If you visit my blog often enough, you’ll notice that most of my recipes are not original creations. They’re usually inspired by another recipe I see online, adapted from other bloggers’ posts, or taken straight out of cookbooks. Sometimes, they’re even inspired by something I’ve made previously, but with a twist. Today, you get TWO recipes! I had some produce to use up, so behold my tasty meal of sweet potato coins, loaded with spices and cheese, and sauteed asparagus and peas, sweetened with honey and coconut oil. Check out last week’s post for another asparagus recipe!
Enjoy these dishes – make them as-is, or to suit your own tastes! I bet cheddar would be marvelous on the sweet potatoes. And maple syrup might add a different element to the sauteed veggies. Whatever your preference, enjoy!
Note: I’d suggest making the sweet potatoes first, as they require more time than the asparagus & pea dish.
Spicy Cheesy Sweet Potato Coins
- 2 large, long sweet potatoes
- chili powder and paprika
- salt and pepper
- 4 oz provolone cheese, cut into 1″ long slices
- dried parsley
Preheat oven to 400 degrees. Line a cookie sheet with foil and spray liberally with olive oil PAM.
Peel sweet potatoes and slice into 1/4″ thick coins. Place on foil and spray the tops of the potatoes with more PAM. Sprinkle on chili powder, paprika, salt and pepper. I didn’t measure this – just sprinkle enough so the orange potatoes are covered in red spices.
Bake at 400 for 30 minutes, flipping the coins after 20 minutes. Turn down the oven to its lowest setting. Place sliced provolone on top of each coin and return to the oven for 5 minutes. Sprinkle with dried parsley and serve warm as an appetizer, snack, or beside the dish below.
While those bake, get started on the asparagus and peas!
Sauteed Asparagus and Peas, adapted from Once Upon a Chef
- 2 tbsp coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bunch thin asparagus, cut into 1.5″ slices
- 1 C frozen peas, thawed
- sea salt and black pepper
- 2 tsp honey
In a skillet, melt coconut oil over medium-high heat. Saute onion and garlic for 5 minutes, until fragrant and translucent.
Add in the asparagus with a bit of salt and pepper. Stir, and saute for another 5 minutes on medium-high heat.
Add the peas and honey, and more salt and pepper, to taste. Cook for another 3 minutes or so, to make sure everything is warmed through.
Serve warm with sweet potato coins.