Here’s a one-pan, family-friendly dinner that’s easy to make, easy to love, and easy to clean up afterwards.
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Lunch & Dinner Mains
Bright, refreshing, and jam-packed with tomato, zucchini, green beans—and of course, sweetpotatoes!—this salad is summer on a plate.
A deliciously satisfying twist on scalloped potatoes, impressive enough for special occasions—it’d be great alongside Easter ham—but easy enough for weeknights.
A really easy Sweetpotato and Lentil Curry that's gluten free and vegan, too! Serve it with naan bread and yogurt.
Thick, rich, and flavorful, this chili is loaded with hearty goodies like beans, meat (or substitute brown rice), tomatoes, and of course, big chunks of sweetpotatoes.
Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale
Sprinkle the chicken with the za’atar, salt, and pepper.
In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.
Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.
Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.
Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.
Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.
For tips on buying and cooking with sorghum, visit www.simplysorghum.com.
Recipe and photo courtesy of Simply Sorghum
Sweetpotato, Sorghum, and Pomegranate Salad
For the dressing:
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 teaspoons sorghum syrup (see notes)
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 clove garlic, minced
1/3 cup olive oil
For the sweetpotatoes:
3 pounds orange- or yellow-fleshed sweet potatoes, diced
2 teaspoons olive oil or coconut oil
1/4 teaspoon salt
1/4 teaspoon pepper
For the candied walnuts:
1 tablespoon sorghum syrup or maple syrup (see notes)
1 tablespoon coconut oil
1/2 to 1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pound walnut halves
For the salad:
1 bunch kale
3 cups cooked whole grain sorghum (see notes)
1 small red onion, quartered
3 tablespoons hemp seeds
1 cup pomegranate arils
Make the dressing: In a small bowl, whisk together the vinegar, mustard, syrup, ginger, cinnamon, and garlic. Whisk in the oil and set aside.
Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
In a large mixing bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweetpotatoes and continue to bake until lightly brown and tender. Set aside to cool.
Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.
In a medium bowl, combine the syrup, oil, cinnamon, and ginger, stirring to mix well. Chop half of the walnuts, then add the chopped walnuts and walnut halves to the syrup mixture, stirring gently until thoroughly coated. Arrange the walnut mixture on the prepared baking sheet and bake until browned, 5 to 7 minutes. Set aside to cool.
Make the salad: In a large bowl, combine the kale with 3/4 of the dressing, using your hands to massage the dressing into the kale. Add the sorghum, onion, hemp seeds, pomegranate arils, sweetpotatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.
Notes: For tips on buying and cooking with sorghum and sorghum syrup, visit www.simplysorghum.com.
To switch things up, try pumpkin seeds instead of walnuts or dried cranberries instead of pomegranate arils.
Recipe and photo courtesy of Simply Sorghum
How to make mac and cheese healthier, tastier, and creamier? Add sweetpotatoes, of course!
Give the basic barbecue a twist with this curry-infused combination of California Lamb and California sweetpotatoes.
Lamb has a natural sweetness that makes it a perfect pairing for sweetpotatoes. For example, we love baked sweetpotatoes with broiled lamb chops and grilled sweetpotato wedges with lamburgers. And we bet you would, too.
Here, we take the combo to new heights, adding lemon, olive oil, tons of garlic, and fresh mint. Great for a weekend barbeque with friends or a weeknight dinner with family, it’s all good.
Grilled Lamb and Sweetpotato Kabobs with Quinoa, Garlic, Lemon, and Mint
12 garlic cloves, minced
1 1/2 teaspoons salt, divided, plus more to taste
1 1/2 teaspoons pepper, divided, plus more to taste
3/4 cup olive oil
1 boneless leg of lamb (about 3 pounds), cut into 1-inch pieces
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
1 cup quinoa
3/4 cup halved cherry tomatoes
2 scallions, thinly sliced
1/4 cup chopped fresh mint
Special equipment: about 18 10-inch metal skewers (see note)
Zest the lemons. Juice the zested lemons to yield 6 tablespoons of juice. In a small bowl, combine the lemon zest, lemon juice, garlic, 3/4 teaspoon of the salt, and 3/4 teaspoon of the pepper, whisking to dissolve the salt. Whisk in the oil. Set aside 2/3 cup of the mixture, then transfer the remaining mixture to a large resealable bag and add the lamb and sweetpotatoes. Seal the bag, squeezing out as much air as possible, and set aside at room temperature for 30 minutes or in the refrigerator for as long as overnight. (If refrigerated, return to room temperature before proceeding.)
Cook the quinoa according to package directions.
Meanwhile, preheat a grill to medium heat and lightly oil the grate. Thread the lamb and sweetpotatoes onto skewers (discard the marinade). Sprinkle the skewers on all sides with the remaining 3/4 teaspoon of salt and 3/4 teaspoon of pepper. Grill the skewers, turning on all sides, until the lamb is done to your liking and the sweetpotatoes are lightly charred and tender, about 15 minutes for medium-rare.
Stir the tomatoes, scallions, about half of the mint, and about 2/3 of the remaining lemon mixture into the quinoa. Arrange the quinoa on plates or a platter and top with the skewers. Drizzle with the remaining lemon mixture, sprinkle with the remaining mint, and serve.
Note: It’s easiest to thread sweetpotatoes onto metal skewers. If you prefer to use wood or bamboo, try “pre-drilling” the sweetpotatoes with a metal skewer or something similar. (And as always, soak wood or bamboo skewers in water at least 10 minutes before using them on the grill.)
Recipe developed in partnership with the California Sheep Commission