Day 1 of the Deep Freeze:
…obviously not spent at the barn. This will be a weekend that is intended for curling up with a hot cup of something and watching the Bruins slaughter the Avalanche. Avalanches? The Avs, we’ll leave it at that.
Unless I’m at Hannaford’s, I guess. My mom and I both had to do some work in town and then pick up something in the “big town” (I know that sounds corny, I’m just refraining from naming places!) so I ran into Hannaford’s for some sweet potatoes…
…but Amaranth flour found its way in my basket when I saw it “bargain priced to move” at $1.99. I don’t pass up bargain flours that I haven’t tried yet. Even if I’ve never even had amaranth as a grain before.
The irony? When I got home, I was reading through my comments on yesterday’s post with buckwheat flour, to discover my flour infatuation is rather well-known to you guys, too.
Look at how much iron it has, though!
Anyways. I haven’t used it yet and probably won’t even open it up for another couples…weeks…but I just found it ironic I suppose.
I did, however, make more sweets today. Cookies for the fam. We have a lot of desserts in the house right now, but they keep getting gobbled up so I’ll keep making them.
Which is probably the reason why I do try and make an effort to make stuff at least a little bit healthier if it’s possible. I don’t want to be blamed for making my loved ones unhealthy, so it’s my way of being able to continuously keep baking things I guess 😉
Which is why it’s going to be our little secret that I didn’t actually follow the recipe for the cookies that were requested, and instead followed Angela’s Ultimate Oatmeal Raisin Cookie Recipe instead. The “requested recipe” was one that was an advertisement in a Rachel Ray magazine for Ocean Spray Craisins. It wasn’t that bad a recipe…but I think it was more of a “I like the process of finding a recipe rather than following one given to me.” sort of thing.
And yes, I baked with Angela’s printed-off recipe snugged in the magazine so it would look like I was following the magazine should anyone walk in the kitchen.
Ironically, I sort of unhealthified it, but mainly because I was feeling cheap and didn’t want to use the last of my coconut oil or maple syrup for something I wasn’t baking for myself.
Go ahead and call me selfish, I know.
That and, obviously, I needed to use cranberries. Raisins would just be a dead giveaway that I didn’t follow the other recipe, y’know?
- 3/4 c. all purpose flour in place of Kamut
- scant 1/2 c. brown sugar (the alternative suggested for Sucanat)
- 1/3 c. maple syrup rather than 1/2 c.
- 2 T. cow’s milk
- 3.5 T. butter vs. coconut oil
- 2/3 c. dried cranberries vs. raisins
I realize it probably seems contradictory to talk about using butter when I previously said I tried making things healthier – but I should probably clarify that I really don’t have any problems with butter or anything labeled “unhealthy.” I just don’t like to use a ton of it. And less than 4 tablespoons for 20 cookies is pretty marginal, if you ask me.
Alright alright. You’re sick of the cookie pictures. In case you were wondering, though, they were a serioius hit. And they smell amazing whilst baking. I think it was all the walnut meal and maple syrup.
Onto other, really unattractive things. I have the most difficult time photographing sweet potatoes and curries. The color just makes my WB go crazy, and it doesn’t help that I am so. sick. of having to use my flash to photograph anything that’s not lunch.
…which is just about everything, these days.
Being that my mom and I got home from town sort of late, I didn’t have time to have my daily sweet potato for lunch.
You think I’m kidding, but I’m not.
And so that meant only one thing: I had to make up for it at dinner.
Normally I’m pretty content just eating them plain, but decided I’d live life on the edge tonight. And stuff it. I had a stuffed sweet potato kick sometime last year, and they really are delicious.
I know it’s easy to slice into a fresh oven-baked sweetie and want to just eat it plain right then and there – but please, every so often…give the sweetie the love and time it deserves! Here’s one way 😉
Curry Stuffed Sweet Potatoes
- 1 medium-large sweet potato (try and choose a round one versus a long skinny one!)
- 1/2 a red pepper, chopped
- 1/2 a medium yellow onion, diced
- 1 t. olive oil
- 1 clove garlic
- 3/4 c. diced white mushrooms
- 1/4 a block of tempeh, diced (or chickpeas or tofu or ground beef, for all I care)
- 1/2 – 3/4 T. curry powder, depending on your taste (I used a heaping 1/2 T. of a sweet-ish curry)
- 1/2 t. honey
- salt, to taste
Preheat your oven to 425* and poke the sweet potato a couple of times. Bake for an hour, or until tender – when I knife can slide through it.
About half an hour into cooking, prepare your filling: in a small pan over medium heat, preheat your olive oil. Add in the onion and sautee until softened, about 5 minutes. Add in the garlic and sautee one more minute. Add in the mushrooms and red pepper and allow to cook until all of the liquid has been cooked out of the mushrooms. Stir in the tempeh and then the curry powder and honey. If necessary, add a tablespoon or two of water at this point.
Once the potato has cooked, cut in half and very gently scoop out the insides, leaving 1/4 – 1/2″ around the outside. Chop the sweet potato you’ve scooped out and mix in with the filling. Spoon the filling back into the sweet potato and enjoy!
I’ve always been a fan of sweet potatoes and curry powder. If you’re hesitant, don’t be! It’s a lovely balance of flavors.
…or maybe I’m just weird. I’ve never been one to want to slather almond butter or maple syrup on my sweet potato, after all 😉
19 responses to “Curry Stuffed Sweet Potatoes”
Ha, we are so similar! I have a billion and one weird flours and ingredients I’m yet to use :p though I have had amaranth grain before, and it was NASTY! But then chickpea flour tastes skank yet chickpeas are delicious – you just cannae tell
Oh and I had to lol at you not wanting to use the last of your coconut oil if it wasn’t for you – i’m equally selfish and would do the same thing :p heck, if we bake a lot for others, we an afford to be selfish 😀
Enjoy the deep freeze..that sounds rough 😦
I love trying out different types of flours!!! Man, that has a ton of iron!!!
I love getting different types of flours! Tell me how you like the amaranth since I have never tried it. The cookie pictures are beautiful. I too made Angela’s ultimate oatmeal raisin cookies today but subbed chocolate chips for the raisins.
That curry stuffed sweet potato looks absolutely fantastic.
I’m TRYING to avoid the flour section of the stores, just like the cereal aisle… I absolutely do not need any more flour of any sort. Somehow, though, I seem to wind up with things when I have no plans for that to happen. (I keep stumbling across the graham flour, BTW — and then I remember how amazing you said it was, and I come thisclose to buying it, but I never do. ;))
I can’t believe you take those photos with flash — I can never get a halfway-decent shot with flash!! I can’t even remember the last time I used flash. (Okay, I can; it was pitch-black, on the beach at midnight, so what else was I supposed to do?…)
I. love. Hannaford’s. I used to live in New Hampshire and it was the SPOT for free cookies and stickers! Slash it’s my favorite place to shop when I go to my lake house every summer:)
p.s. I can’t wait to try amaranth! I love how high-protein it is:)
Your pictures of both the cookies and the Curry Stuffed Sweet Potatoes are just great! those cookies look so delicious! send some my way! I would not use the healthy ingredients I have on other people either haha shhhhh
… why do you do this to me Jess? Sweet potatoes AND curry all in one fabulous dish? I think I almost fainted. It’s really become agonizing to visit your blog, seeing as I can’t even think about testing any recipes. Oh well… serves me right for not doing it as often as I should have when I was living at home 😛
I’m totally kidding. Your blog is anything but agonizing 🙂
These look all so delicious! I prefer using butter rather than oil in my baking. I find that the taste and textures really do differ somewhat. Haha you really do use a lot of different flours but where is the adventure in just sticking with the same old one day after day?!
Ohno…those temperatures are just – inhumane. Hang in there, and hope Teddy hasn’t grown a beard next time you see him.
I don’t like making my sweet potatoes extra sweet either. I’d much rather have it with other veggies.
I’ve made those cookies a bunch of times, they are good but I’m sure they’d be even better health-ified.
I too bake a lot of sweets in my house. I spent the entire day baking yesterday, and have already started again this morning. Of course I make snacks every weekend for my boys to last through out the week. Gotta make packing those lunches a little cheaper 🙂
Ya gotta love a sweet deal like that on flours! I bought 3 bags of Bob’s xanthan gum Friday off the clearance rack. Why I never look there…I have no idea. They were only $3.50 a piece! Like gold for gluten free! The cookies and dinner look so good!
those cookies look to cute! My fam loved them when i used her recipe! But i put chopped dates in em! 🙂
Hahaha you’re so sneaky! I’m the same way though – I way prefer to try tried and true blogger recipes, especially compared to those recipes in product advertisements. And you can never go wrong with Angela’s recipes. 😉
We’re going through a deep freeze here too and I hate it! I hope you’re staying warm girl!
Have you ever seen Stranger Than Fiction, with Maggie Gyllenhaal and Will Ferrell? And the part where he turns up with a bunch of flours for her?
Sweet potato and butternut squash are definately compatible with curry flavours….mmm…
Ps. Thank you so much for the reply. Looks like both them books are going on the list 😉
ahh another delicious EAT! and recipe.. i love how you always have recipes every post:D.. i need tempeh!!
delicious looking healthy cookies
Oh dear Lord that weather sounds absolutely horrendous. I’d be crying. Nothing like pulling cookies from the oven to warm you up though, right? Stay warm!