I could never figure out how my mom made her sweet potatoes until I had her come over and make them in front of me. I remember that day so clearly, because she lit up with excitement getting to share this. Now that she’s gone, I realize how special that day was. She was the queen of comfort food and had no problems dowsing the sweet potatoes with maple syrup, orange and apple juice and brown sugar.

I’m thrilled to say I was able to make a very similar dish, only sugar free/

Stove Top Sweet Potatoes

• Sweet Potatoes
• Sugar Free Maple Syrup (I use Choc Zero)
• Orange or Orange Zest
• Lemon
• Cinnamon
• Cinnamon Sticks
• Black Strap Molasses

It’s not a complicated recipe but a very delicious one. She surprised me by telling me we don’t need to turn on the oven. These are stove top sweet potatoes. How did I not know that? The good news here is that you can make these at the last thirty minutes while the turkey is taking up the oven.

How to Cut Sweet Potatoes

The first thing you have to do is peel the potatoes and cut them into discs. I cut them completely differently here, but you can do it either way. I tend to think her suggestion of discs is a better idea, because you can cut them more evenly.

If you are making these for a big dinner like thanksgiving, you can peel and cut them ahead, stick them in a plastic bag and refrigerate.

I did not use erythritol for this recipe because Choc Zero Maple Syrup is a better choice. I also used a small amount of black strap molasses to take the place of the brown sugar. Orange, lemon, and cinnamon sticks add brightness and flavor.

If you’re not familiar with Choc Zero, they make all kinds of amazing sugar free products, which is why I chose to be an affiliate earning a small commission. Their chocolate chips and maple syrup are my two favorite products and I use them in my keto bakery because they are sugar free and low carb.

If you don’t want to use a whole orange (because of the sugar), you can use just the orange zest.

If you have sweet potatoes left over, make some grain free sweet potato biscuits.

Can You Freeze Cooked Sweet Potatoes?

Yes, you can place the cooled sweet potatoes in a bag and freeze for up to 3 months.

Recipes You Might Love

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Sugar Free Orange Maple Sweet Potatoes

Sugar Free Stove Top Sweet Potatoes made with with butter, orange and cinnamon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 sticks butter
• 1/4 cup sugar free maple syrup I use Choc Zero
• 1 teaspoon black strap molasses
• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon cinnamon
• 4 large sweet potatoes peeled
• 1 large naval orange cut into 4 pieces
• 1/2 lemon
• 2 cinnamon sticks
• 1/2 cup water more If needed
• 1 teaspoon salt
• black pepper

Instructions

• Cut peeled sweet potatoes across into 1/2 discs.
• Add In sugar free maple syrup
• In a dutch oven (large enough to fit all sweet potatoes), melt the butter with black strap molasses. Add cinnamon.
• Add in sweet potatoes.
• Squeeze oranges over potatoes. Put orange skins in pot.
• Season with salt and pepper.
• Add in cinnamon sticks, nutmeg, and water. You will need to judge how necessary adding liquid is.
• Cover and cook on low heat for about an hour, stirring every ten minutes or so.

The post Sugar Free Orange Maple Sweet Potatoes appeared first on Spinach Tiger.

Baked in a 9 x 13 baking dish, you will have up to 12 servings, which makes this perfect for cutting into squares for a brunch party.

Ingredients for Low Carb Sausage Casserole

• Eggs
• Sausage (Italian or Country)
• Sweet Potato
• Fresh Spinach (can use kale or arugula)
• Cheddar Cheese
• Baking Spray

Equipment

• 9 x 13 Baking Dish
• Parchment Paper
• Egg Scrambler

Spinach Tiger earns a commission from Amazon Purchases.

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Low Carb Sausage Breakfast Casserole

Baked Egg Casserole with Sweet Potatoes, Sausage, Spinach, Cheddar

Course Breakfast

Cuisine American

Keyword chicken sausage,, eggs, frittata, sweet potatoes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Ingredients

• 12 large eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream optional
• 1 large roasted cubed sweet potato
• 1 pound loose sweet sausage Italian or country
• 1 handful baby spinach leaves
• 1/2 cup cheddar cheese shredded
• 1 tablespoon bomba sauce

How to Cook Sweet Potatoes

• 1 large sweet potatoes
• 1 tablespoons olive oil
• dash sea salt
• dash black pepper
• dash paprika or cayenne pepper

Instructions

Baked Egg Frittata Casserole

• Preheat oven to 375 degrees F. 190 C.
• Prepare 9 x 13 baking dish with parchment paper and spraying sides with baking spray.
• Prepare sweet potatoes (recipe below).
  
• Cook sausage in frying pan over medium heat, breaking it up for bite sized pieces. Drain on paper towels.
• Beat eggs with salt, pepper and heavy cream.
• Place sausage and sweet potato cubes evenly in baking pan. Arrange spinach leaves evenly.
• Pour eggs over baking pan.
• Sprinkle cheddar cheese evenly.
• If you want to add in bomba sauce spoon in to your taste.
  
• Bake in middle of oven for 25 minutes. Rest 10 minutes before cutting.
  

The post Low Carb Sausage Breakfast Casserole appeared first on Spinach Tiger.

I am republishing this post in honor of Retro Rose, who passed away this week. I wish I could have one more day, and one more time to see her make her signature dish.

I don’t usually eat food dripping in buttery, browned sugar, but I make exceptions and my mom’s Candied Sweet Potatoes are one of those. Once you’ve eaten these (even if you don’t have a sweet tooth), you’ll be hooked.

Retro Rose was and still is my mother. She cooked very differently from me. She cooked more old school, and while I take notes from the past, I tend to go a slightly more modern, healthier route. There are exceptions. There are holidays, Sundays and just because I need retro food to feel good days.

I named her Retro Rose, because she loved antiques, especially vintage pictures. I named her Retro Rose because she is/was a retro cook, and I mean that in a good way. She cooked from scratch , and it was her dishes that people wanted the recipe. There never was a recipe. I have one here for the Stove Top Candied Sweet Potatoes because she came over one year before Thanksgiving and made them so I could post them here.

I remember oranges and maple syrup flying and no shortage of brown sugar. The cinnamon stick always made me feel nostalgic, guaranteeing this dish to be one with many layers of flavor and sweet, while still being balanced.

It’s only been a few days, and I can’t fathom that she is not here. She loved to talk about recipes, especially starting a month before any holiday. I think she liked the food conversation and planning better than the eating.

Retro Rose passed away at age 84. She drove and made her own meals right up to the last week. She touched people in an unusual way. I had friends break down and deeply cry, even friends that knew her briefly. The lady behind the cash register broke down, and we are still concerned about how to tell her nail guy and hair dresser. Her doctor was grief stricken and said over and over how he will miss her. Her neighbors are young as she lived in an apartment and not senior living. They are crushed.

We will be celebrating her life the week before Thanksgiving, and I have to grapple with how to handle this. She liked spaghetti and meatballs, cheeseburgers, donuts and bagels.

I hope you make these candied sweet potatoes this Thanksgiving and make these sweet potato biscuits with the leftovers. She will be smiling down.

More Thanksgiving Food

The fresh turkey is dry brined, and then roasted in cheesecloth.

Retro Rose will bring the Pennsylvania Dutch Corn Pudding.

I’ll be making roasted brussels sprouts and a pear and pomegranate salad and sweet potato biscuits. I’ve already made a medley of pies, blackberry, apple and pumpkin. Corn bread stuffing will arrive with cranberry sauce and wine. Retro Rose’s friend Eleanor will bring her violin.

A lot of fuss for one day, but we revel in this. It’s the one day of the year we indulge in making memories.

The Process for Stove Top Candied Sweet Potatoes

When you have leftovers, use them to make biscuits and sweet potato pie.

Thanksgiving is the best holiday for material for family movies. Families that are a little kooky, (who’s isn’t), and there are always reminders of harsh family moments along with the best family moments. I think food is the cushion for the drama, the disappointments, the broken hearts.

If we can connect a loving moment with a taste of stuffing, we fare better, because it’s been my experience that even when a person has disappointed me, I am a lot more forgiving when there is food as a peace offering.

We all have moments in our life we wish never happened, but a good meal is not one of them. When I ate Retro Rose’s stove top candied sweet potatoes, all I saw was a sweet Italian mama, cooking with love (which she is good at).

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Retro Rose’s Legendary Stove Top Candied Sweet Potatoes

My Mom’s Legendary Candied Sweet Potatoes with brown sugar, butter, orange and cinnamon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 sticks butter
• 2 cups brown sugar see notes
• 8 sweet potatoes peeled
• 1 teaspoon cinnamon
• 1 or 2 cinnamon sticks order here
• 1/2 teaspoon cloves
• 1/2 teaspoon freshly ground nutmeg
• 1/2 cup apple juice
• 1 teaspoon salt
• black pepper
• 1 large naval orange cut into 4 pieces

Instructions

• Cut sweet potatoes across into 1/2 discs.
• In a dutch oven (large enough to fit all sweet potatoes), melt the butter with brown sugar. Add cinnamon, ground cloves.
• Add in sweet potatoes.
• Squeeze oranges over potatoes. Put orange skins in pot.
• Season with salt and pepper.
• Add in cinnamon sticks, nutmeg, and apple juice, (can add water or orange juice). You will need to judge how necessary adding liquid is.
• Cover and cook on low heat for about an hour, stirring every ten minutes or so.

Notes

substitute 1/4 cup brown sugar with 2 tablespoons maple syrup

The post Retro Rose’s Legendary Stove Top Candied Sweet Potatoes appeared first on Spinach Tiger.

I make a lot of frittatas and until a few years ago, I always made them on top of the stove, the way my family made them. Then I discovered they could be baked. The best discovery, however, is that they can be made in a sheet pan.

Most of my frittatas are vegetarian frittata recipes, using ingredients such as sweet potatoes, white potatoes, yellow squash, yellow peppers, spinach, kale and green olives, or green peas.

I got the idea for the sheet pan frittata recipe at a VIP opening party of a local upscale Italian restaurant. The chef had placed little squares of asparagus frittata for a on a pretty serving plate, a perfect vegetarian frittata recipe.

It was one of the few high protein, low carb choices.  I ate my share and tucked away the idea.

When Jeni of Jeni’s Ice Cream came to Nashville and invited me to a special potluck brunch for influencers, I knew that most people would bring something sweet and pretty.  I opted to try out a vegetarian frittata recipe of sweet potato, arugula brunch like I made here, only in sheet pan frittata style, which is pretty in its own right.

I was nervous that no one would eat it, but the foodies, bloggers, and instagrammers didn’t leave a single bite. By the way check out this beautiful milk glass cake plate. I got this from my best friend for Christmas, as I’m a collector and everyone knows my favorite color is white. (I know, white is really not a color).

I put that sheet pan frittata in the back of my mind, and thought “great idea for a holiday blog post.” That post never happened, and if you’re a blogger, you’ll understand there are many theoretical blog posts that never hit the page or show up sometimes years later than planned.

My sweet potato, brussels sprouts frittata is only months late, but it’s here, squares and all.

Now don’t limit yourself to these ingredients. Take a look at all my frittatas in the link below, or make your own. This one is dairy free, paleo, and Whole 30 compliant. It’s January! I know you’re looking for healthy eats.

Use a Quarter Size Sheet Pan for a Sheet Pan Frittata

I used this sheet pan, which is a smaller size than a cookie sheet or jelly roll pan.

This sheet pan frittata could also be divine with hash browns, shallots and bacon. Or perhaps sweet corn, sausage and scallions. I could go on and on with ideas, and I’m sure you can too.

Feel free to expand and use your own favorite ingredients, but also note how pretty it is when you use shredded or spiraled sweet potatoes.  I bought my kitchen a spiralizer for Christmas and put it to good use in this recipe. I can’t believe it took me this long to get this tool, that I now use every day.

The exciting thing about this sheet pan frittata is how it extends to brunches, parties, potlucks and gives people a healthy, yet delicious alternative.

If you’re eating bread, frittata makes the best sandwich, so do set out some small, crusty rolls with this.

More ideas for a Sheet Pan Frittata or a Vegetarian Frittata Recipe.

Frittata made with spaghetti and broccoli. 

Sage Sweet Potato Frittata

Spinach Mushroom Frittata

More Frittata Recipes from Spinach Tiger

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Sheet Pan Frittata with Sweet Potato and Brussels Sprouts

Frittata made in sheet pan is perfect for parties and potlucks.

Course Egg Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16

Author Angela Roberts

Ingredients

• 1 large sweet potato peeled
• 9 ounces brussels sprouts sliced very thin
• 1 dozen eggs
• olive oil coconut oil or avocado oil
• parchment paper
• sheet pan
• spiralizer or julienne peeler
• salt
• pepper

Instructions

• Saute shaved brussels sprouts in olive oil or butter. Set aside.
• Using a spiralizer or julienne peeler, shred the raw sweet potato. Saute in butter, olive oil, coconut oil until on low heat until cooked through.
• Beat eggs and add 1/2 teaspoon salt and approximately 1/4 teaspoon black pepper.
• Generously oil pan, even if you use parchment paper. If using parchment paper, butter it before adding the eggs, as the protein will stick in the oven.
• Arrange vegetables and pour eggs into pan.
• Bake for 10-15 minutes until set in middle at 375.

The post How to Make a Sheet Pan Frittata appeared first on Spinach Tiger.

If you came because you want to know how to make a quiche, let me tell you, it’s much easier than it sounds.

The most familiar and original quiche was quiche lorraine. It’s quite an old dish originating in Germany (you thought it was France, me too). It was a bread dough covered with an egg custard and bacon. Cheese was not part of the original dish, but as history has shown us, food evolves and recipes change. Bread dough became buttery pie crust which is where the French took over. I think I might love that bread dough idea!

Today, the quiche lorraine recipe always has bacon (or ham) and gruyere or swiss cheese, eggs, cream and in baked in a tart pan with flaky pie crust.

You  can choose any ingredients you like and call it quiche if there’s a pie crust, a fluted tart pan, a savory egg custard mixture, mainly made with eggs and cream, and some sort of ingredients. I supposed egg custard pie is the sweet version.

Did you know a recipe can be French and Southern at the same time?

In this recipe, I used sweet potato puffs and country sausage. You could use cubed sweet potatoes or white potatoes as a substitute, and don’t forget some golden shallots. I wanted to highlight the sausage rounds, but you could highlight sweet potato rounds as I did in this frittata.

The Proper Ratio for the Right Custard

Six eggs to 1/2 cup cream (or half and half)  to 2 to 4 ounces cheese per pie crust seems to work well. For a richer custard, use 3/4 cups cream. Then add in any ingredients you like, but don’t go crazy, because the highlight of quiche is tasting that savory custard.

Sometimes I play around and make individual quiches. Use same ratios and pour almost to the top, leaving some pie crust showing.

I’ve cheated on the cream and have used half and half or buttermilk in the past. Heavy cream will give you the richest custard, and it really does depend on what your other ingredients are. When I used the buttermilk, I used fresh corn and it was dreamy and so “farm like.”

If you want to know how to make a quiche a super easy way, a few years ago I made quiche with raw tortillas, and it worked like a charm, but of course, you won’t have that buttery, flaky crust to dive your fork into.

Seafood quiche is quite popular and the added touch here is the pistou, a mixture of basil, pinenuts, and olive oil.

However, there is nothing quite as satisfying as real pie crust, which I believe is the culinary world’s finest creation.

For those faint of heart in making a pie crust, you can use store bought, but I do encourage to tackle once and for all the pie crust. If you follow my instructions, it’s practically no fail, and I’ve created a video for you. Even though you only need the bottom, make the whole thing, and save the remaining crust for other things like hand pies, or mini-tarts. (Pie dough freezes well).

The recipe I’m giving you today was part of a recipe development I did for Cece’s Country Sausage, although for their website, I left out the shallots.  I love this recipe and their sausage.  It not just because I develop the recipes for their website. I’ve compared to others on the market and it’s my favorite by far.

I hope this answers some of your questions as to how to make a quiche. If not, please comment, and I’ll try to help.

Please connect with me on Instagram, lots of pretty pics you don’t see here.

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How to Make a Quiche and a Country Sausage Sweet Potato Recipe

How to Make a quiche and a recipe for Sweet Potato Sausage Quiche.

Course Breakfast

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pie crust see below note
• 16 frozen sweet potato puffs or 1 sweet cooked sweet potato peeled and cubed
• 6 country sausage patties
• 2 tablespoons thinly sliced shallots
• 1 teaspoon butter
• 6 large eggs
• 1/2 cup heavy cream or half and half
• 2 ounces cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Preheat oven to 425 degrees F.
• Bake sausage patties and sweet potato puffs according to package instructions.
• Soften shallots till nearly golden in a teaspoon of butter.
• Beat six eggs with half and half.
• Add cheese.
• Lower oven to 400 degrees F.
• Pour 3/4 of egg mixture into pie pan.
• Add sausage patties and sweet potato puffs.
• Pour remaining eggs.
• Bake for 20-25 minutes or until lightly golden and center is not wobbly.

The post Country Sausage & Sweet Potato Quiche Recipe appeared first on Spinach Tiger.

Apples and sweet potatoes are two of my all time favorite foods and did you know they make a good marriage too?

I discovered that cooked apples and roasted sweet potato blend together to make a pie that’s way better than pumpkin and so much easier to make if you want everything from scratch. This pie has body, natural sweetness and when baked in a whole grain spelt pie crust, it’s amazingly good. Spelt is an ancient grain that’s got a lower glycemic count than regular wheat, is easier to digest and edible for many people who are gluten sensitive. I like it because it tastes good. It’s nutty.

I love pie and so do the people in my life, but we are all very mindful of our health and what we are eating. If I’m not eating paleo (no grain at all), I like to find ways to cut sugar and eat as minimally processed as possible.

You could make this pie with my regular pie dough recipe, but if you’re here looking for some new ways to make old desserts, give the spelt flour a try.

I’ve been baking with spelt flour for some time, so I’m used to it and how it performs. It absorbs more liquid than all purpose flour and I wanted to make sure the crust didn’t get too tough. I replaced 1/4 of the butter with cream cheese, and the result is perfect. I throw that word perfect around a lot when it comes to pie crust, because it’s something I can make blindfolded. The good news here is that spelt dough is just as easy to work with and while it has a darker color which might be off putting, that color is what wheat should look like, so just know you’re eating food with more nutritional benefits.

See Video for spelt flour pie crust here.

The following picture is made with all purpose flour, accounting for the difference in color.

The Process

I always stick with gala apples because they remain sweet and don’t require as much sugar, but you can mix it up, as long as you adapt your recipe to the sweetness for your taste. The easiest way to get the sweet potato is to roast it at 400 degrees until it’s so done, it’s nearly breaking the skin. This way you don’t have to worry about peeling or waste. The potato just slips right out of the skin. I used coconut sugar with cinnamon and nutmeg. You can use regular sugar or brown sugar is you want. You can even use maple syrup.

To further reduce sugar and make this pie diabetic friendly, you can use Stevia in the raw. I made one version of that and it tasted just as good as the pie made with the coconut sugar.

Once cooked everything goes in the blender or Vitamix along with a liquid. You can use evaporated milk, half and half or buttermilk. They all work fine, and you can decide.

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Sweet Potato Apple Pie with Spelt Crust, Diabetic Friendly Dessert Recipe

A great Autumn pie of apples, sweet potatoes with whole grain spelt crust, a nuttier pastry.

Course Dessert

Cuisine American

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Spelt Pie Crust Ingredients

• 2 cups organic spelt flour
• 1 teaspoon salt
• 1 tablespoon coconut sugar see notes for options
• 8 tablespoons unsalted butter cut into cubes
• 4 tablespoons cream cheese
• 6-8 tablespoons cold water

Apple Sweet Potato Pie

• 1 pie crust you can use the spelt pie crust or regular pie crust
• 2 tablespoons butter
• 2 apples peeled, sliced
• 2 large sweet potatoes
• 3/4 cups half & half see note on options
• 4 tablespoons coconut sugar divided (see note on options)
• 2 tablespoons cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground fresh nutmeg
• 1/2 teaspoon sea salt

Instructions

Spelt Pie Crust Instructions

• Put cut up butter and cream cheese in freezer.
• Combine flour, sugar, salt in food processor.
• Add butter and mix for ten seconds.
• Add water until dough comes together.
• Put in plastic bag and refrigerate for a minimum of 30 minutes.

Apple Sweet Potato Pie Instructions

• Roast sweet potatoes at 400 for 30-40 minutes or until soft. Skins will slip off once cooled.

Peel apples, cut into slices. Toss apples with a mixture of 2 tablespoons coconut sugar and i tablespoon cinnamon. Saute in butter until soft.

• Put half and half, eggs, tablespoon cinnamon, ground cloves and nutmeg in blender. Add sweet potatoes and cooked apples. Be sure to include all the juices.
• Take pie crust out of refrigerator at least 10 minutes in advance to warm it up so it will roll easily.
• Roll out for bottom crust. Reserve the remaining crust for cookie cutter decorations.

Notes

As far as the sweetener, you can replace with stevia in the raw, measure for measure. Do taste to adjust the sweetness.
As far as the liquid, you can use evaporated milk, which has a higher carb count or you can use buttermilk.

The post Sweet Potato Apple Pie with Spelt Crust, Sugar Free Option appeared first on Spinach Tiger.

I try hard to maintain good habits, starting first thing in the morning with an easy, healthy breakfast. First I walk about seven miles almost every day. Then I come home and make a healthy breakfast. I need easy, healthy recipes usually with eggs, because I want the protein eggs provide. I also love runny yolks, which make me feel like I’m eating something rich and decadent.

Most of these easy, healthy breakfast recipes are Paleo Friendly and designed to give you lots of energy throughout the day without feeling hungry.

If you’re looking for innovative ways to cook an easy healthy breakfast recipe, whether you are cutting grains out for a day, weekdays in general, you can count on oven fried sunny side up eggs as one of the star ingredients.

I discovered this egg making technique quite by accident last year, and now it’s my go to breakfast/lunch or brunch.

Easy, Healthy Breakfast Recipes with Oven Fried Eggs

It was sheer coincidence that when I emptied the sweet potatoes into the dish, they shaped a heart.

Easy Recipe: Cube half of a sweet potato. Toss with olive oil. Roast for 15 minutes at 400, turning at 7 minutes. Add two eggs. Bake at 425 for five minutes.

Brussels Sprouts Sweet Potato Hash will make you feel like royalty.

Oven Baked Green Tomatoes with Oven Fried Eggs. (Recipe Below)

Super food Breakfast: Red Quinoa, Brussels Sprouts. Make that part the night before.

Slip those eggs into an avocado. HEALTHY fat, great protein. Recipe here.

If you don’t want to oven fry your eggs, I have the secret to perfect poaching.

Easy, Healthy Breakfasts with Poached Eggs

Sauteed kale with poached eggs takes no longer than ten minutes to prepare start to finish.

I adore peas and I think you can eat them for breakfast. Sweet and hearty. Peas with poached eggs.

Swiss Chard, bread crumbs, poached eggs. Healthy and so pretty.

Salad is not just for lunch. These greens are roasted with hazelnuts and pecorino make for a very healthy breakfast.

Here is a paleo friendly eggs benedict made with eggplant. Not as easy as some, but a very straight forward recipe.

Easy, Healthy Breakfasts: Frittata

Kale, green olive frittata is easy because you bake it.

Using a similar technique, add sage sausage and sweet potatoes to make this twenty minute baked sweet potato frittata.

This is a breakfast that easily becomes dinner.  The sausage is lean and there is no cheese.

I hope you get some inspiration from these great easy, healthy breakfast recipes.

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Paleo Baked Green Tomatoes with Eggs

Paleo friendly, baked green tomatoes with baked eggs.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 green tomatoes
• 5-6 eggs
• olive oil salt & pepper
• Serve with optional lime hollandaise sauce

Instructions

• Slice green tomatoes.
• Add oil to cast iron pan or baking dish. Just enough to cover bottom.
• Season tomatoes with salt.
• Bake at 375 for 12 minutes.
• Add eggs.
• Turn temperature up to 400.
• Bake eggs until done, 7 - 10 minutes.

The post Easy Healthy Breakfast Recipes with Eggs appeared first on Spinach Tiger.

Sometimes good things lead to better things and that’s exactly what happened when these eggs made their way into yet another new dish. It was only last week that I discovered sunny side up eggs could be oven fried. From that great discovery, I made a few more.

• Sweet potatoes always go well with Brussels sprouts, in the same way they go well with kale.
• Eggs made in the oven take on a creamy texture and are just amazing.
• There is no need to ever splatter grease all the over the stove, when everything can be oven baked.
• Great meals can be made in 20 minutes.
• Eggs are good for dinner.

I was home sick today and all I could find was a handful of Brussels sprouts and a small sweet potato. I sliced the Brussels sprouts and diced the sweet potatoes, tossed them with a bit of olive oil and put them in the oven for about 15 minutes. Last week I made the discovery that sunny side up eggs can be oven fried, and in the last five minutes of cooking, I added the eggs.

I’ve put eggs with Brussels sprouts before when I made this potato cake with Brussels sprouts and a ruffled egg, so I am one to venture out with my sprouts and find a place for them besides a side dish.

This was delicious and to make it even better, add in bacon or pancetta for extra flavor. To serve a crowd, increase the ingredients and add in more eggs. The flavor combination and the colors make baked eggs with sweet potato and Brussels sprout hash the perfect breakfast, lunch or dinner.

More Spinach Tiger Brussels Sprouts Recipes

More Egg Recipes From Spinach Tiger

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Autumn Brunch: Baked Eggs with Sweet Potato and Brussels Sprouts Hash

Sweet Potato Hash with Brussels Sprouts and baked eggs makes a great breakfast, brunch or even dinner. You can always switch brussels sprouts for broccoli, arugula, or spinach.

Course Brunch

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 10 Brussels sprouts wash, rinsed, sliced
• 2 sweet potatoes peeled, cubed (see notes)
• 1 shallot diced
• 1 tablespoon olive oil
• few sprigs of fresh thyme
• sea salt
• freshly ground pepper
• 4 eggs

Instructions

• Preheat oven to 400 degree, F.
• Toss together sweet potatoes, Brussels sprouts, and shallots with olive oil and place in cast iron frying pan or small shallow baking dish.
• Cook for 10 minutes, tossing once half way through.
• Add eggs over the hash, and bake in oven for 5 to 7 minutes or until the eggs are done on top. Put the pan in the top third of the oven, so the heat will cook the top of the eggs.
• Serve immediately.

Notes

Notes: You can also spiralize or shred your sweet potatoes for this recipe. If you do, be sure to sauté on a lower heat.

The post Baked Eggs with Sweet Potato and Brussels Sprouts Hash appeared first on Spinach Tiger.

Sweet Potato Tacos make for a great lunch or dinner, but throw an egg in there and have a little breakfast too.

My kitchen cooking often gets its inspiration from eating out.  I often tell people, “if you want to learn to cook, eat out, taste food, get exposure to flavor, textures and good dining experiences.”

I recently ate at fantastic new restaurant in Nashville called, The Southern and I wrote about it here. It’s modern, sophisticated and homey all at once with a caption over the open kitchen that says, “South of Somewhere.”

That’s how I feel about these sweet potato tacos.

One night before vacation, we were trying to eat what was left in our pantry. That’s how we discovered that a baked and sliced sweet potato tucked inside a grilled tortilla  is dreamy and the  Plain Jane Sweet Potato Taco was born. Our friend who ate with us said it tasted like pastry. We all fought over the last piece.

But Plain Jane evolved, dresses herself up with kale and became the Tuscan Sweet Potato Taco. This salad found here was also inspired by a restaurant, the Tavern. Their signature Tuscan kale salad with toasted almonds, olive oil, lemon and pecorino is bright and lively and gives the sweet potato lovely Mediterranean notes.

I use raw tortillas from Tortilla Land, and you can find out why here or see them in another taco recipe here. Grilling raw tortillas is part of what makes these taste so good, but you could use any kind of tortilla.

So far, I’ve made sweet potato tacos three different ways, but there are endless ways in my mind. You can add more spice, heat, sugar or butter. Just know that sweet potatoes stuffed into a warm tortilla is a great idea. You can even fold them like  a little burrito.

Three Ways to Eat Sweet Potato Tacos

Plain Jane: Grilled tortilla and Sweet Potato, touch of butter or touch of olive oil, salt and pepper.

Tuscan Romeo: Sweet Potatoes, Kale Salad (made with olive oil, lemon, pecorino cheese and toasted almonds).

Southern Belle: Sweet Potatoes, shallots, toasted pecans or walnuts, crunchy red cabbage.

I sauteed a few shallots because I think shallots bring out something special when I made sweet potato lasagna.

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Sweet Potato Tacos, Southern Style

Three ways to eat sweet potato tacos, Plain Jane, Tuscan Kale, or Southern Style.

Servings 4

Ingredients

• 2 sweet potato or one very large
• 1 -2 large shallots sliced thinly (enough to sprinkle sauteed on 4 tacos)
• 1 tablespoon grapeseed oil or oil of your choice or butter
• 1 cup chopped red cabbage
• 1/4 cup pecans can use any nut of your choice, and can caramelize if you want to take this sweeter.
• YOGURT SAUCE
• 1/2 cup plain yogurt
• 1 teaspoon maple syrup
• 1/4 teaspoon dried chile peppers of your choice or 1/2 teaspoon sriracha sauce
• 4 raw tortillas
• salt pepper

Instructions

• Bake sweet potato at 375 for 50-60 minutes until potato is soft. Peel, and slice to desired thickness.
• Saute shallots in oil, until soft, golden. Add sweet potatoes and saute for a few minutes to brown.
• Chop red cabbage finely. You can opt to toss it with the yogurt sauce or assemble in layers. I assemble in layers.
• YOGURT SAUCE
• Mix yogurt with maple syrup and hot sauce. Mix to your own taste, making it as sweet as you want or as spicy. I like little bit of a kick and not too sweet.
• Season with salt and pepper
• COOK TORTILLAS
• If raw, 30 seconds on each side on griddle. If you have purchased cooked tortillas, grill until warmed through.
• ASSEMBLE
• Sweet potato, red cabbage, nuts, yogurt sauce

Notes

You can make this your own. Sometimes I caramelize the nuts by heating 1 tablespoon of butter and 2 tablespoons of brown sugar and a teaspoon of white corn syrup. When that bubbles, I add a cup of nuts and heat on medium low heat for 5 minutes. You won't use the full cup of nuts, but they are good for snacking, or salads.

You may not use all the yogurt sauce or may want to use more.

Other Sweet Potato Dishes from Spinach Tiger

Sweet Potato Lasagna

Purple Lime Roasted Sweet Potato Fries

Sweet Potato Ravioli

Sweet Potato Frittata

The post Sweet Potato Tacos Three Ways appeared first on Spinach Tiger.

I gravitate to the savory and like my grits for dinner. I made my first grits and dish here pairing a creamy tomato based dish of grits with osso buco. That is still one of my most memorable fancy comfort food dinners to date.

I’m a big fan of the tried and true southern dish, shrimp and grits. If it’s on the menu, I usually order it. I have my own fantasies about how it should taste and this dish at the Mad Platter comes pretty close.

The grits should be creamy and there should be heat and lots of flavor and smokiness.  I’m beyond disappointed when a place tries to be hipster and serves shrimp and grits with a grits cake. It has to remain a comfort food.

This is part one of the dish, and meant to be a cushion for a great piece of fish.

Savory sweet potato grits are creamy and deliver a big sweet potato flavor. As a stand alone side dish, I garnished with some roasted, salted pumpkin seeds. It’s best to buy those raw and roast them because they just taste better and  you don’t want them too salty.

I’ve purposely kept this dish savory. I’ve looked at recipes and saw the addition of cinnamon and ginger, but I wanted to stay true to the natural goodness of a sweet potato.

Of course, you can make it sweet and add those spices in if that’s where your mood takes you. You can even make it spicy by adding some cayenne pepper or the heat of your choice.  You could go more Italian and add in 1/4 cup grated parmesan or pecorino cheese, but I wouldn’t pair that with seafood. That might be nice as a side dish for pork.

I’m going out of town for a culinary adventure with a group of bloggers for the next few days, and when I return, I plan to cook and feature part two, my version of fish and grits.

Tell me, do you eat grits and how do you like them? And do you have any new wild hipster dishes recreating the comfort foods of the south.

More Recipes You Might Like

You may like more sweet potato recipes. One of my favorites comes from my mom, Retro Rose.

Retro Rose Candied Sweet Potatoes

Fish and Sweet Potato Grits

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Savory Sweet Potato Grits

Sweet Potato grits, made savory. Great as a side dish or a base for seared seafood or shrimp.

Servings 6

Ingredients

• 3 cups water
• 1 cup milk
• 3 tablespoons butter
• 1 large sweet potato roasted
• 2 teaspoons salt
• 1 teaspoons white pepper
• 1 cup grits
• 1/2 roasted pumpkin seeds for garnish optional

Instructions

• Preheat oven to 375.
• Bake sweet potato until thoroughly cooked, about 45 minutes.
• Bring water, milk, butter to a boil.
• Peel sweet potato. Take through a ricer. Add to liquid. Add salt, pepper.
• Wash grits off, but placing in bowl with cold water. Swirl around and allow the light bran to come to the top. Discard and pour off water.
• Add in grits and bring to boil, stirring.
• Once the mixture is boiling, turn to the lowest possible heat you can. Cover and cook for 15-20 minutes until most of liquid is evaporated.
• Saute pumpkin seeds with a little bit of olive oil and salt for five minutes, making sure they don't burn.

Notes

You can skip milk and add in a cup of chicken broth for added flavor.

I followed the directions for white stone ground grits on their package. If you have a different kind of grits you might want to use their recipe and add in sweet potatoes.

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