Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.

Spiced Sweet Potato Chips

PREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

1. HEAT oven to 375°F.
2. SLICE potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.
3. BAKE for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
4. POUR spice mixture over chips and toss well before serving.

NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Pork with Sweet Potatoes and Apples Sheet-Pan Dinner

Prep 20 MIN
Total 50 MIN
Servings 4

Ingredients

1/2 cup butter, melted
1 tablespoon thinly sliced fresh sage leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 medium sweet potatoes, quartered lengthwise
2 medium Gala apples, cored and quartered
1 medium sweet onion, cut into 1-inch pieces
1 lb pork tenderloin
1/2 cup real maple syrup
1 tablespoon fresh lemon juice
1/4 cup chopped pecans, toasted

Steps

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix melted butter, sage, salt and pepper. Add sweet potatoes, apples and onion; toss to coat. Using tongs or slotted spoon, transfer to pan in single layer. Add pork to bowl with mixture, and toss to coat. Add to pan with vegetables. Roast 23 to 27 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.

3 Meanwhile, in 1 1/2-quart saucepan, heat maple syrup just to boiling over medium heat. Immediately reduce heat to low; cook 7 to 8 minutes or until reduced to 1/3 cup. Remove from heat. Stir in lemon juice. Set aside.

4 Slice pork, and divide among 4 plates. Divide potato mixture on top of pork; drizzle with maple syrup. Top with pecans.

Smashed Garlic Parmesan Sweet Potatoes

INGREDIENTS
Sweet Potatoes:
4 medium sweet potatoes (or 3 large sweet potatoes)*
A light spray of olive oil
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Kosher Salt and Black Pepper to taste
2 tablespoons Parmesan Cheese

INSTRUCTIONS

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Boil Method:
Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:
Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minutes, or until you can handle them without burning your hands.

Smash:
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic, and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:
Season with a little extra salt and parsley, and serve immediately.

NOTES
*Look for long sweet potatoes that are fairly wide in diameter. I found the fatter, the better (larger smashed sweet potato pieces)

**I prefer the boil method first, as they seem to almost caramelise in their own natural sweetness, before baking. But either method works.

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner

After I was injured, I learned to cook on sheet pans because they were light and roomy. Really they are adaptable to most cooking. Between that, paper plates, and aluminum foil I was set and cooking on the stove-top was reduced to very small pans. I couldn't lift any more.

Now post surgery and deep into recovery, I am gradually adding more weight I can lift but I still was excited to find all these sheet pan dinners. I can't wait to try them all! Later today it's sheet pan nachos for me.

Found here: http://www.bettycrocker.com/recipes/jerk-chicken-with-sweet-potatoes-sheet-pan-dinner/2ccc566c-8c49-407d-8737-e67de0e2c85d

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner
Prep Time 15 MIN
Total Time 55 MIN
Servings 4

Ingredients

1/4 cup olive oil
1 tablespoon finely chopped peeled gingerroot
1 tablespoon jerk seasoning (dry)
1 teaspoon soy sauce
3/4 teaspoon salt
4 boneless skinless chicken breasts (1 3/4 lb)
3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Directions

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
2 In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
3 Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.

Expert Tips–
Want it spicier? Add a tablespoon of finely chopped hot pepper, such as jalapeño or serrano, to the sauce mixture. If you don’t have an 18x13-inch rimmed baking sheet or “sheet pan,” consider investing in one. They’re large enough to accommodate a full dinner on one pan, but small enough to fit in most home ovens.

Note for me: omit Cilantro

T's Sweet Potato Fries

T's Sweet Potato Fries
Submitted by: Wannabe Gardener


"These fries are a healthy alternative to the old standard French fries. The Italian seasoning and lemon pepper add an interesting twist to this vegetable."
Original recipe yield: 4 servings.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes


Servings:
Scaled to 1Original recipe makes 4 (change)
INGREDIENTS:
1 sweet potatoes, cut into large French fries
3/4 teaspoon water
1/2 teaspoon Italian seasoning
1/8 teaspoon lemon pepper
1/4 pinch salt and pepper to taste
1-1/2 teaspoons olive oil

DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C).
Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
Bake for 30 minutes, turning once, or until fries are crispy on the outside.

Bruce's® Pie Filling Rice Krispie Bake

Great twist on Sweet Potato Pie from
http://www.brucefoods.com/recipes/pfricekrispie.html

Bruce's® Pie Filling Rice Krispie Bake

1-29oz can Bruce's Sweet Potato Pie Filling
2 eggs
2 tablespoons margarine softened
vegetable cooking spray

3 tablespoons maple syrup
2 tablespoons margarine melted
1 ½ cups Rice Krispies cereal
1 cup large marshmallows

Combine pie filling, eggs, 2 tablespoons softened margarine.
Spread mixture in covered casserole dish coated with cooking
spray. Bake according to the directions on pie filling can.

Last 10 minutes add maple syrup, melted butter and rice
krispies.
When casserole is done, add marshmallows overlapping to
fully cover surface area.
Bake 1-2 minutes longer untill golden brown.
Remove from oven.