A really easy Sweetpotato and Lentil Curry that's gluten free and vegan, too! Serve it with naan bread and yogurt.
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Quick & Easy
Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale
Sprinkle the chicken with the za’atar, salt, and pepper.
In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.
Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.
Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.
Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.
Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.
For tips on buying and cooking with sorghum, visit www.simplysorghum.com.
Recipe and photo courtesy of Simply Sorghum
Making fries The Easy Way distills the oven-fry method to its most essential steps.
Chili powder. Black beans. Corn. Sweetpotatoes. A great combo if there ever was one.
Bold flavors will make this a favorite all summer long.
This is so close to a classic potato salad that it’s just as perfect for picnics, potlucks, and all your summery occasions.
A delightful combination of sweet and savory, with a tiny touch of smoky heat. Perhaps best of all, it all cooks up on a single sheet pan, making cleanup almost as simple and satisfying as dinner itself.
Sausage, Sweetpotato, Sweet Onion, and Apple Roast
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1 large apple, cored and cut into 3/4-inch dice
1 teaspoon smoked paprika
1 teaspoon salt, or more to taste
1 teaspoon dark brown sugar
1/4 teaspoon ground cayenne pepper, or more to taste
2 tablespoons olive or coconut oil
6 pre-cooked chicken sausages (one and one-half 12-ounce packages), cut diagonally into 1/2-inch slices
2 red or green bell peppers, or a combination, cut into 3/4-inch dice
1/2 large or 1 medium Vidalia or other sweet onion, halved (if using a whole onion) and cut into 1/4-inch slices
3 cloves garlic, sliced
Preheat the oven to 425°F.
In a large bowl, combine the sweetpotatoes, apple, paprika, salt, sugar, and cayenne. Add the oil, tossing to coat evenly. Transfer the mixture to a large rimmed baking sheet and bake for 15 minutes, tossing halfway through.
In the same large bowl, combine the sausages, bell peppers, onion, and garlic. Add the mixture to the baking sheet and cook until the vegetables are tender and lightly browned, about 20 minutes, tossing halfway through. Add more salt and cayenne to taste and serve.
Adapted from a recipe courtesy of Seven Ate Nine
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
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
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.
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.
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
Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweetpotatoes—a little bit sweet.
Turkey, Sweetpotato, and Fig Curry
Serves 4 to 6
1 tablespoon coconut oil or other high-heat cooking oil
1 1/2 cups chopped yellow onion
1 cup chopped green bell pepper
2 tablespoons curry powder
3/4 teaspoon salt
4 cups cooked shredded turkey
1 pound orange- or yellow-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish
In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes. Drain and set aside.
In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.
Serve the curry over rice, garnished with scallions
Recipe and photo by Annelies Zijderveld
Grilled sweetpotato wedges are delicious alongside burgers, hot dogs, or anything else off the grate, but they’re also great as a featured ingredient in tacos, salads, and sandwiches. Here, they’re dusted with Mexican spices, then tucked into tortillas and topped with creamy cheese, crunchy lettuce, and fresh salsa. Add a watermelon wedge or a side of grilled peppers, and you’ve got a near-perfect summer meal!
Grilled Sweetpotato Tacos with Queso Fresco and Cucumber-Tomato Salsa
2 to 3 limes, divided
1 cup 1/4-inch diced tomatoes
1/2 cup 1/4-inch diced cucumber
1/4 cup 1/4-inch diced red onion
2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and minced
2 cloves garlic, minced
1 pound yellow- or orange-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
1 1/2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Eight 6- or 8-inch corn or flour tortillas
3/4 cup crumbled queso fresco (see notes)
1 cup shredded iceberg lettuce or green cabbage
Hot sauce, for serving (optional)
Squeeze one or two of the limes to yield 2 tablespoons of juice. In a medium bowl, combine the lime juice, tomatoes, cucumber, onion, cilantro, jalapeno, and garlic. Add salt to taste and set aside. Cut the remaining lime into wedges and set aside.
Heat a grill to medium-high.
Meanwhile, in a large bowl, combine the sweetpotatoes, oil, salt, coriander, chili powder, and cumin. Wrap the tortillas in foil.
Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through. Place the tortillas on a cooler part of the grill and cook until warm, 5 to 8 minutes.
Arrange the tortillas on plates or a platter and top with the sweetpotatoes, queso fresco, lettuce or cabbage, and salsa. Serve with the lime wedges and hot sauce, if using, on the side.