One Dish, Two Spoons: Savoury Sweet Potatoes

24 Feb

This will not be our first time mentioning sweet potatoes on our blog, nor will it be the last.  They’re a healthy alternative to the regular white potatoes, and open up a whole new world of flavor pairings.  Most people associate sweet potatoes with sweet flavours and/or top them with sugars such as maple syrup, brown sugar, or even (deep breath) marshmallows.  So today we’re going to present you with a less common, but equally viable option: savoury sweet potatoes.

Tess’ Take

Of course the most popular savoury sweet potato dish right now is Sweet Potato Fries.  That just seemed too obvious though, so I went searching for something a little more unique. What I found was a recipe for Coconut-Cardamom Sweet Potatoes.  The last time I had cardamom was when Jess made her Squash Risotto.  Now, this is not a flavor I’m used to cooking with, so I was excited to try it in another dish.  At first I thought it would actually be a sweet dish because of the coconut milk and vanilla, but the spices definitely helped balance it out.

Coconut-Cardamom Sweet Potatoes


-6 medium sweet potatoes

-3/4 cup light coconut milk

-2 tsp ground cardamom

-1 tsp vanilla

-S&P to taste

-1/8 tsp cayenne pepper

-1/3 cup unsalted pecans, chopped

**Note: This recipe serves 10.  In reality, I cut the recipe to less than half, but that kind of math just doesn’t translate well to a recipe, so I kept the instructions as I found them on the website.


1. Preheat oven to 350F.

2. Bring a large pot of water to a boil.  Peel the sweet potatoes and cut into 3/4″ cubes.  Add to boiling water, and cook until tender (about 10 minutes).  Drain potatoes.

3. Place potatoes in a mixer or food processor.  Add coconut milk, cardamom, S&P, vanilla, and cayenne.  Blend until smooth.

4. Transfer mixture to a 9×9 baking dish, and sprinkle with chopped pecans.  Bake 45-50 minutes until edges are slightly browned.

Served with pork and steamed bok choy (with ginger and orange rind)

Serve, and enjoy!



Jess’ Take

I’ve moved on from Ice Climbing in Quebec City to hanging out in Toronto for the weekend.  After a long 5 hour turned 6 1/2 drive due to crappy weather, to say I was not in the mood to cook is an understatement.  So when Tess proposed a sweet potato edition of 1 Dish 2 Spoons, I remembered this recipe I made a month or so back.  Forgive me for repurposing but I hope you’ll like it just the same!

Savoury Sweet Potato Pancakes

1 ¼ c. whole wheat flour (or flour of choice)

1 tsp baking powder

¼ tsp baking soda

½ tsp garlic powder


1 c. unsweetened non-dairy milk

2/3 c. pureed sweet potato

Canola Oil for frying

 DirectionsMix Dry Ingredients together, set asideCombine milk and sweet potatoes and add into dry ingredients, mix until just combined.  Let rest for 5 minutes.Heat oil in skillet over medium heat, pour in your batter and wait for it to set; flip and cook until heated through.

This batter made me 8 medium-sized pancakes.

Once you’ve used up all your batter you can start on the sauce.

Brown Butter Marjoram Sauce

½ cup vegan butter (or regular)

3 tbsp fresh marjoram (sage would actually be better but marjoram was all I could find)

Heat butter in your pancake skillet until the foam subsides and then add in your marjoram. Once the butter is nicely browned and the marjoram is fragrant and pour over your pancakes.

Bon Appetit!



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