Tag Archives: sweet potatoes

Kale and Sweet Potato Remix (Baby Girl’s Recipe)

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The holidays are over but I still have a story to tell about our last Thanksgiving celebration. My daughter-in-law came up with the idea of having the ladies make new dishes out of our holiday leftovers. Nat made a delicious pasta dish out of leftover steamed broccoli ( Nat’s Broccoli and Pasta Remix ) and my daughter made a tasty dish using leftover roasted sweet potatoes and fresh kale.

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Baby Girl’s Kale and Sweet Potato Remix was pretty impressive and quite simple to prepare. Leftovers are great. At least in my book. I think the seasonings blending together overnight make some dishes taste even better the next day. That was true for the sweet potatoes we used for the Kale and Sweet Potato Remix. Of course using all fresh ingredients is fine too. You don’t have to wait until you have leftovers to make this yummy dish. If you need a recipe for leftover kale or sweet potatoes this is a wonderful recipe to pull together.

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When Baby Girl thought of this recipe she decided to step it up a little by using two types of kale – red kale and curly green kale. I don’t remember ever seeing red kale in the grocery store or maybe I did see it but did not know it was kale. Anyway, the red kale was beautiful and had a sweeter and more delicate flavor than the curly green kale. The combination of the two types of kale created a nice balance between the slightly bitter and sweet flavors. Adding sweet potatoes only elevated the dish and made it blog worthy.

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Nice going kiddo! One more recipe to add to your repertoire and mine.

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Kale and Sweet Potato Remix

Ingredients:

4 cloves garlic chopped

3 lg sweet potatoes peeled and cubed

1 bunch Redbor kale clean and remove stems

1 bunch curly green kale clean and remove stems

½ jalapeno pepper seeded and diced (leave a few seeds for spice)

¾ cup white cooking wine

½ cup grated parmesan cheese

3 tbsp olive oil

1 tsp salt

½ tsp black pepper

Preheat oven to 400 degrees.

Place cubed sweet potatoes on a greased cookie sheet. Drizzle olive oil over sweet potatoes. Sprinkle with jalapeno peppers, salt and pepper then toss to coat with olive oil. Place in oven and bake for 35 – 45 minutes until sweet potatoes are slightly browned and fork tender. Remove from oven and set aside.

Heat 2 tbsp olive oil in a large frying pan over medium heat. Add garlic and stir constantly for 1 minute to prevent garlic from burning. Pour in white cooking wine and stir for an additional 2 minutes.

Increase heat to medium high and add Redbor kale. Cook for 6 – 8 minutes until the kale is wilted. Add the remaining kale. Season with salt and black pepper then cook for 15 – 20 more minutes until tender. Stir occasionally. Reduce heat to medium and add sweet potatoes to the kale. Gently toss to mix kale and sweet potatoes. Transfer to a serving dish. Top with grated parmesan cheese.

Enjoy!

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Roasted Butternut Squash and Sweet Potatoes

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Roasting has become one of my favorite things to do when cooking. Roasting brings out the natural sweetness and flavor of vegetables. Especially, butternut squash and sweet potatoes.

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Most people I know tend to boil sweet potatoes then mash them up with some butter and cinnamon. Boiling only drains the flavor and nutrients out of the sweet potatoes. Sweet potatoes are called “sweet” for a reason. If you boil them, they will lose some of that sweetness in the water. Butternut squash also loses something when you boil it. Usually, I only boil butternut squash when I want to make it into a soup. Then, I can use the broth created from boiling the squash and retain all the nutrients and flavor for an amazing tasting soup.

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In the past, I have roasted sweet potatoes and I have roasted butternut squash. However, until recently I had never considered combining the two. Once I mixed the two veggies together I was pleasantly surprised at how well they complimented each other. Each veggie has its own unique taste and a different type of sweetness. When combined, the butternut squash and sweet potatoes play off of each other and make your taste buds pop.

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The hardest thing about roasting vegetables is deciding what seasonings to add to enhance the natural flavors. Butternut squash and sweet potatoes call out for cinnamon and nutmeg. Besides those two seasonings it is best to keep it simple so that you don’t overwhelm the dish.

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So, the next time you want to add color to a nice meal consider roasting butternut squash and sweet potatoes together. This is one dish even veggie haters will like.

Roasted Butternut Squash and Sweet Potatoes

Ingredients:
1 lb butternut squash cubed
1 lb sweet potatoes cubed
½ cup shelled walnuts (optional)
1 tsp salt
1 tsp ground black pepper
1 small hot pepper sliced (optional)
¼ tsp nutmeg
¼ cup brown sugar
½ stick melted butter
cooking spray

Preheat oven to 425 degrees.

Line a rimmed baking sheet with foil. Coat with cooking spray. Toss all the ingredients together in a large bowl until squash and potatoes are well coated with butter, brown sugar and seasonings. Spread mixture onto the baking sheet for 30-35 minutes until golden brown and tender. Transfer to a serving dish.

Serves 4-6