Spicy Sweet Potato Soup with Collard Greens

From Peter Berley’s Fresh Food Fast. This was posted on the PostPunk Kitchen forum.

INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 cups diced onion
2 tsp. kosher salt, plus additional to taste
1 large sweet potato, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
1 small jalapeno with seeds, minced
1 Tbsp. fresh ginger, minced
1 tsp. coriander seeds, toasted and ground, or 1 tsp. ground coriander
1/2 tsp. turmeric
1 can coconut milk (14 oz)
1 small bunch collard greens, tough stems removed and leaves cut in 1/2 along the rib, and then crosswise into 1/4 inch strips
1 lime, cut into wedges
1/2 cup roughly chopped cilantro for garnish

1. In a large saucepan over medium heat, warm the oil. Add onion and pinch of salt, and saute until softened, for 3 to 4 minutes.
2. Add sweet potato, garlic, jalapeno, ginger, coriander, turmeric and saute for 2 minutes. Add 2 cups water, the coconut milk, and 2 tsp. of salt, raise the heat, and bring to a boil. Reduce heat and simmer, covered for 15 minutes.
3. Add the collard greens to the soup and simmer, uncovered, until tender, about 10 minutes. Add a bit of water if soup is too thick.
4. Ladle the soup into 4 wide soup plates, and top with a spoonful of jasmine rice. Squeeze lime over all and sprinkle with cilantro.

Black beans & rice with sweet potatoes

Oh man was this good! I think next time I'll add lime quarters to squeeze over everything. We had steamed collards on the side, from frozen - these turned out to be a perfect foil to the juicy, slightly spicy dish. Don't skimp on the heat, either - or the vegan sour cream. It's all part of the taste.

http://veggie-terrain.blogspot.com/2007/12/black-beans-rice-w-sweet-potato-cubes.html

Sweet potato salad

Copied from The Slow Cook, an omni blog with some interesting and delicious recipes.

Or, you can treat sweet potatoes as a salad ingredient, as in this recipe. For 10 servings, peel 3 pounds of sweet potatoes. Cut the potatoes into 1-inch cubes, toss with extra-virgin olive oil, salt and pepper and spread on one or two baking sheets. Bake in a 350-degree oven until just tender (I poke them with a metal trussing skewer to test for doneness).

While the sweet potatoes are baking, prepare the dressing. Whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons maple syrup, 2 tablespoons orange juice, 2 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons grated fresh ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. Set aside.

When the sweet potatoes are cooked through, remove from the oven to cool. Meanwhile, toast 1/2 cup coarsely chopped pecans. In a large bowl, toss together the sweet potatoes, the toasted pecans, 1/2 cup chopped scallions, 1/2 cup chopped parsley, 1/4 cup golden raisins and 1/4 cup dark raisins. Stir in enough dressing to coat lightly.

The salad can be made ahead and refrigerated. Serve at room temp.

Quinoa Salad with Black Beans and Sweet Potatoes

posted by Damzifly at the PPK
Quinoa Salad with Black Beans and Sweet Potatoes - from Women's Health

My note: this is delicious! Easy, super-tasty, a real top favorite in this house.

Ingredients
1/2 cup quinoa
1 tablespoon olive oil
1 medium sweet potato, peeled and diced
1 scallion, thinly sliced
1/4 teaspoon dried red chile flakes
1 cup water
1/2 teaspoon salt
3/4 cup canned black beans, drained and thoroughly rinsed
juice of one lime
2 tablespoon chopped fresh cilantro

Instructions
1. Place quinoa in a small-mesh sieve and rinse thoroughly.
2. Heat oil over medium-high heat in a medium skillet (be sure you have a tight-fitting lid for the skillet).
3. Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes.
4. Add quinoa; toast for 2 minutes.
5. Add water and salt.
6. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes.
7. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off.
8. Stir in black beans and lime juice and cilantro.
9. Serve warm or chilled.

Roasted Spiced Sweet Potatoes

Adapted from Gourmet, January 2002 and copied from

http://smittenkitchen.com/2008/02/spicy-sweet-potato-wedges-plus-five-etceteras/

Active time: 10 min Start to finish: 45 min
Servings: Makes 4 to 6 servings.

1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 425°F.

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.