Tag Archives: sweet potato

Easy Baked Sweet Potato Wedges Recipe

Baked Sweet Potato WedgesIn this age of complicated, over-the-top recipes I find myself going back to basics. I’m talking simple preparations of good foods like these baked sweet potato wedges. It’s recipes like this that I make on a busy weeknight, or on a Sunday big cook session where I make healthy dishes to eat during the week.Sweet Potato WedgesSimply wedge sweet potatoes and toss them with oil. Season and bake until tender and beginning to brown. That’s it. Basic. Good.

Easy Baked Sweet Potato Wedges Recipe
1 pound sweet potatoes (3 small or 2 medium)
1 tablespoon olive oil
1/4 teaspoon kosher salt or fine sea salt
Freshly ground black pepper

Heat oven to 375 degrees F. Line a large baking sheet with parchment paper.

Scrub potatoes; cut each potato lengthwise into 8 wedges. Place sweet potato wedges in a large bowl; drizzle with olive oil and toss to coat potatoes with oil. Arrange sweet potato wedges in a single layer on parchment lined baking sheet. Sprinkle with salt and freshly ground black pepper.

Bake 20 minutes; turn and bake 15 to 20 minutes more until tender and lightly browned.

Makes 3 servings

Tip: I like serving these simple sweet potato wedges with harissa yogurt. To make harissa yogurt combine 1/2 cup plain Greek yogurt with 1 1/2 teaspoons harissa hot sauce, 1 teaspoon olive oil and a pinch of kosher salt.Spicy Yogurt DipRecipes you might also like:
Sweet Potato Hummus
Moroccan Spiced Cauliflower and Sweet Potatoes from Eating Clean Recipes

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Easy Vegan Lentil Soup Recipe

Vegetarian Lentil SoupHomemade soup is healthy, comforting and delicious. It’s also a money-saving recipe because there is no better way to clean out the produce drawer. I feel infinite sadness when veggies get wasted. Soup is the cure all! Healthy Lentil Soup

My latest improvised vegetarian soup recipe used some sweet potatoes that were starting to look craggy and lentils that had been hanging out in the pantry. This was my second try with the recipe, and I think I got it right. The first try was a slow cooker version of the soup. It was an absolute fail! I might test in the slow cooker again, but the first try was so bad I decided to make the soup on the stovetop with my beloved Le Creuset Dutch oven. I guess I’m a better cook with expensive French cookware : )Easy Lentil Soup

The main lesson I learned that miserable first time I made this soup is that I should have soaked the lentils. Although you don’t technically need to soak lentils before cooking, I find that they cook much faster and more evenly when the lentils are soaked. Take my advice and treat the lentils like beans- soak them overnight. That way the lentils and sweet potatoes will be done at the same time. The final tip is to add the tomatoes at the end of cooking. If you add the tomatoes too soon, the acid can prevent the lentils from becoming tender. This concludes my soup knowledge gained by creating soup disasters…for today.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes
1 cup French green lentils
2 tablespoons olive oil
1 medium onion, chopped
1 serrano or jalapeno chile pepper, seeded and chopped
2 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes, peeled and cut into chunks
2 teaspoons kosher salt or fine sea salt
3 teaspoons smoked paprika or bittersweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen)
1 tablespoon tamari (gluten free soy sauce)

Rinse and drain lentils. Place lentils in a large bowl; cover with cold water. Soak lentils 8 hours or overnight. Drain and rinse soaked lentils; set aside.Soaked Lentils

Heat oil in a large Dutch oven over medium heat. Add onion and serrano pepper; cook and stir 4 to 5 minutes until softened. Add garlic; cook and stir 30 seconds until fragrant. Add water, soaked lentils, sweet potatoes, salt, paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes until lentils and sweet potatoes are tender.

Add tomatoes; simmer, uncovered, 5 minutes more. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 8 cups

Vegan Lentil Soup

More ways to get souped:
Vegan Winter Vegetable Soup
Vegan Pumpkin Soup
Vegetarian Lentil Soup with Rainbow Chard from Eating Clean Recipes
French Green Lentil and Vegetable Soup from Edible Sound Bites
Lentil and Quinoa Soup from Green Valley Kitchen
Vegetarian Mushroom Soup with Greens from Eating Clean Recipes

Harissa Sweet Potato Hummus Recipe

Harissa Sweet Potato HummusThis little bowl of hummus is big on flavor. It’s a chickpea hummus dip with the addition of roasted sweet potatoes, spicy harissa and bright Meyer lemon.

Harissa is a North African sauce made from hot peppers. I like my hummus spicy, so I added a few spoonfuls of harissa for a good hit of heat. Since purchased harissa varies in heat and consistency, start with a conservative amount and then add more if you want more kick.

Harissa Sweet Potato Hummus Recipe
1 medium sweet potato (8 ounces)
1 teaspoon olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/4 cup sesame seeds or tahini
1/4 cup fresh Meyer lemon juice
1/4 cup olive oil
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
1 teaspoon kosher or fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin

Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Peel sweet potato and cut into 3/4-inch chunks. Coat sweet potato chunks with 1 teaspoon olive oil; spread on prepared baking sheet. Bake 15 minutes; stir. Bake 10 to 15 minutes more until tender and beginning to brown.

In a food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 4 to 6 tablespoons water.) Taste and add more salt or harissa, if needed. If desired, garnish with a drizzle of olive oil and a sprinkling of sesame seeds and cumin. Serve with fresh cut veggies and crackers.

Makes about 2 1/2 cups
Sweet Potato HummusTips:
-In grocery stores, you’ll find both harissa sauce and harissa paste (the paste is more concentrated and tends to be spicier). If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.
-For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.
-You can use sesame seeds or tahini to make the hummus. The dip will have a thicker, chunkier texture if you use sesame seeds. If you prefer a smooth texture, use tahini.

Harissa HummusMore hummus to snack on!
Thai Spicy Hummus from The Scattered Cook
Carrot Harissa Hummus from Aida Mollenkamp
Edamame Hummus from Eating Clean Recipes