Indian Flavors Spiced Sweet Potatoes



When theRecipeRedux came up with a challenge to do something with spices, I knew it had to be something with sweet potatoes. Fall is the season when it feels right to be eating sweet potatoes. These spuds are dense in both texture and flavor which makes them especially satisfying; and topped with a winning combo of spices you just can’t go wrong. Another equally delicious dish I’ve made is Indian spiced Cauliflower. While these cooked dishes can be a little time consuming, they are definitely worth the wait—all good things are worth the wait. Aren’t they?

The fun thing about cooking is that sometimes you can sometimes discover a great combination. Today for example, I was thinking that Mexican and East Indian food fuse together well. Both of the cuisines use similar spices and flavorings like onions, garlic, cilantro, cumin, cayenne, and coriander. And while Indian food is often served with yogurt, Mexican food is often topped with sour cream, which is similar in taste and texture to yogurt minus the fat. And a type of food common to both Mexican and Indian cuisines is the flat bread; the Mexican tortilla, and the Indian chapatti.

Go ahead and make these flavorful spiced sweet potatoes, spoon the spuds up inside a tortilla or chapatti, top it with yogurt, guacamole, and cilantro leaves and enjoy. The dish is vegan and vegetarian friendly, and without the tortilla is gluten free. For added protein add some cooked beans, tofu or tempeh. . . . → Read More: Indian Flavors Spiced Sweet Potatoes


Sweet Potato Hash with Apples and Mint



It’s been a busy day for me getting this post out for Sweet Potato Hash with Apples and Mint. Putting out a post is always a bit time consuming, but today new photo processing software complicated the effort to get it out. I’m working to improve the photos that I put up on the blog, and I think they’ve improved over the last couple of months, but you’ll have to be the judge of that.

Sweet potatoes are a power food, as you probably well know. You may even remember my previous posts for Sweet Potato Curry and Tex-Mex Stuffed Sweetpotatoes. Lately I’ve been liking them even more and more. Not just because they are loaded with vitamin A and C, manganese, potassium, and B vitamins. They taste so good. I like the sweet flavor and the soft tender texture of a cooked sweet potato. As a spud, they’re just as versatile as the white variety. Well, anyway I got in the mood to eat them and had to cook up this dish. You can eat the hash alone, or with chicken or meat. The way I like to eat it best is the same way I like to eat white potato hash, with a fried egg on top. When break into the egg the yolk spills out all over the potatoes, giving them added flavor and creaminess; and maybe I just like to make a good ol’ mess.

In case you didn’t notice from my last . . . → Read More: Sweet Potato Hash with Apples and Mint

Roasted Vegetables with Pepitas and Minted Curry Yogurt Sauce

Roasted Vegetables with Pepitas


Have you ever heard of “pepitas”? In Spanish that means –little seeds. I’ve seen them called for in recipes, but I didn’t know until this week that they were referring to pumpkin seeds. This week the 38 Power Foods blog group is discovering that there’s more to this little seed than meets the eye. According to the World’s Healthiest Foods, The World Health Organization recommends that people eat pumpkin seeds due to their high content of zinc, which boosts immunity and keeps your immune system functioning well, as well as helping to keep eye-sight from age related vision loss, like macular degeneration. In addition, zinc plays an important for healing wounds. Pumpkin seeds are also a very good source of manganese, tryptophan, and magnesium.

What do they taste like? They are similar to the sunflower seed but in my opinion they taste better. But watch out, like sunflower seeds and popcorn, once you start eating pepitas it’s hard to stop. You’ll find them in the markets with the shell on, or the shell off, toasted or raw. If you buy them raw you’ll want to toast them in the oven at 170° for about 15 to 20 minutes, but no more than 20 or they lose their nutritional value. Eating pepitas is good for your healthy eating habits, and it’s best to bake them without added salt.

Though the name of the dish “Roasted Vegetables with Pepitas and Minted Curry Yogurt Sauce” is quite . . . → Read More: Roasted Vegetables with Pepitas and Minted Curry Yogurt Sauce