Tomato Stew

This is a very quick slowcooker/weekday meal. I think next time I will try it with fresh basil on top. The goats cheese adds just the right richness to the stew.

1 sweet potato, peeled and diced
1 28oz can diced tomatoes
1 onion, chopped
3 celery stalks, chopped
1 cup green beans, chopped
1 cup frozen peas
2 cloves garlic, minced
1 cup frozen corn
1 19oz can chick peas, rinsed and drained
2 cups vegetable stock
Salt and Pepper to taste
2 tbsp goats cheese

Add all ingredients but goats cheese to the slowcooker. Cook on low for 6 hours, or high for 3 hours. Add goats cheese, and continue to cook for 30 minutes.
I served it with toasted pita bread, but you can also put it on top of rice or pasta.

Veggie Shepard's Pie

1 tbsp olive oil
4 celery stalks, finely chopped
3 carrots, finely chopped
1 small onion, finely chopped
1 cup frozen peas
1 500g. pkg veggie ground
4 tbsp Worcestershire sauce
1 cup vegetable broth
Salt and Pepper to taste
1 small sweet potato, peeled and diced
1 medium russet potato, peeled and diced
A sprinkle of paprika
½ cup sharp cheddar cheese, grated (optional)

In a large skillet, sauté celery, carrots and onion in olive oil. Add peas, veggie ground, Worcestershire sauce, and veggie broth. Cook for several minutes, until most of the liquid has evaporated. Add salt and pepper to taste.

While veggies are cooking, boil sweet potato and potato in a large pot until soft. Make sure that the water is salted to give the potatoes some flavour. Drain water, and mash.

In a large Pyrex dish, place veggie ground mixture on the bottom. Top with the mashed potatoes. Top with a sprinkle of paprika and cheddar cheese (optional).

Cook at 400 degrees for 25 minutes, or until potatoes turn golden brown.

Sweet Potato Chili

This has a REALLY smoky flavour.

1 large sweet potato, diced
1 onion, diced
2 cloves garlic, minced
3 tsp chilli powder
2 tsp cumin
1 28oz can diced tomatoes
1 19oz can black beans
1 19oz can mixed beans
2 tbsp canned chipotle peppers, chopped
1 tsp paprika
½ cup orange juice
½ cup of water
3 tbsp. red wine vinegar
Salt to taste
½ cup fresh cilantro, chopped (optional)

Add all ingredients to a slow cooker on low for 8 hours, or high for 4 hours.

Top with fresh cilantro when serving. I also served it with whole wheat egg noodles.

Sweet Potato Fries with Miso Dip

2 medium sweet potatoes, peeled, cut into ½-inch-wide slices, and then cut in half again. Yams should be in the shape of half moons.
2 tablespoons olive oil
Salt and pepper to taste

Dip
1/2 cup plain yogurt
2 tbsp miso paste

Preheat oven to 375°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil, salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet and bake until tender and golden brown, turning occasionally about 25 minutes.

While sweet potatoes are cooking, combine yogurt and miso paste in a small bowl. Serve fries with dip on the side.

Moroccan Stew

This is adapted from Loonyspoons

1 tbsp olive oil
1 large chopped onion
3 stalks celery
1/2 green pepper
2 cloves garlic, minced
3 cups vegetable broth
1 large sweet potato, peeled and cubed
1 28oz can diced tomatoes
1 can chick peas
1/2 cup red lentils
2 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt (or to taste)
1/4 tsp. pepper
1/4 cup almond butter (peanut butter also works fine)
2 tbsp fresh cilantro

Cook onion, celery, green pepper and garlic in oil until soft. Add all remaining ingredients except almond butter and cilantro, and simmer for about 20 minutes, or until sweet potatoes are soft. Stir in almond butter and cilantro, and simmer for a couple more minutes. Serve!

Sweet Potato and Black Bean Burritos

Bean Mixture
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons prepared mustard
1/2 teaspoon cayenne pepper, or to taste
3 tablespoons soy sauce

Sweet Potato mixture
1 medium sweet potato, diced and boiled

Topping
Sour cream and Salsa

Saute onions and garlic in oil, until soft. Add all other ingredents in bean mixture. Let simmer for about 10 minutes, or until water evaporates.

While that is simmering, boil 1 medium diced yam until soft. Drain, and mash.

Take 4 whole wheat tortillas. Spoon 1/4 of mashed sweet potato and bean mixture in each tortilla. Top with grated cheddar cheese and cilantro (optional). Roll each tortilla, and place in oven safe dish. Cook in 400 degree oven for 10-12 minutes. Top with sour cream and salsa.

Baked Potato Soup

1 large sweet potato
1 large russet potato
1 onion
1 cup red lentils
1/4 tsp. red chilies
1 litre vegetable broth
1 cup light cream cheese
Salt and Pepper to taste

Combine all ingredients but cream cheese in a slow cooker. Cook on low for 6 hours. Add cream cheese, cook for another 30 minutes

Mash. Top with sharp cheddar cheese and green onions.