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One of my favorite cooking magazines is one that is published by Hannaford Brother’s Grocery store chain, Fresh.  Although I am unable to shop at Hannaford where I live I take advantage of reading this magazine online or when visiting my parents.  The recipe I chose to cook came from the “cooking with kids” sections but I think it is pretty fun for adults too! 

Sweet Potato and Spinach Tart (original recipe)

Crust

  • 2 large sweet potatoes
  • 1/2 cup whole wheat flours
  • 1 egg
  • salt and pepper to taste
  • generous sprinkle of paprika

Filling

  • 1.5 cups frozen spinach
  • 7-10 baby bella mushrooms
  • 1/2 large red onion
  • 2 gloves of garlic
  • 1 full egg
  • 1 egg white
  • 1/2 cup goat cheese

Wash, peel and grate the sweet potatoes and combine flour and seasoning until well blended.  In a small bowl whisk the egg then combine with the sweet potatoes. 

I didn’t have a pie plate or a tart pan so I used a spring foam pan.  Spray spring form pan with cooking spray and fill with sweet potatoes.  Use your hand (this might be where the cooking with kids comes in?) to press the tart “crust” in the pan.  Place in a 350 degree over for about 30 mins until the crust starts to get a little crispy. 

What the crust cooks, saute frozen spinach (I used mine right out of the freezer but I am sure defrosting it a bit before wouldn’t hurt), mushrooms, onion and garlic.  Once vegetables are al dente remove from heat and allow to cool.  While cooling use the same small bowl you use in the crust to whisk together 1 full egg and 1 egg white.  Once the filling has cooled combine the eggs with the vegetables.  It is important to let the mixture cool as you do not want the eggs to cook mixing.

Pull the crust out of the oven and evenly spread the filling on top of the crust.  Cook for 15 mins in a 350 degree over. 

Remove from over and sprinkle crumbled goat cheese on top of the tart. 

Allow to cook for about 20 more minutes (or until the center feels firm to the touch).

When you remove the tart from the over take a thin knife and go around the edge of the pan to help keep the tart from sticking to the pan.  Let sit for 5-10 mins to cool then release the spring foam pan.  You can now slice up this little piece of heave and enjoy!  I had mine with a side salad just like I made here.

This was a great recipe I have been bringing this tart for lunch all week.  Cut a piece, place it in a tupper wear and heat it up in the microwave; a fast and easy lunch that tastes much better than your typical turkey sandwich.  What is your favorite thing to pack for lunch?

[L]

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