a little of each

A family's cookbook

Roasted Sweet Potato Salad with Two Dressings March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:05 pm
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This is also delicious served on top of a green salad, especially with other roasted and chilled vegetables. A restaurant in Cocoa, Florida, (Osorios) serves something very similar called Katie’s Salad!



4 large sweet potatoes, peeled and cubed (about 2 ½ lbs)

1 Tbl olive oil


Dressing 1:

1 Tbl olive oil

¼ cup honey

3 Tbl white wine vinegar

2 Tbl chopped fresh rosemary

½ tsp salt

½ tsp pepper

2 garlic cloves

rosemary sprigs, for garnish


Dressing 2:

2 Tbl fresh orange juice

1Tbl olive oil

1 Tbl minced fresh ginger

2 tsp Dijon mustard

3 scallions, finely sliced



Coat a large roasting pan with cooking spray; toss together the potatoes and one Tbl oil in the pan. Bake, uncovered, at 450 for 35-45 minutes, stirring after 20 minutes. Whisk together desired dressing. Transfer warm potatoes to a large serving bowl; add dressing and toss gently. Cool. Garnish.


Apricot Sweet Potato Kugel

Filed under: Sides — alittlemoreofeach @ 2:25 pm
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From Williams-Sonoma



2 ¾ cups apricot nectar

2 Tbl sugar

salt and pepper

pinch of allspice

3 small yams (1 ½ lbs)

2 sweet potatoes (1 lb)

6 Tbl heavy cream, plus extra for drizzling

1 Tbl unsalted butter

3 Tbl minced fresh chives



Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return  liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.


Lara’s Sweet Potato and Peanut Stew December 20, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 8:59 pm
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  • 3 medium sweet potatoes (about 12 ounces each), well scrubbed and cut into 1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed with garlic press
  • 1 12 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper
  • 2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained
  • 1 3/4 cups vegetable broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1/4 cup creamy peanut butter
  • 1/2 cup loosely packed fresh cilantro leaves, chopped


Place potatoes in 2 1/2 -quart microwave-safe dish. Cover dish and microwave on High until fork tender, about 8 minutes.

Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.

Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro

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