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Sweetpotato Breakfast Pizza

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Sweetpotato Breakfast Pizza

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Sweetpotato Breakfast Pizza

Sweetpotato Breakfast Pizza

Serves 3 or 4

Ingredients:

6 ounces orange-fleshed sweetpotatoes, cut crosswise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
2 ounces thinly sliced prosciutto
Flour, for sprinkling
One 12- to 14-ounce raw pizza dough
3 ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 tablespoons chopped fresh basil

Instructions:

  1. Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

  2. In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweetpotatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

  3. Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweetpotatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.

  4. Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.

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Sweetpotato Toast Galore!

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Sweetpotato Toast Galore!

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Sweetpotato Toast Galore! made with California Sweetpotatoes

Each variation serves 1

Ingredients:

For Sweetpotato Toast with Avocado, Poached Egg, and Sriracha

1 slice sweetpotato (about 1/4-inch thick)
1/4 small avocado
1 egg, poached
Salt, to taste
Sriracha or other hot sauce, to taste

For Sweetpotato Toast with Cream Cheese, Maple Syrup, and Dates

1 slice sweetpotato (about 1/4-inch thick)
2 tablespoons cream cheese
2 or 3 dates, halved or quartered
1 1/2 teaspoons pumpkin seeds or pepitas, toasted
Maple syrup, to taste

For Sweetpotato and Tomato Bruschetta

1 slice sweetpotato (about 1/4-inch thick)
1/2 tomato
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1 clove garlic, minced
Salt, to taste

Instructions:

  1. To make the toast variations, cook the sweetpotato in your toaster or toaster oven as you would a piece of bread, using the most well-done setting, until tender (you might have to do this 2 times). Transfer the sweetpotato to a plate, add the toppings, and enjoy.

  2. To make the bruschetta variation, cook the sweetpotato as directed above. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer the sweetpotato to a plate, top with the tomato mixture, and enjoy.

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Ideal for a festive brunch, this pillowy casserole is full of hearty flavor. It might remind you a bit of French toast—if French toast had sweetpotatoes and sausage and sage!—and it’s even good with a drizzle of maple syrup.

Breakfast Strata with Sweetpotatoes.jpg

Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Serves 10 to 12

Ingredients:

1 tablespoon cooking oil
1 pound orange-fleshed sweetpotatoes, cut into 3/4-inch dice (about 3 1/4 cups)
12 ounces loose breakfast sausage or breakfast sausage patties
Nonstick cooking spray
10 ounces crusty Italian or French bread, with crusts, cut or torn into 3/4-inch pieces (about 10 cups)
One 7-ounce can chopped green chiles
4 ounces chèvre (spreadable goat cheese), crumbled (about 1 cup)
3 tablespoons chopped fresh sage
8 large eggs
2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the sausage and cook, breaking it up and stirring occasionally, until the sweetpotatoes are lightly browned and tender and the sausage is cooked through, about 8 minutes. Stir in the chiles and set the skillet aside.

  2. Coat a 2 1/2- to 3-quart casserole dish with cooking spray. Arrange 1/3 of the bread in the dish. Top with 1/3 of the sweetpotato mixture, 1/3 of the cheese, and 1/3 of the sage. Repeat 2 times. Set aside.

  3. In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture over the casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.

  4. Meanwhile, preheat the oven to 350°F.

  5. Cover the casserole with foil and bake for 50 minutes. Remove the foil and continue baking until the top is browned and the center is set, about 10 minutes. Let stand 10 minutes before cutting and serving.

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That Sweetpotato pie that everyone's talking about...

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That Sweetpotato pie that everyone's talking about...

So, you may have heard of the Sweetpotato pie that's sweeping the nation. You may have also tried to get your hands on one. While we hope that you were successful in acquiring one of the coveted pies, we here at California Sweetpotatoes would like you to know that you do not have to brave the crowds at Walmart to enjoy the goodness of California Sweetpotatoes in pie form. In fact, you can bake one in the comfort of your own home, thanks to our friend Gaby's delicious recipe. So put the car keys down, take a deep breath, and get your bake on!

Sweetpotato Pie

Ingredients:

For the pie crust

1 1/4 cups all purpose flour
4 tablespoons of leaf lard, cut into various small pieces pea to walnut size
4 tablespoons (good quality) butter, cut into various small pieces pea to walnut size
1/4 teaspoon kosher salt
3-4 Tablespoons of ice water
All-purpose flour for dusting

For the sweetpotato filling

2 large orange-fleshed California sweetpotatoes, peeled and cut into 1 inch cubes (about 1 3/4 pounds)
1/2 cup white sugar
2 large eggs, lightly whisked
1/4 cup half-and-half or heavy cream
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
Kosher salt

Instructions

For the pie crust

  1. Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.

  2. Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.

  3. Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour. Once chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.

  4. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.

  5. Preheat the oven to 400°F.

  6. Blind bake the pie dough for 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.

For the sweetpotato filling

  1. Bring a large pot of lightly water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 20-25 minutes. Drain and rinse under cold water.

  2. Transfer sweet potatoes to food processor and mix to form a very smooth purée. Measure purée, then return 2 1/2 cups to food processor (reserve any remaining purée for another use). Add granulated sugar, eggs, half-and-half, cinnamon, nutmeg, butter and brown sugar. Mix until smooth. Spread filling into prepared pie shell, smoothing the top. Add any excess crust decorations on top.

  3. Place pie pan on a baking sheet and place in oven. Bake until crust is lightly golden and filling is almost set with a slight jiggle in center, about 1 hour. Cool completely on a wire rack. Cover and refrigerate until ready to serve.

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.

California Sweetpotato Hash {Greek Style} with Feta and Eggs

GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest

California Sweetpotato Hash {Greek Style} with Feta and Eggs

Serves 4

Ingredients:

2 tablespoons olive oil
4 cups shredded orange- or yellow-fleshed sweetpotatoes, or a combination (12 to 14 ounces)
1 medium onion, finely chopped
4 cups chopped baby spinach (about 3 1/2 ounces)
1 tablespoon Greek seasoning blend (see note below)
1/4 teaspoon salt, or more to taste
Pepper to taste
4 large eggs
4 ounces feta cheese, crumbled
Chopped fresh oregano or oregano sprigs, for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.

  2. Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.

  3. Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.

Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.

Recipe courtesy of E.A. Stewart

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Sweetpotato Oatmeal Cookies

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Sweetpotato Oatmeal Cookies

1-1/2 cups old-fashioned rolled oats 

1-1/4 cups whole wheat flour 

1/2 tsp baking soda 

1/4 tsp baking powder 

2 tsp ground cinnamon 

1/4 tsp salt 

1 cup mashed cooked California Sweetpotato 

4 Tbsp unsalted stick butter-margarine blend, melted 

3/4 cup packed light brown sugar 

1 large egg 

1 tsp vanilla extract 

1/3 cup raisins 

1/3 cup chopped pecans or walnuts, toasted 

1/4 cup semisweet chocolate chips 

Makes: 20 cookies

Directions:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.

  • In medium mixing bowl, wish together oats, flour, baking soda and powder, cinnamon, and salt; set aside. In a large bowl, combine sweetpotato, butter, brown sugar, egg, and vanilla. Mix to combine. Stir dry ingredients into the wet ingredients and stir just until blended. Gently stir in raisins, nuts, and chocolate chips.

  • Drop dough by heaping tablespoons, 2 inches apart, onto prepared baking sheets. Flatten cookies with hand or back of large spoon. Bake cookies until golden brown and just set, about 15 minutes. Remove from oven and let cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely.

Recipe courtesy of Nutrition Budgeteer

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