Baked Sweet Potato with Almond, Parmesan and Sage Crumble (gluten free)

This is an old recipe that was in need of an update. I love sage butter, especially mixed with freshly grated Parmesan cheese. So I thought of making a savory crumble to top some baked sweet potatoes. I used almond meal instead of normal flour and it was delicious. It’s super easy to make. You can have it as a side for thanksgiving or friends-giving. This recipe makes enough crumble for 5 sweet potatoes but you can always double it.

Ingredients:

5 medium sweet potatoes, roasted

1 cup of almond meal

60gr of grated Parmesan cheese

13 fresh sage leaves, chopped

4 tablespoons of butter, cold

Salt to taste

Pepper to taste

Cayenne to taste

Extra:

A few sage leaves

Vegetable oil for frying the leaves

 

First bake the sweet potatoes in the oven at 180C/350F until tender, about 1 hour.

Once the sweet potatoes are cooked, cut the sweet potatoes lengthwise but not all the way to the bottom. Try to make a pocket for the crumble.

To make the crumble, just mix all of the ingredients in a bowl, using your fingers or a fork. You want the texture to resemble breadcrumbs.

Spoon the crumble on top of the sweet potato and broil until it becomes golden. To serve, you can sprinkle some thinly sliced sage or a few fried sage leaves. To fry the leaves, just heat about 1/2 cup of vegetable oil in a small pan. Once it is hot, fry the sage leaves for about 3-5 seconds. Then transfer them to a plate lined with paper towels. Enjoy!

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Baked Eggs on Sweet Potato Skins with Avocado

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This was my breakfast yesterday and I got many questions on Instagram on how to make it, so I decided to post the recipe. It’s super easy and very healthy.

Update: Here is how to make the avocado rose:

This recipe makes 4.

Ingredients:

2 sweet potatoes, I used small ones

4 eggs

1 avocado

1 tablespoon of chopped chives

Sea salt

Chili flakes

 

Preheat your oven to 180C/350F. Line a baking tray with parmenchent paper. Once the oven is hot, bake the sweet potatoes for 1 hour, or until tender.

Then take them out of the oven (keep the oven on) and slice them in half. Scoop the flesh out, leaving a thin layer attached to the skin so it keeps its shape. You can use the sweet potato flesh for another recipe.

Sprinkle a bit of salt on top of each sweet potato skin. Since I like my yolks still runny, I separated the eggs whites from the egg yolks. I added an egg white to each sweet potato skin and baked them for 20 minutes until the egg white had set. Then I removed them from the oven and added the yolks. Finally baked them for an additional 3 minutes. If you don’t like your egg yolks runny, just add the whole egg at once.

Once the eggs are done, remove the potato skins from the oven. Topped them with thinly sliced avocado and sprinkle with some chopped chives, sea salt and chili flakes.

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Sweet Potato Falafel Salad

FullSizeRenderOn Sunday we visited the Japanese cherry blossom park at the Amsterdamse bos. It’s one of those things I look forward to every spring. The weather was just perfect that day! Sunny and warm. People brought their picnics and were chilling on the grass. It’s a beautiful place around this time of the year and very close to Amsterdam.

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I had been craving falafel and I made this one by adding mashed roasted sweet potato to the chickpea mixture. It adds a slight sweetness to it. I served them over a very simple salad with baby Swiss chard, Kalamata olives, cucumber and feta. It’s healthy, easy to make and filling.

This recipe serves 3.

Ingredients:

For the sweet potato falafel:

1 cup of dried chickpeas, soaked in water overnight

1 bunch of parsley

1 cup of mashed roasted sweet potato

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of celery salt

Juice of ½ a lime

Pinch of cayenne

Pinch of salt

For the salad:

1 cucumber, core removed and thinly sliced

100grs of crumbled feta

100gr of Kalamata olives, sliced

100grs of baby Swiss chard or any leafy greens of your choice

Garden cress (optional)

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard

Salt

Extra:

Olive oil for pan-frying the falafel

 

To make the sweet potato falafel, soak the dried chickpeas in enough water overnight. For the sweet potato, you can roast it the night before, mash it and keep it in the fridge. Roast 1 medium sweet potato at 180C/350F for 1 hour.

The next day, drain the chickpeas and place all of the ingredients for the falafel in the food processor. Pulse until everything is well combined and there are not big chunks, but not too fine that it becomes a puree. You want it to still have some texture.

Then grab some of the mixture and form it into a ball using the palm of your hands. I grabbed about 1 ½ tablespoons of the mixture. It makes about 25 small balls.

Once all the falafels are assembled, pour about 1/3 of a cup of olive oil into a large pan over medium heat. Once the oil is hot, fry the falafel in batches until lightly browned. This will take about 5 minutes per batch. Just be careful not to press on them too much while turning them so that they don’t break apart.

To make the dressing just place all of the ingredients in a jar with a lid, close it and shake it until it emulsifies.

In a large bowl, mix the sliced cucumber, crumbled feta, Kalamata olives, baby Swiss chard and garden cress. Add the dressing and toss to coat.

Divide the salad among 3 plates and then add the falafel. Enjoy!

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Beef & Sweet Potato Lasagna with Greek Yogurt (Gluten free)

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I love pasta but sometimes it’s nice to switch things up a bit. I made this lasagna with layers of thinly sliced sweet potato. And instead of making a béchamel with flour and butter; I used Greek yogurt, which I flavored with spices. Still comforting and filling, but a bit healthier.

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This recipe is for medium lasagna, I used a 27cm dish.

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Ingredients:

1 kilo of sweet potatoes

For the meat sauce:

1 red onion, chopped

2 cloves of garlic, chopped

2 bell peppers, chopped

3 tablespoons of olive oil

500gr of minced meat

500gr of tomato pure

1 tablespoon of dried oregano

1 teaspoon of sugar

100grs of pitted Kalamata olives, chopped

Salt

Pepper

For the yogurt sauce:

600grs of Greek yogurt

½ teaspoon of onion powder

½ teaspoon of garlic powder

Pepper

Pinch of cayenne

½ teaspoon of celery salt

1 teaspoon of salt

40 grs of grated Parmesan

Extras:

40grs of grated Parmesan for sprinkling on top

Wasabi arugula (optional)

 

Peel the sweet potatoes and with the help of a mandoline; thinly slice them about the same thickness as the pasta for lasagna. Season the slices with salt and pepper.

To make the meat sauce, place the olive oil in a large pan over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic, bell peppers and meat. Cook until the meat is slightly brown. Then add the tomato puree, oregano, sugar, salt, pepper and Kalamata olives. Mix well and let it cook for about 20 minutes on med-low heat. Stir from time to time.

In the meanwhile, place the Greek yogurt in a medium bowl and mix it with the rest of the ingredients for the yogurt sauce.

Grease your oven dish with a bit of vegetable oil and preheat your oven to 180C/350F.

Once the meat sauce is ready, taste it for seasoning.

To assemble the lasagna, first spread about 3 tablespoons of the yogurt sauce on the bottom of the dish. Then add a layer of the sweet potato slices, follow it by a layer of the meat sauce. Continue it with a layer of sweet potato and then a layer of the yogurt sauce. Just make sure that the last layer is yogurt sauce. Then sprinkle the extra grated Parmesan all over the last layer of yogurt sauce. Bake it for 50 minutes.

Then lower the heat to 160C/320F and bake it for an extra 20 minutes. I like to serve it with a simple wasabi arugula salad.

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Butternut Squash, Carrot and Sweet Potato Soup with Sumac & Za’atar Roasted Cashew Crumbs and Shaved Asparagus (Vegan)

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A very easy and comforting soup with added crunch from the raw asparagus and cashew crumbs. Perfect for this cold weather.

On another note, I recently made a tutorial for the blue background that you see in these pictures. You can check it out by clicking here.

 

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This recipe serves 3.

Ingredients:

For the soup:

1 medium butternut squash, just chopped into pieces

4 medium carrots, peeled and chopped into pieces

2 medium sweet potatoes

2 tablespoons of olive oil

1 white onion, chopped

2 cloves of garlic, minced

1 litter of vegetable stock

½ teaspoon of celery salt

Pinch of paprika powder

Salt to taste

For the cashew crumbs:

1 cup of salted cashews, finely chopped into crumbs

2 tablespoons of olive oil

Pinch of paprika powder

1 tablespoon of sumac

1 teaspoon of Za’atar

Pinch of salt (optional)

For the asparagus:

8 asparagus

Salt

Pepper

 

Chop the butternut squash (leave the skin and seeds on, they will come off easier after being roasted) and carrot into chunks. Place the butternut squash, carrots and whole sweet potatoes in an oven tray lined with parchment paper. Drizzle some olive oil over the squash and carrot. Sprinkle with some salt and then roast them in the oven at 180C/350F until tender. This will take about ½ hour for the squash and carrots, and 1 hour for the sweet potato. So just check from time to time.

Once the vegetables are roasted, scoop out the seeds from the butternut squash and discard them. Then scoop out the flesh and set it aside. Peel the sweet potato.

In a medium saucepan, add the olive oil over medium heat. Then add the onions and cook until translucent. Add the garlic and cook for 1 minute. Then add the butternut squah, carrots and sweet potatoes. Add the stock, celery salt and paprika powder. Let it simmer for 5 minutes and then blend it until smooth using an immersion blender. Taste it, and then add salt to taste.

To make the cashew crumbs, mix the chopped cashews with the spices and olive oil. Roast them for 15 minutes at 180C/350F. Stir the crumbs half way through.  Set it aside to cool.

When you are ready to serve, reheat the soup and start preparing the asparagus. Grab a potato peeler and start to shave the asparagus. Don’t worry if some break. Then season them with salt and pepper.

Serve the soup with the seasoned shaved asparagus and some of the cashew crumbs. Enjoy!

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Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

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This is something you can do with the leftovers from the holidays. I used rotisserie chicken and I mixed it with some Chinese BBQ sauce, soy sauce, oyster sauce and sesame oil. But you can use leftover turkey or pork instead or just keep them vegetarian.

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This recipe makes 28 small rolls, I made half on a cast iron skillet and half on an oven dish.

For the dough:

7 grs of dry yeast

½ cup of cream, lukewarm

¼ cup of milk

½ cup of mashed sweet potatoes (I roasted them until tender)

3 ½ cups of all-purpose flour

Pinch of salt

3 tablespoons of butter, melted and cooled

1/3 cup of sugar

2 eggs

For the filling:

2 ½ cups of chopped rotisserie chicken, leftover turkey or pork

2 tablespoons of Chinese BBQ sauce

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 tablespoons of oyster sauce

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the lukewarm cream and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl and place it on a floured working area, it will be very sticky so flour your hands as well. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Place all of the ingredients for the filling in a pan over medium heat and just stir until the chicken is evenly coated. I like to mix it in a pan because the Chinese BBQ sauce is quite sticky and hard to mix unless it’s warm. Set it aside

Once the hour has passed, lightly oil the cast iron skillet or oven dish in which you are going to bake the rolls.

Place the dough in your floured working area. Punch it and divide it into 2 equal pieces. Grab one piece and slice it into 14 pieces. Make each piece into a ball, flatten it and stuff it with about 1 tablespoon of the filling. Close the edges by pinching them together and form a ball again. Place the bun on the prepared skillet, repeat for the rest of the dough.

Cut a big piece of plastic wrap and brush it with some vegetable oil. Then cover the rolls with it and let them rest for 1 hour in a warm place.

About 10 to 15 minutes before the second rise is done, preheat your oven to 180C/350F.

Remove the plastic wrap from the skillet and brush the buns with the egg wash.

Bake for 20 minutes or until golden. Enjoy!

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Sweet Potato & Lentil Sliders on Homemade Mini Pretzel Buns

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I have been craving a veggie burger lately. I am a sucker for small food so I made sliders. Since my husband doesn’t love lentils, I made these with red lentils which don’t hold their shape. This makes it easier to mix them with other ingredients, therefore hiding them a bit. I cooked the lentils in vegetable stock to add more flavor. A panko coating makes this sliders super crunchy. The result was a delicious treat. My husband loved them. I only told him about the lentils afterwards.

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It’s hard to find good sliders buns here, so most of the times I just make my own. I used my Soft Pretzel Twists to make these mini pretzel buns. The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.

This recipe makes 14 sliders.

Ingredients:

For the sliders:

600gs of sweet potatoes

½ cup of red lentils

2 cups of vegetable stock

40grs of grated Parmesan

Pinch of onion powder

Pinch of garlic powder

Pinch of lemon pepper

Pinch of celery salt

Pinch of cayenne

Pinch of pepper

1/3 cup of breadcrumbs

2 sprigs of fresh thyme

For the breading:

1 ½ cups of panko

½ cup of breadcrumbs

¼ teaspoon of Salt

¼ teaspoon of Celery salt

¼ teaspoon of Paprika

For the lime mayo:

7 tablespoons of mayonnaise

Juice of ½ a lime

Celery salt to taste

Extras:

2 avocados, sliced

A handful of frisse

Garden cress

Olive oil for pan-frying the sliders

 

Roast the sweet potatoes for 1 hour at 180C/350F.

While the sweet potatoes are in the oven, start cooking the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.  Once the 30 minutes are up, mash them with the back of a wooden spoon.

To make the lime mayo, mix the mayo with the lime juice and celery salt. Set aside.

Once the sweet potatoes are done, peel them and place them in a large bowl. Mash them with a fork. Add the lentils and the rest of the ingredients for the sliders. Mix well.

Mix all of the ingredients for the breading in a bowl.

Grab about 2 tablespoons of the sweet potato mixture and form it into a ball. Coat the ball in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.

Pour about 6 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, place 7 balls in the pan. With the help of a spatula, press each ball a bit to create a hamburger shape. Cook until they are evenly brown on each side.  Repeat for the rest of the sliders.

Serve on the mini pretzel buns, with some frisee on the bottom and top them with avocado, lime mayo and garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

Sweet Potato Ravioli with Sage Butter

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This is a quicker way to make ravioli. Instead of making the pasta from scratch, you can use gyoza or wonton wrappers.  It works really well and saves you some time.  The roasted sweet potato pairs very well with the sage butter. I find it a very filling wintery dish. This recipe serves 3.

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Ingredients:

4 sweet potatoes, roasted

1 package of gyoza or wonton wrappers (284grs)

½ cup of Ricotta

60gr Parmesan, grated (plus extra for serving)

Zest of 1 lemon

Pinch of cayenne

Salt

Pepper

6 tablespoons of butter

Fresh sage, about 12 leaves

Egg wash

 

First roast the sweet potatoes in the oven until tender (about 1 hour at 180C/350F). Allow them to cool down. You can roast them the night before.

Mash the sweet potato and mix it with the ricotta, parmesan, salt, pepper, lemon zest and cayenne.

I find it a bit faster to do the ravioli in an assembly line, 6 at a time.

I place about 6 wrappers on a cutting board. Dip one finger in the egg wash and paint with it the outer edges of each wrapper.

Then do a quenelle with the sweet potato mixture using two teaspoons. Place it in the middle of the wrapper. Repeat until all 6 wrappers have a quenelle.

Then grab one of the wrappers and seal it pressing with your fingers. It is important to apply some pressure so it is sealed correctly, otherwise they can open while boiling. Try not to leave any air inside. Repeat for the rest.

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Once they are all assembled. Cook them for 1 ½ to 2 minutes in boiling salted water. Do it in batches.

Melt the butter in a large pan and add the sage.  Place the cooked ravioli in the butter sauce and stir until all of them are coated. Serve straight away with extra parmesan on top.

 

 

Sweet Potato, Zucchini and Feta Burgers with Chimichurri

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Chimichurri is an Argentinian sauce that is very popular throughout South America. Whenever we had a barbeque growing up, we always had chimichurri on the table. We would always get the meat, sausages and chimichurri from an Argentinian butcher and it was to die for.

Nowadays, I always make it whenever we have a BBQ. It is always a hit. I like mine a bit more acidic than normal, so if you don’t, just add a bit more olive oil, or less lime juice.  I usually make chimichurri to accompany meat; it is very nice to dip some crusty bread in it while the meat is cooking as well. But this time I wanted it on a veggie burger.  I really like the combination of flavors with the sweet potato, feta and zucchini. The panko coating gives each burger a really nice crispy outside. This dish makes a very filling meatless Monday.

Ingredients:

For the Burgers:

1 kilo of sweet potatoes

2 zucchinis

200gr feta cheese, crumbled

2 eggs

½ cup of pre-cooked  cornmeal (I used PAN)

¼ cup of all-purpose flour

3 shallots, finely chopped

Salt

Pepper

Olive oil

Panko breadcrumbs, enough to coat each burger

For the chimichurri:

2 cups of flat leaf parsley, firmly packed and without hard stems

2 cloves of garlic, peeled and roughly chopped

1 bird’s eye chili, chopped

1 tablespoons of dried oregano

½ cup of olive oil

1 tablespoon of white vinegar

Juice of 2 limes

1 teaspoon of salt

Pepper

 

To make the chimichurri, just put all of the ingredients in the food processor and pulse until it is very fine.  Pour it into a small bowl and cover with plastic film. You can keep it in the fridge until ready to use.

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To make the burgers, first roast the sweet potatoes whole in the oven at 180C/350F for about 1 hour and 30 minutes, or until very tender.  Then peel and mash them.

Grate the zucchinis, discard of the core with the seeds.  Then try to squeeze as much of the water out of it.  Add the grated and squeezed zucchini to the bowl of the mashed sweet potatoes.

Sautee the shallots in a bit of olive oil for a couple of minutes. Add it to the zucchini and mashed sweet potatoes.

Crumble the feta into the burger mixture; add the eggs, cornmeal and flour. Add some pepper and a bit of salt. Don’t add too much salt, because the feta is already quite salty.  Mix well.

Over medium heat, add some olive oil to a non-stick pan.

Put about 2 cups of panko on a flat plate, spoon some of burger mixture in the middle of the plate.  You can use a measuring cup, an ice cream scoop or a regular spoon.  Spoon some of the panko on top of the mixture and around the edges. Flatten it a bit to make it look like a burger.  Then with the help of a spatula, lift the burger. Make sure it’s evenly coated in panko and pan-fry it.  Let it turn golden before flipping it. You don’t want to touch it too much otherwise it will fall apart. Once both sides are golden, remove from the pan. Repeat for all of the mixture.

Serve with the chimichurri.

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