Sweet Potato and Carrot Curry Soup
2 tsps canola oil
1/2 onion, chopped
3 cups sweet potato, peeled and cubed
1 package baby carrots
1 tbsp fresh ginger, grated
2 tsps curry powder
3 cups less sodium chicken broth
1/2 tsp salt
Garnish with chipolte pepper flakes, plain Greek yogurt, and Pepitas (roasted pumpkin seeds)
In a large sauce pan saute onion till tender. Add in the sweet potatoes, carrots, ginger, curry powder and broth. Simmer for 20 minutes. Once the sweet potato is soft blend the soup till smooth using an immersion or regular blender. To serve: Pour into bowl and garnish with a dollop of Greek yogurt, chipolte pepper flakes and pepitas.
Ham and Sweet Potato Empanadas
1 package refrigerated pie crust, thawed
2 tablespoon butter flavored olive oil
1/2 onion, chopped fine
1 cup Schwab’s ham, chopped fine
2 grated sweet potatoes
1 apple, chopped
1 teaspoon fresh thyme
salt and pepper to taste
2 tablespoon rum
1 egg, beaten
Preheat oven to 400 degrees. In a saute pan, combine the onion with olive oil and cook till tender. Add in the ham, sweet potatoes, apple and thyme. Cook till sweet potatoes are soft. Once they are done add in the rum and deglaze the pan. To make the empanadas: roll out pie crust dough on a lightly floured board. Using a large round cooke cutter cut out the dough rings. Place a teaspoon of filling the middle of each round. Fold up the edges and then crimp the edges with a fork. Return the empanadas to the fridge and allow them to rest for 30 minutes before baking. Place on a parchment lined baking sheet, brush with egg and bake for 15-20 minutes.