sweet potato & granny smith sandwich

I really like this sandwich because there’s a nice balance between sweet and tart. Unfortunately, sweet potatoes take awhile to cook, so you have to think about making this sandwich well before you start to feel hungry. By the time this was ready, I was starving. (And those who know me know that means grumpiness…)

Ingredients

>>Makes two sandwiches

  • 1/2 sweet potato
  • 1/2 onion, sliced (red onion is preferred, but I only had yellow and it was still delicious!)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 granny smith apple, sliced (I made cubes, but slices would make the sandwich easier to take a bit out of)
  • 1/2 avocado, sliced
  • alfalfa sprouts
  • hummus
  • 4 slices of bread (I used whole wheat)

Directions

1) Preheat oven to 400 F. Wash the potato and pierce it with a fork in numerous spots. Place the sweet potato on a baking sheet and cook for 40-50 minutes (it could take even longer depending on the size — you’ll know it’s ready when a fork or knife can pretty easily cut into it).

2) Peel the sweet potato; the skin should come off easily. Cut the potato into small, bite size pieces.

3) In a large frying pan, heat the vinegar and brown sugar. Add the potato and onion. Cook until the onion is soft and caramelized.

4) Assemble your sandwiches! Spread the hummus, and add the avocado, sweet potato, onion, apple slices, and sprouts.

curried cauliflower & sweet potato soup

Adapted fromĀ Kitchen to Table.

>>Serves 6-8

Ingredients

  • 1 head of cauliflower, cut into bite size pieces
  • 1/2 head of cauliflower, cut into bite size pieces (keep this separate from the other head)
  • 2 medium sweet potatoes, peeled and cut into small pieces
  • 2 cloves of garlic, diced
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 2 tablespoons of curry powder
  • 1 teaspoon cinnamon
  • sea salt (to taste)
  • pepper (to taste)
  • cilantro (optional)
  • sour cream or plain yogurt (optional)

Directions

1) In a large pot, heat the olive oil. Add the garlic and onion. Stir until the onion is soft, around 3-5 minutes.

2) Add the curry powder, cinnamon, salt and pepper. Stir until the onion and garlic are well-coated.

3) Add the vegetable stock and the one head of cauliflower pieces (reserve the 1/2 head of cauliflower pieces for later).

4) Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are soft.

5) Put the soup into a food processor (you may have to do this in two batches) or use an immersion blender. Puree the soup. If you think that the soup is took thick, you can add more broth or water 1/2 cup at a time, until it’s the desired consistency.

6) Pour the now pureed soup back into the pot.

7) Add the 1/2 head of cauliflower pieces to the pureed soup. Return to medium heat and cook until the cauliflower pieces are tender, around 10-15 minutes.

8) Serve with cilantro and sour cream or plain yogurt.