Sweet Potatoes Two Ways

Thanksgiving is around the corner. If you are looking for some new sweet potato ideas, here are a couple of Mediterranean-inspired options from my new book — one sweet and one savory!

Baked Sweet Potatoes with Hazelnuts

One of my favorite ways to experience new cities is by staying with friends who are locals. While we were in Barcelona researching recipe ideas for The Forest Feast Mediterranean, we were invited by friends to celebrate Todos los Santos (All Saints’ Day) at their home. The meal included sweet potatoes with roasted chestnuts. For this version, I used hazelnuts instead, which are more readily available and also delicious!

BAKED SWEET POTATOES WITH HAZELNUTS

recipe from The Forest Feast Mediterranean

3 medium sweet potatoes

dollop of butter

1 t honey

sprinkle of cinnamon

chopped hazelnuts

Pre-heat oven to 375°F. Wash sweet potatoes and prick them several times all over with a knife & place on baking sheet. Bake for 45-60 minutes (when a knife goes in easily, they are done).

Slice potatoes in half lengthwise, then score them in a grid. Top each with a dollop of butter, honey, a sprinkle of cinnamon & chopped hazelnuts.

Note: When serving these on a buffet with several sides, I look for small sweet potatoes (or you can quarter them after they’ve been cooked) for individual-sized portions.

Sweet Potatoes with Feta Dressing

Here’s a savory Mediterranean-inspired recipe from the new book. It is easy to prepare in advance and can be served at room temperature, making it perfect for a gathering like Thanksgiving.

SWEET POTATOES WITH FETA DRESSING

recipe from The Forest Feast Mediterranean

4 medium sweet potatoes (no need to peel)

2 T milk

1/3 c (50 g) crumbled feta

1 T olive oil

2 T rice vinegar

pinch of nutmeg

scallions (chopped)

Cube sweet potatoes & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper. Roast potatoes at 425°F (220°C) for 30 min or until fork tender.

For dressing, use an immersion blender to combine the milk, crumbed feta, olive oil, rice vinegar & nutmeg. Drizzle potatoes with desired amount of dressing & sprinkle with chopped scallions.

Serve warm or at room temperature.

++++

Happy Thanksgiving!
xoxo

For more sweet potato recipes ideas, check out my…

• Sweet Potato Pizza

• Sweet Potato and Lentil Tacos

• Lentil & Sweet Potato Salad

My Quinoa in People Mag!

Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!). 

And if you’re really into quinoa, here are a couple other ideas:

Quinoa Edamame Salad   &   Mushroom Quinoa Risotto

By Erin Gleeson for The Forest Feast

Ginger Cookies

In the Fall (or anytime, really) I love the flavors of warm spices like cinnamon and cloves… Chai tea, Cider (or Chaider!) on a foggy morning- so cozy and comforting. Add some spiced ginger cookies, and I am set! Last night we had them on the deck with a cocktail at sunset. So very Fall!

I found this great recipe for chewy Ginger Cookies in the new Better Homes & Gardens Baking Cookbook. Click on over to my full post on their website for the recipe and more photos. It’s a good one!!

By Erin Gleeson, The Forest Feast

Pomegranate Recipes

Pomegranates are here, which means it’s allllllmost Fall! I’m thinking of making Pomegranate Challah, Persimmon Salad with Pomegranate Seeds, or a Pom Cocktail. Cheers!

By Erin Gleeson for The Forest Feast

Persimmon Squash Salad

Persimmons are my favorite autumn fruit and I was so excited to share this recipe on Design Sponge on Friday- it’s a great, alternative Thanksgiving side salad. Trees around the Bay Area are bursting with persimmons right now and my friend, photographer Topher Simon, let me come over and pick from (and photograph!) his tree. Be sure when eating persimmons raw you choose the Fuyu variety- they are more squat and crunchy. The other more oblong variety leave a pasty taste in your mouth when eaten raw- they  are meant for cooking with.

Check out the Design Sponge post of this recipe for more photos and detailed instructions. Enjoy!

By Erin Gleeson for The Forest Feast