Tag Archives: sweet potatoes

What’s Been Cooking? Early 2020 edition

I was hoping to publish this earlier and now it’s almost March…where have the first two months of the year gone?! The time is flying scarily fast, especially as Baby E grows and develops just as swiftly. In the kitchen, F and I are focusing on more vegetarian dishes (not that we ate a lot of meat beforehand, but we’re now really only buying meat from the market every other week or so. We do regularly eat canned tuna) and thus have tried some great new recipes this winter to add to our already pretty good arsenal of vegetarian meals. Here’s what’s been cooking:

What have you been cooking so far this year?

What’s Been Cooking? Maternity leave, weeks 5-6

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here, and in my second two weeks off here. Below, see what I’ve gotten up to in my third fortnight off, including two Thanksgiving celebrations:

Week 5

On Monday, I made one of F’s and my go-to cool-weather dinners: these sweet potato and black bean enchiladas. The recipe is flexible and forgiving, and the enchiladas are always delicious. I’ve been making them semi-regularly for years.

sweet potato & black bean enchiladas

On Tuesday, I made a variation of The Full Helping’s curried quinoa salad. I discovered this recipe a year or so ago and it has become part of our regular salad rotation. The ingredients are really flexible – this time, I left out the broccoli and used two boiled beetroots that we had in the fridge. You can adjust the curry level in the dressing and swap in or out other veggies according to your preferences. Highly recommended!

Also on Tuesday, I baked two test lactation cookies from Serious Eats. I was skeptical of the brewer’s yeast so left it out. The cookies were delicious – F liked them, too! – and I froze the rest of the dough to batch-bake as and when I am breastfeeding (hopefully) and get a cookie craving (highly likely, whether or not I’m breastfeeding!).

simple & delicious

On Thursday I used up leftover cabbage by making smitten kitchen’s roasted cabbage with walnuts and parmesan. F billed it as “really nice, and so simple!” The lemony walnut dressing and hint of parmesan lifted the cabbage to the next level.

Wednesday through Friday, I spread out preparations for our Thanksgiving-themed Kaffee und Kuchen gathering on Saturday. We planned this in lieu of a full Thanksgiving, which, given my due date, we thought was a bit too risky to shell out for an entire turkey and all its trimmings. Enter a slightly early dessert extravaganza! But you’ll have to click here to read more about it.

Week 6

black pepper beef & broccoli

For Tuesday dinner, I made these curried potatoes, lentils, and peas from The Full Helping. They were tasty but quite mild; next time, I’d up the spice levels as well as the amount of lentils. On Wednesday for lunch, F and I made a delicious black pepper beef and broccoli stir-fry, based on this NYT recipe. We served it over rice. I also made some more of my go-to granola; now the freezer is well-stocked for upcoming granola cravings.

Happy Thanksgiving!

Thursday was Thanksgiving! There was no sign of the tiny human arriving, so we decided to prepare a mini Thanksgiving feast for just the two of us. Click here to see what we cooked.

choc nut butter oatmeal muffins

Last up for maternity leave cooking/baking: chocolate peanut butter oatmeal muffins from My Name is Yeh. I made these in a sudden burst of energy on Saturday while F was out helping friends move flats. I made a few adjustments to Molly’s recipe: spelt flour in place of the whole wheat flour; mostly almond butter + 20g peanut butter to make the right amount; dried cranberries; zartbitter (dark) chocolate chips; no coconut (didn’t have any). The muffins took 27 minutes to bake through and were thoroughly delicious! We nibbled a couple and I froze the rest for postpartum snacking needs.

That’s it for “What’s Been Cooking?” on maternity leave. Next up: have a baby – hopefully soon!

Thanksgiving in London, 2018

After skipping Thanksgiving last year (and hosting a festive cookie party instead), F and I were keen to put on a Thanksgiving celebration this year. As a bonus, my parents flew over to London for the long weekend! We planned the usual feasting on the Saturday following Thanksgiving, but this time we added a twist: F and I reversed the traditional Thanksgiving order! Around 3pm we enjoyed all the desserts with coffee/tea — German Kaffee und Kuchen style. A few hours later, we devoured the savory feast. Everyone agreed that the reverse order worked really well, because we had time to socialise in between while the turkey roasted, and we weren’t too full after dinner. Here’s what we cooked for 9 people, and what we did with the leftover turkey:

  • Dessert:
    • Our favorite family cranberry upside-down cake.
    • Smitten Kitchen’s pumpkin pie with pecan praline sauce. I made the crust, F made the pie, S made the sauce and it was very nice.
    • J&C brought a lovely apple crumble to complete the trio of desserts.
    • Plenty of freshly whipped cream and custard (do you like yours hot or cold?).
  • Dinner:
    • Turkey! We ordered an 11-pound turkey from our favorite local butcher in Crouch End. F stuffed it with apples and thyme, generously salted, peppered, and buttered the skin, and roasted it for a few hours. It tasted great.
    • Gravy: F made a meaty gravy and a vegetarian gravy, and both were silky smooth and delicious.
    • Stuffing: I made the same stuffing/dressing (what is the difference?) that I have for the past few Thanksgivings: this classic sage and onion bread dressing from The Kitchn. I think it turned out the best this year because I used enough broth to keep it moist.
    • Sweet potato casserolemy mom’s/grandma’s recipe that’s been a staple at our family Thanksgivings since I can remember.
    • Brussels sprout and tomato salad: another family recipe.
    • C&W brought some very nice garlicky green beans.
    • Don’t forget the cranberry sauce!
  • Leftovers:
    • There weren’t very many! What we made fed the 9 of us comfortably, and could have fed 10 people. We mostly had turkey leftover, so on Sunday I made a turkey version of my chicken and dumplings, minus the dumplings (we had bread).

We had quite an international group this year: four Brits (all hailing from different regions), two Germans (S was down from Liverpool for a few days), and three Americans. It was the first Thanksgiving for a few people, and I always enjoy introducing my favorite holiday to others. It was also so nice to have my parents around and to share our style of Thanksgiving with them – and how many of my mom’s family recipes we use!

Thanksgiving (in London) 2016 – what we cooked

F and I hosted our second (or third? I can’t remember) Thanksgiving celebration in London on the Saturday following the real holiday (a bit hard to take a random Thursday off when it’s not a public holiday where you live). F’s parents were visiting, too, so they got to experience their first Thanksgiving, and a few friends joined us as well. Here’s what we cooked for 8 people (plus a 10-month-old) — recipe links below the pictures:

  • Turkey! We ordered a 5.2kg bird from one of the local butchers in Crouch End. F stuffed it with apples and thyme, generously salted, peppered, and buttered the skin, and roasted it for 3.5 hours. It came out super moist and delicious.
  • Gravy: F made this one from Serious Eats, using the neck and innards from the turkey but not using soy sauce.
  • Stuffing: I made this classic sage and onion bread dressing from The Kitchn; same as last year. It turned out well and got a number of compliments
  • Sweet potato casserole: my mom’s/grandma’s recipe that’s been a staple at our family Thanksgivings since I can remember.
  • Brussels sprout and tomato salad: another family recipe
  • Cranberry sauce: this is my favorite recipe. It’s super easy and always turns out well.
  • My (American) friend S brought a lovely green bean dish and a pumpkin pie.
  • Our friends H&S brought a nice apple crumble.
  • Cranberry cake: in my mind, it’s not Thanksgiving without this cranberry upside-down cake, another one that my mom/grandma always make. It’s one of my top 3 favorite cakes ever.
  • Freshly whipped cream. Need I say more?

It was a lovely and relaxing evening all around, with plenty of entertainment provided by 10-month-old H. And despite the horrific political year it’s been, there is still plenty to be thankful for.

Recipe: Spicy Sweet Potato Fries


These sweet potato “fries” are a variation on my usual roasted root vegetables. It’s the spice mix that makes these deserving of their own recipe. The sweet potato fries went well with F’s homemade hamburgers for a post-Sunday-cycling lunch. They are a little bit spicy, a little bit earthy, and just salty enough. I call them “fries” for their shape — they did not actually become crispy, as I tossed them with olive oil and baked them in the oven. Next time I might roll the raw sweet potato sticks in a little bit of cornmeal to see if that helps them stay firmer.

Spicy Sweet Potato Fries


  • 2 sweet potatoes, cut into wedges or matchsticks
  • couple of glugs olive oil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1.25 tsp cumin, ground
  • 1/4 tsp red pepper flakes
  • 1 tsp ground black pepper
  • 1.5 tsp sea salt


  • Preheat the oven to 200C. Line a baking tray with parchment paper.
  • Combine the olive oil and spices in a large mixing bowl.
  • Cut the potatoes, toss them in the spice-oil, then spread them on the baking sheet in one layer.
  • Bake for 20-30 minutes or until soft, turning once.


Recipe: Sweet Potato, Black Bean & Mozzarella Enchiladas

These enchiladas are a definite “make again.” I had been thinking about how to use a seldom-found can of black beans and thought they’d pair well with sweet potatoes in something Mexican-inspired. But I didn’t feel like making tacos; I was in the mood for a warm, cheesy-chewy something. Enchiladas!

The sweet potato, black bean, and mozzarella enchiladas are my own creation; the sauce is inspired by edible perspective. The result was just what I had been hoping for: sweet potato contrasts beautifully with the tangy sauce and a bite of cool guacamole. Beans and cheese contribute protein and bind it all together. The enchiladas are also easy and quick to put together — we had dinner on the table in less than an hour.

Sweet Potato, Black Bean & Mozzarella Enchiladas (makes 6-8 enchiladas, enough for 3-4 hungry people; original recipe with sauce adapted from edible perspective)


  • Sweet Potato-Black Bean filling:
    • 1 onion, peeled & sliced thinly
    • 1 tsp cumin, ground
    • 1/4 tsp cayenne pepper
    • to taste: salt & pepper
    • 1 large sweet potato, diced very small
    • 1 can black beans
  • Enchilada sauce:
    • 600g tomato sauce/passata
    • 1/3 cup tomato paste
    • 1/2 cup water
    • 1 onion, chopped roughly
    • 2-3 garlic cloves, minced
    • 1 tbsp ground sweet pepper/paprika
    • 1 tsp cumin
    • 1/2 tsp oregano
  • 8 flour tortillas
  • 300g grated mozzarella cheese
  • optional: guacamole, for serving


  • Make sweet potato-black bean filling: Sauté sliced onion in some neutral oil over medium heat until it begins to soften, 3-4 minutes. Add the spices and diced sweet potato; stir to combine. Cover the pan and let the sweet potato cook, stirring occasionally, until soft, 15-20 minutes. Stir in the black beans and turn the heat to low.
  • While the sweet potatoes are cooking, make the sauce: combine all the ingredients in a small saucepan and puree with an immersion blender, then bring to a boil and let simmer for 10-15 minutes.
  • Preheat the oven to 180C and grab your largest baking dish.
  • Assemble enchiladas: Scoop ~1/2 cup of sweet potato-black bean filling into a tortilla, sprinkle with mozzarella, then roll tightly and put into the baking dish. Repeat until you’ve used all the tortillas and/or filling — they should be nestled tightly together in the dish. Pour as much sauce as you want over the rolled tortillas (we ended up with extra sauce) and sprinkle the rest of the mozzarella over the top.
  • Bake enchiladas for 10-15 minutes or until the cheese is nicely browned. (While the enchiladas are baking, make guacamole, if using.) Serve hot with a big scoop of guac and/or sour cream.


Recipe: Dianne’s Sweet Potato Casserole

My mom makes this classic family recipe every year for Thanksgiving. I don’t know where the original recipe actually comes from — I just know it as Dianne’s delicious sweet potato casserole.


There are no marshmallows on this. While marshmallows have their place in s’mores, I believe they have no place A) at Thanksgiving, and B) on top of sweet potatoes. You are welcome to disagree with me on that front.

Sweet potatoes are such incredible things on their own that they hardly need doctoring up (see marshmallow comment, above), but this casserole adds just enough to take them above and beyond your normal weekly pan of roasted root vegetables.

I got this recipe from my mom and made the sweet potatoes for a small Thanksgiving-in-London gathering at Sarah and Joe’s. The dish got good reviews all around and I was pleased that it tasted just like it does when Dianne makes them. The cinnamon and cardamom, along with a healthy dose of orange juice, give the potatoes a warming, autumnal flavor with a bit of zing. This sweet potato casserole is quick to put together — you can even make it the day before Thanksgiving and bake it or just reheat it on the day. It also makes great leftovers.

Dianne’s Sweet Potato Casserole (serves 8-10)


  • 3lbs/1.5kg sweet potatoes (about 3 large ones), peeled and cut into large chunks
  • 2/3 – 3/4 cup brown sugar
  • 1/2 cup melted butter
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 cup orange juice
  • 2 eggs
  • 1/2 cup pecans


  • Preheat the oven to 375F (190C).
  • Put the sweet potato chunks in a large pot and add water until the potatoes are just covered. Bring to a boil and let simmer until the sweet potatoes are soft/mashable, 15-20 minutes.
  • Drain the sweet potatoes, then mash them in the pot.
  • Add everything but the pecans to the sweet potatoes, and mix until thoroughly combined.
  • Pour the sweet potato mixture into a casserole dish  (I didn’t have one so used a springform cake pan) and arrange the pecans on top.
  • Bake for 15-20 minutes, then let cool slightly before serving.


Recipe: Sweet Potato, Broccoli & Kale Bowl with Miso-Sesame Dressing

The dish should really be called “miso-sesame dressing drizzled over the best roast vegetables.” While that felt a bit cumbersome for the post title, it aptly describes the following recipe, which was inspired by smitten kitchen (of course).


It goes like this: Roast sweet potatoes and broccoli in the oven. Toast some sesame seeds. Make this kale (with or without the garlic). Prepare rice or another grain. Whisk together the dressing. Combine and eat. Simple as that!


While the miso tastes sort of gross on its own, in the dressing it blends beautifully with tahini, rice vinegar, and sesame oil for a smooth mouth feel with a bit of tang. Roast sweet potatoes are one of my favorite things, and broccoli adds flavor, earthiness, and a health kick. We had kale in the fridge, so I decided to sauté it and include that, too. F and I actually found that the rice was superfluous; include it if you want, but the dish certainly won’t be lacking if you leave it out. Feel free to use your own favorite combination of roast vegetables; the dressing is the star of the show here and would go well with most fall and winter vegetables.

Sweet Potato, Broccoli & Kale Bowl with Miso-Sesame Dressing (adapted from smitten kitchen; serves 2-3)


  • Vegetables/Bowl Components:
    • optional: 1 cup dry rice or other grain, cooked to your liking
    • 2 sweet potatoes, cut into small cubes
    • 1 small-medium head of broccoli, cut into medium-sized florets
    • 1 bunch kale, roughly chopped
    • for baking/sautéing: olive oil, salt & pepper to taste
    • 2-3 tbsp sesame seeds
  • Dressing:
    • 1 tbsp fresh ginger, minced
    • 1 garlic clove, minced
    • 2 tbsp olive oil
    • 2 tbsp sesame oil
    • 2 tbsp white miso
    • 2 tbsp tahini
    • 1/4 cup rice vinegar
    • 1 tbsp honey OR 1 scant tsp sugar


  • Preheat the oven to 200C (400F). Toss the sweet potatoes in some oil, salt, and pepper and place in a large baking pan. Bake for 20-25 minutes, then add the broccoli florets and bake for 15-20 more minutes. When you add the broccoli, start the rice cooking (if using).
  • While the vegetables are baking, prepare the dressing by whisking together all the ingredients. Toast the sesame seeds in a pan over medium heat until golden and fragrant. Sauté/steam the kale in some olive oil in a pot over medium heat with the lid on, stirring occasionally.
  • When everything is done, serve the potatoes, broccoli, and kale over rice, drizzle with dressing, and sprinkle with sesame seeds.


Recipe: Warm Tahini-Citrus Couscous & Kale Salad with Baked Sweet Potato

Today I bring you a totally original recipe — that’s right, an inspiration from my own mind (though I’m sure others have had similar inspirations).


Couscous salad tastes great warm or cold. It easily stands alone as a full meal, but you could also enjoy it alongside some kind of protein main. The salad gains texture and chew from kale, color and flavor from cherry tomatoes and sweet potato. Tahini-citrus dressing rounds it off with creaminess and zing — they aren’t mutually exclusive.

photo 3

You do have to prepare the separate components before mixing everything together, but I can’t stress enough how easily and quickly it all happens. Plus, if you’ve made my garlic-sautéed kale, you’ll notice that this uses just that! Feel free to customize to your tastes, and if you don’t have enough time to bake a sweet potato, just leave it out and your lunch will be ready even sooner.

Warm Tahini-Citrus Couscous & Kale Salad with Baked Sweet Potato (serves 4 generously)


  • 2 sweet potatoes
  • Salad:
    • 1 cup dry couscous + 2 cups boiling water
    • 2 tbsp olive oil
    • 3-5 garlic cloves, peeled & sliced thinly
    • 1 large bunch kale, roughly chopped
    • 1.5 cups cherry tomatoes, halved
  • Dressing:
    • juice of 1 lemon (or lime! I used one half of each)
    • 2-3 tbsp tahini
    • 2-4 tbsp olive oil
  • to taste: salt & pepper


  • If using sweet potatoes, poke them a few times, place in a baking dish, and pop them in the oven at 400F (200C) for about an hour, until they’re soft.
  • Make the couscous: Put the dry couscous in a small pot and pour the boiling water over it. Cover and let sit for 10 minutes, then fluff with a fork.
  • Make the kale: Heat olive oil in a large saucepan over medium heat. Add the garlic and cook for a few minutes, then throw in the chopped kale and stir until it’s coated with oil. Cover and let cook, stirring occasionally, for 5-10 minutes or until the kale is relatively soft.
  • Meanwhile, whisk together the lemon juice, tahini, olive oil, salt and pepper in a large mixing bowl. Add the halved tomatoes. When the couscous and kale are done, add them to the bowl and stir to combine.
  • When the sweet potatoes are ready, you can roughly chop them and add them to the salad or just have them on the side.


Recipe: Whole Wheat Sweet Potato Quick Bread


Yes, more sweet potatoes. They are such versatile vegetables and work well in both sweet and savory dishes. I am personally a fan of quick breads, especially ones that get most of their sweetness from the main ingredient(s) rather than added sugar. Breads like this make a great afternoon snack when accompanied by a mug of coffee or tea; they are equally as good for a quick breakfast, toasted and spread with butter, peanut butter, or cream cheese.

crunchy crust, moist insides

crunchy crust, moist insides

Obviously banana bread is a classic, and you can find my recipe here. But last week I wanted to experiment with a sweet potato-based bread. If I can make sweet potato pancakes, I can surely make sweet potato bread, I thought. With a little help from this recipe, I mixed everything up and got the bread in the oven before I even sat down to breakfast. Forty-five minutes later, out came a beautiful loaf: it had a crunchy crust from the whole wheat flour but was deliciously moist and flavorful on the inside. It’s quite healthy, too, with just a bit of brown sugar and a mixture of butter and oil for the fat.

Whole Wheat Sweet Potato Quick Bread (adapted from Three Clever Sisters)


  • 2.5 cups whole wheat flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tablespoon cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp salt
  • 1/4 cup (4 tbsp) melted butter
  • 1/4 cup sunflower oil
  • 1 cup mashed sweet potato
  • 1 egg
  • 1/2 cup buttermilk


  • If you haven’t already, make the mashed sweet potato: peel and chop 1 sweet potato into chunks. Simmer in water for 15-20 minutes or until the potato is soft enough to mash. Drain, let cool, and mash.
  • Preheat the oven to 350F (175C) and grease a loaf pan.
  • In a large bowl, whisk together the ingredients from flour through salt.
  • In a second bowl, combine the wet ingredients (butter through buttermilk) and stir to combine. Fold the wet ingredients into the dry ones and stir until just combined (the batter will be quite thick).
  • Spread the batter into the loaf pan and bake for 40-45 minutes, until a knife inserted comes out clean.


Recipe(s): Mexican with a Twist

Still craving fresh, colorful foods in preparation for spring, I became inspired when I read this recipe for avocado and egg breakfast pizzas. That would be delicious for dinner, I thought. And why don’t I bump it up a notch and make full-fledged guacamole? Then I thought that roasted sweet potatoes would beautifully complement the guacamole, both in color and taste. Sweet potatoes made me think of black beans. When all was said and done, it turned into a delicious Mexican pizza night. It was German Day so I said to F, “Das war genau, was ich wollte” — That was exactly what I wanted. 

doesn't get much tastier than this

doesn’t get much tastier than this

Assemble separate components, put them all on the table, and create your personalized stack of deliciousness! Recipes and guidelines for guacamole, black bean-tomato sauté, pizza crust “tortillas,” roasted sweet potatoes, cabbage, and fried eggs follow. That’s right — this is an all-in-one post to help you create a fresh, healthy, and delicious Mexican meal with a twist. Feel free to get creative and throw in a twist or two of your own.

Tammela’s Killer Guacamole


  • 3 ripe avocados
  • 1/2 tomato, diced small
  • 2-3 garlic cloves, minced
  • juice of 1 lime and a splash of lemon
  • handful of coriander (cilantro), minced
  • to taste: red pepper flakes, salt, pepper


  • Juice the citrus into a bowl. Scoop the flesh out of the avocado skins and add it to the bowl, then mash with a fork to your desired smoothness. Add all of the other ingredients, stirring vigorously to combine.

Pizza Crust “Tortillas” (guidance from The Kitchn)


  • 1/2 of this pizza dough, at room temperature (ours was frozen; I let it thaw during the day and it was ready to go by the evening)


  • Divide dough into four equal parts. On a floured surface, roll each part into a thin round.
  • Pour a small amount of oil into a large skillet on medium-high heat. Put on one “tortilla,” and cook it for a few minutes, pressing it down if it bubbles up. Flip the round and cook for another minute or two. Repeat with the other rounds.

Black Bean-Tomato Saute


  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 1.5 tomatoes, diced small
  • 1 can of black beans, rinsed & drained 
  • 1 can of sweet corn, rinsed & drained
  • generous handful of coriander (cilantro), minced
  • to taste: salt, pepper, oregano


  • Throw the onion and garlic in a small pot with some oil. Over medium-high heat, cook until the onion begins to soften. Add the tomato and cook for a few more minutes, until the tomato begins to break down.
  • Dump in the rest of the ingredients and lower the heat. Simmer, stirring occasionally, until everything else is ready.

Roasted Sweet Potatoes with Cumin


  • 2 sweet potatoes, cut into small cubes
  • whole cumin seeds
  • olive oil


  • Like with these roasted root vegetables, preheat the oven to 375F (190C), toss everything together in a baking dish, and roast for about an hour, stirring once or twice.

Shredded Cabbage with Coriander and Lime


  • 1 small head of spring (green) cabbage, shredded/sliced thinly
  • handful of coriander (cilantro), minced
  • juice of 1 lime


  • Combine everything in a bowl and toss.


green + orange

green + orange

Now you are ready to assemble your Mexican pizzas! Pile everything on top of your “tortillas” — we started with black beans, then sweet potatoes, then cabbage, then guacamole. For a little extra protein and flavor, top it all with some grated cheddar cheese and a fried egg.


Recipe: Sweet Potato Pancakes

Yes, I’m on a sweet potato kick, in case you hadn’t noticed. But what to do with all this extra mashed sweet potato? Make pancakes, of course! Though you could just substitute sweet potato for pumpkin or butternut squash in these pancakes, I decided to adapt the recipe a bit because sweet potato is naturally sweeter — who would’ve thought?! — than squash. The cakes were a beautiful golden-orange color and were moist yet light.  They tasted good with yogurt/sour cream or peanut butter and maple syrup on top. I even flirted briefly with the idea of topping them with more sweet potato, but that seemed like overkill.

delicious topped with yogurt or sour cream

delicious topped with yogurt or sour cream

If you love sweet potatoes, you must make these pancakes as soon as possible. Plus, you’re eating veggies for breakfast! Doesn’t that make you feel virtuous?

Sweet Potato Pancakes 

homemade sweet potato puree: peel, cube, & boil a sweet potato or two, then mash

homemade sweet potato puree: peel, cube, & boil a sweet potato or two, then mash


  • 1/2 cup whole wheat flour
  • 1/4 cup white flour
  • 1/2 cup cornmeal
  • 1/4 tsp salt
  • 1.5 tsp baking soda
  • to taste: cinnamon, nutmeg, ground ginger, allspice
  • 1 tbsp honey
  • 2 tsp sunflower oil
  • 1 cup buttermilk
  • 1 egg
  • 3/4 cup sweet potato puree


  • Whisk together the dry ingredients. In a separate bowl, combine the wet ingredients. Add the wet to the dry and cook in oil over medium heat.


Recipe: Sweet Potato Rosemary Biscuits

If you have been reading my blog for a while, you have probably figured out that I love pancakes. But did you know that one of my top 5 favorite foods is actually sweet potatoes? I haven’t posted many recipes featuring them, mostly because they do not exist in Ukraine (and that’s where I was cooking and recipe-ing from September 2010 to November 2012). Now that I’m back in sweet potato land, however, they feature regularly — weekly, no joke — in my pans of roasted root vegetables.

Sweet potatoes are delicious baked whole in the oven, split open and juiced up with some butter, salt, and pepper. They also feature wonderfully in these pancakes. (Uh oh, back to pancakes again…) But I’m really here to tell you that I’ve discovered another great use for sweet potatoes: biscuits! I recently learned how easy it is to make biscuits — they’re great alongside beef stew or with whipped goat cheese and tomatoes. Thanks to spoon fork bacon, I can now throw together a variation on simple biscuits that includes sweet potatoes.

orange + green

orange + green

We enjoyed these sweet potato rosemary biscuits with reheated vegetarian chili that we made 7 liters of a couple weeks ago (there was too much to finish…after 3 days we had to freeze the rest before the beans knocked us both out). F had barely taken one bite of his biscuit before saying, “You have to make these again.” Yes, they were that good. Super moist (from the potato), sweet and salty, slightly piney from the rosemary…They were so good I didn’t even dip mine in my chili because I wanted to enjoy the flavors all by themselves. The biscuits are also excellent toasted with butter or spread with a bit of cream cheese.

next time I'll have to make a double batch

next time I’ll have to make a double batch

Sweet Potato Rosemary Biscuits (adapted from spoon fork bacon; makes 6 large biscuits)


  • 1 cup plain/AP flour
  • 1/4 cup whole wheat flour
  • 1.5 tsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1 cup mashed sweet potato (~1 sm-med sweet potato)
  • 1.5 tsp fresh rosemary, minced
  • 3 tbsp buttermilk


  • Peel and dice the sweet potato, then boil it until soft (15-20 min). Drain and then mash the potato.
  • Preheat the oven to 400F (200C).
  • Whisk together the dry ingredients, then cut in the butter with a pastry cutter or your fingers until it is evenly distributed in pea-sized pieces.
  • Fold the sweet potato, rosemary, and buttermilk into the dry ingredient until just combined.
  • Plop globs of dough onto a cookie sheet and bake for 15-20 minutes or until the biscuits look set and have just started to brown on top. Remove the tray from the oven and let the biscuits cool for a few minutes before serving.