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Roasted Sweet Potatoes with Onions

This is one of the recipes I did in our last Yoga Center Menu for February.

I just wanted a sweet counterpoint to the savory lasagna and other veggies, without recurring to my trusted ripe plantains… They’re sweet but savory at the same time and loaded with beta carotene. I made this recipe using 10lbs of sweet potatoes… and fed about 20 people. You can definitely adjust to feed your smaller crowd.

ROASTED SWEET POTATOES WITH ONIONS

1 large sweet potato, peeled and cut into 1″ cubes

1 large onion, sliced

Salt and Pepper to taste

Garlic salt, optional

Olive oil to coat

Pre-heat oven to 425 degrees F.
In a baking sheet or roasting pan, place sweet potato pieces and onion slices. Sprinkle with salt and pepper. Drizzle with olive oil. Toss with your hands, until all pieces are coated with oil and seasonings.
Roast in oven for 40-45 minutes, moving sweet potatoes around about halftime.
Check the sweet potatoes for doneness before removing from oven.

Tags: onions, sweet potatoes

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Categories side dishes

Stewed Potatoes – Papas Guisadas

20 Dec

This was my dinner last night.

Back in my omnivorous days, I used to love when my aunt made stewed chicken, but not for the chicken… it was for the sauce and the potatoes in the stew. So when I decided to go veggie, I created this dish to celebrate all the good things I love about my aunt’s cooking.

STEWED POTATOES

2 large potatoes, cubed
1 large onion, diced
1 cubanelle pepper or green bell pepper, sliced
2 garlic cloves, minced or 1 tablespoon of sofrito
1 jar of stewed tomatoes or chopped tomatoes
1/4 cup of water – if needed
Salt and pepper to taste
10 large olives or 2 tablespoons of capers
2 bay leaves
a large dash of paprika
1 roasted bell pepper – optional
a few splashes of apple cider vinegar
2 tablespoons olive oil

In a medium saucepan over medium heat, pour olive oil. Mix in the onions, peppers and sofrito, if using. If using just the garlic, wait a few minutes to mix it in. Add salt and pepper to taste.
When onions and peppers have softened, add in the potatoes. Stir a few times for them to cook a bit.
Add the tomatoes, olives or capers, roasted bell peppers, bay leaves and paprika. If there is not enough liquid for the potatoes to cook in, add a bit of water. Add the vinegar.
Simmer in the covered pot for about 30 minutes, until potatoes are fork tender.

Serve over brown rice or eat on it’s own. Here, I show it over basmati rice. You could add veggie hot dogs to this and it would taste great too.