{"id":132,"date":"2014-12-11T16:28:00","date_gmt":"2014-12-11T16:28:00","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2014\/12\/11\/20141211i-yam-what-i-yam\/"},"modified":"2016-04-04T12:08:44","modified_gmt":"2016-04-04T16:08:44","slug":"1i-yam-what-i-yam","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2014\/12\/11\/1i-yam-what-i-yam\/","title":{"rendered":"I Yam What I Yam"},"content":{"rendered":"

Sweet Potatoes!<\/h2>\n

\"Photo Photo Credit:\u00a0Morning Ag Clips<\/p>\n

Sweet potatoes are a fall and winter root. This\u00a0starchy and sweet vegetable is\u00a0most classically used in purees, soups, or holiday meals to warm us up.\u00a0The most simple ways\u00a0to prepare sweet potatoes include\u00a0baked, candied, roasted, and mashed with maple syrup or\u00a0brown sugar, and fresh herbs of your choice.<\/p>\n

How to Buy + Store<\/strong>: The best potatoes are firm, with unblemished skin.\u00a0Sweet potatoes do not last as long as potatoes on a shelf. Store sweet potatoes in a cool and dark place, and plan to use within a week.<\/p>\n

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Spicy Sweet Potato Wedges<\/h2>\n

\"Photo Photo Credit:\u00a0Smitten Kitchen<\/p>\n

Ingredients<\/strong>: 1 tsp coriander seeds, 1\/2 tsp fennel seeds, 1\/2 tsp dried oregano, 1\/3 tsp dried hot red pepper flakes, 1 tsp kosher salt, 2 lbs medium sweet potatoes, 3 tbsp vegetable oil
\nMethod<\/strong>: Preheat oven to 425\u00b0F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee\/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.<\/p>\n

Adapted from Smitten Kitchen<\/a><\/span><\/p>\n

Sweet Potato and Black Bean Quesadillas<\/h2>\n

\"Photo Photo Credit:\u00a0Mommy Noire<\/p>\n

Ingredients<\/strong>: 1 large sweet potato, cooked and mashed, 1\/2 c cooked black beans, 1\/2 cup diced tomatoes, 1 tsp chopped green chilies, 1\/2 c shredded cabot cheddar cheese, 4 medium flour tortillas, olive oil to grease.
\nMethod<\/strong>: Preheat oven to 425\u00b0F. Combine sweet potatoes and beans in a bowl. Grease sheet with olive oil and place two tortillas on it. Sprinkle each tortilla with 1\/4 c of cheese. Divide sweet potato mixture in half and spread on each tortilla. Cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and brush with olive oil. Cook quesadillas in oven for 12-14 minutes and remove when tops are lightly browned. Serve with homemade guacamole, sour cream, or your other favorite toppings.<\/p>\n

Adapted from\u00a0Mommy Noire<\/a><\/p>\n

Whipped Sweet Potato Spread<\/h2>\n

\"Photo Photo Credit:\u00a0Whole Foods<\/p>\n

Ingredients<\/strong>:\u00a012 cloves garlic,\u00a01 sweet potato, cut into 1\/2-inch pieces,\u00a01 c\u00a0chopped onion,\u00a01\/4 cup low-sodium broth,\u00a01\/4 cup\u00a0milk (any),\u00a01\/4 tsp cinnamon,\u00a01\/4 tsp ground cumin,\u00a01\/4 tsp turmeric,\u00a03 tbsp minced fresh parsley,\u00a03 tbsp minced fresh basil,\u00a02 tbsp minced fresh chives
\nMethod<\/strong>:\u00a0Preheat oven to 375\u00b0F.\u00a0Roast garlic in foil about 40 minutes or until cloves are soft. Cool slightly, then cut open cloves and squeeze out roasted garlic.\u00a0Bring a large pot of water to a boil. Add sweet potato and cook 8 minutes or until tender. Drain. Heat a skillet over medium heat. Add onion and cook about 5 mins. Stir in broth and continue to cook 3 minutes. In bowl of a food processor, pur\u00e9e roasted garlic, cooked sweet potatoes, cooked onion, milk, cinnamon, cumin and turmeric until smooth. Transfer to a medium bowl and fold in basil, parsley and chives.<\/p>\n

Adapted from\u00a0Whole Foods Market<\/a><\/span><\/p>\n

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Foodstanders celebrate Sweet Potatoes<\/h2>\n

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Sweet Potatoes! Photo Credit:\u00a0Morning Ag Clips Sweet potatoes are a fall and winter root. This\u00a0starchy and sweet vegetable is\u00a0most classically used in purees, soups, or holiday meals to warm us up.\u00a0The most simple ways\u00a0to prepare sweet potatoes include\u00a0baked, candied, roasted, and mashed with maple syrup or\u00a0brown sugar, and fresh herbs of your choice. How to Buy + Store: The best potatoes are firm, with unblemished skin.\u00a0Sweet potatoes do not last as long as potatoes on a shelf. Store sweet potatoes in a cool and dark place, and plan to use within a week. Spicy Sweet Potato Wedges Photo Credit:\u00a0Smitten Kitchen Ingredients: 1 tsp coriander seeds, 1\/2 tsp fennel seeds, 1\/2 tsp dried oregano, 1\/3 tsp dried hot red pepper flakes, 1 tsp kosher salt, 2 lbs medium sweet potatoes, 3 tbsp vegetable oil Method: Preheat oven to 425\u00b0F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee\/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/132"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":1227,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/132\/revisions\/1227"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}