Feta and Herb Sweet Potatoes

Herbed Sweet Potatoes 5

Short and sweet is the motto for today. Thanksgiving is around the corner, fall is slowly sputtering out, and the Christmas lights of downtown Barcelona are already shining merrily through my bedroom window. The frantic pre-Thanksgiving and pre-Christmas activity is wearing me down and driving me up the walls at the same time, but holiday season is on, and I love it.

So, short and sweet it is. Today’s recipe would be amazing as a lighter Thanksgiving side dish, or as a fall-themed dish for any day of the week, really. And trust me when I say, it’s good. It’s very, very good, and even half way healthy.

And I may or may not have eaten the whole tray all by myself.

Do yourself a favor, and make this. It comes together amazingly fast, and the oven does half the work anyway. Did I mention it´s good?

Let’s get the show on the road.

For another feta cheese recipe, check out these Feta Bites. You’ll thank me later 🙂

Herbed Sweet Potatoes 6

Feta and Herb Sweet Potatoes

(Adapted from the incoparable William Sonoma)

Servings: 2 large or 3 small

Prep time: 45 minutes, 30 minutes of which are baking time

You will need:

  • 3 large sweet potatoes
  • olive oil to taste
  • salt and pepper, to taste
  • 100 gr feta cheese, crumbled
  • about 1/3 to 1/2 cup pine nuts
  • 1 or 2 tablespoons dried herbs, preferably thyme or herbes de provence, but really any Mediterranean herb you have at hand
  • juice of 1 lemon

First off, wash and peel your sweet potatoes and slice them into 1/2 inch thick pieces. You can cut them thinner if you like, but you’ll have to adjust the baking time accordingly.

Arrange the sweet potato slice in a singly layer on a baking-paper-lined baking sheet. Drizzle (or drown, if your from the Mediterranean) with olive oil and sprinkle with salt and pepper to taste. Cover the baking sheet with aluminium foil and bake on high for 20 minutes.

Remove and discard the aluminium foil.

Herbed Sweet Potatoes 3

Up to this point, we’ve prepared your average ol’ baked sweet potato. Now let’s take this puppy over the top.

Herbed Sweet Potatoes 2

Sprinkle the dish with your herbs of choice (thyme really does make the best addition, but I’ve used plenty of other herbs and they all yield delicious results) and the crumbled feta cheese, making sure all your slice get some of the fun. Now, you can sprinkle the pine nuts on top whole, or can crumble them up a bit with a pestle and mortar, as I like to, since it allows for better distributing, and helps blend the flavors a bit more.

Herbed Sweet Potatoes 1

Once you’ve finished all your sprinkling, place the baking sheet back in the oven for another 8 or 10 minutes, until the cheese begins to brown nicely, or until you can’t resist the smell wafting through your kitchen any longer.

Herbed Sweet Potatoes 4

Drizzle the lemon juice over everything, and serve. And eat.

Enjoy!

Clara

Herbed Sweet Potatoes 7

Advertisements

Gorgonzola Herb Butter & Rosemary Parmesan Butter

Gorgonzola Herb Butter 9

Let me be completely honest with you. This start of term has been rough. It always is. Exchanging endless, lazy summer days and strolls in the mountains for dark, hectic early mornings and long, long, days on your feet trying to pound English and German into teenage brains, just isn’t all it’s cracked up to be.

Every September, on the clock, procrastination gets the better of me. There just are no limits to what you can accomplish when you are supposed to be doing something else. I can’t get out of bed. These blankets have accepted me as one of their own and if I leave them I might lose their trust.

It takes me about a month to get things under control again. But during the up-hill month of September, things like changing into actual clothes before dashing to the grocery store don’t seem quite as urgent as they may any other month of the year.

That is, of course, the day you run into every single person you know. And you’re all “I’m usually beautiful and glamorous… but today is my day off”, and all they do is stare at your bunny slippers and hair, which chooses this precise moment to display its unique ability to defy the laws of gravity. I’m betting Newton had some bad-ass anti-frizz shampoo, or he wouldn’t have postulated such a debatable theory.

But to the point. As I announced two weeks ago, we’ll be trying our hand on butter today. These recipes are perfect for September procrastinators and start of term franticness (That is an actual word. I checked.). They’re quick, useful, delicious, and the perfect comfort food for those first crisp fall nights. Slather these butters on toast, savoury scones, English muffins or American biscuits. Place a pad on red meat or chicken, or melt it into a boring pasta dish. Trust me, this stuff is golden.

Gorgonzola Herb Butter 2

Gorgonzola Herb Butter and Rosemary Parmesan Butter

Servings: about 1 cups each

Prep time: 10 minutes

You will need:

For the Gorgonzola Herb Butter:

  • 1/2 cup unsalted, softened butter
  • 1/2 cup softened Gorgonzola
  • 3 tablespoons fresh, or 2 teaspoon dried thyme
  • 2 tablespoons fresh, or 1 teaspoon dried rosemary
  • 2 tablespoons fresh, or 1 teaspoon dried parsley
  • a pinch of red pepper flakes, optional
  • 1/2 teaspoon garlic powder
  • 1/4 pine nuts
  • salt and pepper, to taste

For the Rosemary Parmesan Butter:

  • 1 cup softened butter
  • 3 tablespoons rosemary flowers, if you can get them, otherwise 2 teaspoons dried rosemary
  • 1/2 cups grated Parmesan cheese
  • quality salt of choice, to taste, about 1/2 teaspoon

Let the festivities begin.

Gorgonzola Herb Butter 6

For the Gorgonzola Herb Butter, place the thyme, rosemary, parsley, red pepper flakes, garlic powder, pine nuts, salt and pepper in a mortar and grind with a pestle until roughly combined and pine nuts are broken up into little bits and pieces.

Gorgonzola Herb Butter 7

Place the butter and Gorgonzola cheese in a bowl and mix with a fork until creamy and well combined.

Gorgonzola Herb Butter 5

Add the herb-pine nut mixture and incorporate.

Gorgonzola Herb Butter 10

For the Rosemary Parmesan Butter, combine the softened butter with the Parmesan cheese until well incorporated, then mix in your salt.

Rosemary Parmesan Butter 3

I used about 1/2 a teaspoon, as the Parmesan is already plenty salty, but the level of saltiness is entirely up to you. Do use good quality salt here, though, as the taste shines out quite clearly. I used a fancy red Hawaiian salt I had on hand, but any other good sea or mineral salt.

Rosemary Parmesan Butter 2.JPG5732

Fold in the rosemary flowers carefully. If not using flowers, forget the “carefully” and just beat the daylights outta that butter.

Rosemary Parmesan Butter 4

These little butters freeze nicely if need be. I placed mine in an ice cube tray and stored them in the freezer for quick meals or snacks.

They’re best, in my humble opinion, simply slathered on hot toast.

Herb and Cheese Butter 2

Enjoy!

Clara