sweet potatoes

Roasted Sweet Potato Wedges w/ Green Yogurt Sauce by Lindsey | Dolly and Oatmeal


the holidays are taking on such a different vibe in our lives this year.  there's a different feeling in everything frank and i are doing and planning as we're wanting to share in it all with amesy.  at 2 months old he certainly won't remember any of it, but celebrating his first holiday season has been becoming a big deal around here.  we've been playing christmas tunes for him since the end of november, and we got his first christmas tree last week!  decorating, cooking - it's all bringing out a joy and excitement that i knew we would feel, but didn't anticipate how intense it would be.  even though he doesn't really "watch" the tv, having holiday classics play on the television have touched on that bond of sharing in these small cozy moments as a family, and have even gotten us excited beyond the holiday classics with the idea of sharing movies and music with him that have been special to us.   hopefully these will be some traditions we can establish that amesy will be able to reflect on one day and only have good memories.

so it only seemed natural to team up with Disney for this recipe, and to highlight the release of "The BFG" on Blu-ray, Digital HD & Disney Movies Anywhere (get it here).  The BFG is one of those stories that i look forward to sharing with amesy one day, and i know lots of parents would love to share with their kids as well. the special relationship between sophie and the bfg i feel says a lot about the power of sometimes unlikely relationships between dissimilar people and what can come from those.  i also can't help but feel that their relationship is similar to the experience of having a baby, in that (at least for me) i didn't know i could feel this kind of bond until he came into my life. and now that amesy is here i couldn't imagine my life without that unbreakable connection.

talking about connections, i've also got a loyal bond with carbs.  in this potato wedge situation, these sweet potatoes take on a slightly more wholesome version of the typical fried wedge.  in this recipe they're roasted in a bit of olive oil and italian spices in the oven and served with a dairy-free yogurt dip that's been broken down with some bright herbs, tahini, and lemon juice.  it's the perfect snack to sit and watch a movie with, as a holiday snack, or appetizer :)

holiday cheers, babes! xoxo 

*this post was created in produced in association with disney.  all thoughts and opinions, as always, are my own.  thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!



roasted sweet potato wedges w/ green yogurt sauce | v

| serves 4 |

  • 2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
  • 1 tablespoon cornstarch, or arrowroot powder
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon italian seasoning
  • 1 teaspoon sea salt
  • fresh ground pepper, to taste

green yogurt sauce

  • 1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
  • 2 tablespoons tahini paste
  • 1 garlic clove, roughly chopped
  • 1/2 cup basil leaves
  • 2 tablespoons parsley leaves
  • 1 tablespoon cilantro leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste

method

  1. preheat oven to 425Β°F, line a baking sheet with parchment paper and set aside.
  2. place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes, stopping halfway through to flip them over, until the edges are browned.
  3. while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
  4. serve the potatoes warm with the sauce on the side.

crunchy crusted sweet potato lunch bowl w/ golden dressing by Lindsey | Dolly and Oatmeal


lunch is the one meal that always stumps me.  before i started freelancing full-time i would religiously prepare my meals the night before, and sometimes, if i was thinking clear enough, i would do the sunday prep thing.  when i was teaching and attending grad school, i had zero time to contemplate what i wanted, or what i was in the mood for.  i didn't consider food as anything less than brain fuel.  but now, given that i generally work from my home, i have more options, a fridge that's usually stocked, and a flexible lunch "hour" that allows me to have more options.  so naturally, one would think that my lunch habit would benefit from a more fluid schedule.  but it's actually the opposite.  i find that preparing myself anything more than a piece of toast piled with green stuff, a bowl of leftover soup, or an apple with peanut butter a bit too overwhelming. i long for those beautiful lunches i see on instagram, or the perfectly constructed salads i'll have when i'm eating out.  so with the weather inching towards warmer days, and the afternoon light shining a bit longer i'm fully invested in making some changes.  

i've been breading everything i can with pulverized oats.  i usually season them with some garlic and onion powder, dried parsley and oregano; and salt and pepper. to my surprise they crisp up really well without charring or burning too quickly, and they stay super crunchy - mega plus!  this lunch bowl came together like most lunch bowls come together - with some assistance from leftovers.  rice and/or grains, leftover veg from a dish i had prepared (this time carrots and half a cabbage), salad greens, and some jazzed up, crunchy-coated sweet potatoes. plus, a golden, sunshine-y turmeric dressing.  and always, always a good dose of california olive ranch olive oil for the roasting, topping, coating; and for all the sauces and dressings!  before anything in my kitchen gets roasted or cooked, california olive ranch olive oil is liberally applied.  not only does the flavor stand up and shine through, but it's the people behind the product (that i was fortunate enough to meet) that honor the process and work that goes into producing a responsive and conscious product for us all to enjoy.

eat that rainbow, xo!

*this post was created in partnership with california olive ranch. thank you for supporting the sponsors that keep dolly and oatmeal going!



crunchy crusted sweet potato lunch bowl w/ golden dressing | v + gf

this lunch bowl can be prepared with whatever vegetables you have on hand , really.  i would love to see how some breaded cauliflower tastes here, or in the summer, maybe eggplant.  i'm finding that the options are quite endless.  the golden dressing makes extra for the week, and the leftovers.  if left in the refrigerator, you may need to add a few teaspoons of water to get the consistency more fluid.

| makes 2-4 servings depending on appetite |

golden dressing

  • 1/4 cup California Olive Ranch olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sunflower butter (almond butter or tahini can be used as well)
  • 2 tablespoons water, more to thin
  • 1 tablespoon white mellow miso
  • 2 teaspoons fresh turmeric (or 1/2 teaspoon dried ground)
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 1 clove garlic
  • fresh pepper

lunch bowl

  • 2 sweet potatoes, scrubbed, dried, and cut into 1-inch chunks
  • 2 tablespoons California Olive Ranch olive oil
  • 2/3 cup pulverized rolled oats (or gluten free bread crumbs)
  • salt + fresh pepper
  • 2 cups cooked wild rice
  • 3-4 cups fresh arugula
  • 2 carrots, grated on a cheese grater
  • half a small head of cabbage, grated on a cheese grater
  • sprouts or microgreens, to serve


method

  1. for the dressing, combine all the ingredients in a blender or food processor, scraping down the sides every so often.  thin with more water until dressing is smooth and fluid.  taste and adjust, adding more miso if need be.  set the dressing aside or refrigerate until ready to use.
  2. for the lunch bowl.  preheat oven to 400Β°F and line a baking sheet with parchment paper, set aside.
  3. in a large bowl, toss together the potatoes with the oil, season with salt and pepper.  add the pulverized oats (or bread crumbs) to a large plastic bag.  a few at a time, add the potatoes, shake the bag to cover and bread the potatoes, then place them in a single layer on the prepared baking sheet.  repeat with remaining potatoes.  bake for 30-40 minutes, stirring and rotating halfway through until the edges of the potatoes are crisp and browned.
  4. portion the potatoes, rice, arugula, and the carrot and cabbage in a bowl. drizzle with the golden dressing and top with sprouts or microgreens.

enjoy!


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twice baked sweet potatoes w/ pumpkin seed dukkah by Lindsey | Dolly and Oatmeal


life's been a bit full-force these past few weeks, as i'm sure everyone feels the crazy holiday vibes out there. i'm finding it a bit hard to escape it all, even when i try.  i've been saying yes to a lot of fun projects, running myself a little thin, all with a wacky as heck sleeping schedule as of late.  weekends spent working have been awesome creatively, but i would be lying if i said that i didn't feel like it was taking something away from time with my husband and our pup.  getting consumed and overwhelmed easily is a problem of mine (or at least it can feel that way), so much so that i need someone to shake me out of that.  i love it more than anything when my husband, who is the most even, kind and gentle man, tells me i need to put it all down and relax.  i listen. and then i remember that balance is clutch, and tuning in to the present moment is what can be the difference between a freak out and and cool calm look at the world.  

balance, balance, balance.  to me, something that always need balance is the sweet potato.  as the sweet potato is already quite sweet, i find that the addition of sweet things this time of year is a little over the top for my personal taste.  in an effort to combat that problem, with all the sweetened sweet potato dishes out there, i took a family favorite from years ago and gave it an update.  twice baked potatoes were something my mom and i made each year around the holidays.  we would make tons of them, and subsequently have those stuffed spuds for days and days, after all the holiday craziness was over - a tried and true favorite we're talking.  if you've never had a twice baked potato, it's kind of like eating the creamiest, yummiest mashed potatoes inside a crisp, salty potato skin.  some people like eating just the whipped potato filling (hi, mom), and some love eating the whole shebang (hi, rest of the world!).  i started recreating this dish with sweet potatoes in mind as i've come to really love them - mostly for their nourishing properties, but also because white potatoes don't sit the best.  and since roasting acorn squash the other week with za'atar, and loving how the spice blend cut through the sweetness of the squash, i thought incorporating a super punchy dukkah spice blend would be great here with the sweet potato.  fragrant flavors of coriander, fennel, and cumin, some thyme, and my favorite: tangy sumac. i don't know how i didn't put these ingredients together sooner, definitely a power combo!

xo!



twice baked sweet potatoes w/ pumpkin seeds dukkah (v + gf)

dukkah is a nut and seed spice blend hailing from egypt.  most times it's made with hazelnuts, on occasion i've seen it with peanuts, and sometimes pumpkin seeds.  since it is pumpkin season, i only thought it was appropriate that they represent here, but feel free to add what ever nut or seed you like.  below i indicate more sumac for garnish.  

| makes 12 halves |

twice baked sweet potatoes

  • 6 medium sweet potatoes
  • 1/3 cup scallions or green onions, chopped
  • 1 garlic clove, minced
  • 3/4 cup tofutti (or vegan cream cheese of choice)
  • 2-3 tablespoons hot, unsweetened almond milk
  • 3 tablespoons extra virgin olive oil, extra for greasing and cooking
  • fine salt
  • freshly ground black pepper
  • parsley, for garnish
  • sumac, for garnish
  • 3 tablespoons pumpkin seed dukkah (recipe below)

pumpkin seed dukkah

  • 1/4 cup hulled pumpkin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 1/2 tablespoons sesame seeds
  • 1 tablespoon fresh thyme (1/2 tablespoon is using dry)
  • 1 teaspoon sumac
  • 1/2 teaspoon fine salt


instructions

  • take cream cheese out to reach room temperature.  preheat oven to 350Β° and line a rimmed baking sheet with parchment.  grease and salt skins of potatoes; place on baking sheet and bake for 1 hour.  remove from oven and cool to handle, about 30 minutes.  
  • while potatoes are cooling, cook the onions and garlic.  heat a skillet over medium heat, add enough oil to coat bottom of pan, and saute the scallions/onions until soft, about 3 minutes.  add the garlic and cook for 30 seconds, until fragrant. remove from heat and set aside.
  • once potatoes have cooled a bit, cut in half and carefully scoop cooked potato into a bowl, being careful to reserve skins.  using an electric mixer, mash potatoes, cream cheese, 2 tablespoons milk, scallions, garlic, olive oil, 1 teaspoon salt, and pepper.  depending on your preference, add more milk. (2 tablespoons is usually enough to get a creamy consistency.)
  • using a spoon, carefully fill skins with potato mixture.  sprinkle tops with pumpkin seeds dukkah blend and place back in the oven for 20 minutes more.  serve hot with fresh parsley and extra sumac

pumpkin seeds dukkah

  • heat a heavy skillet over high heat - toast pumpkin seeds, until slightly browned and fragrant, 1-2 minutes. repeat with place coriander, cumin, and fennel seeds; remove from pan.  toast sesame seeds, then peppercorns.  allow spices to cool, add the peppercorns to a mortar and pestle, and crush.  add seeds, sumac, salt, and thyme, and grind until mix is crushed.  spice blend can be stored at room temp in an airtight container