Sweet Potatoes Two Ways

Thanksgiving is around the corner. If you are looking for some new sweet potato ideas, here are a couple of Mediterranean-inspired options from my new book — one sweet and one savory!

Baked Sweet Potatoes with Hazelnuts

One of my favorite ways to experience new cities is by staying with friends who are locals. While we were in Barcelona researching recipe ideas for The Forest Feast Mediterranean, we were invited by friends to celebrate Todos los Santos (All Saints’ Day) at their home. The meal included sweet potatoes with roasted chestnuts. For this version, I used hazelnuts instead, which are more readily available and also delicious!

BAKED SWEET POTATOES WITH HAZELNUTS

recipe from The Forest Feast Mediterranean

3 medium sweet potatoes

dollop of butter

1 t honey

sprinkle of cinnamon

chopped hazelnuts

Pre-heat oven to 375°F. Wash sweet potatoes and prick them several times all over with a knife & place on baking sheet. Bake for 45-60 minutes (when a knife goes in easily, they are done).

Slice potatoes in half lengthwise, then score them in a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts.

Note: When serving these on a buffet with several sides, I look for small sweet potatoes (or you can quarter them after they’ve been cooked) for individual-sized portions.

Sweet Potatoes with Feta Dressing

Here’s a savory Mediterranean-inspired recipe from the new book. It is easy to prepare in advance and can be served at room temperature, making it perfect for a gathering like Thanksgiving.

SWEET POTATOES WITH FETA DRESSING

recipe from The Forest Feast Mediterranean

4 medium sweet potatoes (no need to peel)

2 T milk

1/3 c (50 g) crumbled feta

1 T olive oil

2 T rice vinegar

pinch of nutmeg

scallions (chopped)

Cube sweet potatoes & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper. Roast potatoes at 425°F (220°C) for 30 min or until fork tender.

For dressing, use an immersion blender to combine the milk, crumbed feta, olive oil, rice vinegar & nutmeg. Drizzle potatoes with desired amount of dressing & sprinkle with chopped scallions.

Serve warm or at room temperature.

++++

Happy Thanksgiving!
xoxo

For more sweet potato recipes ideas, check out my…

• Sweet Potato Pizza

• Sweet Potato and Lentil Tacos

• Lentil & Sweet Potato Salad

Sweet Potato + Lentil Tacos

I made this for dinner last night and it only took about 20 minutes. I thought it was such a tasty, healthy, easy weeknight idea that I needed to recreate it here. Happy cooking!

SWEET POTATO + LENTIL TACOS

makes enough filling for about 6 corn tortilla tacos

1/2 red onion (diced)

1 small sweet potato (diced with peel on)

1 (15 oz) can cooked lentils (drained and rinsed in a colander)

a handful of arugula (or any greens! cilantro, lettuce, spinach, chopped kale...)

1 avocado

hot sauce

corn tortillas (or flour if you prefer)

Sauté the diced onion and sweet potato with some olive oil, salt and pepper for about 10 minutes over med/low heat, until the potatoes are soft when poked with a fork. For the last minute, add the lentils, just to warm them. Spoon the mixture into warm tortillas (I use tongs and heat mine over an open stovetop flame). Top each taco with a pinch of arugula, a slice of avocado, a bit of hot sauce and a pinch of flaky salt. 

I sautéed the sweet potatoes and onion in my favorite skillet for 10 min, then added lentils to warm them.

Top the tacos with arugula, avocado and hot sauce