Sweet Potato Madness

This week I've been obsessed with sweet potatoes. As a Personal Chef I get to experiment with new flavors and recipes constantly. This week I was in San Diego cooking for a client and came up with some great recipes that highlight this orange beauty of a vegetable. They turned out so good that I came home and made them for myself! First I made a Sweet Potato, Turkey Sausage and Kale Frittata. Loaded with vitamins and protein, this dish is a brunch star, or works just as well for a casual dinner. Next was Sweet Potato and Split Pea soup, with a little smoky bacon... mmmm it made the house smell so good and was super comforting on a cold winter night. Although usually reserved for the classic dish at Thanksgiving, topped with marshmallows, it's time to give this power packed tuber a second chance.

First, a little history and nutrition info. Did you know that sweet potatoes are not actually related to the potato? They are a member of the morning glory family and make beautiful vines that you can use in your garden in the summertime... and end up with a sweet potato in the fall. They are one of the oldest vegetables known to man, having been around since prehistoric times. The bright orange color of the sweet potato makes it a member of the carotenoid family, and is a rich source of antioxidants, especially beta-carotene. Loaded with soluble fiber (mostly in the skin, which is delicious to eat too), vitamin A, potassium, and the phytochemical quercetin (a powerful anti-inflammatory). And a medium sweet potato has only 103 calories. For a simple meal I like to bake a sweet potato (350 degrees for 45 minutes or so) and top it with sauteed chopped kale and garlic. Talk about a healthy, delicious, satisfying, lunch!

Just a side note... I eat vegetarian 75% of the time. When I choose to eat meat, I use it as an accompaniment to my vegetables. A little goes a long way. I also choose to be conscious of where my meat comes from, and how the animals are raised and treated. If you think about it, you are getting a concentrated amount of what the animal you are eating ate itself. Be sure to look for organic, humanely raised meats, without growth hormones or antibiotics, and grass-fed where available. This kind of meat not only tastes more pure and delicious, but is also better for you.

The Recipes:

Sweet Potato, Turkey Sausage and Kale Frittata. (Adapted from Food & Wine Magazine)

INGREDIENTS

1. 10 large eggs
2. 1/4 cup freshly grated Parmesan cheese
3. Salt and freshly ground pepper
4. 3 tablespoons plus 1 teaspoon EVOO (extra-virgin olive oil)
5. 3 Organic, sweet Italian basil turkey sausages (1/2 pound), meat removed from the casings (can also use regular sausage or veggie sausage or omit completely)
6. 1 small onion, finely chopped
7. 1 pound Sweet potatoes, peeled and cut into 1/2-inch pieces (about 2-3 medium potatoes)
8. 10 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

DIRECTIONS

1. Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and beat the eggs until blended.
2. In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until crisp and cooked through, about 5 minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes longer.
3. Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.
4. Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Next: Smokey Sweet Potato and Split Pea Stew

this soup is thicker than normal. if you'd like a more broth-y soup, add more vegetable stock or filtered water. The soup is also delicious without the bacon, making it vegan. To serve, I take a finishing tip from my mom and add a splash of dry sherry to enhance flavors of the dish. You can also add a dollop of sour cream if you'd like. enjoy!

INGREDIENTS

1. 1 cup green split peas
2. 2 T EVOO
3. Salt and freshly ground pepper
4. 1 tsp. smoked paprika
5. 3 cups sweet potato, peeled and diced (about 2-3 potatoes)
6. 1 onion, chopped
7. 4 ribs celery, chopped
8. 4 carrots, peeled and chopped
9. 4 cloves garlic, minced
10. 4 cups vegetable stock
11. 3 slices smoked bacon, organic and nitrite free, diced
12. 
    
13. DIRECTIONS

1. Heat large dutch oven over med-high heat. Add diced bacon and cook until crisp. Remove bacon with slotted spoon and reserve for later.
2. Add sweet potato, onion, carrot and celery. Season with salt, pepper and paprika. Cook for 10 minutes or so, until onions are soft and translucent, and potatoes begin to brown. Add garlic and saute 2 minutes.
3. Add split peas and vegetable stock. Bring to a boil, and reduce heat to low, simmer 1-2 hours, until split peas are tender.
4. To serve, ladle soup into bowls. Top with a splash of dry sherry and reserved bacon.
5. ENJOY!

I get a lot of my nutrition facts from one of my favorite books, "The 150 Healthiest Foods on Earth" by Jonny Bowden.

Till my next adventure in the kitchen, on the yoga mat, off the trail or into the world...

namaste~nicole