Black-Eyed Pea Sweet Potato Chili (Instant Pot)

Adapted from Sharon Palmer

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6 stalks celery, diced
• 2 tablespoons brown sugar
• 1 teaspoon tumeric
• 2 tablespoons chili powder
• 2 teaspoons dried cilantro
• 8 cups water
• 4 sweet potatoes, peeled and diced 
• 16 ounces dried black-eyed peas soaked for 6-8 hours

• 2 tablespoons apple cider vinegar
• 1 - 28 ounce can diced tomatoes with liquid
• salt
• hot sauce

METHOD:

• Set Instant Pot to SAUTE, heat oil, add onion and saute a few minutes
• Add the remaining ingredients except apple cider vinegar and tomatoes
• Secure and seal Instant Pot lid and set to MANUAL for 10 minutes
• Natural release for 30 minutes
• Stir in apple cider vinegar and tomatoes (will have to divide into another bowl first because Instant Pot bowl will be full to the max line)
• Salt and add hot sauce to taste

Sweet Potato Cabbage Soup

Adapted from The Gluten Free Chef

INGREDIENTS:

• 3 tablespoons olive oil
• 2 medium onions, diced
• 2 tablespoons garlic, minced
• 4 tablespoons apple cider vineger
• 5-6 sweet potatoes, peeled and diced
• 1 head Savoy cabbage, thinly sliced
• 3-4 carrots, shredded
• 2 peppers, diced
• 1 jalapeno pepper, finely diced and pureed with 1/2 cup water
• 10 cups water

METHOD:

• Saute onions in olive oil, add cider vinegar and saute until tender
• Add garlic and saute another minute
• Add peppers and cabbage, saute until tender or about 7 minutes
• Add sweet potatoes, carrots, pureed jalapeno pepper and saute about 8 minutes
• Add water, cover pot, reduce heat to medium and simmer 20-15 minutes
• Salt to taste

Pasta with Sweet Potatoes and Broccoli

Adapted from VegWeb

INGREDIENTS:

• 1 box (13 oz.) rotini pasta
• 2-3 sweet potatoes, peeled and diced
• 1 bunch broccoli, separate florets and dice stems
• 1 tablespoon oil
• 3 cloves garlic, minced
• pinch of ground nutmeg
• herbal blend seasoning

METHOD:

• Bring large pot of salted water to a boil
• Add pasta and sweet potato; bring back to boil and boil 5 minutes
• Add broccoli stems; bring back to boil and boil 3 minutes
• Add broccoli florets; boil 3 minutes until pasta and vegetables are tender
• Ladle 2-3 cups cooking liquid into small bowl and reserve
• Drain pasta and vegetables
• Heat oil in the same pot; add garlic and stir for 1 minute
• Add 2 cups reserved cooking liquid, nutmeg and seasoning
• Add pasta and vegetables and toss until combined
• Add more cooking water and seasoning if needed

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:

• 2 teaspoons oil
• 1 large onion, diced small
• 3 carrots, diced small
• 2 small or 1 large sweet potato, diced small
• 2 ribs celery, diced small

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• 1/2 cup water
• 2 teaspoons dried rosemary
• 1/2 teaspoon red chili pepper flakes

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• 5 cups water
• 2 vegetable bouillon cubes
• 1 1/2 cups dried green lentils
• 1 bunch kale, stalks removed and chopped

METHOD:

• Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
• Combine 1/2 cup water, rosemary and pepper flakes in blender
• Add blended spices with remaining ingredients; bring to boil
• Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
• Season with salt

Turkeyless Roast and Vegetables

INGREDIENTS:

• 1 Trader Joe's Turkey-less Stuffed Roast
• 1 large orange sweet potato
• 4 white sweet potatoes
• 8 large carrots
• 2 medium onions
• 1/2 stalk celery
• 1 container fresh cranberries (7 ounces)
• oil
• salt
• Healthy Seasons Herbal Blend

METHOD:

• Cut all vegetables into about the same size pieces, add cranberries
• Drizzle oil over vegetables, sprinkle salt and herb seasoning and stir to combine
• Place vegetables in casserole dish, remove roast from casing and place on top of vegetables, cover
• Cook for 60-70 minutes at 400 degrees or until vegetables are tender and roast is heated to 165 degrees 
• Slice roast and serve with vegetables and gravy 

Sweet Potato and Oat Dog Biscuits

Recipe from Righteous Bacon

INGREDIENTS:

• 1 sweet potato
• 3 1/2 cups old fashioned oats, divided
• 3 eggs
• 1/4 cup flax seed

METHOD:

• Wash, puncture and microwave sweet potato until tender, 8-10 minutes, cool and remove skin
• Pulse 3 cups oats in food processor to make coarse oat flour (I found I needed 4 cups so would vary depending on size of sweet potato); set aside in bowl
• Pulse 1/2 cup oats in food processor to make course oat flour; set aside for use in rolling out biscuits
• Pulse eggs, flax and sweet potato in food processor
• Add oat flour and combine in until ball forms
• Using reserved 1/2 cup of oat flour, roll out dough and cut into shapes
• Arrange on parchment lined cookie sheet
• Bake at 350 for 12 minutes
• Reduce heat to 170 and continue baking 40 minutes longer until mostly dried

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

INGREDIENTS:

• 1 pound Yukon Gold potatoes, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1/2 vegetable bouillon cube dissolved in 1/2 cup water
• 2 tablespoons Earth Balance margarine
• 1 tablespoon chopped garlic chives

METHOD:

• Boil potatoes and sweet potatoes until tender; drain
• Mash potatoes with bouillon and margarine
• Stir in garlic chives

Spiced Sweet Potato and Rutabaga

Adapted from Vegetarian Times

INGREDIENTS:

• 2 rutabagas, diced
• 4 carrots, diced
• 2 sweet potatoes, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 3 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1/2 cup raw sunflower seeds

METHOD:

• Bring large pot of salted water to a boil
• Add diced rutabaga, carrots and sweet potatoes and boil for 5 minutes
• Drain, reserving 1/2 cup cooking liquid
• In the same pot, heat oil and add onion and garlic; cook stirring often, 3-4 minutes
• Add spices and combine
• Add reserved cooking liquid and lemon juice, stir to combine
• Add drained rutabaga, carrots and sweet potatoes, toss to combine
• Transfer tp 9 x 13 baking dish, cover and bake for 30 minutes at 400 degrees
• Sprinkle sunflower seeds over top, cover and bake 10 minutes longer or until vegetables are tender

Green Soup with Sweet Potato

Adapted from Purple Dragon Organic Produce Co-op Facebook Page

INGREDIENTS:

• 1 tablespoon oil 
• 1 large onions chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 bunch of Swiss chard, leaves coarsely chopped, stems chopped separately
• 2 medium sweet potatoes, peeled and medium diced
• 2 medium carrots,scrubbed and medium diced
• 7 cups water
• 2 vegetable bouillon cubes
• 1 tablespoon fresh lemon juice
• salt

METHOD:

• Heat oil in a large soup pot over medium heat
• Add onions with some salt and cook until the onions brown slightly, stirring frequently.
• Reduce heat and add garlic, thyme, chard stems, carrots and sweet potatoes with more salt and cook, covered, for 5-10 minutes or until the carrots are slightly soft
• Add water and bouillon cubes, bring to boil, stir in chopped Swiss chard leaves
• Boil for 15 minutes.
• Lower heat and cook for 10 more minutes, stirring occasionally
• Turn off heat and partially blend with an immersion blender to thicken soup

Sweet Potato and Black Bean Soup

Adapted from Fine Cooking

INGREDIENTS:

• 1 tablespoon oil
• 2 medium onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 4 cups water
• 2 vegetable bouillon cubes
• 6 cups cooked black beans (1 pound dry or 4 cans)
• 2 medium sweet potatoes, diced

 METHOD:

• Heat oil in Dutch oven, add onions and cook until softened and slightly browned
• Add garlic, coriander and cumin stirring constantly for about 30 seconds
• Add water, bouillon and sweet potatoes; bring to a boil
• Reduce heat and simmer, uncovered, stirring occasionally, until sweet potatoes are tender, about 15 minutes
• With immersion blender, puree soup
• Stir in cooked black beans
• Season with salt and pepper

Red Lentil Soup with Sweet Potatoes and Kale

Adapted from Eating Clean Recipes

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups water
• 1 cup red lentils, rinsed and drained
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 large sweet potatoes, peeled and cubed 
• 1/2 bunch fresh kale leaves, stems removed and chopped

METHOD:

• Cook onion in oil for 5 minutes until softened
• Add garlic; cook and stir 30 seconds until fragrant but not browned
• Add water, lentils, salt, and spices
• Bring to boiling; reduce heat 
• Simmer, uncovered, 10 minutes
• Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender 
• Add kale, simmer about 5 minutes more or until kale is wilted and tender

Pasta with Sweet Potato Sauce, Asparagus and Zucchini

Adapted from Quality Health

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 teaspoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¾ cup rice milk
• 2 tablespoons chopped parsley
• salt
• ½ pound cooked pasta

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• 1 teaspoon oil
• 2 cloves garlic
• 1 pound asparagus spears, cut into 1 inch lengths
• 1 large zucchini, cubed

METHOD:

• Place cubed sweet potato in saucepan and cover with water; bring to boil and cook 10-15 minutes until sweet potato is tender; drain and mash
• In a large skillet, sauté onion and garlic in oil for 5-10 minutes until tender; add to cooked sweet potato
• In the same skillet add oil, garlic, asparagus and zucchini, cover and cook on low until vegetables are tender, about 10 minutes
• Blend sweet potato, onion, garlic and rice milk until creamy
• Salt to taste
• Combine with cooked pasta

Sweet Potato Enchilada Casserole

Adapted from Veg Family

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 sweet potatoes, cubed (about 4 cups)
• 1/2 bunch mustard greens, chopped (about 4 cups)
• 3 cups cooked beans
• 1 teaspoon ground cumin
• salt
• 1 - 19 ounce can enchilada sauce
• 12 corn tortillas, quartered
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in large skillet
• Add onion and saute 5-10 minutes or until soft
• Add cubed sweet potato, cover and cook about 10 minutes or until tender
• Stir in beans and greens; cover and heat 5 minutes until greens are wilted
• Stir in cumin and salt to taste
• Heat over to 375 degrees
• Lightly spray 9 x 13 pan with cooking spray
• Scatter half of the tortilla pieces in the pan, covering the botton
• Top with half of the vegetable mixture, half of the enchilada sauce, half of the cheese
• Repeat with another layer of tortilla pieces, rest of vegetables and rest of enchilada sauce
• Cover and bake 20 minutes
• Remove cover, sprinkle with remainder of cheese and return to oven uncovered for 10 more minutes until cheese is melted

Sweet Potato Shepherd's Pie

Adapted from Vegetarian Times

INGREDIENTS:

Sweet Potato Topping:

• 2 sweet potatoes, peeled and diced
• 1/2 cup rice milk
• 1 tablespoon vegan margarine
• 1/2 teaspoon curry
• salt

Filling:

• 1 1/2 teaspoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 leek, white and light green parts, thinly sliced
• 2 turnips, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 daikon radish, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons flour
• 1 1/2 cups water
• 1/2 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 cup cooked cannellini beans (or 1 can, drained)
• salt

METHOD:

Sweet Potato Topping:

• Boil sweet potato in water in covered pot for about 15 minutes until tender
• Drain and mash with milk, margarine and curry
• Salt to taste
• Set aside

Filling:

• Heat oil in large pot
• Add onion, leak and garlic; saute 5-6 minutes
• Add diced vegetables, rosemary and thyme; cook 5 more minutes
• Stir in flour
• Add water, bouillon cube, tomato paste and beans
• Cover and simmer about 15 minutes or until vegetables just begin to soften
• Salt to taste

• Pour filling into casserole dish
• Spread sweet potato topping over filling
• Sprinkle with paprika
• Bake uncovered at 375 degrees for 35-40 minutes or until filling is bubbly and topping starts to brown
• Let stand 5 minutes before serving

 

Curried Sweet Potato and Lentil Soup

Adapted from The Daily Green

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 ribs celery, chopped (I used the tops of the stalk with leaves)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 8 cups water
• 2 vegetable bouillon cubes
• 16 ounces (about 2 cups) dried lentils, rinsed and sorted
• sea salt
• cayenne pepper

METHOD:

• Melt margarine in soup pot.
• Add sweet potatoes, celery and onion; cook stirring occasionally, about 10 minutes
• Add garlic, curry, ginger, cumin and coriander; cook while stirring for 1 minute
• Add water, bouillon cubes and lentils and bring to a boil
• Reduce heat, cover and simmer until lentils are tender, about 40 minutes
• Season with salt and a pinch of cayenne pepper

Collard Green, Sweet Potato and Black-Eyed Pea Soup

Adapted from Healthy Endeavors

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 5 cups water
• 2 1/2 vegetable bouillon cubes
• 2 medium sweet potatoes, diced
• 1 bunch collard greens, chopped
• 3 cups cooked black-eyed peas
• 14 ounce can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• salt and pepper to taste

METHOD:

• Saute onion and garlic in olive oil until soft, about 5-7 minutes
• Add water, bouillon and sweet potatoes; bring to boil and simmer 10 minutes
• Add tomatoes, collard greens and spices and simmer until collards are tender, 10-15 minutes
• Stir in cooked black-eyed peas
• Season to taste with salt and pepper

Sweet Potato and Acorn Squash Soup

Adapted from The New York Times

INGREDIENTS:

• 1 tablespoon oil
• 1 small onion, chopped
• 1/2 teaspoon dried ginger
• 1 acorn squash, peeled and diced
• 4 medium sweet potatoes, peeled and diced
• 3 medium white potatoes, peeled and diced
• 6 cups water
• 2 vegetable bouillon cubes
• salt to taste

METHOD:

• Heat oil in stock pot, add onion and cook until tender, about 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, for 45 minutes until all vegetables are tender
• Blend with an immersion blender
• Salt to taste

COMMENTS:
As a lifelong sweat potato hater and not being terribly fond of acorn squash either, I was not optimistic about this soup but it is the only recipe I found that did not turn my stomach.  These vegetables would not have been my choice if I had a say in what I got in my produce share so I had to make the best of it.  Well, I have to admit, this is absolutely delicious.  Throw in some cooked black beans and it's a meal.  The original recipe says it freezes well but I am not sure I will have any left to freeze to put that to the test.

Thanksgiving Dog Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 medium sweet potato boiled and mashed with cooking water, about 3/4 cup
• 1 jar turkey baby food*
• 2 cups whole wheat flour
• 1/2 cup fine yellow cornmeal
• 1 apple, peeled, cored and grated

METHOD:

• Preheat oven to 325 degrees
• In a large bowl whisk together mashed sweet potato, turkey and apple
• Add flour and cornmeal; stir until combined
• Knead dough until it holds together
• Roll out on floured surface to about 1/4 inch thick
• Cut out treats with cookie cutters
• Bake 35-40 minutes until dried and slightly golden on bottoms
• Turn off oven and leave door ajar letting treats cool and dry out in oven for 1-2 hours
• Store in airtight container for up to 1 week

* Can substitute 3 tablespoons water - one of my dogs doesn't like fruit and vegetables so I added the jar of turkey baby food.  They all LOVE these cookies!