A Little Something Sweet

My goodness it has been a long time since I’ve posted much. I am going to start my re-entry into posting with yet another recipe, one that is tasty, savory, sweet, and relatively healthy, considering.

Sweet potatoes have a bunch of nutrients. Orange vegetables are not only good for your eyes with all of their beta carotene (I have my still-good vision to prove this case today), but they’ve also been linked with healthier skin. Just don’t go eating to much carrots- I had a friend turn orange-y in color because she ate them everyday. If you are looking for the fake-tan look though, this is probably a healthier option.

I LOVE sweet potatoes done up as candied yams for my holidays and still consider that the best way I’ve ever eaten them, but I’ve learned to do new things with them that my Mid-western roots would have never have me known. I’ll still take a regular french fry over a sweet potato fry for taste any day, but when it comes to health and baked fries, a sweet potato fry with a savory Dijon/ balsamic dipping sauce is an excellent taste/health substitute. A great way to get kids to try o eat their vegetables.

I’ve done sweet potatoes in eggrolls, fries, nachos, and as a potato salad (maybe that recipe to come later), but one of my favorites may be a super-simple sweet potato ravioli with a mascarpone cream sauce. It is a great meal to make for a dinner party (because of the pure amount), or even in batches for yourself (the ravioli freeze well with the right containers). It can be elegant or family-style as well, leaving you so many options to treat yourself to a quick 10 minute meal (after prepared), a significant other to a special dinner date, or your kids to a great Italian gourmet entre.

sweet potato ravioli with mascarpone cream sauce and maple balsamic drizzle

Ravioli:

• 1 large sweet potato (a big ol’ tater)
• 1/4 cup Parmesan cheese
• 1 tbsp Italian Seasoning or Dried Sage (you could substitute for fresh, but the texture will be quite different)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 pack Nasoya wanton wrappers (eggroll wrappers can be used, but need cut into 4ths)

Cut sweet potato into large chunks and place in large pot with cold water. Boil for about 20 minutes or until a fork can be easily inserted into the potato. Strain and rinse with cool water to sop the cooking and cool the potato for further work. When cooled, peel the skin off the potato (it comes of easier after boiling) and place the flesh in a medium-sized bowl. With a fork, mash the potatoes as much as possible (you don’t want chunks of potato in your ravioli). Mix in all other ingredients aside from the wrappers. Take about a teaspoon of the mixture and place in middle of wanton wrapper and with a bit of water on your index finger, wet two edges of the wrapper and fold the other sides over to make a triangle. Seal the edges firmly using additional water if necessary. This can make around 40 ravioli, depending on the number of wrappers in your package and filling. To freeze, place in flat layer in a tupperware container or a large freezer bag with wax paper between each layer. Try not to overlap, as edges that freeze together stick together, causing breakage, o more than desired to be cooked. Sauce depends on how many are being cooked. For a single serving of 6-8, use the recipe below:

Sauce:

• 1 rounded spoonful mascarpone cheese
• 1 tsp oil or butter
• pinch of salt, garlic powder, onion powder, Italian seasoning, black pepper
• a splash of white wine or vingar for brightness
• a squirt of lemon juice

Heat the ingredients above in a frying pan over a medium-low heat until thoroughly mixed, but not curdled or burned. Add cooked and drained raviolis to the pan and give a little toss or mix, then plate (individually for elegant plating, pour for family-style).

Eat and enjoy! For those that are not able to partake in the cream sauce, I recommend a maple balsamic drizzle, with instructions below:

Mix equal-ish parts of olive oil, balsamic vinegar, and maple syrup together in a tall container. Add a squirt or two of lemon juice, some salt, pepper (throwing in some peppercorns helps flavor the dressing over time), a dash of ground mustard or some whole mustard seeds, a little garlic and onion powder to taste. The maple and balsamic flavors compliment one another well, and add to the savory/sweet flavor profile of this dish, and makes a great addition to the cream sauce as well.