Crock Pot Curried Sweet Potatoes
This recipe was a huge hit last night! Even the kids liked it. It’s flavorful and when all these flavors fuse together, it’s an amazing combination. These are not your candied Thanksgiving yams by any degree. When the coconut milk and curry gets a chance to melt into the sweet potatoes, the sweet smokiness will definitely make everyone at your dinner table ask for seconds.
4-5 large sweet potatoes, peeled and cubed
1 can lite coconut milk
1 T. curry powder
2 T. honey
Put sweet potatoes in crock pot and then drizzle honey on top. Shake curry powder into pot and then pour coconut milk on top of everything. Mix together a couple times to make sure potatoes are coated in all ingredient. Cook on high for 2.5. hours or until sweet potatoes are soft.
Crock Pot Sweet Potatoes– kid friendly!
I’m always looking for new foods that will be tasty to my palate, but that my kids will still eat. This recipe is a compromise of an easy go-to baby food and a flavorful combination of sweets. The sweet potatoes turn out smooth in the crock pot and you don’t have to worry about burned edges or the sugary syrup burning like when you cook sweet potatoes in the oven. I’d suggest serving this with something more bland– grilled chicken or tilapia maybe or even something easy like chicken nuggets or hot dogs. Any meal that can feed the masses and enjoyed by all is a winner in my household!
I like sweet potatoes almost any way they are prepared. At Thanksgiving, I love the marshmellows crisped to a sweet burn up on top; I love the Hawaiian dish made with crushed pineapple and coconut milk and I also love tzimmes (do a search on my site for the recipe!). Today’s recipe is similar to tzimmes, but a better take on the old world concoction. This is a little lighter and the little oranges have a sweeter flavor.
Serve this to your whole family and even if your kids want to dip the potatoes in ketchup (like mine sometimes do), remember that they are getting lots of great vitamins and nutrients from this delicious, vegetarian side dish!
4 sweet potatoes, peeled and chunked
1 can (11 oz.) mandarin oranges in juice (not syrup) DO NOT DRAIN
3 T. honey
Coat crock pot in non-stick spray. Dump in sweet potatoes. Pour oranges and juice on top of potatoes. Drizzle honey over everything. Cover and cook on high for 3 hours.
Crock Pot Orange Tofu
I think it’s a wonderful community celebration when a baby is born. Friends and family gather to welcome the sweet little child and help the new parents with meals and errands and extra hands for diaper changes. Tonight, it’s my turn to bring dinner to some friends and I’m pretty sure that they already assume it’s going to be something from the crock pot. The debate begins about what to make— it doesn’t have to be for an occasion, let’s admit that this debate happens practically every day, right?!
Let’s see– vegetarian or dairy is requested and the meal needs to feed two adults and a 2-year-old, too. I’m guessing that pasta dishes and soups have already been dropped off or stocked in the freezer, so I decided to do an Asian tofu dish and serve it with rice. Tofu is a unique protein, but it cooks up nicely and can suck up a whole bunch of flavor from whatever it accompanies. There are different consistencies of tofu sold, but I suggest using an extra firm one, it’s easiest to work with as a substitute for meat.
If you are scared of squishy food, you could make this dish with chicken instead. But give it a try– you might actually like tofu! The toughest thing about cooking it, is that sometimes it can really stick to the pan. Let it cook on each side without moving it around in the pan and then flip it quickly with a thin spatula. Enjoy!
1 brick of tofu, drained
3 T. olive oil
1/2 c. orange juice
1/4 c. honey Read more
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