Roasted Sweet Potato & White Bean Dip

2 cups peeled, diced sweet potatoes
2 large whole garlic cloves, peeled
2 tbsp olive oil, dived
1 can white beans, drained and rinsed
3 tbsp tahini
3 tbsp lemon juice
1 tsp pure maple syrup
1/2 tsp each cumin and sea salt
1/4 tsp pepper
1/8 tsp cayenne

In a small bowl combine sweet potatoes, garlic and 1 tbsp olive oil. Mix well. Transfer mixture to a small baking pan. Roast uncovered at 425F for about 20 minutes until are tender. Stir occasionally. Remove from oven and let cool slightly. Add roasted potatoes, garlic, 1 tbsp oil and all remaining ingrediants to a food processor. Pulse on and off until mixture is smooth. Add water if needed. Chill at least 3 hours before serving to let flavours delveop. Serve with cucumber (if you like that sort of thing), red peppers, rice crackers or pita wedges.

Serving: 1/4 Cup   106 calories

Recipe from The LooneySpoons Collection via Leader Post (Feb 2, 2013)

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Sweet Potato and Chickpea Curry

2 medium red onions, peeled


1 clove garlic, peeled


1 bird’s eye pepper

1 Thai chili or other very hot small pepper with its seeds


2 ½ to 3 inch piece of ginger, peeled and cut into chunks


3 tbsp canola oil


½ tsp hot red pepper flakes


½ tsp ground ginger


1 tsp ground coriander


1 tsp ground cumin


1 ½ tsp ground turmeric


3 cardamom pods, lightly crushed (we used 1 tsp ground cardamom and it was fine)


Salt to taste


2 pounds (about 3 medium) sweet potatoes, peeled and cut into ½ to 1 inch cubes


1 ¾ cups coconut milk (we always use light)


1 tbsp tamarind paste


2 ¼ cups hot vegetable broth


4 to 5 cups (about 4 cans) cooked chickpeas


2 tbsp chopped cilantro leaves

1. In a food processor, combine onions, garlic hot pepper and ginger. Pulse until finely chopped. Place oil in a large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.


2. Add hot pepper flakes, and spices. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.


3. Dissolve tamarind paste in hot broth and add to pan. Bring to boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes


4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro.

Yield: 6-8 servings