Sweet Potato Coconut Soup

2 cups water
1.5cups coconut milk (mix with the water above)
4 tablespoons olive oil
2 onions (chopped)
1 pound of sweet potatoes (peeled and roughly chopped)
2 cloves garlic (crushed)
1/2 inch fresh root ginger (peeled and finely chopped)
¼ red chilli (finely chopped - adjust this to your taste)

Heat the oil in a large pan. Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four about 5-10 minutes. Add the garlic, ginger, and chilli, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil. Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender Allow it to cool slightly, and either in a blender or with an immersion blender blend the soup.  Gently reheat and serve warm.

Turkey + Black Bean Chili with Sweet Potatoes

2 sweet potatoes, peeled and cut into 3/4 inch pieces
1/4 cup extra virgin olive oil, divided
course sea salt
1 large yellow onion, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon sweet pimenton
1/2 teaspoon mild chili powder
1 pound ground turkey
28 ounce can whole peeled tomatoes (BPA free)
14 ounce can black beans, rinsed and drained (BPA free)

Preheat the oven to 400 degrees f

Toss the sweet potatoes with 2 tablespoons of the olive oil and spread them out on a parchment-lined baking sheet. Evenly sprinkle with a good pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot set over medium heat. Add the onion, garlic, cumin, pimenton, chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8-10 minutes. Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned.

Add the tomatoes and a large pinch of salt to the pot and turn the heat to high. Swish 1/2 cup of water in the tomato can to get all the tomato bits off and add this liquid to the pot, too. Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes. Use the back of your wooden spoon to crush the tomatoes as they cook.

Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes.

Source: It's All Good - Gwyneth Paltrow and Julia Turshen


Sweet Potato Pie

2 medium sweet potatoes
4 tbsp. unsalted butter, melted
2 tbsp. fresh lemon juice
1/2 tsp. grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
3 large eggs, separated
1/2 cup sugar
2 tbsp. flour
3/4 cup buttermilk
1 pie crust* (see recipe at bottom)

Preheat oven to 375°F. Pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium-high heat. Add sweet potatoes, cover, and steam until fork-tender, about 20 minutes. Strain sweet potatoes, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or a potato masher (you should have 1 1/4 cups puree; discard any excess). Add butter, lemon juice, nutmeg, cinnamon, and salt, mixing after each addition.

In a small bowl, beat egg yolks lightly with a whisk for about 30 seconds. Add sugar and beat until they're a creamy lemon-yellow color, about 1 1/2 minutes. Add egg mixture to sweet-potato mixture and stir until eggs are thoroughly incorporated and filling is a consistent bright-orange color. Add flour a little at a time, stirring after each addition, until thoroughly incorporated. Add buttermilk and stir to incorporate.

With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 minutes. Gently fold egg whites into sweet potato — buttermilk mixture until thoroughly combined. Pour mixture into prepared piecrust and bake on middle rack of oven until the center is firm and set, 35 to 40 minutes. Remove pie from oven and cool completely on a rack. Serve at room temperature with a scoop of ice cream on the side.


1 1/2 cup sifted, flour
1 tbsp. sugar
1 tsp. salt
1 stick cold unsalted butter, cut into small pieces
1/4 cup ice water

Sift dry ingredients together in a medium bowl. Sprinkle in butter and refrigerate 30 minutes. Dust work surface with flour. Preheat oven to 325°F. Cut butter into dry ingredients using a pastry blender or your fingertips until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time and tossing mixture with a fork to combine after each addition, until pastry holds together when pinched. Gather pastry into a round disk, wrap in plastic wrap, and refrigerate for 15 minutes or until ready to use. Roll out dough to a 12-inch round. Transfer to a 9-inch pie pan. Fold any excess dough that hangs below pan rim on top of rim so you have enough to crimp. Cut off excess to patch any holes or tears. Refrigerate for 15 minutes before filling or prebaking. Lay a sheet of aluminum foil over dough and carefully scatter pie weights in pan. Bake on middle rack for 12 to 15 minutes. Remove pie weights and foil, prick bottom of crust with a fork, and bake until bottom of crust appears dry, about 10 minutes.


3 medium sweet potatoes
1 tbsp. unsalted butter
2 tbsp. dark-brown sugar
1/2 cup fresh lemon juice
1/8 tsp. ground cinnamon
1/8 tsp. kosher salt

Preheat oven to 325F.  Peel sweet potatoes and cut into 1 inch thick slices.  Butter a 13x9 baking dish and arrange sweet potatoes in a single layer. Mix brown sugar, lemon juice, cinnamon and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes. Remove foil, return potatoes to oven, and bake until glaze becomes syrupy, about 5 minutes more. Serve immediately.


2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350 degrees F. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.