Sweet Potato | Adventures in Thyme

Steak – One Pan Meal

May 4, 2016 by Dan Leave a Comment

Steako one pan meal

Tonight we offer a “one pan meal”, because some nights, you don’t have enough strength to clean more than one pan after dinner!

2 to 3 pounds of steak (I used ribeyes)
2 large white Sweet Potatoes
1 Sweet Onion
1 good Broccoli Crown
1/2 head of Cauliflower
Your favorite steak seasoning, I used:
Rosemary
Thyme
Cinnamon
Seasoned Salt
Pepper

Preheat your oven to 400 degrees F. Line a half sheet pan with cooking parchment.

Peal the sweet potatoes and cut into wedges. Cut the broccoli and cauliflower into florets. Cut your onion into wedges. (Or substitute your favorite vegetables that roast nicely.) Lightly coat the sweet potato wedges and the vegetables with olive oil. Toss with a bit of your steak seasoning. Lay the sweet potato wedges in around the edges. Place the rest of the vegetables in the middle of the pan, so you have a nice even layer in the pan. Season your steaks and lay them on top of the vegetables.

Place your pan in the oven and bake at 400 degrees for 20 minutes or so. Turn the steaks over and cook until they are as done as you wish. Remove the steaks and cover with aluminum foil. Put the vegetables back in the oven and bake until the vegetables begin to brown. (The total cooking time was about 40 minutes in our oven.) Remove the vegetables from the oven. Serve the steaks with the vegetables and sweet potato wedges.

Enjoy a delicious dinner, and the bonus – one pan in the sink!

Sweet Potato Steak Fries

July 16, 2015 by Dan Leave a Comment

Sweet Potato Steak Fries

Tonight we’re sharing our oven baked sweet potato steak fries. Seasoned with fresh herbs and freshly grated Pecorino cheese they are perfect for a summer evening’s bbq.

Here’s what you’ll need:

3 Large, white Sweet Potatoes
1/4 to 1/2 cup Extra Virgin Olive Oil
1/2 cup grated Pecorino Cheese (Grated Parmesan will work as well, just don’t use the stuff in a cardboard can)
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 sprigs fresh Rosemary, chopped fine

Preheat your oven to 450 degrees F.

Peal the sweet potatoes and then cut into wedges or slices about 1/4 inch thick and 1 inch wide. Combine the salt, pepper and rosemary. Toss the sweet potatoes with the olive oil to coat evenly. Then sprinkle the sweet potato fries with the salt, pepper, rosemary and grated cheese (having someone help you makes this MUCH easier) while tossing gently so fries get evenly coated.

Cover a couple of baking sheets with baking parchment. This will keep the fries from sticking and help get them nice and crispy!

Lay out the fries in an even layer on a couple of baking sheets. Place in the oven and bake 10 to 15 minutes. Turn all of the fries over and bake another 10 to 15 minutes or until they start to brown. Keep an eye on them as they can go from under done to burned very rapidly.

Serve hot and sprinkle with a little more grated pecorino cheese. And don’t forget the Ranch dipping sauce!

Chicken and Sweet Potato Pie

January 21, 2015 by Dan Leave a Comment

Chicken and Sweet Potato Pie

It’s 5:00pm. It’s been “one of those days”. Your butt would be dragging except it’s cushioned in the car seat and your on your way home. Thoughts soon turn to dinner. You want something easy, but it needs to be healthy too!

Such was our situation as we ambled into the grocery store. We walked out with the fixin’s for a one dish dinner that satisfied all our needs – and it’s non-dairy!

Ingredients:

1 Rotisserie Chicken from the grocery store (we chose “Savory” spiced)
1 bag of your favorite frozen vegetables
2 to 3 cups mashed potatoes (Instant are fine as are left overs, we used mashed white sweet potatoes – WAY better fiber and vitamin content)
3 cups chicken stock
1 egg, beaten
2 tablespoons flour
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
Salt and Pepper to taste

Over medium low heat, pour 3 cups of chicken stock into a large skillet and add one beaten egg. Whisk to combine well, then mix in 2 tablespoons flour. Stir frequently until it starts to bubble and thicken.

If you don’t already have leftover mashed potatoes, it’s time to get your potatoes going too – and instant is well, nearly instant! Get ’em ready, they’re going to be needed shortly.

Next add the bag of vegetables (they’ve been defrosting on your counter, but if they’re still hockey pucks you can place the bag in lukewarm water to thaw a little). While the mixture comes back to a simmer, strip the meat off of your chicken and cut into bite sized pieces. We remove the majority of the skin from the pieces, true enough the skin has the most flavor, but it also has the majority of the fat – but if your long day calls for chicken skin then roll with it!

Add your chicken pieces to the skillet. When the mixture comes back to a simmer taste a wee bit to see how much salt and pepper to use then add accordingly. Stir well. Turn off the heat and put the mixture into a 9 x 9 baking dish. Top with the mashed potatoes and cook at 350 degrees F for 30 minutes. Be sure to put a cookie sheet on the lower rack to catch the liquid that is likely to bubble over. Turn your oven to broil and broil until lightly browned on top.

Enjoy!