Tag Archives: sweet potatoes

Jamaican-Style Ginger-Chili Pot Roast with Sweet Potatoes

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This Instant Pot take on a Jamaican-style Sunday meal was in a recent issue of Milk Street Magazine. It is adapted from “Caribbean Cooking Made Easy” by British-Jamaican reggae musician and chef Levi Roots.

Changes that Milk Street made included swapping in flavor-packed beef chuck and orange-fleshed sweet potatoes, bolstered by bright chilies and ginger, savory scallions and earthy thyme. Then tomato paste and soy sauce added umami-rich depth, while brown sugar and warm allspice rounded everything out.

For faster, more even cooking, divide the chuck roast into two pieces by pulling it apart at its natural seams and trimming away excess fat. Tying both pieces with kitchen twine compacts the meat, allowing the roast to fit comfortably in the pot. You can pressure cook the beef quickly or slow cook it for a hands-off, all-day affair—regardless, it will emerge fragrant and fork tender. We did the fast method which took about 2 hours and 45 minutes, all said and done.

It’s difficult at best to find a 5-pound chuck roast, so if you have the same experience, just purchase two 2 1⁄2 pound roasts. Break each one down along the seam, remove large deposits of fat, then tie the two strips back together with kitchen twine.

Our habaneros were on the large size and I was a bit concerned they might be overwhelming. However, when the meal was ready for plating and we tasted the stew, the chili kick was mild and added a perfect depth of flavor.

Probably one of the few people on earth who don’t own an Instant Pot, we used our large pressure cooker which worked just as well. We both agreed, this was one wonderful pot roast, and the tender sweet potato chunks and velvety sauce just enhanced the meal even more! Full of fruity, sweet and spicy notes, this roast is great garnished with scallion greens or cilantro and served with a crisp, green salad.

Jamaican-Style Ginger-Chili Pot Roast with Sweet Potatoes

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. neutral oil
  • 1 Tbsp. plus 1 teaspoon packed dark brown sugar
  • 2 Tbsp. tomato paste
  • 1 bunch scallions, thinly sliced, whites and greens reserved separately (reserve some greens as a garnish)
  • 2 Tbsp. minced fresh ginger
  • 2 habanero chilies, stemmed, seeded and thinly sliced
  • Kosher salt and ground black pepper
  • 2 Tbsp. soy sauce
  • 4 thyme sprigs
  • 1 1/2 tsp. ground allspice
  • 5 lb. boneless beef chuck roast, separated at the seams into 2 pieces, trimmed of fat, the 2 pieces tied with kitchen twine at intervals
  • 1 lb. sweet potatoes, peeled and cut into 1-inch chunks
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. lime juice

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Heat the oil until shimmering, then add the sugar, tomato paste, scallion whites, ginger, chilies and ½ teaspoon salt. Cook, stirring, until lightly browned, about 3 minutes. Stir in the soy sauce, thyme, allspice and ½ cup water, then nestle in the beef.
  2. Lock the lid in place and move the pressure valve to Sealing. Press Cancel, then press Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour.
  3. When pressure cooking is complete, allow the pressure to reduce naturally for 25 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Transfer the beef to a cutting board and tent with foil.
  5. Skim off and discard the fat from the cooking liquid. Stir in the sweet potatoes and ¼ teaspoon salt. Select Normal/Medium Sauté and cook until the potatoes are tender, 10 to 15 minutes.
  6. Transfer the potatoes to a platter.
  7. In a small bowl, whisk the flour with 3 tablespoons water, then whisk the mixture into the cooking liquid. Add the scallion greens and simmer, stirring, until thickened, about 3 minutes. Press Cancel to turn off the pot.
  8. Remove and discard the thyme, then stir in the lime juice. Slice the beef and arrange on the platter, then pour on some sauce. Garnish the platter with some scallion greens or chopped cilantro, and serve the remaining sauce on the side.

http://www.lynnandruss.com

Recipe from Milk Street Magazine

Spice-Rubbed Flank Steak and Sweet Potatoes with Chipotle Aioli

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Occasionally, when grocery shopping, we come across great meat prices, so we buy what strikes our fancy with the intention of vacuum-sealing and storing in one of our freezers until a future date. It dawned on us we could never remember exactly what we bought and where it was stored, so we started writing a list. Well, that hand-written list became messy and hard to decipher so then we had the brilliant idea to keep an Excel spreadsheet and share it on One Drive so that it can be accessed from any of our devices.

For the most part, it’s been a tremendous aid, until we neglect to delete items that we’ve already used. I’m telling you this because that’s exactly what happened for this meal. The day before we planned on cooking it, I went to retrieve the flank steak from the downstairs freezer, which is where the Excel file said it was, and couldn’t find it, nor could The Hubs.

But Excel also indicated we had two packages of flap meat, which actually happens to be more to our liking than flank steak. So yes, you guessed it, we did use the flap meat for this recipe—and removed it from the Freezer Inventory database.

Here, the steak and sweet potatoes share a spice rub, but they are cooked separately. The steak is sear-roasted in a screaming-hot skillet, then finished in a moderate oven. Molly Stevens author of the original recipe, suggests leaving the skin on the sweet potatoes to obtain a textural contrast with the smooth insides and rugged skin. We chose otherwise.

Rubbing the steak ahead of time and leaving uncovered in the fridge for 2-12 hours, allows the the spice rub to works its magic in keeping the meat juicy, and it also gives the flavors time to penetrate and enhance the taste of the steak.

The smoky-spicy aioli is fabulous when drizzled over both the potatoes and steak bringing it all together. We made a note in the cookbook to double the aioli next time—it’s that good! A simple side salad completed the meal and added that fresh component.

Spice-Rubbed Flank Steak and Sweet Potatoes with Chipotle Aioli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. paprika, sweet or hot
  • 2 tsp. ground cumin
  • 1⁄2 tsp. ancho chili powder
  • Salt and freshly ground black pepper
  • 1 1⁄2 to 2 lb. flank steak or flap meat
  • 3 lbs. sweet potatoes, peeled
  • 3 Tbsp. grapeseed or peanut oil

The Aioli

  • 1⁄2 tsp. canned chipotle in adobo, minced; plus 1⁄2 tsp. adobo sauce from can
  • 1 garlic clove, finely minced
  • Salt
  • 1⁄3 cup mayonnaise
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lime juice

Directions

  1. Combine paprika, cumin, chili powder, 2 teaspoons kosher salt, and several grinds of black pepper in a small bowl. Divide the mixture in half.
  2. With the steak on a platter, sprinkle half of the spice mixture all over the steak, rubbing it into the meat. Refrigerate uncovered for at least 2 hours, and up to 12 hours.
  3. Combine the chipotle, adobo sauce, garlic and 1⁄4 teaspoon salt in a small bowl and mash to a paste with a wooden spoon. Whisk in the mayonnaise and olive oil. Add the lime juice, stir and season with salt and pepper to taste.
  4. Heat the oven to 400°.
  5. Cut the sweet potatoes lengthwise in half and then into wedges that are about 1-inch across at their widest part. If any of them are 6 inches or more, cut them in half. Put them on a rimed baking sheet, drizzle with 2 tablespoons of oil, and toss to coat. Season with the remaining spice rub and toss again. Spread out in a single layer.
  6. Roast in preheated oven until tender, about 30 minutes, turning once halfway through.
  7. After the sweet potatoes have roasted for about 20 minutes, heat a large ovenproof skillet, such as cast iron, until very hot. Coat with the remaining tablespoon of oil and sear the steak until well-browned on the first side, about 1 1⁄2 minutes. Flip and brown the second side for another 2 minutes.
  8. Transfer the pan to the oven and roast for 5 to 7 minutes for medium-rare (120° to 125°); 7 to 9 minutes for medium (125° to 130°).
  9. If the potatoes are done before the steak, let them sit at room temperature, or leave them in the oven with the temperature turned off. Do not cover with foil or they will steam and turn soggy.
  10. Transfer the steak to a cutting board, tent with foil, and let rest for 10 minutes.
  11. Thinly slice the steak against the grain (if using flap meat, serves in large chunks). Serve the sweet potatoes along side, spooning a little aioli over everything. Pass any extra aioli around the table.

http://www.lynnandruss.com

Adapted from a recipe in All About Dinner by Molly Stevens

Coconut Milk Chicken Stew with Sweet Potatoes and Bell Peppers

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This Coconut Milk Chicken Stew with Sweet Potatoes and Bell Peppers recipe is a wonderful fusion of Thai flavors. It’s the perfect bowl of warming comfort food brimming with color and flavor. Made with chicken thighs, spices, sweet potatoes, bell peppers and creamy coconut milk, it’s cozy, creamy, perfectly spiced and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.

The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, cumin and black pepper. After tossing the chicken with the spices, if you have the opportunity, let the chicken get happy overnight to take on even more flavor. You don’t have to do this, but even a few hours in the fridge adds more depth to the dish.

When everything is in, just simmer the chicken in the pot and let it slowly cook in the coconut milk. It doesn’t take too long, about 30 minutes or so for thighs (shorter if you’re using breasts.) The coconut milk is obviously creamy and flavorful, but it also prevents the poultry from drying out and creates super tender pieces of chicken.

Coconut Milk Chicken Stew with Sweet Potatoes and Bell Peppers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless, chicken thighs, trimmed of fat and cut into 2-inch chunks
  • 1 Tbsp. ground turmeric
  • 1 Tbsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. black pepper
  • Kosher salt
  • 3 Tbsp. sesame oil or extra virgin olive oil
  • 2 bell peppers, seeded and sliced
  • 2 medium shallots, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp. chili flakes, or more
  • 2 medium sweet potatoes, peeled and cut into 1/2″ cubes
  • 2 cans 14 oz. full-fat coconut milk, whisked until creamy
  • 2 Tbsp. fish sauce (or soy sauce)
  • 1/2 cup fresh cilantro, chopped
  • Steamed rice, for serving
  • 1/2 cup Thai basil leaves
  • 2 limes, quartered, for serving
  • Roasted peanuts

Directions

  1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.
  2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add 1/2 the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan, and repeat with remaining half of chicken.
  3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to med-low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk.
  4. Simmer, uncovered for 30 minutes, or until the chicken is cooked through ad potatoes are tender. If the sauce becomes too thick, cover the pot and reduce heat to low. Stir in the cilantro and season with salt.
  5. Meanwhile, make the steamed rice according to package directions.
  6. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and serve with lime wedges.

http://www.lynnandruss.com

Recipe loosely adapted from Half-Baked Harvest

Braised Sweet Potatoes with Orange and Olives (and Pork Tenderloin)

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Here, we first decided on our side of Braised Sweet Potatoes with Orange and Olives before we committed to the main course of Sear-Roasted Pork Tenderloin with Rosemary, Coriander and Mustard. Nothing boring about our penchant for Mediterranean cuisines where the flavors are big and brash, heavy on citrus, spices and bold ingredients used with abandon.

The vegetarian sweet potatoes dish was in a recent copy of Milk Street magazine who noted it originally came from German food blogger Meike Peters. So the challenge was to find a main course that would stand up to the bold flavors. In Molly Stevens’ “All About Roasting” cookbook she wrote an article on basic sear-roasted pork tenderloin that lists four different flavor options.

Our first choice, orange- and thyme-rubbed, would have been a perfect “plate-mate,” however the pork had to be seasoned for 4-24 hours ahead of time, a luxury we didn’t have. So choice number two was seasoned with rosemary, mustard and coriander—a spice also in the potato recipe. This mustard-based paste turned the simple pork tenderloin into something fragrant and special with little effort.

Now about that side dish. First, cook the potatoes with a small amount of orange juice and water until tender, then stir in candied citrus zest and chopped black olives, which provide depth and pops of briny flavor. This recipe resonated not only for its bold flavors, but also for its use of a low-liquid braise, a technique that concentrates flavor. 

In Milk Street’s version, you’ll get plenty of citrus notes from the coriander and juice, and this keeps the recipe a one-pot preparation, woohoo! Then the onions are browned more for a slightly deeper flavor and cayenne pepper adds an extra bit of savoriness.

BUT, and it’s a big one, we instinctively knew that there was no way those potato chunks would be tender in 8-11 minutes. And they were not. Plan on adding another 10 minutes to this step.

TIP: Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

Braised Sweet Potatoes with Orange and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • ⅔ cup orange juice
  • ¼ tsp. cayenne pepper
  • ½ cup black or green pitted olives, or a mixture, chopped

Directions

  1. In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes.
  2. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
  3. Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes. (It took ours 20 minutes until tender.)
  4. Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes.
  5. Off heat, stir in the olives. Taste and season with salt and pepper.

http://www.lynnandruss.com

The inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters; reimagined by Courtney Hill for Milk Street

Roasted Sweet Potatoes with Kale-Miso Salad

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Sweet potatoes roasted until deeply browned and tossed with a touch of paprika are a great foil for the savory, minerally notes of a miso-dressed kale salad, as noted in Milk Street magazine. The char on the potatoes provides a note of bitterness that balances the richness of the miso. Scallions and cilantro add fresh herbal notes and toasted nuts add crunch. (I switched out pistachios for the walnuts which The Hubs can’t stand.)

This was a perfect side dish for our Deviled Pork Chops entrée. Problem was, the chops took so much longer to cook than the recipe suggested, our sweet potatoes were way overdone by the time the meat was finally ready. And without white miso on hand, we incorporated red miso. Even so, it was still a fabulous pairing.

Don’t dress the salad until just before serving. If left to stand, the kale will turn limp and soggy.

Our potatoes were huge so after peeling them, I first cut them in half vertically before slicing into wedges.

Roasted Sweet Potatoes with Kale-Miso Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedge
  • 6 Tbsp. extra-virgin olive oil, divided
  • ¼ tsp. sweet paprika
  • Kosher salt and ground black pepper
  • 1 small garlic clove, grated
  • 4 tsp. sherry vinegar
  • 1½ tsp. white miso
  • 5 oz. baby kale
  • 3 scallions, thinly sliced on bias
  • ½ cup roughly chopped fresh cilantro leaves
  • ½ cup chopped walnuts or pistachios, toasted

Directions

  1. Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the sweet potatoes with 4 tablespoons of the oil. Spread the potatoes in an even layer on the baking sheet and roast until tender and the edges begin to darken, about 30 minutes.
  2. Stir the potatoes, return to the oven and increase to 500°F. Roast until dark spotty brown and slightly crisped, about another 10 minutes. Transfer to a large bowl. Sprinkle with paprika, ½ teaspoon each salt and pepper, then toss.
  3. While the potatoes roast, in a small bowl, stir together the garlic and vinegar. Let stand for 10 minutes to mellow the garlic. Whisk in the remaining 2 tablespoons oil, the miso and ¼ teaspoon pepper. Set aside.
  4. When the potatoes are done, in another large bowl, toss together the kale, scallions, cilantro and half the walnuts. Pour in the dressing and toss. Divide the sweet potatoes among serving plates and top with the salad. Sprinkle with the remaining walnuts/pistachios.

http://www.lynnandruss.com

Recipe adapted from Milk Street