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roasted sweet potato, spicy lentil chili & cashew cheese

by Jackie Newgent  |  April 8, 2019  |  0 Comments
One of my favorite kitchen pastimes is to recreate comfort food into a new food experience. Ultimately, my goal is to make the dishes even tastier, healthier, and plant-ier (I think I made that word up?!) … and to elevate them so they’re a slight bit fancier. That’s what I did here. And don’t worry, it’s not complicated even though it might look like it. It’s my newest take on chili cheese fries. Yep, it’s still carb-rich … but at least it’s 100% “good” carbs!
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sweet potato hash brown breakfast skillet

by Jackie Newgent  |  September 30, 2018  |  2 Comments
If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)
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sweet potato pappardelle with greens and goat cheese

by Jackie Newgent  |  July 23, 2017  |  0 Comments
On a recent trip to the Quad Cities, I visited Freight House Farmers’ Market in Davenport, Iowa and picked up some really cool pastas, including sweet potato pappardelle, dark chocolate linguine, lavender fettuccine, and Tunisian harissa fettuccine. I was so excited to see that it all made it back in my suitcase without breaking, too! This is what I made with the pappardelle. (Hint: If you’d like to prepare this recipe with the same pasta I used, order it here.) I kept this recipe pretty simple so the sweet potato flavor still remains a highlight. But thanks to the flavorful noodles, caramelized onions, and a just-right amount of goat cheese for creaminess and tang, this pasta dish tastes downright decadent…even...
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pistachio and garnet sweet potato risotto

by Jackie Newgent  |  October 22, 2015  |  4 Comments
Food Day is October 24! The focus for this year’s Food Day is Toward a Greener Diet. So celebrate real food and say “cheers” to eating less meat and enjoying more whole plant-based foods; it’s better for you, the animals, and our environment. Here’s a tip: If you’re not already doing so, pick at least three specific days each week to go meatless, beginning on Meatless Monday. Mark it on your e-calendar so you don’t forget! Already doing that? Keep going, one day at a time, until most or all of your meals are meat free. Small changes toward a greener diet absolutely do add up. This recipe is just one small step to help you do just that. But that’s...
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rustic sweet potato “flan”

by Jackie Newgent  |  November 23, 2011  |  0 Comments
Makes 10 servings The sweet potato has a regular presence on my holiday table. Yours? Perhaps it shows up in a rich casserole-like preparation, like the original recipe that I was provided by a childhood friend of mine. (Thanks, Linda!) No worries about that recipe richness now. I’ve cut the calories here by 1/3! This delectable new side dish is reminiscent of a luscious baked custard—hence the name “flan.” It now has sweet and savory intrigue rather than superfluous sweetness. And you’ll find more layers of flavors. (By the way, no need to fret about the number of ingredients; this is still a simple fix.) So serve up this palate-pleasing delight more often than just for a celebration. Enjoy it...
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