Hot Sweet Potato Wedges with Jerk Butter

Jan 4, 2013 by

Happy first Friday of 2013! I hope everyone is off to a great start and is recovering from the holiday festivities and food fest. I’m gearing up and getting ready for the routine which no doubt will kick in on Sunday. Sunday is cooking day. For years now, unless something comes up and I have to shuffle things around, Sunday is the day that I cook a few items for the first part of the week. I like that I can eat some now, and freeze the rest for later if necessary. This works best for things like meat and rice dishes. Another reason why I cook multiple dishes, is because I need a different item that my husband can take to lunch. It’s no fun eating the same thing for lunch as you did for dinner. So I make sure he has options.

The one thing I like doing, and really don’t do enough, is side dishes. This could be a salad, or a bread, or just something nice to compliment a meal. Let’s start doing more sides shall we? Today is as good as any. So why not. I will keep it as figure friendly as possible. After all, I’m sure I’m not the only one that has to do damage control after December 🙂

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

 
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Ingredients
  • 2 large Sweet Potatoes (peeled, cut into wedges about 2 inches in length, ½ inch in width)
  • 5 Tbsp Sunflower Oil
  • 3 Tbsp Soft Brown Sugar
  • The juice from 2 limes
  • ***
  • Jerk Butter:
  • 4 Tbsp Butter, softened
  • 1½ Tsp Allspice
  • ½ Tsp Ginger
  • ½ Tsp Cayenne
  • 1½ Tsp Black Pepper
  • ½ Tsp Cinnamon
  • Leaves from 2 sprigs of Thyme
  • 2 Garlic Cloves, finely chopped
  • 2 Tsp Brown Sugar
  • A Pinch of Salt
  • Juice from ½ a lime
Instructions
  1. Preheat oven to 400F (Roast)
  2. In a small bowl, combine sunflower oil, brown sugar, and lime juice. Sprinkle a little salt and pepper (to taste).
  3. Add sweet potato, tossing to coat them in the mixture
  4. Place the sweet potatoes on a foil lined baking sheet, ensuring that the slices do not overlap
  5. Roast until tender about 20 minutes, turning them over half way through
  6. For the Jerk Butter:
  7. Combine all the ingredients. When the sweet potatoes are ready and warm, toss in a little of the jerk butter. Serve as a dip at room temperature

 

I thought this was going to be really spicy. But it wasn’t. It was quite pleasant. I loved how the sugar and lime complimented the sweetness of the potatoes. It was something quite delicious… I can see myself having this with a simple roast chicken and a salad. The chicken could even be, roasting along side the sweet potatoes. How easy is that for dinner in an hour?

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

As you can see, it’s not a lot of butter. So it can easily  be shared as a dip.

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

I’m thinking I’ll be doing some more sweet potato dishes since I love it so much.

Happy Friday, friends!

 

~Lyn

 

 

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Mixed Mashed Roots, Guest Post by Sofie of The German Foodie

Jul 10, 2012 by

Hi friends! Its been a little while since my last post – and I have an awesome excuse! I am in beautiful Jamaica spending some time with my loved ones. I really needed a break and I’m embracing my time here completely. I’ve had a weeks worth of rest so far and look forward to getting out and about, to experience my most favourite foods and places. I’ll be sure to have fun with my friends, take lots of photographs, collect Jamaican Cook Books and  most important of all – get some sand between my toes! Time with my family and friends is something I treasure deeply. It’s really good to be home!

While I’m away, I have some fantastic friends who have been so kind to guest post for me. I can’t tell you enough how excited I am to have a few of my favourite food bloggers share great healthy meals right here at The Lovely Pantry!

To kick things off, Sofie is going to share her own personal family recipe – Mixed Mashed Roots. Brilliant! Why didn’t I think of doing this? For those who don’t know Sofie, she’s this really smart and cool lady that loves to cook and bake. Sofie inspires me with her German recipes and gorgeous food photography. We are regular participants in #SundaySupper and members of the Food Bloggers Network. Please visit her blog called The German Foodie. I want to try EVERY recipe on her blog. A few of my favourites are: Strawberry Shortcake, Sofie’s Southern Corn Fritters, and German Cheesecake. Sofie, perhaps now is a great time to tell you that I have made your Corn Fritters about 3 times. The fritters always seem to disappear before I get to take photographs and actually create a post. I will make them again and again!

I’m so glad to have met Sofie. Please enjoy her post today.

***

I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.

I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.

I am thrilled to be guest posting at the Lovely Pantry today, and since Lyn specifically requested something healthy, I decided to pull something out of my cooking hat that’s been a popular side dish in our household for years. It’s also one of the ways I can get my husband to eat potatoes without complaining (he’s not a huge fan of potatoes).

This is a simple dish, and one you can either make in a vegetable mill (moulin à légumes), with a potato masher, or simply in a food processor. I like mine chunky, so whatever the veggie mill produces is fine with me – if you like yours smoother, pass it through a fine-meshed strainer as a last step.

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

5.0 from 1 reviews
Mixed Mashed Roots
 
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Author:
Ingredients
  • ¾ lb (350 g) potatoes
  • 2 lb (900 g) yams
  • 1⅓ lb (600 g) carrots
  • 1 – 2 medium onions
  • Olive oil
  • Salt, pepper to taste
Instructions
  1. Peel and cut all vegetables into chunks about 1 inch (2.5 cm) in length and put in a stockpot (about 8 quart or 7.5 liters capacity).
  2. Add one tablespoon of salt, a little olive oil and enough water to comfortably cover all of the vegetable pieces.
  3. Bring to a boil and then cook until all ROOTS are tender (they should be on the soft side). Strain the broth and save in a bowl.
  4. Mash all of the vegetables until they become creamy and no large chunks are left. If needed, add some broth to achieve the desired consistency.
  5. Add salt and pepper (and more olive oil if desired) to taste.
  6. Serve warm as a side dish.
  7. Serves 4 – 6.

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

Mashed Roots – Photography by Sofie Dittman of The German Foodie

 

 

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Baked Provençal Tomatoes

May 11, 2012 by

As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.

I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.

 

Baked Provencal Tomatoes

 

5.0 from 2 reviews
Baked Provençal Tomatoes
 
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A classic French dish - a perfect accompaniment to Chicken, Fish, Beef or Lamb
Author:
Recipe type: Appetizer, Side
Serves: 6
Ingredients
  • 3 Tomatoes, halved
  • 2 Cloves Garlic, finely minced
  • ½ Cup Breadcrumbs
  • ½ Cup Parsley, chopped
  • Salt & Pepper
  • Olive Oil
Instructions
  1. Preheat oven to 400F
  2. Lightly grease a rimmed baking tray
  3. Place each half of Tomato on the baking tray, cut side up
  4. In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
  5. Sprinkle evenly on all 6 halves
  6. Sprinkle with olive oil
  7. Bake for about 15 minutes or until the breadcrumbs are golden brown
Notes
Alternative Versions: - Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan - Add 1 Scallion - finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil

 

Dressed up nicely as a salad or appetizer. Its great on its own.

Baked Provencal Tomato as a Salad

 

Its classic, its beautiful, its healthy and most of all… its FANCY looking!

 

Fancy - Baked Provencal Tomatoes

 

Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.

~Lyn

 

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