I don't think I've ever seen a full Oprah show (I watch TV very rarely), but I love her website and newsletters. That amazing woman has access to the best of the best, and much of it is available for free online. Articles by the best writers, spiritualists and health experts out there; recipes from the top chefs; fashion tips from chic designers and stylists. I receive the weekly food and recipe newsletter, and last week a collection of recipes for ethnic street foods caught my eye. In particular, a recipe for Moroccan Spiced Sweet Potatoes with Pecans, Popcorn and Pepitas. Whenever a recipe title starts with 'Moroccan', I'm interested.
I had two large sweet potatoes getting bored on my counter with question marks hanging over them, wondering what they would become and when, and this recipe calls for some of my favourite spices, so I got to work. I also love popcorn but rarely think of making it. Very exciting.
Sweet potatoes are very rich in beta-carotene/vitamin A, which of course is good for the eyes, but also for the immune system. They're high in fiber and, I think, are a fabulous vegetable for children who need nutrients, love sweet things but already eat (generally, in developed nations) way too much sugar. Sweet potatoes, when cooked, are very easy to digest and a source of complex carbohydrates: preferable to white rice, flour, cereal, etc. In fact, the recipe below calls for sugar but you could easily leave it out. I used my darkest, least refined sugar but you could also use maple syrup, date syrup or molasses. That would be perfect.
Moroccan Spiced Sweet Potatoes with Hazelnuts, Popcorn and Pepitas
I'd say the popcorn is optional. It gets a bit soft when mixed in with the rest, and mushy popcorn is...well, there's just something not right about that. Not to mention the kernels getting stuck in your teeth. It's up to you - you might prefer it on the side.
2 Tablespoons and 2 teaspoons ghee, macadamia nut oil (if you can get it) or olive oil
1 Tablespoon ground cumin
1 teaspoon and 3 Tablespoons dark muscovado sugar, divided
3/4 teaspoon sweet paprika
about 1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice or mace
1/8 teaspoon unrefined salt
2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
3 Tablespoons butter (or ghee, or macadamia nut oil)
1 cup plain or salted popped popcorn (see note above)
3 Tablespoons chopped pecans, hazelnuts or almonds, toasted
3 Tablespoons pepitas (toasted pumpkin seeds)
optional: 1/2 cup bio yogurt (optional: original recipe uses sour cream)
Preheat oven to 350 F/175 C. In a large bowl, whisk together 2 tablespoons oil, cumin, 1 teaspoon maple or date syrup or molasses, paprika, pepper, cinnamon, turmeric, cloves, mace, and 1 teaspoon salt. Add sweet potatoes, toss to coat, and arrange on a large baking sheet in a single layer. Roast, tossing occasionally, until just tender, about 30 minutes.
Meanwhile, make the pepitas: you can do this in the oven by tossing them with a teaspoon or two of oil, sprinkle with salt and then pop them in the oven for 5 - 10 minutes, until starting to brown. Or, my preferred method, toss them into a small skillet with a bit of oil and salt and toast them on medium or a touch lower until they start to brown; they will also start to pop and jump a bit, which is how you know they're almost ready. Like popcorn.
Melt butter in a large, deep skillet over medium-high heat. Stir in remaining 3 tablespoons of maple or date syrup or molasses and cook for 1 minute. Add roasted sweet potatoes, popcorn, hazelnuts and pepitas; salt to taste. Cook, stirring often, until glazed and heated through, a few minutes. Serve in bowls.
The original recipe says to top with sour cream (what Americans call creme fraiche, I think; it's popular on Mexican food). I used organic soya yoghurt instead. It was nice, but I'd say it's optional. It does cut and balance the sweetness of the potatoes, nuts and sugar and the heat of the spices, which is lovely.
I had two large sweet potatoes getting bored on my counter with question marks hanging over them, wondering what they would become and when, and this recipe calls for some of my favourite spices, so I got to work. I also love popcorn but rarely think of making it. Very exciting.
Sweet potatoes are very rich in beta-carotene/vitamin A, which of course is good for the eyes, but also for the immune system. They're high in fiber and, I think, are a fabulous vegetable for children who need nutrients, love sweet things but already eat (generally, in developed nations) way too much sugar. Sweet potatoes, when cooked, are very easy to digest and a source of complex carbohydrates: preferable to white rice, flour, cereal, etc. In fact, the recipe below calls for sugar but you could easily leave it out. I used my darkest, least refined sugar but you could also use maple syrup, date syrup or molasses. That would be perfect.
Moroccan Spiced Sweet Potatoes with Hazelnuts, Popcorn and Pepitas
I'd say the popcorn is optional. It gets a bit soft when mixed in with the rest, and mushy popcorn is...well, there's just something not right about that. Not to mention the kernels getting stuck in your teeth. It's up to you - you might prefer it on the side.
2 Tablespoons and 2 teaspoons ghee, macadamia nut oil (if you can get it) or olive oil
1 Tablespoon ground cumin
1 teaspoon and 3 Tablespoons dark muscovado sugar, divided
3/4 teaspoon sweet paprika
about 1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice or mace
1/8 teaspoon unrefined salt
2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
3 Tablespoons butter (or ghee, or macadamia nut oil)
1 cup plain or salted popped popcorn (see note above)
3 Tablespoons chopped pecans, hazelnuts or almonds, toasted
3 Tablespoons pepitas (toasted pumpkin seeds)
optional: 1/2 cup bio yogurt (optional: original recipe uses sour cream)
Preheat oven to 350 F/175 C. In a large bowl, whisk together 2 tablespoons oil, cumin, 1 teaspoon maple or date syrup or molasses, paprika, pepper, cinnamon, turmeric, cloves, mace, and 1 teaspoon salt. Add sweet potatoes, toss to coat, and arrange on a large baking sheet in a single layer. Roast, tossing occasionally, until just tender, about 30 minutes.
Meanwhile, make the pepitas: you can do this in the oven by tossing them with a teaspoon or two of oil, sprinkle with salt and then pop them in the oven for 5 - 10 minutes, until starting to brown. Or, my preferred method, toss them into a small skillet with a bit of oil and salt and toast them on medium or a touch lower until they start to brown; they will also start to pop and jump a bit, which is how you know they're almost ready. Like popcorn.
Melt butter in a large, deep skillet over medium-high heat. Stir in remaining 3 tablespoons of maple or date syrup or molasses and cook for 1 minute. Add roasted sweet potatoes, popcorn, hazelnuts and pepitas; salt to taste. Cook, stirring often, until glazed and heated through, a few minutes. Serve in bowls.
The original recipe says to top with sour cream (what Americans call creme fraiche, I think; it's popular on Mexican food). I used organic soya yoghurt instead. It was nice, but I'd say it's optional. It does cut and balance the sweetness of the potatoes, nuts and sugar and the heat of the spices, which is lovely.
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