Recipe: Sweet Potato Swiss Chard Soup

This hearty but simple soup is packed full of the flavors of the fall harvest. With sweet potatoes, onions, and chard, you'll be in a fall veggie lover's dream with this easy and flavorful vegetarian soup! Just a few, simple, fresh ingredients make this a winner to make, and to eat. It's great as a side dish, or even as a main vegetarian course. Use chicken broth instead of vegetable broth for a different flavor as a non-vegetarian option.

Sweet Potato Swiss Chard Soup
(Serves 4 - 6 as a side dish.)

Ingredients:

1 large onion, coarse diced
1 Tbsp olive oil
1 garlic clove, grated
1 large sweet potato, peeled and diced
6 spring onions, chopped, include green tops
6 cups vegetable broth
1 lb Swiss chard, washed, trimmed, and coarse chopped
kosher salt and black pepper to taste

Directions:

• Put a big soup pot over medium heat, add the onion and olive oil and cook until onion softens, then add the garlic and cook for one minute more.
• Add the remaining ingredients to the pot, bring to a boil, then immediately turn heat to low and simmer gently for about 15 minutes or until the vegetables are all tender. 
• Taste and season with more salt and pepper as needed, and serve hot.

Recipe: Spiced Maple Glazed Pork With Roasted Sweet Potatoes And Pears

This is a perfect fall recipe! The autumnal flavors of sweet potatoes, pears, and maple combine with spices to make sweet and spicy magic in this hearty roast - perfect for a cool fall evening, or dinner party with guests.

Spiced Maple Glazed Pork Roast With Roasted Sweet Potatoes And Pears
(Serves 8-10.)

Ingredients:

1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cinnamon
1 pork shoulder roast (about 6 to 7 lbs)
4 Tbsp unsalted butter
1/2 cup maple syrup
1/4 cup packed light brown sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup water
2 lbs sweet potatoes, peeled and cut into large chunks
2 large firm pears, peeled, cored, and quartered

Directions:

• Preheat oven to 350 degrees.
• Mix together the salt, pepper, and cinnamon, then gently rub this mixture over the pork roast; then put in a large roasting pan, fat side up, and roast for about 2 hours or until the fat is golden brown.
• To make glaze:  Melt butter in a small saucepan over medium heat, then add the maple syrup, brown sugar, cloves, nutmeg, and water, stir and bring to a boil, then immediately remove from the burner.
• Put the sweet potatoes and pears in a large bowl, pour half the maple syrup mixture over them and toss until coated well.
• When pork roast is done, remove the roast from the oven and arrange the sweet potatoes and pears around the pork roast. 
• Carefully drizzle the remaining maple syrup mixture on the pork, coating the top and sides of the pork roast - use a brush if that works better.
• Return the roast to the oven and cook an additional 1 hour.
• After the 1 hour, increase the oven temperature to 425 and continue to cook until the pork reaches 165 degrees with a meat thermometer and the vegetables are fork tender, about 30 to 40 minutes, a bit more or less.
• Remove the roasting pan from the oven and transfer the pork to a cutting board, cover loosely with foil and let rest 8 to 10 minutes before slicing to serve. Spoon sweet potatoes and pears on each plate with pork, and spoon sauce from roasting pan over all.

Recipe: Leftover Sweet Potato Cake

If you're looking for a sweet way to use up some of those holiday leftovers, treat yourself to this wonderful and unique cake! Leftover sweet potatoes add fiber, flavor, and beautiful color, while the rich flavor is accented with vanilla, spices, and a tangy hint of beer - it may sound odd, but try it - you'll be glad you did! (Feel free to cut down on the sugar - with the sweetness of the potatoes you shouldn't need this much - I would probably only use about a cup or so.)

Leftover Sweet Potato Cake

Ingredients:

(Photo credit: SheGotTheBeat)

1 3/4 cups white sugar
3/4 cup vegetable oil or coconut oil
3 eggs
1 teaspoon vanilla extract
2 cups leftover sweet potatoes, mashed
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer

Directions:

1. Preheat the oven to 350 degrees and grease and flour a 9x13 inch baking dish.
2. In a large bowl, add the sugar and vegetable oil and mix together until smooth.
3. Into the bowl with the sugar and oil, put one egg at a time, beating each one as you add them.
4. Into the same bowl, stir in the vanilla, then add the mashed sweet potatoes and blend well. 
5. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add small amounts of this dry mixture to the sweet potato mixture, alternating with small amounts of the beer until everything comes together; but do NOT over mix. 
7. Turn this batter out into the prepared baking dish.
8. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove and cool, then slice and serve as is or top with your favorite frosting - cream cheese frosting works great!

Heart-Healthy Recipe - Mashed Sweet Potatoes with Turnips & Sage

As a lighter and sweeter alternative to mashed potatoes, check out this low-carb heart-healthy recipe packed with antioxidants and vitamins - as well as flavor! Sweet potatoes are full of Vitamin A, fiber, and other great stuff, while the garlic (always a great boon to the heart) and turnips add multi-layered flavor and lighten things up a bit. Accent this unique dish with fresh sage and a dash of pepper and sea-salt, and you've got a new healthy favorite that's tasty enough to serve at a special occasion, and healthy enough to eat any day of the week!

Mashed Sweet Potatoes with Turnips & Sage
(Makes about 6 small servings.)

Image via WikipediaIngredients:
1/2 lb sweet potatoes, peeled and diced
1/2 lb turnips, peeled and diced
2 garlic cloves, minced
10 fresh sage leaves, whole
3 Tbsp butter
4 fresh sage leaves, chopped
1 tsp sea salt
1/2 tsp ground black pepper

Directions:

• In a large saucepan, put sweet potatoes, turnips, garlic, and 10 whole sage leaves, pour in enough cold water to cover and bring pot to a boil.
• Reduce heat to to medium low and simmer until fork tender, about 10 to 15 minutes, depending on the size of the vegetables.
• Drain well, and keep in saucepan, covered, to keep warm.
• Make sage butter: put butter in a skillet over medium heat and when it's melted, add the chopped sage leaves, stirring and cooking for 1 minute or until the sage wilts and browns, but don't let the butter burn.
• Uncover the pot of vegetables and pour the sage butter over the vegetables, add the salt and black pepper, and mash with a potato masher until light and fluffy. Serve warm.

Bonus Tip: For a richer garlic flavor, saute the minced garlic in the butter with the sage instead of cooking with the vegetables. (Be careful not to let it burn, as burned garlic can turn bitter.)