Sweet Potato

From the September 10 co-op newsletter, courtesy of Kim Vodden:


  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt


  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

Recipe from Kathleen:

3 medium sweet potatoes, peeled and chopped
3 zucchini, chopped
1 large onion
1 to 2 cups chopped broccoli (I substituted chard)
1 box of chicken broth (or your choice of flavors)
1/4 cup of melted butter or margarine (I didn’t use either)
2 med baking potatoes, peeled. Shredded or chopped
2 teaspoons salt (use good sea salt if you have it)
1 teaspoon ground cumin
1 teaspoon black pepper
other herbs (I used fresh dill weed, because I had it on hand)

2 cups milk

Put in everything except the milk. Cook in a crock pot on low 8-10
hrs or high 4-5 hrs.
Add milk and more chard (or other quick cooking veggies) and cook 30
minutes to 1 hour.

Recipe adapted from “Best-Loved Slow Cooker Recipes

from the Moosewood Cookbook by Mollie Katzen

3-4 Tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes (yams) or winter squash
½ cup chopped celery
1 cup chopped, fresh tomatoes
¾ cup chopped sweet peppers
1 ½ cups cooked chickpeas
3 cups stock or water
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs tamari

Begin soaking chickpeas at least 3 ½ hours before soup time.  (Allow 1 ½ hours for them to cook).  In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.  Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes.  Add remaining vegetables and chickpeas.  Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

This recipe was included in the Oct. 3rd basket. Some of our members did not get it, because we ran out of paper copies. I will post the other recipes from that basket in separate emails. Enjoy!:

from Vegetarian Cooking for Everyone by Deborah Madison

Boil 2 pounds whole sweet potatoes with five slices ginger until completely soft.  Discard the ginger, peel the potatoes, and puree or pass through a food mill.  Season with salt.  Stir in 1 teaspoon ground coriander, butter, or dark sesame oil to taste.  Heap in bowl and garnish with black sesame seeds.  Serves 4 to 6.

1 1/2 C Brown Sugar
1/3 C Butter (room temp)
2 Eggs
1 tsp Vanilla
2 3/4 C Flour (sifted)
1 Tbs Baking Powder
1 tsp Pumpkin Pie Spice (or a mix of cinnamon, ginger, and nutmeg)
3/4 tsp Salt (you can leave it out if you’re using salted butter)
3/4 C Milk (soymilk is A-OK)
1 C Sweet Potato (boiled and mashed)
1/3 C Bourbon

– heat your oven to 350
– mix together the sugar butter eggs and vanilla until they’re creamy,
– sift together the baking powder, flour, pumpkin pie spice, and salt.
-Put 1/3 the flour mixture into the creamy butter mixture and the milk. mix.
– put the second 1/3 in to the mix along with the sweet potatoes.  mix.
– put the last 1/3 and the bourbon into the mix.  mix well.
– put into the  muffin/cupcake tins ( yields approx. 2doz.) and bake 14-16 min.  depending on your oven.

For the Topper!

*Maple Cream Cheese Frosting*

1/2 C Butter
1 pkg Cream Cheese
1 Tbs. Maple Syrup
2 1/2 C Powdered Sugar
1/2 tsp Vanilla
-mix it up till it becomes smooth.  If you have clumps, just put it over where your oven is baking and it will smooth the butter and cream cheese out.

Let me know if you try these, they’re super yummy.  Also, if anyone wants a vegan version, I could figure that out too.