Browsing Tag

sweet potato

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Curried Sweet Potato Hummus

January 10, 2014

Sweet_Potato_Hummus_3
It seems like we’ve been in a constant state of football watching over the last three weeks. Does anyone else feel that way? Not that I’m complaining considering my love for football rivals that of my former football player husband. With bowl games and playoff games and the like, we’ve been doing a lot of entertaining as well.

When it comes to entertaining for bowl games and playoff games, I like to keep things pretty simple. Last week I made a big pot of my mom’s amazingly easy chili and served it with corn chips and cheddar cheese. It meant I could keep the soup hot in the slow cooker, people could help themselves when they were hungry, and I could focus on watching the game instead of tending to guests. Which perhaps makes me a bad host now that I think about it.

I’m also a huge fan of serving dips like hummus and layered taco dips because they’re equally as easy and a little more substantial. In the name of mixing things up, I decided to add a little creaminess and sweet flavor to my most recent batch of hummus by using cooked sweet potato and a sweet curry our friend brought back for us from the Philippines when he was home for Christmas. The flavors played so nicely together that I had to find a similar type of curry if you’re interested in buying some for your home. Just follow the link below for a similar curry to the one I used!

SweetPotatoHummus_1

Sweet Potato Hummus 
Makes about 2 cups hummus
Ingredients
1 can (15 oz) chickpeas/garbanzo beans
1/4 cup tahini
1/4 cup olive oil
2 cloves garlic, peeled
1 1/2 teaspoons sweet and spicy curry powder (such as this kind)
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (more or less depending on the heat level you like)
1/2 medium sweet potato, peeled, cooked and cut into cubes
2 to 4 tablespoons water
Salty chips (such as pita chips) or veggies for dipping

Directions
In food processor, combine chickpeas, tahini, olive oil, garlic, curry powder, salt, cumin, black pepper and cayenne pepper. Blend or process until well combined and smooth.

Add the sweet potato and process, scraping down the sides of the bowl as necessary, until smooth. Add enough water to reach desired consistency. I used about 2 tablespoons because I like my hummus a bit on the thicker side. Transfer to a storage container and refrigerate.

Happy Cooking!
Madison

*This post contains Amazon Affiliate links. I recommend and stand behind any products with links listed and receive a small amount of compensation if you purchase a product through these links.

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Sweet Potato Muffins

November 15, 2012

Happy Thursday, friends! I can’t believe how fast this week is going. Actually, it’s hard to believe how fast every week has been going lately. Is next week really Thanksgiving? Say it isn’t so, because I still have Christmas card pictures to take, and a menu to plan for the friends-giving celebration we’re having this weekend, and I have to decide what to bring to Joe’s family Thanksgiving. Whew!

In the spirit of the holidays, I decided to bake up a little breakfast treat that feels like Thanksgiving. Adapted from the Whole Wheat Pumpkin Bread recipe I shared last week, this recipe for Sweet Potato Muffins is spot on in flavor and texture. One of you guys pointed out last week that some recipes seem to take to whole wheat flour well, while others don’t. I completely agree! I love using whole wheat flour in quick breads and hearty muffins, like these, because it tastes appropriate. The hearty, dense flavor of the whole wheat flour pairs well with the sweet, semi-savory flavor of the sweet potatoes.

If I had a bit more time, I would have made a homemade cinnamon-honey butter to slather on these muffins. I think it would have added an extra layer of flavor and decadence. Alas, I didn’t have the extra time. So I settled for regular old butter. Still completely delicious and maybe a bit healthier. But since Thanksgiving is just around the corner, is anyone counting?

Sweet Potato Muffins
Ingredients
*1/4 cup cinnamon applesauce
*1/3 cup sugar
*2 large eggs
*1 teaspoon ground cinnamon
*1 teaspoon baking soda
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1/4 cup vegetable or canola oil
*1 cup peeled, cooked and mashed sweet potato
*1 1/2 cups whole wheat flour

Instructions
*Preheat oven to 350°F. Lightly grease muffin tin. Set aside. In a large bowl, combine the applesauce, sugar, eggs, cinnamon, baking soda, baking powder, salt and canola oil. Stir until well combined. Add in the mashed sweet potato and whole wheat flour and stir until just combined.
*Spoon batter into prepared muffin tin. The batter should make about 9 muffins. Bake for 11 to 14 minutes, until a toothpick inserted in the center comes out clean. Cool slightly in muffin tins. Cool completely on wire racks.

Happy Baking!
Madison

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