup & a dusting of cinnamon.

Adapted from here.

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“It’s Shake & Bake {Potatoes}, & I helped!”

Anyone else remember those commercials? Well, these potatoes don’t use the Shake & Bake mix you buy at the store; you use your very own herbs & seasonings. This keeps the sodium level down — a plus! We seriously love these potatoes. The recipe first came from one of my Young Women’s leaders in — you guessed it — the ward cookbook! That thing is worth its weight in gold, I tell you what. Since then I’ve started customizing the spices to complement whatever meal I happen to be making. They’re delicious every time!

  • A couple lbs. of potatoes of your choice (we like reds & sweets), cut into 1-inch cubes (peel the sweet potatoes & russets first)
  • 1 med. onion, cut into 1-inch cubes
  • 1/4 cup olive oil (or enough to coat)
  • 2 cloves garlic, minced
  • seasonings of choice (see below)

Seasonings: The original recipe calls for approx. 2 Tbsp. dried rosemary & salt & pepper to taste. This way is delicious! So is using dill in its place. Tonight, though, I went with Herbes de Provence Sea Salt & my Steakhouse Grinder.

  1. Preheat your oven to 375. Line a baking sheet with parchment paper.
  2. Let your kitchen helper help you put the potato & onion chunks in a gallon Ziploc bag.
  3. Add garlic & olive oil. (You can add seasonings at this point too, but I prefer adding them later to keep it even & reduce the amount I use.)
  4. Let your kitchen helper shake it up!
  5. This is where I sprinkle on the seasonings evenly.
  6. Arrange in a single layer on your prepared baking sheet.
  7. Bake for 30 minutes or until fork-tender.

Let me know what seasonings you decide to use!

Tidy Mom

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