Mediterranean Scalloped Sweet Potatoes

Growing up, sweet potatoes were not part of our dinner rotation. The only sweet potato dish I really knew of was the one served at Thanksgiving that's covered in marshmallows. So when I first started eating sweet potatoes in my late 20's, I'd say it took me quite awhile to really love them.

But then there was no turning back.

I'm always looking to try new recipe ideas with sweet potatoes and really show just how versatile they can be. When I got the idea for these Mediterranean Scalloped Sweet Potatoes, I was slightly fearful. I thought they could either be completely amazing or a total disaster. There would be no in between.

This post is sponsored by NC Sweet Potatoes. 

Luckily, this recipe turned out to be highly edible. (Although, fairly different from traditional scalloped potatoes.)

And my love affair for sweet potatoes continues! 

I know sweet potatoes are always touted as a "health" food, but why exactly? They're absolutely loaded with Vitamin A and have a decent amount of Vitamin C, along with having antioxidant and anti-inflammatory properties and being a good source of fiber.

Plus, hello, they're so irresistibly delicious. (And filling!)

If you're still on the fence about sweet potatoes, I urge you to try some savory sweet potato recipes. Do you remember my Easy Sweet Potatoes + Eggs from a few years ago (how has it been that long??)? That's pretty much the most popular recipe on my blog and I highly recommend you try it if you haven't yet. 

I also love simple baked sweet potatoes slathered in my salt + pepper cashew butter. TOO good. The slightly sweet and salty contrast does me in every time.

Ohhhh, sweet potatoes. I know I can always count on you, no matter the time of year. 

Now let's get to that recipe.

Print Recipe!

heavily adapted from: Gimme Some Oven

Mediterranean Scalloped Sweet Potatoes

gluten-free // yields 3-4 main dish servings or 6 side dish servings

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup finely diced yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 2 tablespoons gluten-free oat flour
• 1 2/3 cups whole milk
• 1/2 cup chopped sun-dried tomatoes (not oil packed)
• 1/2 teaspoon salt + pepper
• 1 1/2 lbs small/medium sweet potatoes
• 1 cup finely crumbled feta cheese (sheep or goat feta)
• 1/4 cup chopped kalamata olives

Heat oil in a medium-sized pot over medium heat. Add the onion and cook, stirring frequently, for about 10-12 minutes. Onions should be lightly browned. Add in garlic, thyme, and oregano and stir for 30 seconds. Stir in the oat flour for 30 seconds (mixture will become pasty).

Slowly pour in the milk and whisk well to combine. Increase heat to medium-high and bring to a soft boil, stirring or whisking frequently. Once boiling, reduce heat to simmer for 2-4 minutes until mixture starts to thicken (a bit thinner than alfredo sauce). Remove from the heat and stir in the sun-dried tomatoes. Stir in the salt + pepper. Let cool for 10-12 minutes. It will continue to thicken as it cools.

Preheat oven to 400° F.

While the sauce sits, wash potatoes and cut ends. Slice into even, 1/8-inch slices. Use a mandolin if desired (I find mine hard to use with sweet potatoes.) 

Grease a 10-inch oven-safe pan and layer half of the potatoes, overlapping each by about 1/3. (You will most likely have about 1 1/2 layers built up with half of the potatoes.) Pour half of the sauce mixture on and spread to coat. Try to work it in a bit so some goes to the bottom. Sprinkle a scant 1/2 cup of the feta cheese over top. Repeat with remaining potatoes, sauce, and cheese. 

Cover tightly with foil and bake for 25-30 minutes. Potatoes should be somewhat tender. Remove foil and bake for 15-20 minutes until potatoes are fully tender and cheese is lightly browned. Let sit for 5-7 minutes before serving. Top with olives and a sprinkling of fresh chopped oregano if desired. Salt to taste after serving.

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Notes:

• Avoid cow's milk feta cheese as the flavor is quite bland in comparison to sheep or goat's milk feta.
• A 9x13 baking dish will also work well. Half of the potatoes should create 1 layer. 
• Do not sub out whole milk or the mixture may be watery after baking.
• Instead of oat flour, you can sub 1 tablespoon + 1 teaspoon arrowroot or cornstarch if desired.

Happy Wednesday, friends!

Ashley

This post was sponsored by NC Sweet Potatoes. Opinions are always my own, and I mean, who wouldn't want to spread some sweet potato love? Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!

p.s. Check the last post to see the update on who won the giveaway!

loaded vegetarian lentil sloppy joes

I made this recipe on a whim last week and decided it was way too tasty not to share.  The only problem was that it finished cooking around 8:30pm and there was obviously no light left to take photos. Yes, we eat dinner late.

I perused a few standard sloppy joe recipes and a recipe I made awhile back for slow cooker sloppy joes [this version is so much better!] before getting started.  I didn't really write anything down as I cooked but just tasted and added along the way.  Once I finally deemed it done I was kicking myself in the rear for not taking notes.

The next day I wrote down approximate amounts and ingredients knowing that I absolutely had to make it again.

I waited to give it another go until I was at home and could cook up a double batch for my last family dinner.  Thankfully, I think I remembered my creation from that night almost exactly, which is surprising given my awful memory.  And with this version I added a few toppings that sent this sandwich from super tasty to freaking delicious.

The topping ideas came from a local restaurant we head to a few times a month called, Hops & Pie.  They specialize in pizza but have quite the variety on their menu including numerous GF and vegan options.  They have house-smoked tofu, vegan cheese options, GF pizza, vegan mac n' cheese, GF quinoa pasta, and more.  My very favorite menu item is the Vegan Sloppy Jane, served on the best gluten-free bun I've ever had--which reminds me I need to ask them the brand!  They use tempeh in their version and add a nice pile of house-made pickles underneath everything.  Never would have thought to try that combo!  And the caramelized onions seal the deal.

I had to get creative while taking photos at home since I was without my stack of 20 random plates to choose from.  I wanted something fairly plain and contrasting in color.  My parents' plates are pretty busy, so I searched the cupboards high + low.  

And then...jackpot!  A mini pan from their toaster oven.  It was the perfect "plate" to house this gigantic, sprawling meal.

Print this!

Loaded Vegetarian Lentil Sloppy Joes

gluten-free, vegan // yields 6-8 servings

• 1 cup uncooked black lentils
• 1 tablespoon olive oil, or ghee
• 1/2 cup chopped red onion
• 3/4 cup chopped yellow onion
• 1 med-large chopped carrot
• 2 teaspoons minced garlic
• 3 tablespoons mild chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1, 15oz can fire roasted crushed tomatoes
• 1/4 cup tomato paste
• 2 tablespoons apple cider vinegar
• 1-1 1/2 tablespoons pure maple syrup
• 1/2-1 cup low/no sodium vegetable broth
• salt/pepper, to taste
• pickles and caramelized onions, to top

1. Pick over dried lentils for debris then rinse well and place in a pot with cold water and bring to a low boil.
2. Reduce heat to simmer with a lid cracked for 18-25 minutes until lentils are al dente [tender with a slight bite].  These cooking instructions are for small black lentils (solid black and shiny).  Not all lentils cook this quickly.
3. Drain and rinse with cold water.
4. While lentils are cooking heat oil in a large pot over medium heat.
5. Once hot add the onions, sprinkle with salt, and cook stirring frequently until translucent and tender, about 6-8 minutes.
6. Add the carrot and let cook another 2-3 minutes
7. Add the garlic, chili powder, cumin, smoked paprika, and a few good grinds of black pepper and stir for 30 seconds to 1 minute until fragrant.
8. Slowly pour in the tomatoes and tomato paste and stir to combine.
9. Stir in the apple cider vinegar, maple syrup, and 1/2 cup vegetable broth then bring to a simmer.  Add more broth to thin out.
10. Stir in 3 cups of cooked lentils and simmer for 15-25 minutes until thickened and the flavor is to your liking.  Add more salt + pepper as needed or cayenne for some heat.
11. Place pickles on the bottom of a hamburger bun, then scoop the sloppy joe mixture on top, and then top with caramelized onions and the top bun.
12. Eat with a fork + knife.  This gets messy!

to caramelize onions:

1. Thinly slice a large yellow or red onion and then heat 1 tablespoon of coconut oil or ghee a large pan over medium heat.
2. Add the onion stirring frequently until just softened, 5-7 minutes.
3. Generously sprinkle with salt, stir, then reduce heat to med-low for about 25+ minutes until fully golden brown and caramelized.  Stir every few minutes.

to freeze:

• Let cool to room temp then place 1-2 servings in a freezer bag and squeeze excess air out.  Flatten with your hand on the counter and place flat in the freezer, stacking if you have multiple bags. Let thaw in the fridge the day before you want to eat or for a few hours on the counter.  Reheat in a pot on the stove until hot.

notes/substitutions: Feel free to use 3 cups of pre-cooked black lentils instead of boiling your own.

Pretty easy to whip up.  A filling + comforting crowd pleaser.  A cinch to double.  Killer leftovers.  Easy to freeze.  And it tastes pretty great, too.

Do I need to convince you further?

Ashley