Wednesday, May 15, 2013

What Mama's Cooking: Sweet Potato Fries, Three Ways


Were you ever in a situation where you had to make a snack quickly? For example you need it for work tomorrow...or today! Here's one I put together that became a big hit with my co-workers and has been requested multiple times. I even made it at work after buying the ingredients during my commute because I forgot the original dish I had prepared at home. Here are three easy, and sometimes  healthy, recipes that use sweet potatoes.

xx Mama and Molly

ONE:
1/2 jar Roasted Garlic Veganaise
2 Chipotle chilies in Adobo sauce, chopped
2 tsp Adobo sauce (or to taste)
1 bag frozen sweet potato fries

Mix the chilies and the sauce in the Veganaise. Cook the sweet potato fries according to the directions on the bag. Plate. And viola! It is magic because it disappears.


TWO:
This photo and recipe are from
My New Roots, a favorite recipe blog of mine:



When you have more time, create a healthier, and from scratch, plate of crispy sweet potato "fries" with a yogurt based Chermoula dip using this recipe.
 
THREE:
These sweet potato fries turn into supper. Combine the "fries" from above with lentils and spinach. This combo was inspired by an appetizer we had at Merge in Buffalo, NY.
 


Sweet Potato Fries with Lentils and Spinach
1 large sweet potato, cut into strips
2 Tbsp. melted coconut oil or olive oil
2 Tbsp. corn meal
1 lb fresh spinach
1 cup lentils
3 cups water
1 bay leaf
1 tbsp garlic, chopped
1 stalk lemongrass, bruised
1 tsp ginger, freshly grated
a pinch each of ground: cumin, coriander, turmeric, fenugreek, nutmeg, cinnamon
1 tbsp or to taste Sriracha sauce (Sky Valley by OrganicVille is not chemical laden)
1/4 cup Cheddar style cheese, grated (Daiya or dairy)
Salt and pepper to taste




Half the recipe "Crispy Cornmeal Sweet Potato Fries" from My New Roots blog.

Cook the lentils with bay leaf, lemon grass stalk, 2 tsp garlic and ginger. Drain when tender but not mushy. Gently mix in dry spices and Sriracha sauce.

Sauté remaining chopped garlic in 1 tbsp coconut oil, add spinach and stir until wilted.


Plate the spinach then the lentils. Top with the sweet potatoes. Sprinkle with the cheese and briefly heat to melt. You can season with salt and pepper or more Sriracha sauce.

Enjoy your sweet potatoes.

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