Sweet Potato Tricks \\\ Trucs de Patates Douces

(version française plus bas!)

Sweet potatoes are a staple in my kitchen, and I find myself putting some in everything I eat these days. That’s why I had to come up with some tricks to make sure that I always have some yummy sweet potatoes ready to be eaten. It’s probably the simplest part of my meal prep, so I thought I would share it with you!

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  1. Choose your sweet potatoes well. Make sure they are firm and even-toned: you don’t want too many black spots on them. To help the cooking process, try to select sweet potatoes that are similar in size. That way, they will all be cooked in the same amount of time. I usually buy 5 to 7 at a time as this is enough for me and my boyfriend for an entire week.
  2. Wash them just before you cook them. Using a gentle bristle brush, clean the sweet potatoes under water to help get all the dirt out. Doing this will enable you to keep their skins on which will help make the cooking mess-free, and you will also get a ton more of nutrients that are in the skin. Avoid cleaning them unless you are ready to cook them as the humidity will accelerate their decay.
  3. Cook them all ahead of time. Nothing is more simple. It’s oil free, mess free and will guarantee that you always have healthy carbs on hand. Poke your sweet potatoes with a fork all the way around. Line a cookie sheet with some aluminum foil and place all your sweet potatoes on it. Place that into your oven set at 350F and bake for 60 to 75 minutes, or until you can poke them with a fork right to their center without any resistance. Let them cool in the oven, wrap them up in the aluminum foil you used for baking and keep them in your fridge. Ta-daaa! Sweet potatoes available and ready to be eaten!
  4. Use sesame seeds to pan-fry them. This is what I do when I want to warm up the sweet potatoes. Just add 1 tsp of sesame seeds per sweet potato you are frying up to a non-stick pan. Warm up on medium heat and add your sliced sweet potatoes in a single layer. Let sit for 5 minutes on each side and enjoy delicious slices of goodness.

That’s it! I hope you will use these tips to add more sweet potatoes into your life! They are so rich in vitamins and minerals and are a healthy source of carbs and fibers. Plus they add so much colour to any of your meals. Let me know what your tricks are!


On retrouve toujours des patates douces dans ma cuisine, et, ces jours-ci, j’en mets un peu partout dans mes recettes. C’est pourquoi j’ai dévélopé quelques petits trucs pour être certaine que ces délicieuses patates soient toujours disponibles et prêtes à être mangées. C’est probablement la partie la plus simple de mes préparations de repas, alors je me suis dit qu’il fallait que je partage!

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  1. Choisissez bien. Assurez-vous d’acheter des patates douces bien fermes et dénuées de taches noires ou brunes. Pour aider à la cuisson, choisissez-les également de tailles comparables. Comme ça, elles seront toutes prêtes en même temps. J’achète habituellement 5 à 7 patates douces à la fois comme cela suffit pour une semaine à deux personnes.
  2. Lavez-les seulement avant de les faire cuire. Utilisez une petite brosse douce pour nettoyer vos patates douces sous l’eau. Cela enlevera les residus de terre à la surface de leur peau tout en préservant cette dernière qui est pleine de nutriments. Garder la peau facilite également beaucoup la cuisson. Évitez de les nettoyer si vous ne les cuisez pas tout de suite: vous les garderez ainsi plus longtemps.
  3. Cuisez-les à l’avance. Rien n’est plus simple. C’est sans huile, sans dégats, et cela guarantie que vous aurez toujours des patates douces à disposition. Faites des trous tout autour de vos patates douces propres à l’aide d’une fourchette. Placez du papier d’aluminium sur une plaque à biscuits et placez vos patates douces dessus. Enfournez dans un four préchauffé à 180C (350F) pour 60 à 75 minutes, ou jusqu’à ce que vous pouviez les transpercer de part en part, sans résistance à l’aide d’une fourchette. Laissez-les refroidir dans votre four éteint, enveloppez-les dans leur papier d’aluminium de cuisson et gardez- les au frigo. Ta-daaa! Des patates douces prêtes à être mangées!
  4. Utilisez des graines de sésame pour les réchauffer. Voici ce que je fais lorsque je veux réchauffer des tranches de papates douces. J’ajoute 1 c. à thé de graines de sésame par patate coupée en tranche à une poêle anti-adhésive que je chauffe à feu moyen. J’ajoute mes tranches de patates douces en une seule couche et je les laisse chauffer 5 minutes de chaque côté. Savourez!

Voila! J’espère que ces petits trucs vous aideront à incorporer plus de patates douces dans votre alimentation. Elles sont si riches en vitamines et en minéraux, et elles ajoutent une belle touche de couleur à toutes vos assiettes. Et vous, quels sont vos trucs?

 

Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

(version française plus bas!)

I love sweet potatoes! They are so delicious and simple to prepare. I really enjoy their colours, and they are a definite staple in my kitchen. This recipe makes for great lunches and amazing dinners. It is simple, easy to prepare and to put together, full of flavours and you can use the bean filling on toast or just on top of a salad.

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Here is what you need:

  • 1 small sweet potato per person
  • 1 can of corn
  • 1 can of mixed beans
  • 2 tomatoes
  • 1 tsp garlic powder or 1 clove of fresh garlic, minced
  • 1 tsp chilli flakes
  • 1 tbs soy sauce
  • 2 tbs tahini
  • 1 tbs sesame seeds

To serve:

  • Lettuce
  • sesame seeds
  • Lemon juice

Here is what you do:

  1. Wash your sweet potatoes and poke them with a fork all around to help them cook more quickly. Place them in your oven set at 350F for 1 hour or until you can push a fork all the way through them.
  2. For the bean filling, place all the ingredients in a pan set on medium heat and let cook until the tomatoes are cooked. Mix well so that the tahini coats everything nicely.
  3. To serve, place some lettuce at the bottom of your plate. Cut the sweet potato in half and place it on the lettuce. Add some beans on top and garnish with some sesame seeds and a few tablespoons of lemon juice. Enjoy!

This is so delicious! I love the fact that I can just cook some sweet potatoes ahead and whip up the bean filling in no time. The beans are slightly spicy, but the flavours are well balanced between the bitterness of the tahini and the sourness of the lemon juice. I’ve been craving this these last few days, so I hope you give it a try!

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J’adore les patates douces! Elles sont si délicieuses et faciles à préparer. J’ adore leur couleur, et on en trouve toujours dans ma cuisine. Cette recette est parfaite pour des lunchs préparés à l’avance ou pour des dîner savoureux. Elle est simple, facile à préparer et à assembler, pleine de saveurs et il est possible d’utiliser le mélange de légumineuses directement sur une salade ou sur du pain. Miam!

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Voici ce dont vous aurez besoin:

  • 1 petite patate douce par personne
  • 1 conserve de maïs
  • 1 conserve de légumineuse mélangées
  • 2 tomates
  • 1 c. à thé de poudre d’ail ou une gousse d’ail émincée
  • 1 c. à thé de flocons de piment
  • 1 c. à soupe de sauce soja
  • 2 c. à soupe de tahini
  • 1 c. à soupe de graines de sésame

Pour servir

  • Laitue
  • graines de sésame
  • jus de citron

Voici ce qu’il faut faire:

  1. Bien laver les patates douces et faire des trous tour autour à l’aide d’une fourchette pour les aider à cuire. Les placer dans votre four à 350F (180C) et les laisser cuire pour 1 heure ou jusqu’à ce qu’une fourchette puisse les traverser facilement.
  2. Pour la garniture de légumineuses, placer tous les ingrédients dans une poêle sur feu doux. Mélanger le tout et laisser cuire jusqu’à ce que les tomates soient bien cuites. Bien mélanger pour que le tahini recouvre bien le tout.
  3. Pour servir, placer quelques feuilles de laitue dans le fond de votre assiette. Couper une patate douce en deux et la placer sur la laitue. Ajouter la garniture de légumineuse sur le dessus. Garnir avec des graines de sésame et du jus de citron. Savourez!

Une vraie recette pour les chefs paresseux! J’adore le fait que les patates douces se préparent très bien à l’avance et que la garniture de légumineuses est très rapide à préparer, tout en étant savoureuse et légèrement épicée. Les saveurs de ce plat sont bien balancées entre la fraîcheur de la laitue, la texture crémeuse de la patate douce et des légumineuse, l’amertune du tahini et l’acidité du jus de citron. J’espère que vous essayerez cette recette!

Simple sweet potato gnocchi and lazy rosé sauce

Yesterday I realized that we had some beautiful potatoes that were starting to sprout in your pantry. It was time I took action and transform these beauties in something good! I wanted to try out something new, and so I went for gnocchi. I don’t have any experience in eating or making gnocchi but, after watching a few videos online, I eyeballed a recipe and it worked really well! My boyfriend said they were really good and very ‘gnocchi’ like. Success!

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Be warned, this recipe takes a while to prepare as you have to cook everything twice. However, the result is a filling, soft, chewy and satisfying meal. We devoured these little beauties at night after we went for a run, and they were perfect! I recommend preparing a light sauce as they can become quite heavy. My lazy rosé sauce was really good and fast to prepare.

Here is what you need:

  • 400g potatoes: 200g sweet potatoes and 200g white potatoes
  • 100g corn starch
  • 100g rice flour
  • 1 tsp salt
  • only if needed: 2 tbs almond milk.
  • extra flour to work with

Here is what you do:

  1. Cook the potatoes in boiling water. You can cook them whole with their skins, or peel and cut them first. Drain well.
  2. Mash the potatoes with a fork, add the salt and the flour little by little. Mix with your hands until you have a nice supple dough. If your dough is not coming together because it is too crumbly,  you can add a few tablespoons of almond milk little by little. This can help if your potatoes are not starchy enough.
  3. Divide in small dough balls, and form long tubes of about 1cm of diameter by rolling your dough with your fingers on your counter. Don’t forget to sprinkle your work surface with some flour to avoid sticking.
  4. Cut in bite sized pieces. Press each gnocchi on a fork to add the typical gnocchi pattern. This is optional, but it’s fun and will help your gnocchi cook faster.
  5. Boil some water and add a few gnocchi at a time. Let cook until they come to the surface of the water. It is important to keep the water boiling.
  6. Eat with pesto, tomato sauce or with your favourite pasta topping. I served mine with some oyster mushrooms and a rosé sauce.

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For the lazy rosé sauce: in a sauce pan, combine 1 cup of almond milk with 2 tbs ketchup or tomato paste, 2 tbs almond powder and season to your taste. Bring to a boil and mix until it thickens. That’s it!

The contrast between the soft gnocchi and the crunchy mushrooms was really nice. The sauce brought a nice savoriness to everything and combined all the flavours. Definitively a recipe to try out when you have time and feel like having a special pasta dish. Let me know if you give this a try!

Sweet Potato Nori Roll

I love purple sweet potatoes! I also really like nori sheets, so why not combine the two? Add a few little things, and BAM! You have a nice, filling, fresh, and colourful meal that you can customize to your liking (or to your fridge’s content)!

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Here is what you need for each roll:

  • 1 Nori sheet (I get my Nori sheets here because it is a lot less expensive than what I find locally)
  • 1/2 cup cooked mashed sweet potato (I used purple, but you can go with orange if you like)
  • 1/4 avocado in strips or mashed
  • 1/3 cup grated carrots
  • 1/2 cup alfalfa sprouts
  • 1/3 cup flat parsley leaves
  • 1 tbs toasted sesame seeds

Here is what you do:

  1. With your fingers or a wet spoon, spread the mashed potato on the nori sheet.
  2. Sprinkle with some sesame seeds
  3. Add the avocado, carrots, parsley and sprouts.
  4. Using your fingers, lift one side of the nori sheet while holding the fillings in and roll it up! You can use a little bit of water to glue the end of the paper. Press gently on the roll to help it stay in place (sushi roll style).
  5. Cut in half to serve.

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Since these rolls are pretty big and the mash I used was cold, I didn’t feel the need to use a rolling mat. The rolls were easy to make and so delicious! They are also very quick if you prepare the ingredients ahead of time. We ate this with some tamari sauce mixed with a little sriracha sauce, and it was amazingly good! I think tomato slices, cilantro, cucumber and kale could also make a great roll!

Let me know if you try it out and how you like it!

 

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Veggie Love: Purple Sweet Potato

These purple sweet potatoes are amazing! I am completely in love with them and have been eating them everyday since last week, and I can’t get enough of them!

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I like boiling them with their skin until they are just tender. After that, I keep them in a sealed container in the fridge and use them as part of almost every meal. They are so tender, sweet and look at that color! It is so much fun!

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They also make really good snacks: because the skin is still on, they don’t crumble and are easy to eat. These little purple treasures are amazingly smooth and keep me filled up for a long time. Easily found in Asian grocery stores, they are a little bit more expensive than regular potatoes, but it is so worth it for the flavour, texture and colour of this potato is exceptional. A quick search around the internet will also let you know that these have amazing nutritional properties. But really, look at this colour!

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I just can’t believe how gorgeous they are! Let me know if you tried them out and if you like them!