2 Sweet Potatoes, 3 Recipes

November 5, 2019—0 Comments
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2 Sweet Potatoes, 3 Recipes

I met this brilliant French Chef and spice master, Lior Lev Sercarz at his spice store in NYC called La Boȋte. He has spent many years studying spices from all over the world, and has created spice blends and recipes using only the best spices, including some very unusual ones you won’t find anywhere else. You’ll find yourself wanting to order from his store! He is a master at using and blending spices, that other renowned chefs depend on him for advice! These recipes are adapted from his book, Mastering Spices, which I highly recommend. Chef Lior will take one base recipe, make a couple of recipes with it, then change the spice blend to make even more recipes from the base recipe idea..  

I took his Sweet Potato Puree recipe, Garden of Eydie’d it (took out the oil and salt) and created a dip for an hors d’oeuvre, the original sweet potato puree as a side dish, plus a Collard green wrap for an entree, all using 2 sweet potatoes and one spice blend!  Hence the name Two Sweet Potatoes—-3 Recipes!

Sweet Potato Puree:

Recipe #1: Side Dish.  Serves 4-6

  • 1 medium yellow onion, halved, peeled and very thinly sliced
  • 1-½ lbs sweet potatoes (about 2 medium sized), peeled and diced into ½” pieces
  • ½ cup freshly squeezed orange juice

Spice Blend:

  • 1-¼ tsp cumin seeds
  • 2 tsp. dried garlic slices (or dried garlic flakes)
  • ½ tsp caraway seeds
  • ½ tsp. Ground ginger
  • ¼ tsp. cayenne pepper (if you don’t like spicy, use ⅛ tsp.)
  • Finely grind the cumin, garlic and caraway together in a spice grinder and immediately mix with ginger and cayenne

Make The Puree:   

Preheat a large saucepan over medium heat for 1 minute.  Pour in spices and stir for 20-30 seconds, or just until fragrant.  Any longer and you risk burning the spices which will make them bitter, so be very watchful.

  1. Add sliced onion and stir to coat with the spices.  Turn the heat down low and cover the pan. Let the onion exude their oils and juices for about 30 seconds, open cover letting liquid on the cover pour back into the pan.  If spices are sticking to the pan, add two or three tablespoons of water, scraping pan with a wooden spoon to loosen the stuck on spices. Cover the pan and cook for another 4 or 5 minutes, peaking and stirring every minute or so.
  2. Add sweet potatoes, stir thoroughly to coat with spices and onions.  Increase heat to medium low, cover, but stir often to prevent the spices from burning and the sweet potatoes from sticking.  Again, add a couple of tablespoons of water if needed. Cook about 15 minutes when the sweet potatoes should be almost mashable.
  3. Stir in orange juice, cover and cook until sweet potato chunks are soft, about 5 to 6 minutes.  If liquid has evaporated before the sweet potato is soft, add a little more water.
  4. Spoon the mixture in a food processor and process until smooth.  If you prefer a thinner puree, add ice water, one tablespoon at a time.

To Serve:  use as a side dish for roasted vegetables or Garden of Eydie Black Bean Brisket

Make ahead:  The puree can be refrigerated 1 week in advance

Collard Green Wrap With Roasted Vegetables

Recipe #2: Entree.  Serves 6

  • 1 recipe Sweet potato puree
  • 6 large collard green leaves, about 10” in length, cut off hard stem even with bottom.  Carefully slice off back of stem to create a flat pliable leaf.

Vegetables of your choice…We used:

  • 1 bunch asparagus
  • 2 medium yellow squash, julienne (cut into thin strips)
  • 2 medium green zucchini, julienne 
  • 1 small red onion, very thinly sliced
  • 1 large red bell pepper, julienne
  • ¼ cup freshly squeezed lime juice
  • 2 tsp. 50% less sodium Tamari
  • Freshly ground black pepper

Roast the Vegetables:

Preheat oven to 450℉

  1. In a small bowl, combine the lime juice and Tamari.
  2. Roast the vegetables:  place prepared vegetables on a parchment lined sheet-pan.  Pour lime/tamari mixture over vegetables and stir to moisten.   Add ground black pepper to taste.
  3. Place vegetables on top shelf in the oven.  Roast for about 5 minutes, or until the vegetables are soft and are just starting to brown.  Remove from oven and reserve.

Make the Collard Green Wrap:

  1.  Using 1-2 TB sweet potato puree for each leaf, spread, leaving a one-inch.
  2. Place a mixture of roasted vegetables on top of puree.
  3. Fold in sides of collard green leaf and then roll from bottom to top encasing the vegetables in the wrap.  

To Serve:  Cut Collard Green Wrap in half on bias.

Sweet Potato Dip With Pepitas And Jalapeños

Recipe #3—-Hors D’oeuvre.  Serves 4-6.

  • 1 cup sweet potato puree
  • 2 tsp. Lime juice (or more to taste)
  • 1 tsp. minced red or green jalapeno, or serrano or other spicy pepper you enjoy (or more to taste if you like it with even more heat)
  • ¼ cup pepitas (pumpkin seeds) lightly toasted (place on parchment lined sheet-pan and toast in oven heated to 350℉.  It should only take five minutes to lightly brown)

Make the Dip:

  1. Stir lime juice and jalapeño into sweet potato puree.
  2. Stir in toasted pepitas reserving a few to sprinkle on top.

To Serve:  Place dip in a pretty bowl and serve with Chickpita chips or other low-salt/no-salt chip of your choice!

 

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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