5th December 2007

Sweet Potato-Bourbon Pie

Another catch-up post; Lisa made this as an alternative addition to the usual pumpkin pie at Thanksgiving. This recipe comes from Cooking Light; the crust was somewhat of a disappointment, but we loved, loved, loved the filling.

Lisa says:

What’s this “we”? Not all of us loved the filling.

Chris says:

What? You’re nuts — I was stealing leftovers every time I walked by the fridge. How can you not like it? It has *bourbon* in it!

Lisa says:

I didn’t like the consistency; I think I should have blended it a bit more. I wanted it smoother. And I hated the crust. Stupid Cooking Light.

Chris says:

I think if you made it the exact same way but just used a ready-made pie crust it would be perfect.

Lisa says:

*Maybe*. I just wish we had more of those brussels sprouts.

Chris says:

…or you could make it the same way except leave everything out but the bourbon, and instead of slicing it you could just pour it in a glass.

Sweet Potato-Bourbon Pie
2 tablespoons sugar
2 tablespoons stick margarine
1/4 teaspoon salt
1 ounce block-style fat-free cream cheese (about 4 teaspoons)
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
4 medium sweet potatoes (about 2 1/4 pounds)
3/4 cup packed brown sugar
3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
2 tablespoons stick margarine
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
Cooking spray
2 teaspoons water
1 large egg white, lightly beaten
1/4 cup chopped pecans
Preheat oven to 400°.

Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

10 servings

posted in Desserts | 0 Comments

22nd October 2007

Southwestern Corn and Potato Soup

This soup also comes from the Moosewood Restaurant Low-Fat Favorites Book. It’s rich and creamy, and the corn and potatoes give it a sweet taste, with just a touch of heat from serrano peppers.

Lisa says:

You know what my favorite part of this soup is? The sweet — it reminds me of one of the Great Bowls of Fire recipes.

Chris says:

My favorite part is that it’s going into my mouth.

Southwestern Corn and Potato Soup
1 cup finely chopped onions
2 garlic cloves, minced
1 serrano, seeded and minced
1/4 tsp salt
3 cups Vegetable broth
2 tsp ground cumin
1 medium sweet potato, diced (~2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
lime wedges
cilantro, finely chopped

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften. In a small bowl, make a paste with the cumin and a tbsp of the stock, stir into the pot, and simmer for 1 to 2 minutes. Add the the sweet potatoes and the remaining stock and simmer for 10 minutes. Add the bell pepper and corn and simmer, covered, for another 10 minutes or until all the vegetables are tender.
Puree about 1/2 the soup in a blender and return it to the pot. Add salt to taste and reheat on low heat. Serve with lime wedges and cilantro.

posted in Main Dishes, Moosewood Low-Fat Favorites | 1 Comment

14th October 2007

Curried Chicken with Sweet Potatoes

Tonight we returned to the old standby, Great Bowls of Fire. Lisa made this spicy curry that features chicken, sweet potatoes, and various other vegetables and spices. We served it with brown basmati rice.

Chris says:

Yum! The flavors work really well together — I love the sweetness of the sweet potatoes and the spiciness of the … spices.

Lisa says:

Okay, *that’s* going on the blog.

Chris says:


Lisa says:

This is why I love Great Bowls of Fire: it has the best volume to calories ratio of any of our cookbooks. The recipes are all delicious and you actually feel full afterwards!

Curried Chicken with Sweet Potatoes
1 tbsp canola oil
1 medium yellow onion, diced
1 medium tomato, diced
4 cloves garlic, minced
1-2 fresh cayenne peppers, seeded and minced
1 tbsp minced ginger root
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1 lb boneless chicken breasts, diced
2 carrots, diced
1 large sweet potato, diced
1 1/2 cups chicken broth

In a medium saucepan, heat the oil. Add the onion, tomato, garlic, chili pepper, and ginger and cook, stirring, for 5 minutes over medium-high heat. Add the curry powder, cumin, turmeric, and salt and cook, stirring, for 1 minute more. Add the chicken and cook, stirring, for 5 or 6 minutes more.
Add the carrots, sweet potato, and broth and bring to a simmer. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the vegetables are tender and the chicken is fully cooked. Remove from the heat and let stand for about 5 minutes before serving.
Ladle the curry into bowls and serve with basmati rice on the side.

3-4 Servings.

posted in Great Bowls of Fire, Main Dishes | 5 Comments

23rd July 2007

Bizarre Recipes Vol. 1, No. 1: Baked Sweet Potatoes Mexicana

Lisa was browsing through Fitness Food and found this pretty odd recipe: a baked sweet potato covered with ground beef and salsa. Bizarre? Yep! We liked all the ingredients separately, however, so there was a pretty good chance it’d taste good together… and it did. The sweet of the potatoes was a nice contrast to the spicy salsa, and the corn on the cob we had on the side was well worth the flossing effort later on.

Baked Sweet Potatoes Mexicana
4 7-oz orange sweet potatoes
oil spray
1 clove garlic, crushed
1 onion, finely chopped
9 oz lean ground beef
10 1/2 oz can red kidney beans, rinsed and drained
1 tbs tomato paste
11 1/2 oz jar salsa
light sour cream

Preheat the oven to 400. Prick the sweet potatoes a few times with a skewer. Bake on the oven rack for 40 minutes or until cooked through.
Meanwhile, heat a nonstick pan to medium. Lightly spray with the oil. Add the garlic and onion and cook for 2-3 minutes, or until softened. Add the beef and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Drain off any excess fat. Stir in the kidney beans, tomato paste, and salsa. Bring to a boil, then reduce the heat and simmer for 10 minutes or until slightly thickened.
Make a deep cut along the top of each cooked sweet potato. Divide the mixture among them and top with a dollop of sour cream.

4 Servings.

posted in Fitness Food, Main Dishes | 2 Comments