In my quest to make homemade bread I have rediscovered my Bread Machine. I have had a Bread Machine for years, in fact I am on my second one having worn out my first one. But I had forgotten about it. It has sat on a shelf or on my counter, collecting dust for month-long stretches. Periodically I will notice it and think “O you should make some bread” and then discover I didn’t have the ingredients and forget about it again. This year is going to be different; I will use my Bread Machine!! I have already used it several times to make old favorite bread recipes and have started experimenting with new recipes. I have made this bread several times and my family has decided it a keeper.
It is a modification of an Oatmeal Bread recipe. I added sweet potato puree (I am looking for ways to use up my sweet potatoesJ I bake several up at a time and the ones I don’t use I scoop out the flesh and freeze it until I need it) to the recipe and decreased the amount of sugar. The bread is slightly sweet and is wonderful warm or toasted for breakfast. Enjoy and may it be a part of your Sweet Morning!
Sweet Potato Oatmeal Bread
(for Bread Machine)
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1 ¼ cup warm water
1 tbsp vegetable oil
Insides of 1 medium baked sweet potato
1 tsp salt
¼ cup brown sugar
1 cup quick oats
3 cups bread flour
2 ¼ tsp bread machine yeast
Combine ingredients in order specified by your bread machine.
Slice and enjoy.
Yesterday when I told my daughter what we were having for dinner she looked at me and gave me the face. When I told my husband on the phone I got silence. I also got “sweet potatoes again!!” About 2 minutes into dinner I noticed that they were inhaling dinner. Plates were being cleaned and forks licked. Then I asked if they liked dinner and it was resounding, they LOVED it!!!!!! They want it again!!! Today my husband texted me after eating his leftovers to tell me how good they were. I have a new dinner recipe!!!!!
It is sooooooooo easy!! I am all about quick, easy recipes and this is one. It is a slow cooker meal, toss the ingredients in and when its dinner time it is there waiting for you. Oh, and it has sweet potatoes and I am on such a sweet potato kick that I think I’m going to turn orange soon J. Cut up half an onion and 2 sweet potatoes, mix them together and put them in the slow cooker. Put the chicken thighs on top, season with salt and pepper and pour in balsamic vinegar and chicken broth. That’s it, it is that easy, slightly tangy and the result is amazing
Slow Cooker Balsamic Chicken and Sweet Potatoes
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½ medium onion, diced
2 medium sweet potatoes, diced
½ cup balsamic vinegar
1 ½ cups chicken broth
4 boneless chicken thighs
Spray a slow cooker with cooking spray.
Add onion and sweet potatoes. Stir to combine.
Place chicken thighs on top.
Season with salt and pepper.
Pour balsamic vinegar and chicken broth over the top.
Put the cover on the slow cooker.
Cook 4-6 hours on high or 6-8 hours on low.
Linked to Slow Cooker Sunday
It is Meatless Monday, the day I attempt to convince my husband that there are meals without meat. The weather is damp and rainy so it is perfect for soup. A nice Sweet Potato soup (always looking for ways to use sweet potatoes) a little sweet, a little spicy with the ability to warm your bones.
It also gives me the chance to use my handy dandy immersion blender to smooth it out (if you don’t have an immersion blender you can put the soup in a blender just please make sure to blend in small batches. I know, I speak from experience that too much in a blender is a DISASTER waiting to happen!!! You will find sticky orange residue in places you will not believe!!!).
As I was planning this recipe it suddenly dawned on me that I needed to swap out the chicken broth for vegetable broth (it is Meatless Monday). It was unbelievably difficult to find vegetable broth and when I did find it I cleared the shelf (there were only 3 cans remaining). Once you bake the sweet potatoes the soup goes together quickly. I use milk and let the soup simmer as long as possible to thicken it. Serve with a salad and some bread or biscuits and you have a satisfying Meatless meal.
Sweet Potato Soup
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2 tbsp olive oil
1 ¼ pounds sweet potatoes (about 2 medium)
1 cup minced onions (about 1 large)
1 ½ tsp minced garlic
¼ tsp cayenne pepper
1 quart vegetable broth
½ cup milk
Preheat oven to 400. Poke sweet potatoes with fork on all sides and place in a pan or directly on to the oven rack. Roast the sweet potatoes for about an hour, or until the potatoes are fully roasted and tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes.
Heat a pot over medium high heat and add the oil. Add onions and sauté until softened, 3-4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and vegetable broth and bring to a boil. Reduce the heat
Add the roasted sweet potato to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Stir in the milk. Continue to cook until ready to serve. (Longer you cook it the thicker it becomes)
Linked to Just Another Meatless Monday, Mangia Mondays, What’s Cooking Wednesday
I have a sweet potato problem. Well it’s not really a problem because I like sweet potatoes but it is a situation. Ok, we will start again….I have a sweet potato situation. You see I went to the Farmer’s Market in Raleigh (it’s open year round and you really can find LOTS of interesting stuff there) and it was a beautiful day, nice and warm and feeling like spring (it was just before Christmas) and well there is just something about the Farmer’s Market and all those fruits and vegetables that leads me to make questionable choices. Well, I made one of those questionable choices, I bought 25 pounds of sweet potatoes …. for the second time in a few months. They were just so pretty….don’t they look pretty?
The good news is sweet potatoes are good for you AND my family actually likes them, a lot. The bad news is I have to find LOTS of ways to use sweet potatoes. I’ve made baked sweet potatoes, sweet potato fries (love them, hate cutting the potatoes), sweet potato biscuits (so yummy, I will post it soon), aweet potato soup (next week’s Meatless Monday post), and this recipe, Easy Sweet Potato ‘Gratin’.
This recipe is easy to make. It is just sweet potatoes, onion, milk, and cheese. The milk is low fat and you use very little. You can also adjust the amount and type of cheese to suit your taste. Just remember that the thinner you slice the potatoes the faster it cooks. My family inhales this and the pan is usually scraped clean. Enjoy this healthy side dish and have a Sweet Morning.
Do you have any good sweet potato recipes to help with my situation?
Easy Sweet Potato ‘Gratin’
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2 medium sweet potatoes
1 medium onion
¼ cup milk
½ cup cheddar cheese
Preheat oven to 400.
Peel and slice sweet potatoes into uniform slices. The thinner you slice the potatoes the quicker they will cook.
Slice onion into thin slices.
Spray a casserole pan.
Layer sweet potatoes and onions.
Salt and pepper to taste
Pour milk over the top.
Sprinkle with cheese.
Bake 30-45 minutes, until cheese is melted and potatoes are tender.
Makes 4 servings