all things food
Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Super colorful, savory, lightly sweet fritt…
Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Super colorful, savory, lightly sweet fritters that are perfect as an impressive appetizer and require just 30 minutes from start to finish! We ROOT for you to make these crispy root vegetable fritters ASAP!
Crispy Quinoa Root Vegetable Fritters from Minimalist Baker →
Sweet potatoes in desserts? You’ve voted: You love it. We had to do it again and we couldn’t be more pleased with the result. These dark chocolate sweet potato truffles are next-level fudgy perfection!
Perfect for Valentine’s Day or a healthier sweet t…
Sweet potatoes in desserts? You’ve voted: You love it. We had to do it again and we couldn’t be more pleased with the result. These dark chocolate sweet potato truffles are next-level fudgy perfection!
Perfect for Valentine’s Day or a healthier sweet treat to have around in the refrigerator or freezer for when a chocolate craving strikes. Plus, they’re EASY to make — just 6 simple ingredients required.
Fudgy Dark Chocolate Sweet Potato Truffles from Minimalist Baker →
A delicious combination of creamy, sweet, and citrusy, Thai green curry fried rice is one of the best things to happen to your leftover rice from the night before. Ready in just half an hour, this easy-to-make vegan fried rice recipe will have your tas…
A delicious combination of creamy, sweet, and citrusy, Thai green curry fried rice is one of the best things to happen to your leftover rice from the night before. Ready in just half an hour, this easy-to-make vegan fried rice recipe will have your taste buds dancing in no time! We love Thai food because...
The post Thai Green Curry Fried Rice appeared first on My Pure Plants.
Tahini sweet potato blondies are HERE and ready to rock your world. These fudgy, caramelly blondies are studded with melty chocolate chips, and no one will guess the secret ingredient: sweet potato!
Just 1 bowl and 10 ingredients required for these veg…
Tahini sweet potato blondies are HERE and ready to rock your world. These fudgy, caramelly blondies are studded with melty chocolate chips, and no one will guess the secret ingredient: sweet potato!
Just 1 bowl and 10 ingredients required for these vegan, gluten-free, maple-sweetened treats. Let’s get baking!
How to Make Sweet Potato Tahini Blondies
These decadent yet nutrient-infused bars start with a combo of mashed Japanese sweet potato and maple syrup for natural sweetness.
Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!
The post Sweet Potato Casserole appeared first on Budget Bytes.
If there was ever a dish greater than the sum of its parts, it’s this buttery sweet potato casserole. It’s a total breeze to put together and will be the star of your dinner table! If you’re unfamiliar with sweet potato casserole, it’s traditionally a southern dish served for holidays or special occasions.
When selecting sweet potatoes, go for small to medium-sized ones, which tend to be less starchy, have tender skin, and have more pronounced flavors. Also, make sure they are firm and have smooth skin without any cracks or soft spots, all signs that they aren’t old. (Ugh. That reads like a sentence you’d find in some sexist 50’s handbook for How To Pick A Wife.)
To keep your sweet potatoes from sprouting and keep them fresh longer, store them in a cool, dry, dark cabinet. Don’t store them next to onions, which tend to release moisture into the air. Also, keep them out of cabinets that are close to your stove, which creates a hot environment in surrounding spaces while in use.
Beth and I are split on the best topping for sweet potato casserole. She is camp pecan streusel (it has superior flavor and texture). I am camp marshmallow (it’s easier and costs less). This recipe is for a marshmallow topping, but I’m not leaving you stranded if you prefer pecans. You can use the following recipe to create a pecan streusel:
I peel, dice, and boil sweet potatoes for my sweet potato casserole. For the Thanksgiving holiday, most ovens will be working overtime, so the more you can do on the stovetop, the better. But if you REALLY want to go all out, wrap the sweet potatoes in aluminum and roast them whole at low heat (about 250°F) until they are fork tender, which caramelizes the sugars for ridiculously deep flavors.
You can absolutely make sweet potato casserole ahead of time. Just leave the toppings for when you are ready to bake, as freezing or refrigerating them for extended periods will change their texture. You can refrigerate the casserole with a sheet of plastic directly on the surface of the sweet potato mash for up to five days. The plastic helps prevent a skin from forming and stops condensation from seeping into the dish.
You can freeze a sweet potato casserole for up to 3 months. Line your casserole dish with enough aluminum foil to extend six inches on each side of the dish. Add the sweet potato filling and cover with the aluminum overhang. Freeze the casserole in the dish. Once it has solidified, unfold the aluminum and use it to lift the frozen casserole out of the dish. Wrap it in the aluminum again and then in a second layer of plastic. Then store in a freezer-safe container. Thaw it in your refrigerator overnight before topping it with marshmallows or pecan streusel and baking it.
First things first- according to the FDA if the casserole has been out at room temperature for more than two hours, you should throw it out. I’m just the messenger, so please direct all complaints to the FDA. Leftovers are best frozen in single servings in freezer-safe containers. Thaw them out in your fridge overnight. You should only thaw them once.
See how we calculate recipe costs here.
Place a rack in the middle of your oven and preheat it to 350ºF. Grease a three-quart casserole dish with butter. Set a large pot of water over high heat. Peel and dice four pounds of sweet potatoes. Add them to the water once it begins to boil.
When the sweet potatoes are fork-tender, drain them, and add them to a large bowl. Mash them until they are smooth.
To a medium-sized heavy bottom pan set over medium heat add 1/2 cup of brown sugar and 4 tablespoons of salted butter. Whisk until a caramel forms.
Add 1/2 teaspoon salt, 1/2 teaspoon vanilla, a pinch of nutmeg, and 1/4 teaspoon cinnamon to the caramel and whisk to incorporate.
Add the caramel to the sweet potato mash and mix thoroughly.
Add the mash to the greased casserole dish and smooth the top with a spatula.
Top the casserole with 2 cups mini marshmallows, more or less to your liking. If you are opting for pecan streusel, top it with it instead. If you want to use both, start with the pecans and finish with the marshmallows.
Bake the casserole at 350ºF until the marshmallows are golden, about 20 minutes. Allow the casserole to cool for a few minutes before serving. Enjoy!
The post Sweet Potato Casserole appeared first on Budget Bytes.
Growing up, not a holiday dinner or church potluck supper was complete without a casserole dish filled with baked sweet potatoes topped with marshmallows. If you’ve never seen this dish,…
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We already had mashed potatoes, sweet potatoes, and scalloped potatoes, but there was something special missing from our potato-themed holiday side dish collection! Say hello to the (vegan) potato gratin — a creamy and classic side that’s stunning enou…
We already had mashed potatoes, sweet potatoes, and scalloped potatoes, but there was something special missing from our potato-themed holiday side dish collection! Say hello to the (vegan) potato gratin — a creamy and classic side that’s stunning enough for any celebration!
Whether you prefer Yukon gold potatoes, purple potatoes, or sweet potatoes, this dish has you covered. It’s full of garlicky, savory goodness thanks to a dreamy dairy-free sauce, and it requires just 8 ingredients!
My uncle’s special Thanksgiving dessert is sweet potato pie. My brother’s special Thanksgiving dessert is pumpkin cheesecake. And since I’m going to see both of them on Thanksgiving, I decided…
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This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple dijon dressing.
The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.
This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on Facebook, Twitter, Pinterest, or Instagram.
Every year I like to work something new and unique into my Thanksgiving meal, and this year it’s going to be this Roasted Brussels Sprouts Salad. Whether you’re planning a big family gathering this year, or something more cozy and intimate, this Roasted Brussels Sprouts Salad will steal the show. This gorgeous mix of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing is as gorgeous as it is delicious. And not only is it easy to make, but it was also super budget-friendly because I got all of the ingredients at ALDI—my favorite one-stop-shop for Thanksgiving. 🙌
Putting together a Thanksgiving meal takes a lot of planning and, if you’re working with a tight budget, you’ve got to be extra careful to keep those costs in check. Thankfully, ALDI is coming through for us again this year! ALDI has hit the rewind button on over 50 classic Thanksgiving ingredients, reducing their prices to the lowest level since 2019. SCORE! So if you’re nostalgic for the grocery prices from a few years ago, get to your local ALDI store pronto! (P.S. You can also do delivery or curb-side pick-up, which is super handy during the busy holiday season!)
This salad is super simple, but totally elegant. It has a very short list of ingredients (all of which I got at ALDI), including the homemade maple dijon vinaigrette. Here’s what you’ll need for this salad:
*2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer are available at select ALDI stores.
And then the homemade vinaigrette is made with: Specially Selected 100% Pure Maple Syrup, Simply Nature Organic Apple Cider Vinegar, Burman’s Dijon Mustard, Simply Nature Organic Extra Virgin Olive Oil, Stonemill Garlic Powder, salt, and pepper. BOOM. So easy.
This recipe makes about 5 cups of salad or about 4-6 regular dinner-sized servings. If you want to make a bigger batch for a larger Thanksgiving, simply double the recipe and roast the Brussels Sprouts and Sweet Potatoes on two baking sheets (one for each).
If you want to take this salad up a notch, you have a few great options. Try browning some bacon in a skillet and using the bacon grease to oil up the Brussels and sweet potatoes before roasting, then crumble the bacon over the salad at the end. You can also add dried cranberries for a little extra sweetness.
See how we calculate recipe costs here.
Preheat the oven to 400ºF. Wash one pound of Brussels Sprouts and slice them in half.
Peel and dice one pound of sweet potatoes into ¾-inch cubes.
Place the prepared Brussels sprouts and sweet potatoes on a large sheet pan lined with parchment paper. Drizzle with 2 Tbsp olive oil and a pinch of salt and pepper. Toss each vegetable until well coated in oil, keeping the two vegetables separated on the sheet pan.
Make sure the vegetables are spread out in a single layer on the sheet pan. Transfer the sheet pan to the preheated 400ºF oven and roast for 20 minutes, then stir, and roast for an additional 10 minutes, or until the Brussels sprouts are nicely browned and the sweet potatoes are tender. If one vegetable reaches doneness before the other, simply scoop it off the sheet pan and continue roasting the other until it reaches your desired level of doneness.
While the vegetables are in the oven, prepare the maple Dijon vinaigrette. Whisk together 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ cup olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.
Add ⅓ cup chopped pecans to a skillet and heat over medium, stirring often, for about 2-3 minutes or until the pecans begin to smell toasty. Remove them from the heat as soon as you begin to smell the nutty aroma.
Once the sweet potatoes are tender and the Brussels sprouts are browned, remove them from the oven.
Add the roasted vegetables to a large bowl, then add the toasted pecans. Drizzle half of the dressing over top, then gently toss until everything is combined. Add more dressing to your liking.
Crumble about 2 oz. goat cheese over the salad just before serving. Enjoy!
The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.
Baked sweet potatoes are an easy and inexpensive way to bulk up any meal. Serve them as a side dish or the base of your favorite meal!
The post Baked Sweet Potatoes appeared first on Budget Bytes.
Sweet potatoes are one of my favorite budget buys and since we’re smack dab in the middle of sweet potato season, I thought It was time for a quick little tutorial on how to bake a sweet potato. Because once you start thinking outside the box with baked sweet potatoes, you’ll start to love them for their versatile and filling budget-friendly power!
While you can usually find sweet potatoes in grocery stores year-round, they are in season during the fall and winter months and that’s when you’re likely to get the best prices. So when they drop down to a dollar or so per pound, it’s time to start baking those sweet potatoes!
The easiest way to serve a baked sweet potato is to just slice it open, top it with a pat of butter, and a pinch of salt and pepper. Simple, sweet, and easy. But why stop there? The possibilities are endless! Baked sweet potatoes make a filling and inexpensive base for meals, so try topping your sweet potato with some of these ingredients:
And that’s not all! After baking, you can scoop out the flesh and use that in soups, sauces, baked goods, casseroles, and more. Try using the mashed sweet potato in any recipe that calls for pumpkin purée.
The only downside to baked sweet potatoes is that they can take a while to bake. We’re talking 45-60 minutes, depending on the size of the sweet potato. And I don’t know about you, but on a busy weeknight, I’m not waiting an hour for a potato to bake. Luckily, there are shortcuts!
One of my favorite methods to make baking sweet potatoes faster is to cut the sweet potato in half length-wise. Rub oil (and maybe some spices) on the cut side, place it face down on a parchment-lined baking sheet and bake. Because they are half as thick, they take half as long to bake and it creates a deliciously caramelized surface on the cut side.
Another method is to par-cook the sweet potato in the microwave first. Simply prick the sweet potato all over with a fork, then microwave on high for 3-5 minutes. After microwaving, finish baking the sweet potato in the oven. Par-cooking in the microwave first will cut the baking time roughly in half!
See how we calculate recipe costs here.
Preheat the oven to 400ºF. Wash your sweet potatoes, then dry them with a towel. Prick the sweet potatoes several times with a fork. This allows for the steam to escape as they bake, preventing them from exploding in the oven.
Place the sweet potatoes on a parchment or foil-lined baking sheet. Sweet potatoes tend to ooze their sweet sugary juices while baking, which can make a mess of your baking sheet.
Bake the sweet potatoes for 45 minutes, then check for doneness. When the sweet potato is fully cooked, a knife or fork should be able to slide into the sweet potato without resistance. You can also check by shielding your hand with a towel and squeezing the sweet potato. It should be very soft. The skin will usually look wrinkled and you should see juices oozing out.
If not done, bake for an additional 10 minutes and check again. The total bake time will vary depending on the size of the sweet potato.
Let the sweet potatoes cool for 5 minutes, then slice them open down the center.
I like to mash the insides a bit with a fork before topping.
Top with butter, salt, and pepper, or your favorite toppings! Enjoy warm, or refrigerate for later. Baked sweet potatoes are awesome for meal prep!
What’s your favorite topping for sweet potatoes? Let us know in the comments below!
The post Baked Sweet Potatoes appeared first on Budget Bytes.
