Turkey Sweet Potato Chili in a Slow Cooker

As the weather turns colder, I find myself turning more and more to meals like this Turkey Sweet Potato Chili.  It's hearty, filling, tasty, and full of good healthy foods (like pumpkin, sweet potato, peppers, mushrooms, etc).   I've made it several times now and my family has declared it our new go-to not-too-spicy, not-too-sweet chili recipe.  All the chopping makes the prep time a little lengthy, but since it makes such a humongous batch (it filled my 4-quart crockpot), that it's perfect for sharing with a friend or for freezing part for another day, it makes the chopping worth the effort.   See the easy freezer directions below and enjoy! 

Click here for printable recipe.

Posted by Lara.

The ingredients:
1 Tbs. olive oil
1 medium onion, diced
4 cloves garlic, peeled and minced
2 bell peppers, diced  (I used a red and a green pepper)
1-2 jalapeno peppers, seeded and minced (take care NOT to touch the seeds or to include them in the chili, because they will make it very spicy)
1 lb. ground turkey
1 pkg. (12-ounces) chicken Italian sausage, halved and sliced
8-ounces mushrooms, minced
2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. chili powder
1-1/2 tsp. paprika
2 medium sweet potatoes, peeled and diced
2 cans (14.5-ounces each) diced tomatoes
2 cans (15-ounces each) black beans, drained and rinsed
2-1/2 cups beef broth
1 can (15-ounces) pumpkin (make sure it is not pumpkin pie mix)
1/2 tsp.  cinnamon
1 Tbs. unsweetened cocoa powder
Desired toppings:  sour cream, sliced avocado, fresh lime juice, chopped cilantro, crumbled crackers

Directions:

Over medium high heat, in a large skillet add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are soft.    Add to crockpot.
In the same skillet, heat remaining 1 1/2 teaspoons olive oil.  Add turkey and mushrooms and stir to combine.   When turkey is almost cooked, add in the sliced sausage and saute until the sausage is lightly browned and the turkey is cooked through.  

Sprinkle on cumin, salt, pepper, oregano, chili powder and  paprika and stir to combine.   Add turkey/sausage mixture to slow cooker.


Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker. (Your crockpot will be very full) Stir til combined.    Cook in covered crockpot until sweet potatoes are tender, 4-6 hours on high, or 8-10 on low.     (I cooked mine over the stovetop for about an hour, then put it into the crockpot to keep it warm. )

Before serving, remove the lid and turn the crockpot off and allow chili to sit for 10-15 minutes.    Season with additional salt to taste before serving.  Serve with desired toppings. Makes about 16 cups.

STOVETOP DIRECTIONS:  If you don't have time for the crockpot, simply follow the directions through adding the seasonings to the meat, then add the remaining ingredients to a large stockpot (instead of the crockpot).  Simmer over medium-low heat until sweet potatoes are tender (about 45-60 minutes)

FREEZER DIRECTIONS:   To freeze, simply pour the chili into a freezer container (I used a square disposable pan). Cover with plastic wrap and  foil and place in the freezer.  When you're ready to thaw it out, just pop it out of the disposable pan and place into a microwaveable bowl.  Heat until hot (or if you prefer to heat it over the stovetop....just heat in the microwave until thawed, then you can place it in a pan on the stovetop).

Enjoy! 



 Recipe adapted from:  Our Best Bites

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Sweet Potato Crescent Rolls

For a split second I was a little unsure  about the sweet potatoes in these, but then I remembered that I've made cinnamon rolls with potato flakes in them and loved the uber soft texture that they have.   So then I figured if potatoes are good, then sweet potatoes would be even better since they have...more flavor...more sweetness...more vitamins.   I made these using about 2/3 white whole wheat flour and oh-la-la, these were some of the best rolls I've had in a long time!   Their soft texture and hint of sweetness made them rolls we won't soon forget! 

Recipe Source:   Taste of Home

 Tis the season for soft, homemade dinner rolls!   These will be the perfect addition to your Thanksgiving menu!

Click here for printable recipe. 

The ingredients:



2 Tbs. active dry yeast
1 cup warm water (110-115 F)
1 can (15-ounces) cut sweet potatoes / yams, drained and mashed (about 1-1/4 cups mashed)
1/2 cup sugar
1/2 cup shortening (I used butter flavored Crisco)
1 egg
1-1/2 tsp. salt
5 – 5-1/2 cups flour  (I used about 3 cups of white whole wheat flour in place of part of the all purpose flour)
1/4 cup butter, melted

Directions:  In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the mashed sweet potatoes/yams, sugar, shortening, egg, salt and 3 cups flour. 

Add enough remaining flour to form a stiff dough.  Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  (If using mixer with dough hook, let knead for 4-5 minutes)  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into fourths. Roll each portion into a 10 inch circle;

cut each into 8 wedges.  Brush with butter.  Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets.

Cover and let rise until doubled, about 40 minutes.

Bake at 375 degrees F for 11-13 minutes or until golden brown.  Remove from the pans to wire racks.  Makes 32 rolls. 

Enjoy!


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Pasta with Potato Sauce Alla Decaro

  We discovered this vegan dish during my teens' experiment into vegetarianism this past summer.  The experiment was only a month long and they are now back to eating meat again, but this moist and flavorful dish (zipped up and adapted from Epicurious) has stayed on the menu and become a favorite of mine. 

 Click here for printable recipe.  

The ingredients:
 
2-lbs. potatoes (I used 5 small baking potatoes and 1 medium sweet potato)
1 large onion, chopped
5 cloves garlic, pressed
6 Tbs. extra-virgin olive oil
1 tsp. dried basil
Pinch crushed red pepper (to taste)
2 tsp. salt
1/2 tsp. black pepper
3 cups water
1 lb.  penne pasta

Directions:  Peel potatoes and cut into 1/2-inch cubes.  In a deep 12-inch heavy skillet, cook onion in oil over low heat for 10 minutes; stirring frequently. 

Add pressed garlic and crushed red pepper and saute an additional 1 minute.  Add basil, potatoes, salt, pepper, and water.  Potatoes should be barely covered with water.  Cover and simmer until  potatoes are tender, about 20 minutes. 

While potatoes are cooking, bring 5 quarts of salted water to boil and cook pasta as directed on package.   Drain pasta.   (do NOT drain potatoes) 

Return pasta to kettle and add potato mixture, tossing gently to combine well.

 

 

Makes 6 servings.  Top with freshly grated Parmesan if desired.   Enjoy!

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Sweet Potato-Coconut Soup with Spicy Relish

I used to think of sweet potatoes as something to enjoy a couple times a year...usually smothered with marshmallows and brown sugar.  The last few years though, I've discovered that I really enjoy them as a regular part of our menu.  It's gotten to the point that whenever I make a recipe that calls for any potato at all, that I substitute at least 1/3 of the potatoes with sweet potatoes.  I love the extra nutrition  and  the extra flavor that the sweet potatoes add.  

When I found this Bobby Flay recipe in the Parade Magazine of the Sunday Washington Post, I was intrigued.  I couldn't wait to try the sweet potatoes and the coconut together in the soup.  I was pleased with how well the flavors blended together and  I really enjoyed the spicy relish that added  a nice heartiness and texture to the pureed soup.     The spicy relish reminded me in flavor and texture a little of sweet potato fries and as such my family couldn't get enough of it on their soup.  I highly recommend making a double (or even triple) batch of the relish. 

Click here for printable recipe. 

The ingredients:

SPICY RELISH:  (I ended up making a double batch of the relish, since everyone liked it so much)
1 Tbs. canola oil
1 Tbs. unsalted butter
Pinch of red pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
salt and black pepper, to taste
1/4 cup finely chopped fresh parsley

SWEET POTATO-COCONUT SOUP:
1-1/2 Tbs. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
pinch of red pepper flakes
3 cups chicken stock
1/2 cup water
1-1/2 lbs. sweet potatoes, peeled and cut into large dices
1 can (13-oz) unsweetened coconut milk
1 Tbs. honey
large pinch of ground cinnamon

Directions: 

For Relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook covered, stirring occasionally , until softened, 15 minutes.  Uncover, increase heat to high and cook until diced potatoes are golden brown, 5-7 minutes (mine didn't take anywhere near that long). 

Transfer to bowl and stir in the parsley; set aside.

For soup:  Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes. 

Add red-pepper flakes and cook for 30 seconds.  Add chicken stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20-30 minutes.  Cool for 10 minutes.

Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.  Serve hot with crusty bread.  Makes 4 servings.   

Enjoy!

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Holiday Baking #2: Sweet Potato Cookies with Orange Glaze

This is going to be an exciting month here at the Recipe Shoebox!  Thirty-one straight days of tempting treat recipes is proving to be no easy task (based on the fact I'm posting today's recipe at almost midnight and it's only the 2nd day), but my oven's been hard at work and I've got some awesome guest bloggers lined up to help me make it happen.   It's looking to be a sweet, sweet December indeed!

Speaking of sweet, these sweet and spicy sweet potato cookies were soft and chewy and oh so perfect in a bowl of butter pecan ice cream.  We were out of orange juice the day we made them, so we ate them without the orange glaze, but the citrus would have been a perfect touch.  I'm a big sweet potato fan, so I always have them in the house, but I bet they would work just as well with pumpkin puree instead.  I've got it on my list to test sometime, but if any of you do, you'll have to let me know how it works. 

Click here for printable recipe. 

The ingredients:

SWEET POTATO COOKIES:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup salted butter, room temperature
1 cup sugar
3/4 cup brown sugar
1 egg
1 tsp. vanilla extract
1 cup sweet potato puree *I peeled and chopped a sweet potato, boiled it for 10-15 minutes, then mashed it with a potato masher.  You could also use canned sweet potatoes or canned pumpkin.
1 cup chopped pecans

ORANGE GLAZE: 
1-1/2 cups powdered sugar
3 Tbs. orange juice
1 tsp. vanilla extract

1/2 gallon butter pecan ice cream (optional, but highly recommended)


Directions:  Preheat the oven to 375 degrees.  Line cookie sheet with parchment paper, set aside.  

If you're not using canned sweet potatoes, then cube them, add them to boiling water, and boil until soft (about 15-20 minutes).  Drain, mash, and set aside. 

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. 

In a separate bowl cream together the butter, sugar, and brown sugar until light and fluffy.  Add the egg and the vanilla and mix until incorporated.  Stir in sweet potato puree and blend until smooth.  Beat in the dry ingredients in increments and combine well.  Stir in pecans. 

Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. 

Bake until cookies are lightly golden around edges and they spring back from the touch, about 15 minutes.  Let cool completely on the cookie sheets before glazing. 

Serve with butter pecan ice cream and enjoy!!!

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Stuffed Wieners with Chipotle Smashed Sweet Potatoes

If you think this recipe is a little different from my "normal" fare, you should've seen the looks on the kids' faces when they realized that it was their female parent that was actually feeding them hot dogs.  I have to say that these were surprisingly good with the chipotle smashed sweet potatoes and my kids were crazy for them.  My friend makes these with instant potatoes or leftover mashed potatoes which would definitely put this into the super easy, I have 10 minutes to feed my family, kind of meals and I'm always up for a few more of those!  :) 

 Click here for printable recipe. 

Stuffed Wieners
The ingredients:
1 pkg. hot dogs
2-3 cups mashed potatoes or mashed sweet potatoes* (see note below)
2 cups shredded cheddar cheese

Directions:  Split hot dogs down the center vertically without cutting all the way through and place on cookie sheet.

Stuff mashed potatoes into each hot dog.  Sprinkle each with cheese.  Bake at 450 degrees for about 5 minutes or until cheese is bubbly and golden.  Enjoy!

*NOTE:  You can use leftover (or instant) mashed potatoes for this or for really yummy (and healthier) mashed sweet potatoes use this recipe:

Chipotle Smashed Sweet Potatoes
The ingredients:
2 lg. sweet potatoes, peeled and cubed
2 Tbs. butter
1/2-1 chipotle pepper in adobo sauce, chopped
1/2-1 tsp. adobo sauce from a can of chipotle peppers
1/2 tsp. salt

Directions:  Put cubed sweet potatoes in boiling water and boil just until fork tender; about 15-20 minutes.  Drain and place in a large mixing bowl.  Add butter and mash together. Add 1/2 chipotle pepper and 1/2 tsp. adobo sauce and salt.  Mix well.

Taste and if desired, add up to another 1/2 chopped chipotle pepper and 1/2 tsp. of adobo sauce.  Enjoy!

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Zuppa Toscana Recipe

I've actually never had Olive Garden's version of this soup, so I don't know how it compares...all I know is that this is flavorful and hearty and my family LOVES it! It's a regular part of our winter menu!

The ingredients:

1 lb. italian sausage (mild or spicy according to your preference[we like spicy])
3/4 cup onion, diced
4 medium potatoes, peeled and cubed
1-1/4 tsp. garlic, pressed (I usually just use 3-4 cloves rather than measuring it)
1/3 cup chopped bacon (I use the good bacon bits)
4 cups water
4 chicken bouillon cubes
1 cup kale or spinach leaves, chopped (I use spinach)
1/3 cup cream
1 sweet potato, peeled and cubed (optional)

Remove the casings from the sausage and cook sausage with chopped onion in frying pan, like you would for ground beef. Set aside.

In a saucepan add chopped potatoes, diced onions, and bouillon to the water. Boil just until potatoes are tender, then add garlic, sausage, and bacon bits. Simmer for a few minutes then add chopped spinach and cream and simmer for another 2-3 minutes. Remove from heat and serve hot with breadsticks and a salad. Serves 4-6.


Enjoy!

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Something to be Thankful For

Since Thanksgiving is only a week and a half away, I thought I would go ahead and post a link to a DELICIOUS sweet potato recipe I discovered last year. If I couldn't count on having these sweet potatoes at least once a year, I don't think my life would be complete. They are just that good! Now, run, don't walk over to Serious Eats for Pioneer Woman's Sweet Potatoes. You can thank me later.

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