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Appetizers & Snacks

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

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Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

As you might imagine, we love sweetpotato toasts. But we also love taking that idea and turning it into bite-sized snacks and apps! Just like full-sized toasts, sweetpotato toast bites can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.

This particular version, dressed up with dried figs, blue cheese, and a sprinkle of flaked salt, is easy yet impressive. Serve it for company, holidays, or any time you’re in the mood for something special.

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey - for web use.JPG

Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey

Makes 12

Ingredients:
12 crosswise slices sweetpotato (about 1/4-inch thick) (see note)
2 ounces good-quality blue cheese (about 1/4 cup packed)
3 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
12 small rosemary sprigs
About 1 teaspoon flaked sea salt
About 1/2 teaspoon pepper
About 1 tablespoon honey

Instructions:

  1. Cook the sweetpotato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.

  2. Top each sweetpotato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.

  3. Note: If you don’t have a toaster oven, use 3 or 4 lengthwise slices of sweetpotato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.

Recipe developed in partnership with Valley Fig Growers

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Sweetpotato Crostini with Red Wine California Figs

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Sweetpotato Crostini with Red Wine California Figs

Start your holiday party with this easy appetizer, pairing sweet-savory California sweetpotatoes and wine-plumped California figs. The combination is irresistible!

Sweetpotato Crostini with Red Wine California Figs - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Sweetpotato Crostini with Red Wine California Figs

Makes 30 crostini

Ingredients:
1 large baguette, sliced into thirty 1/4-inch rounds

For the sweetpotato spread

1 pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon orange zest
1/2 teaspoon salt
1/8 teaspoon pepper

For the red wine California figs

1/2 cup dry red wine
1/4 cup fresh orange juice (from 1 orange)
1 tablespoon light brown sugar
1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)

Instructions:

  1. Preheat the oven to 350°F.

  2. Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.

  3. Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.

  4. In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.

  5. Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.

  6. To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.

Recipe and photo by Annelies Zijderveld

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Ash-Roasted Sweetpotatoes with Chipotle-Orange Sauce

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Ash-Roasted Sweetpotatoes with Chipotle-Orange Sauce

Inspired by the signature sweetpotato dish at the acclaimed Cala restaurant in San Francisco, this simple, sublime recipe--created by Carolyn Jung of TheFoodGal.com--will make you look at sweetpotatoes in a whole different light. It features whole sweetpotatoes buried in ash, and roasted until blackened on the outside, and sweet, smoky, and luscious within. The flesh gets spread on warm tortillas with a dollop of creamy chipotle sauce. Sounds amazing, right? Visit Carolyn's site for the recipe.

Ash-Roasted Sweet Potatoes with Chipotle-Orange Sauce

Photo by Carolyn Jung/FoodGal.com

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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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Gaby's Sweetpotato Nachos

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Gaby's Sweetpotato Nachos

Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls. 

Sweetpotato Nachos

INGREDIENTS

2 pounds (3 to 4 medium) California sweetpotatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob, sliced
Scallions
Cilantro
1 cup guacamole
pico de gallo
sour cream

INSTRUCTIONS

  • Preheat the oven to 425 degrees.

  • Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.

  • On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.

  • Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.

  • Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.

  • Serve immediately.

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang. 

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta - for web use.JPG

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Serves 3 to 6

Ingredients:
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
Salt
3 cups shredded kale or baby kale leaves
Pepper
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).

  3. While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.

  4. Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.

  5. Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.

  6. Sprinkle with the scallions and cilantro and serve.

Recipe courtesy of The Fresh Beet

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Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

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Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!

Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

California Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

Makes 12 muffins

Ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
3/4 cup milk
3 tablespoons coconut oil, melted
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup natural-style peanut butter
1/2 cup plain Greek-style yogurt
1 tablespoon honey
Chopped peanuts, for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

  2. Meanwhile, in a medium bowl, whisk together the flours, baking soda, cinnamon, baking powder, and salt. In a large bowl, whisk together the sweetpotatoes, milk, oil, sugars, egg, and vanilla. Add the flour mixture to the sweetpotato mixture, stirring until just combined.

  3. Divide the batter among the prepared muffin cups and bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Set aside to cool.

  4. In a medium bowl, combine the peanut butter, yogurt, and honey. Use the mixture to frost the muffins. Garnish with the peanuts, if using, and serve.

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No Bake California Sweetpotato & Apple Bites

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No Bake California Sweetpotato & Apple Bites

Ingredients:

1 cup raw pecans or almonds

1 cup raw walnuts

½ cup medjool dates, pits removed

1.2 cup California sweetpotato, cooked and mashed

1/3 cup dried apple slices

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

Directions:

1.      Place the nuts and spices in a food processor and pulse until the nuts are finely chopped.

2.      Roughly chop dates and apple slices and then add to the nut mixture and continue to pulse until the mixture starts to come together.

3.      Add the mashed sweetpotato mix until a dough forms.

4.      Roll the mixture into balls and chill in the refrigerator for at least 30 minutes or until they become firm. Store in the refrigerator. 

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Looking for a sweet summer snack that can double as dessert and won’t overheat the kitchen? Try these No Bake California Sweetpotato & Apple Bites courtesy of The Zest and Zeal.  These sweet bites are so easy to make and are even sweeter to eat!

 

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Sweetpotato, Sausage, and Apple Lettuce Wraps

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Sweetpotato, Sausage, and Apple Lettuce Wraps

Serving: 4
Ingredients
8 oz. sausage, casings removed
2 onions, sliced
1 green bell pepper, sliced
2 California sweetpotatoes, cubed
1 apple, cubed
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon no-salt added Italian seasoning
1 cup water or chicken broth
1 tablespoon lemon juice or apple cider vinegar
Lettuce leaves for serving

Instructions
1.    Heat Dutch oven or large skillet over medium high heat. Add the sausage to the hot Dutch oven and crumbled sausage with a spatula or wooden spoon.
2.    Add in onions, bell papers, and sweetpotatoes. Sauté for 10 minutes until veggies are softened and sausage is cooked.
3.    Add the apple, garlic, salt, and Italian seasoning. Stir well and add in water & lemon juice or vinegar. Bring to a boil, reduce heat to medium-low, and simmer for 10-15 minutes until sweetpotatoes are softened and almost all of the water has absorbed.
4.    Remove from heat and serve mixture in lettuce leaves.

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Beat the heat this summer with Meme Inge’s  Sweetpotato Sausage and Apple Lettuce Wraps. These crisp and refreshing lettuce wraps are a great entree to serve at your next summer party or any time you’re in the market for a fresh, healthy wrap. Not only are they chock full of goodness, but they are darn right delicious!

 

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BBQ Sweetpotato Chips

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BBQ Sweetpotato Chips

Few would argue that sweet, salty and crisp make up the trifecta of irresistible. So give into your desires and try this amazing recipe for BBQ Sweetpotato Chips by our friend Gaby of WhatsGabyCooking.com.

Ingredients:

  • 4 California Sweetpotatoes

  • Canola Oil for Frying

  • 1-½ tablespoons Sweet Paprika

  • 1 tablespoon Brown Sugar

  • 1 teaspoon Chili Powder

  • 1 teaspoon Garlic Powder

  • ½ teaspoon Cayenne Pepper

  • ½ teaspoon Kosher Salt

 

 

Instructions:

  1. Heat the canola oil in a large heavy bottom Dutch oven over medium high heat.

  2. While the oil is heating up, thinly slice the California sweetpotatoes using a mandolin.

  3. In a small dish, mix together the spices and season with salt

  4. Once the oil is hot, transfer a handful of the sliced California sweetpotatoes into the oil and fry for a few minutes until crisp. Using a pair of tongs or a slotted spoon, flip the chips over halfway through the frying process to ensure even cooking.

  5. Once the chips are crisp, remove them from the hot oil using a slotted spoon and transfer them onto a paper towel lined baking sheet. While the chips are still wet with oil, dust them with the homemade BBQ seasoning mixture.

  6. Let the chips dry and any excess oil be absorbed by the paper towel.

  7. Once the chips are cooled, serve as needed.

  8. Alternatively, if you’re saving these for later, let them cool even more, and store them in an airtight container for up to 3 days.

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