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Entries in Sweet Potato (7)


Meal Planning #3

I am doing weekly meal plans in our house and am serving up a lot of tasty dishes each night, however I can't seem to get my act together to do a downloadable grocery list and recipe sheet each week for you guys. In an effort to still share the recipes I'm making, I am just going to do a modified version - complete with (at minimum) a link to the recipes I use to base the meals off, and if it's a good week, you'll get the modified version typed out on here.

On another note - while planning meals may take a bit of extra time up front - it without a doubt makes the week easier and greatly reduces the cost of our grocery bill. I mix and match recipes that require a lot of new ingredients with those that require minimal, cheap ingredients or only require things I have stockpiled in the house. I try and do 1 fish dish, 2 meat, 2 vegetarian, and 1 salad or pasta. As I've said before, the 7th night is reserved for leftovers or eating out. This system seems to work well and provides us with a wide range of meals. I find if I spend 30-45 minutes selecting recipes and putting together a grocery list, I can do my shopping in 45 minutes too - which, as I have quickly learned, is crucial when toting around a 2.5 month old.

Without further ado, Meal Planning #3:

1. Mayoless Pasta Salad from Skinnytaste.com

2. Zucchini Lasagna from Skinntyaste.com

(Make sure you let the zucchini sit with salt on it for at least 30 minutes to remove the moisture. Otherwise your lasagna comes out very watery!)

3. Orzo with Feta, Basil & Shrimp from William Sonoma

4. Herb Grilled Chicken from Fine Cooking & baked sweet potato on the side

(Using a fork, puncture sweet potato with holes. Place sweet potato in microwave in 2 minute intervals, rotating at each point. It should take 4-6 minutes for a single sweet potato to cook.)

5. Simple salad with Creamy Hummus Dressing from Simple Food Healthy Life

(My very basic salad consists of red leaf lettuce, diced tomatos, onions, and peppers, and a bit of cheese.)


Sweet Potato & Black Bean Soup

Sunday's have quickly turned into fresh bread and soup days. I'm not sure what I am going to do when it gets too warm out for soup because it is now routine. Friday's are often DIY pizza nights and Sunday's are for soup. I wake up on Sunday's and make the dough for bread and english muffins. I let it rise all day and by the evening, I've baked a fresh loaf of bread and a batch of English muffins that get it us through the week. While bread isn't a ton of work, I most definitely attribute the increase in homemade bread to the Kitchen Aid we got at Christmas. It makes bread-making incredibly simple and easy, so easy in fact that you don't do any kneading; the dough hook does it all for you. Anyways, I digress. The point is, what goes better with fresh bread than soup. So soup it is, at least for now. This week was black bean and sweet potato soup, pureed into a thick and tasty soup, topped with fresh avocado and cheddar cheese, and served alongside a piping hot piece of bread. Life doesn't get much better, does it?

Sweet Potato & Black Bean Soup

Servings: 4-6

  • 28 oz black beans
  • 1/2 large yellow onion, chopped
  • 3 cloves garlic
  • 1 ancho chili
  • 1 tbsp lime juice
  • 2 tsp cayenne pepper
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 cup vegetable stock
  • 1 avocado
  • Fresh grated cheddar cheese
  1. Heat olive oil in a large pot.
  2. Add garlic and onion and sautee until translucent, 3-5 minutes.
  3. Add sweet potato cubes and stir. Let cook for 10 minutes or until sweet potatoes begin to brown.
  4. Add remaining ingredients and stir. Cover and let cook on low-medium heat for 30 minutes, stirring occasionally. 
  5. Check to ensure sweet potatoes are thoroughly cooked. If they are not, continue to let simmer for another 10 minutes.
  6. Transfer ingredients into a blender or food processor and puree until smooth. Add 1/4 cup of water at a time, continuing to blend until the soup has reached your desired consistency.
  7. Top soup with thinly sliced avocado and freshly grated cheddar cheese.

Sweet Potato and Red Bean Burgers

There is no end to my bean burger craze. I apologize. It's just that the options are limitless. Take any type of bean and mash or puree it and you can have a tasty burger. If you want to get a bit creative, take another ingredient and mix it in with the beans. Chances are, you will again have a tasty burger. Obviously there's a bit of a trend. So what to do when you only have 1 sweet potato for two people? Well, of course the solution is...make a burger. And when you are jumping on the Meatless Monday train (or the Meatless Everyday bandwagon), you should probably consider throwing some beans in there for added protein. Entering from stage left is the often forgotton red bean. Sure, you could use black beans with this recipe and they would, of course make for a delicious finish, but I always use black beans. Clearly I needed to switch things up and I did so with a can of drained red beans. These burgers were not only really really tasty (for the main meal and two days after), they were also quite attractive. I topped mine with a tiny bit of goat cheese and served them alongside a filling tomato quinoa salad.

So get creative and let us know what your favorite meatless burger is. Leave a comment or shoot me an email. Pictures are always welcome!

Sweet Potato and Red Bean Burgers

  • 1 large sweet potato
  • 1-14 oz can of red beans, drained and rinsed
  • 1/4 sweet yellow onion, diced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ancho chile pepper
  1. Peel and chop the sweet potato. If you are in a hurry, microwave it for 5 minutes. Stir and microwave for another 5 minutes. The sweet potato should be soft. Otherwise, preheat the oven to 400 degrees F. Place the sweet potato chunks on a baking sheet and bake for 15-20 minutes, or until soft.
  2. Heat 1 tbsp olive oil in a small sautee pan. Add onions and sautee for 5 minutes or until onions are translucent. Set aside.
  3. Place the drained and rinsed red beans in a small bowl. Using a potato masher (or the bottom of a mug), mash the beans until they are a mixture of whole and smashed.
  4. When the sweet potato is done, use the potato masher to finely mash them.
  5. Mix together the sweet potato, beans and onions.
  6. Add the cumin, coriander and chile pepper to the mixture and stir.
  7. Heat a griddle to 300 degrees F or a large skillet over medium heat. Spray using a non-stick cooking spray.
  8. Form the potato/bean mixture into patties, approximately 4-6 ounces.
  9. Cook burgers until lightly browned, 5-6 minutes. Flip and repeat on the other side.

Whole Wheat No-Yeast Pizza with Roasted Garlic, Sweet Potatoes, and Onions

Homemade pizza is one of my favorite things to make. Pizza has "family" and "relaxation" written all over it. It is an order-in, watch a movie, weekend sort-of meal. I love it for that. For those of you who have read my posts, I am all about food as a way to connect with other people. That is exactly what pizza is. It is a food to be cooked for loved ones or alongside loved ones. It is a great bridge to cooking with children or with those who don't excel (or like) the kitchen. Unfortunately, pizza also has "greasy" and "unhealthy" written all over it in bold print and permanent marker. That is, unless you a) get it from the right restaurant or b) make it yourself. This pizza is made with whole wheat flour and no yeast, meaning you don't need to plan ahead to whip this up. The dough is easy and quick to make. You can make the toppings as simple or elaborate as you want. Throw some tomato sauce, mozzarella cheese and pepperonis on top or roast these vegetables for a sophisticated and flavorful pizza.

Whole Wheat No-Yeast Pizza with Roasted Garlic, Sweet Potatoes, and Onions

Servings: 1 large pizza or 2-3 personal pizzas

Whole Wheat No-Yeast Pizza Dough

  • 2 cups of whole wheat flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 cup olive oil
  • 1/2 cup skim milk
  • 1/2 cup water
  • 2 tbsp olive oil (set aside for later)
  1. Place all ingredients (except 2 tbsp olive oil) in a food processor or a stand mixer with dough hook. If using a food processor, process until dough forms into a ball. Add extra water, 1 tbsp at a time if dough is too dry. If using a stand mixer, mix with dough hook until all of the flour is mixed together. 
  2. If you have time, place dough in plastic wrap and refrigerate for 20-30 minutes.
  3. Lightly flour surface and roll dough out until it is 1/2 inch thick. I chose to use a large bowl and cut out circular pizzas. This required me to roll the dough out three times, making 2 larger pizzas and one smaller one. You could also opt to roll it out until it is a rectangle.
  4. Place pizza on pizza stone or on greased cookie sheet. Set aside.
  5. Brush pizza dough lightly with olive oil (no more than 2 tbsp total).

Topping: Roasted Garlic, Sweet Potatoes, and Onions

  • 1 roasted bulb of garlic
  • 2 medium sweet potatoes, peeled and cubed
  • 1 red onion, cubed
  • 1 cup cheese of your choice: shredded mozzarella or italian, crumbled goat, or brie
  • 3 tbsp olive oil
  • Dash of salt and pepper
  • 1 tsp thyme
  • 1 tsp rosemary
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil and spray with non-stick cooking spray.
  3. Place cubed red onion and sweet potato on the sheet.
  4. Drizzle with 1-2 tbsp olive oil, and sprinkle with thyme, rosemary, salt and pepper.
  5. Roast for 25-30 minutes, mixing the vegetables around occasionally. (I roasted my garlic at the same time).
  6. Remove and set aside.
  7. Take your freshly roasted bulb of garlic and squeeze the garlic out into a mortar bowl (if you don't have one, use a bowl). Crush the garlic with either a pestle or the bottom of a spoon until it is a paste.
  8. Spread the roasted garlic paste over the pizza dough.
  9. Sprinkle/crumble your cheese of choice over the pizza dough.
  10. Place the vegetables on top of the cheese.
  11. Cook pizza for approximately 20 minutes (plus or minus a few minutes depending on your oven), waiting for the crust to become golden brown.
  12. Enjoy!

Roasted Garlic, Sweet Potato and Butternut Squash Soup

I told you yesterday's post was a necessary evil. (Kind of like Mondays). I couldn't share with you this fabulous recipe unless I told you how to make the homemade vegetable stock it calls for. This was what I really wanted to post as my Monday recipe. No harm in making you wait it out for an extra day though. What's so fabulous about this soup? For starters, its got a whole bulb of roasted garlic. My dad would tell you that no recipe can have too little garlic. True to those words, this recipe performs. Actually, you could add a second bulb and it still wouldn't be too much. This soup also has roasted onions, sweet potato and butternut squash. It's got fresh herbs and not an ounce of cream. Hands down, this is one of the most flavorful dishes I have ever made. So much so that I can't seem to get enough of it...neither can the hubs. This is a thick soup. Switch it up by adding a bit more stock or water and you can have something a bit thinner in consistency. I love it this way. Thick and creamy (without the cream). Hearty but not fattening. Flavorful. Simply perfect.

Try it out. Let me know what you think. Too much garlic? Too little garlic? What makes a soup the "perfect" soup for you? What are some of your favorite, no-cream soups? Are you a thick or thin consistency soup person?

Sweet Potato and Butternut Squash Soup

Servings: 6-8 servings (approximately 2-2.5 quarts)

  • 1 small butternut squash, diced in 1/2 inch chunks

  • 3 medium-large sweet potatoes, peeled and diced in 1/2 inch chunks

  • 2 sweet yellow onions, diced

  • 1 whole garlic bulb

  • 1 tbsp fresh thyme

  • 2 tbsp olive oil

  • 3 cups vegetable broth

  • 2 tsp maple syrup (optional)

  • 1/2 cup water

  • salt and pepper


  1. Preheat oven to 425°F.

  2. Remove all of the outer paper/skin from the garlic bulb. Do not peel or separate the individual cloves.

  3. Cut the top off off the bulb and brush with olive oil. Wrap it fully in foil.

  4. Spray 1-2 baking sheets with cooking spray.

  5. Place sweet potatoes, onions and butternut squash on the pan and drizzle with 2-3 tbsp olive oil, until the vegetables are well coated.

  6. Bake the garlic and vegetables until they are tender, approximately 35-45 minutes.

  7. Remove from the oven and let cool for 5-10 minutes.

  8. Place 1.5 cups vegetable stock, thyme, salt and pepper in a food processor.

  9. Squeeze the garlic into the food processor. It should come out of the skin really easily after being roasted.

  10. Turn on the food processor for 10 seconds or until smooth.

  11. Add as much of the vegetable mixture to the food processor as possible (should be about 1/2 of the total vegetables). Process until smooth.

  12. Transfer the mixture to a saucepan.

  13. Repeat with the remaining vegetables and another 1.5 cups of vegetable stock.

  14. Transfer the remaining mixture to the saucepan.

  15. Add 1/2 cup of water and stir. If you want the soup thinner, add more water 1/4 cup at a time.

  16. Add maple syrup if desired and stir.

  17. Let the soup cook until thoroughly warmed through, approximately 10 minutes, stirring occasionally.

  18. Serve hot, either alone or with freshly grated white cheese on top.