{In Case You Missed It}: Atlanta Plugged In x Thanksgiving

Today started with an absolute bang as I headed back to Atlanta Plugged In to share some final tips and recipes to round out your Thanksgiving prep and menu.

Watch Here Now

We talked turkey to kick things off, as I shared a few of my tried and true turkey prep tips to help make your big bird the best it can be.  Get the full list of preparation tips here.

I also shared a couple of easy recipes to round out the Thanksgiving table, including my scrumptious Sweet Potato Crostini and a Roasted Vegetable Medley as the perennial favorite side dish.

Here's wishing you the Happiest Thanksgiving--and, as always, Happy Eating!

Sweet Potato Chowder

Hearty root vegetables are a staple in my cooler weather recipes.  And one that tends to be in heavier rotation and stand out from the crowd in my kitchen is the good to you, good for you sweet potato.  I mean, what's not to like love about this superstar ingredient?  With health benefits galore and the knack for tasting really good no matter how you fix it, I took my sweet potato affections to another level recently and decided upon a luscious, decadent Sweet Potato Chowder.

The delightful thing about this chowder is that it comes together easily (I love a good homemade soup, stew and chowder) and tastes quite good.  And here's the reason for that: it's flavored with curry, which lends both phenomenal taste and color, coconut milk, and has a slight (not overbearing in case you're dubious) hint of spicy kick from chipotle in adobo.  Combined with the sweet, hearty potatoes and other flavorings,  it's a chowder worth making and savoring again and again.

As the cooler weather and holiday season unfold, this is one dish you'll want in your repertoire for certain.  Go ahead and make it...and thank me later.

Happy Eating!

Sweet Potato Chowder
Ingredients:
5-6 large sweet potatoes, peeled and chopped
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons mild curry powder
1 chipotle pepper in adobo, diced
2 teaspoons kosher salt (plus more to taste, as needed)
1/2 teaspoon freshly ground black pepper
1 quart chicken broth
1 can coconut milk
Fresh parsley, chopped, for garnish (optional)
Sour cream (optional)

Method:
Heat oil in a large soup pot or dutch oven.  Add onion and cook until they begin to soften slightly (about 2-3 minutes).  Add in garlic and curry and cook until onions become softened and translucent (another 3-4 minutes).  Add in potatoes, chipotle, salt, pepper, broth and coconut milk.  Stir to combine well.  Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are fork tender. 

Ladle 3 cups of soup mixture into a blender and puree.  Add pureed soup back into pot, stir to combine and taste for seasoning.  Garnish with fresh parsley and a swirl of sour cream (optional).  Serve warm and enjoy!

 (Cook's Note: Recipe can be made ahead and stored in airtight container in the refrigerator for up to 24 hours before reheating and serving.) 

Adapted from Better Homes and Gardens

Sweet Potato Chips

Eating your vegetables has become easier and easier it seems.  From juices to soups to stir-frys, and beyond, it's not the daunting (or less palatable) undertaking it once was.  And when you can find a way to spin them into a savory snack, like baked chips, you're really onto something.

I happen to really enjoy roasting my vegetables into crispy, seasoned chips for snacking, and I'm currently on a kale and sweet potato rotation (so good!).  But you don't have to stop there.  Give whatever vegetables you have on hand a go as a delicious snack when you're craving a savory bite.  You'll likely become as hooked as I am, but that's a good thing, I promise.

Happy Eating!

Baked Sweet Potato Chips
Ingredients:
Sweet Potatoes, peeled and thinly sliced (Tip: carefully using a mandoline to get thin, uniform slices makes quick work of this)
Olive Oil
Herbs de Provence
Kosher Salt
Freshly Ground Black Pepper

Method:
Preheat oven to 350 degrees F.

Place potato slices on a baking tray and drizzle with olive oil.  Season liberally with herbs de provence, salt and pepper and toss to combine and coat the slices.  Bake until lightly browned and crispy, about 20-25 minutes.  Serve and enjoy!
 
 

Sweet Potato Crostini

I have few entertaining rules, generally, but there are a handful that will serve any host or hostess well when looking to keep your guests satisfied as your time together unfolds.   And when a big meal is involved, having a little nibble or two on hand for noshing, until dinner is ready to be served, is one such rule and a great way to go.  Your guests will be able to eat just enough to keep growling stomachs at bay, while you're free to apply finishing touches on the details of the gathering--without the guilt of holding out.

Easy appetizers and finger-foods are my favorites to serve and a savory crostini can always be counted on for a scrumptious first bite.  (And an even better one when it's sweet potato crostini!)  Tender sweet potatoes seasoned with cinnamon, sugar, cayenne, salt and maple, then blended to a luscious puree and spread on warm, toasted baguette slices, will leave everyone happily wanting more and eager for what comes next. 

Now that's how I like to entertain.  What about you?

Happy Eating!

Sweet Potato Crostini

Ingredients:
2 medium sweet potatoes
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1 tablespoon maple syrup
1 baguette, sliced

Method:
Preheat the oven to 350 F.  Place baguette slices on a baking sheet and bake for 6-8 minutes, until toasted through.  Set aside.

While the baguette is toasting, score the sweet potatoes with a knife, making several slits in the skin.  Place in the microwave and cook on high heat until tender (about 6-8 minutes, per potato).

Peel the potatoes and place the flesh in a medium sized bowl. Add in the cinnamon, cayenne, sugar, salt and maple and blend with a hand-mixer until thoroughly mixed and smooth in texture.  Taste for seasoning and adjust as needed.  Blend again if more seasonings added.  

Using a spoon or pallet knife, spread the sweet potato puree onto the baguette slices.  Serve and enjoy!