Roasted Miso Sweet Potatoes

 https://www.seriouseats.com/recipes/2016/11/roasted-miso-butter-maple-sweet-potatoes-recipe.html

• 2 1/4 pounds (1kg) sweet potatoes, cut into 2-inch pieces (about 7 cups; see note)
• 6 tablespoons (90g) unsalted butter
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (60g) white miso
• 2 teaspoons (10ml) white wine vinegar
• 1 (1-inch) knob peeled fresh ginger, grated (about 2 teaspoons)
• Kosher salt and freshly ground black pepper

1. Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish. 

2. 2.

   In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.

3. 3.

   Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)

4. 4.

   Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)

Sweet Potato Chili with hominy

https://www.seriouseats.com/recipes/2014/02/vegan-sweet-potato-two-bean-chili-with-hominy-recipe.html

Ingredients

• 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
• 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 1 quart water or hearty vegan stock
• 1/4 cup raisins
• 1 cup orange juice (or 2 tablespoons orange juice concentrate)
• 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 poblano pepper, chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 1/2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon soy sauce
• 1 teaspoon marmite or vegemite (optional)
• 1 (28 ounce) can whole peeled tomatoes, crushed by hand
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can hominy, drained and rinsed
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons vodka or bourbon
• 2 tablespoons corn masa harina

Directions

1. 1.

   Place dried chilies in a large saucepan over medium heat. Toast, stirring and flipping the chilies occasionally, until pliable, lightly puffed, and fragrant, about 4 minutes. Add stock, raisins, and orange juice, and simmer, stirring occasionally, until chilies are fully hydrated and tender, about 15 minutes. Drain chilies and raisins, reserving water separately. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth.

2. 2.

   Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and poblanos and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add puréed chilies, soy sauce, and marmite, and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chili soaking liquid, tomatoes, kidney beans, black beans, hominy, and sweet potatoes. Stir to combine and season with salt to taste.

3. 3.

   Bring to a boil over high heat, reduce to lowest heat, cover, and cook, stirring occasionally, until sweet potatoes are fully tender and flavor has developed, 1 to 1 1/2 hours, adding more liquid as necessary if chili threatens to scorch.

4. 4.

   When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

5. 5.

   Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

Miso Glazed Japanese Sweet Potatoes

https://www.afamilyfeast.com/miso-glazed-japanese-sweet-potatoes/

INGREDIENTS

3 pounds Japanese sweet potatoes

½ cup canola oil

1 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon sesame oil

1 teaspoon finely minced garlic

2 tablespoons white miso

1 tablespoon soy sauce (low sodium if available)

2 tablespoons brown sugar

1 tablespoon water

1 or more tablespoons sesame seeds

---

INSTRUCTIONS

Preheat oven to 425 degrees F.

Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.

Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.

While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won’t look like much but it is just enough to glaze the potatoes.

When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.

Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won’t stick.

Serve immediately.

Shocking no subs except chopped pine nuts for sesame seeds! 

Sweet Potato Chili

http://pinchofyum.com/healthy-jalapeno-sweet-potato-chicken-chili

INGREDIENTS

• 1½ lbs. chicken breasts
  
  
• 5 cups chicken broth
• 1 onion, minced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 tablespoons butter or olive oil
• 2 teaspoons chili powder
• ½ teaspoon salt
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 2 14 ounce cans fire roasted tomatoes with garlic, undrained
• 1 14 ounce can black beans, drained
• 3 tablespoons ground flaxmeal
• cilantro and Cotija cheese for topping
• 
  

INSTRUCTIONS

1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.
5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

----------------------------

Mostly as written, except:
Trader Joe's Pollo Asado, seared, then finger shredded (keep the liquid)
Serrano instead of jalapeño
Chipotle & ancho powder
Oregano, cumin
Skipped the flax
Lime juice

Avocado for garnish

Easy Thai Red Curry Chicken

http://www.eatliverun.com/thai-red-curry-chicken/

1 tbsp coconut oil
2-3 tbsp ginger, grated
-----> sauté 2 min
2 chicken breasts, sliced thin
-----> sauté 2 min
3 tbsp Thai red curry paste
-----> sauté 2 min
2 cans coconut milk
1 can water
-----> bring to boil
4 baby bok choy, chopped
1 cup sweet potato fries, broken
-----> bring to boil, simmer
1 lime, juiced
1ish tbsp fish sauce
A bit of brown sugar
-----> simmer a bit (10 minutes?)


Super easy, super good. Needs red pepper, snow peas.

Sweet Potato Curry

Sweet Potato Thai Curry Recipe | Recipezaar - used a jumbo yam, threw in some potatoes... skipped the spinach

2 sweet potatoes, peeled and in 1/2 cubes
1 onion, Chopped
3 garlic cloves, Finely chopped
2 inches fresh ginger, Finely chopped
olive oil, for saute
1 tablespoon red curry paste
1 1/2 tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 chili  (fresh and finely chopped or flakes)
fresh spinach (2 bags of the prepackaged spinach)
1 tablespoon fish sauce
cilantro, for garnish

1 Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
2 Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
3 Add coconut milk and chili. Stir. Allow for mixture to heat up.
4 Add all the spinach to the pot, but do not mix. Cover the pot.
5 After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
6 Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
7 Serve over rice and add a sprig of cilantro on top.