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via Bon Appetit

Serves 10

1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Roasted Vegetable Tart _JKD7578_bPastry
2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes

Filling
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk

A 10″-diameter glass or ceramic pie dish

Pastry
Omit if following Whole30 guidelines

  1. Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
  2. Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
  3. Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Filling
Many steps can be completed in tandem. Review all steps before proceeding.

  1. Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
  2. Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
  3. Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
  4. Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper.  DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
  5. Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
  6. Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
  7. Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.

Based on Bon Appetit’s Roasted Vegetable Tart

Serves: 5
Prep Time: 15
Cook Time: 25
Total Time: 40

5 poblano or bell peppers
1/2 lb ground pork sausage or beef or chicken
1 medium sweet potato, cubed
1 chipotle pepper or multiple jalapenos
1/2 white or red onion, diced
2-6 cloves garlic, finely chopped
1/4 cup loosely packed chopped cilantro leaves (optional)
1 small head of bok choy, sliced
1/2 tsp paprika
1/2 tsp cayenne pepper or ancho chili pepper
dash of salt and pepper

  1. Preheat oven to a high broil. At the same time, begin to boil a medium sized pot with six cups of water.
  2. Cut tops off peppers and slice in half lengthwise. Remove the seeds and membrane.
  3. Place peppers on a baking sheet and roast for 15 minutes, flipping halfway through. Reduce oven to 400.
  4. While peppers are roasting, add cubed sweet potato to pot and boil for 10 minutes.
  5. Chop chipotle or jalapeno peppers.
  6. Drain pot and add sweet potatoes to a bowl with chopped chipotle pepper. Mash and set aside.
  7. Remove peppers from oven and let cool enough to handle.
  8. While peppers are cooling, heat a pan over medium heat.
  9. Once hot, add the sausage/beef/chicken and brown for 2-3 minutes. Add the onion, garlic, and stalk of bok choy to the pan and cook until softened, about 5 minutes. Reserve some veggies for the vegetarian portion.
  10. Remove from heat and add chopped bok choy leaves, cilantro and spices.
  11. Spread 2-3 tablespoons of sweet potato into each pepper (you may have a little more or a little less depending on the size of the sweet potato) and top with sausage mixture, divided.
  12. Return stuffed peppers to the oven for 8 minutes at 400.
  13. Turn oven to a low broil and cook for an additional 2 minutes.

via What I Gather