Even though tofu is something I eat and enjoy often, I didn’t include it until book #5 because I wanted to focus on ingredients that are less stereotypically vegetarian and more just generally vegetarian (if that makes sense?!) But it was time, and this is a dish we make often on weeknights. It fulfills the protein craving and combines some of my favorite flavors, all in one pan. Find it on page 169 of The Forest Feast Road Trip.
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.
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Happy Thanksgiving!
xoxo
For more sweet potato recipes ideas, check out my…
Heirloom Tomato and Parmesan Quiche
The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.
Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast