11 posts categorized "Sweet Potato"

Happy Thanksgiving!

In Carrot, Chard, Cream, Fennel, Kale, Main Course, Pea, Recipe, Sweet Potato, Turkey
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Blog 1143


Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving!  Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.

Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed.  I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.

This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers.  Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.

Cheers - Steve


Turkey Pot Pie-less

by: Steve Dunn

(Print Friendly Version)



  • 1/2 fennel bulb, cored and diced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 4 cups, chard, spinach or kale, stemmed and chopped
  • 1 cup peas
  • 3 sun dried (or oven roasted) tomatoes, minced
  • 6 tablespoons butter
  • 8 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream (optional)
  • 1 cup plain greek yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon finely mined tarragon
  • 2 teaspoon finely minced thyme
  • 5-6 cups diced, cooked turkey
  • 6 pre-made (or scratch made) buttermilk biscuits



  1. Heat the oven to 400℉.  Toss the fennel, carrots and sweet potato in a bowl with a little EVOO and some salt and pepper.  Pour out onto a rimmed baking sheet and roast in the oven until nicely caramelized and tender, about 25-35 minutes.  Stir once about halfway through cooking.  Remove from the oven and reserve.
  2. Put a large pot of salted water on and bring to a boil.  Set up a large bowl full of ice water.  Add the chard or kale and blanch for 2-3 minutes.  Remove the greens from the pot and plunge them into the ice bath.  Let sit until completely cooled, then remove with your hands, squeeze out any residual water and reserve.
  3. Rinse out the blanching pot then put it back over a medium flame.  Add the butter, and when it has melted add in the flour and whisk continuously until it has browned slightly.  Add the chicken stock and wine and cook, whisking occasionally until it has thickened to a sauce consistency.
  4. Whisk in the yogurt and dijon, then add the roasted vegetables, the turkey, peas, minced tomato, chard, and the herbs.  Cook until heated through, then lower the heat and add the cream (if using).  Check for seasoning and adjust as necessary.  Pull from the heat and cover to keep warm.
  5. Split each biscuit, coat the cut surface with butter, then toast (butter side down) in a skillet set over medium-low heat until nicely browned.  Remove each biscuit to a plate, cover the bottom of each biscuit with a helping of the chicken mixture, top with the other half of the biscuit and serve.

Serves 6


Prosciutto Wrapped Fish with Roasted Root Vegetables

In Butter, Butternut Squash, Carrot, Cod, Cookbooks, Fish and Seafood, Garlic, Halibut, Lemon, Main Course, Parsnip, Potatoes, Recipe, Sweet Potato, Videos
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Overhead - Blog 3591


I first "met" Ina Garten while living in Paris, and while I've bumped into her a few other times over the years at various food events, it is the memory of that first encounter that really sticks with me.  I had popped into our neighborhood florist to pick up some fresh flowers to bring home, only to find the place swarming with Ina's advance team, setting up lighting and cameras, and getting the place looking "just so".

Apparently she was in-town to film an episode of her "Barefoot Contessa" show that was all about her favorite places to shop in Paris (hey, someone's got to do it), and this little jewel of a flower shop on Rue Oudinot was on her hit-list.  It took me a while to figure out what all the fuss was about because quite frankly, I hadn't a clue who Ina Garten was back then.  I heard the word contessa being murmured by some of the staff, so claimed a spot in the corner of the shop from which to catch a glimpse of whatever royal figure was approaching from down the street.

A few moments later cameras starting rolling and in walked Ina with the force of a hurricane, handlers in-tow and dressed in her trademark blue (jammies looking) pant suit.  To be honest, not knowing who she was, my first thought was that someone needed to tell this poor woman that it's not OK to be seen in public in THIS city in your pajamas......this was Paris after all.  When she started speaking and I realized that she wasn't French royalty but rather an American, I really started to get anxious.  "OMG, they are going to eat this poor woman alive....someone has to tell her to go back to her hotel and put on some real clothes!"


Angled - Blog 3594


My anxiety over her wardrobe choice was short-lived because within seconds of her arrival not just the staff of the shop, but many of the clientele were fawning all over her, posing for photos and asking for her autograph.  

I was gobsmacked.  

In a city where it was de rigueur to dress for a night on the town just to drag your trash to the curb on collection day, how could it be that these locals were falling all over themselves for a moment with this American diva traipsing around Paris in her PAJAMAS?  

Being a TV celebrity has its perks I guess, and trolling around Paris in your PJs looked to be one of them.

Garten has made a lovely career out of teaching people how to entertain with ease.  Her cookbooks like this one, Barefoot Contessa at Home  and her Food Network cooking shows, are all about flower arranging, table setting, and cooking to please a crowd.  Her recipes showcase fresh ingredients, fairly simple preparation, and are chosen for their ability to be prepped (and sometimes cooked) before guests arrive, and require a minimal amount of attention and fuss to finalize and get on the table.  I've cooked many of her dishes over the years all to rave reviews, but this one has to be one of my favorites.  Both the fish and vegetables can be prepped in advance of guests arriving, then popped in the oven to cook (largely unchecked) while you all mingle and enjoy a pre-dinner cocktail or three.  Check out the video below to watch Ina creating this dish and see for yourself how very simple it is to make.


I may be compensated for views and/or clicks on video advertisements in this post.

You can see more videos like this at ulive.com.

The prosciutto protects the cod (or halibut or bass) from the extreme heat of the oven, rendering it perfectly moist and flaky, and enhances it's ocean-brine saltiness.  In contrast, the roasted root vegetables caramelize beautifully and offer a nice sweet counter-point to the slightly salty surf and turf combo of the cod and prosciutto.  Any root vegetables will do here, use whatever you have laying about.  I had some sweet potato, white potato, carrots, and parsnips, and they made for a deliciously colorful bed on which to serve the fish.  A last minute drizzle of browned butter - rosemary - lemon sauce brings it all together with a certain je ne sais quoi.

Cook in your pajamas if you want....I'll never tell.

Cheers - Steve


Prosciutto Wrapped Fish with Roasted Root Vegetables

by: Ina Garten

(Print Friendly Version)



  • 2 cups peeled, seeded and 1/2" diced butternut squash
  • 2 cups peeled,  and 1/2" diced yukon gold potatoes
  • 2 cups peeled,  and 1/2" diced parsnips
  • 2 cups peeled,  and 1/2" diced carrots
  • good olive oil
  • kosher salt and fresh ground black pepper
  • 1 tablespoon minced garlic (3 cloves)
  • 6 (8 ounce) skinless fish fillets (sea bass, cod, halibut)
  • 6-12 slices prosciutto
  • 1 stick unsalted butter
  • 6 sprigs fresh rosemary
  • 3 tablespoons freshly squeezed lemon juice
  • lemon wedges for serving



  1. Heat the oven to 400 ℉.
  2. To prepare the vegetables, place all the diced veggies in a large mixing bowl, drizzle with 1/3 cup of olive oil and season liberally with salt and pepper.  Toss to coat, then pour onto a large, rimmed sheet pan and spread into an even layer.  Roast for 30 minutes, stirring once about halfway through cooking. After 30 minutes, toss with the garlic and roast another 10 minutes, until all the vegetables are tender and starting to brown.
  3. Meanwhile, line another sheet pan with foil and place a baking rack on top of the foil.  Brush the fish fillets with olive oil and season liberally with salt and pepper.  Wrap each piece with 1-2 slices of prosciutto (depending on how large the fillets are, and how wide the slices of prosciutto are...you want the fish well wrapped in the ham).  Arrange the fillets on the rack with the seam side down and roast for 10-15 minutes, until just cooked through.
  4. While the vegetables and fish are roasting, melt the butter over medium heat in a medium sized saute pan.  Add the rosemary sprigs (finely mince one of them if you wish) and cook over low heat until the butter begins to brown, about 5 minutes.  Discard the rosemary sprigs, stir in the lemon juice and set aside.
  5. To serve, spoon the vegetables onto each of 6 plates, top with a piece of fish, and spoon lemon-rosemary butter over the top of each fillet.  Garnish with lemon wedges and serve.

Serves 6




Sweet Potato Cornbread

In Bread, Cornmeal, Eggs, Recipe, Side Dish, Sweet Potato
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Cornbread- Blog 3499

The recipe for this unbelievably good cornbread was originally found in Southern Living Magazine, but I came to know of it through my friends over at Leite's Culinaria.  The first time I made this it was to accompany Michael Symon's Black-Eyed Pea - Pork Shoulder Chili, and I loved it so much that I made it again recently as a side to a double batch of  Sweet Potato and Turkey Chili that I cooked up to deliver to a local church to feed about 20 homeless men who were taking shelter there for the night.

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Creamy Sweet Potato Soup

In Cheese, Main Course, Onion, Recipe, Soup & Stew, Stock, Sweet Potato
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Tight - Blog 3458
It didn't take me long to figure out which recipe I was going to try first from this month's holiday themed Cooking Light Magazine, because this one was right on the cover!  I'm sure its not the first cover recipe I've cooked, but I must say I don't seem to do it very often for some reason.  I guess I tend to be drawn to the little worker bee recipes buried deep in the mag, not the flamboyant queen on the cover.

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Chicken Pot Pie-less

In Chard, Chicken, Kale, Main Course, Pea, Recipe, Sun Dried Tomato, Sweet Potato, Tarragon, Thyme
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Blog 1143
As I've stressed here more than once, and as I always tell my Cooking Matters students, when you're making a roast of any kind you should double your recipe (which hardly takes any more effort) to ensure that you have some easy leftovers to use later in the week.  So it was some time ago when I roasted two chickens for Sunday dinner figuring that at the very least I'd have some tasty morsels leftover to use for lunch over a couple of days.  As it turned out, the girls returned home late from travel and missed Sunday dinner, leaving me with lots of chicken to re-purpose later in the week.

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Sweet Potato Pie

In Butter, Cookbooks, Cream, Dessert, Eggs, Pies, Tarts, Crisps , Recipe, Sweet Potato
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Finished slice- Blog 1055
I've made countless pumpkin pies over the years, but this was my first dance with a sweet potato version.  I was expecting it to be nearly identical to all the squash pies I've made over the years, and while it looks just like a pumpkin pie, and has a similar texture, in many ways this is an entirely different beast.  For me, this darling was head and shoulders above any pumpkin pie I've ever made, and in fact, now that I've found this recipe I'm not sure I'll ever go back to the pumpkin pies of my youth.

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Fall Root Vegetable Puree

In Carrot, Cookbooks, Parsnip, Recipe, Side Dish, Sweet Potato, Vegetarian
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Finished puree- Blog 1054
Here's a quick side dish to help you take advantage of all the tasty Fall produce showing up in the markets these days.  It's also a great one for getting your kids to try some new veggies like turnips, rutabagas, or parsnips.  It would take a great deal of arm twisting to get my kids to try one of those "weird" white veggies, but blended with carrots and sweet potatoes as they are here, it was a piece of cake.

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Spicy Noodles with Sweet Potatoes, Spinach and Tofu

In Chili, Cilantro, Garlic, Ginger, Lime, Main Course, Meatless, Pasta, Peanut Butter, Recipe, Sesame Oil, Soy Sauce, Sweet Potato, Vegetarian
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Wide-Blog 1009
Can I be completely frank with you about something?

I'm not a big fan of tofu.

I know this news doesn't come as a big shock to those who have been with us here for a while, but I felt that it was time I just stated that fact unequivocally.

Why am I feeling the need to come clean about this right now?

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Twice Baked Curried Sweet Potatoes

In Cheese, Curry, Maple Syrup, Nuts, Recipe, Sweet Potato, Vegetarian, Yoghurt
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Sweet potatoes- Blog 461

My never ending quest to turn the kids onto sweet potatoes in a form other than french fries had me crafting these twice-baked darlings the other day.  These are a breeze to put together, are infinitely customizable to your tastes, and offer a nice mix of flavors and textures that our kids really liked.

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Sweet Potato Cottage Pie

In Beef, Carrot, Celery, Cinnamon, Dried Cranberries, Main Course, Onion, Recipe, Sweet Potato
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Cottage Pie - Blog 416
This big trough of awesomeness is a slight adaptation of a recipe I saw recently in Fine Cooking magazine, which is fast becoming one of my favorite food publications.  In my continuing effort to purge the fridge of long held condiments I decided to try this dish as a means to polish off some cerignola olives and peppadew peppers we had lying about.  Yeah....this baby was a two-fer in our quest to pare down the number of bottles, cans and plastic tubs we've accumulated over the past year.

While it meay be that we turned to this dish as a fridge cleaner, we'll go back to it again and again (and again, if Arthas has anything to do with it) because it flat-out rocks with salty, sweet and umami tastes in perfect balance.  Those of you feeling the urge to run screaming from this cottage pie because just seeing the name is dragging up memories of grade-school lunch ladies serving you a dish of the same name, DON'T.  This dish is as far a cry from the cottage pie of your elementary school youth as Barbara Streisand is from Ke$ha.  

Do I make myself clear?

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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