Celebrating SUKKOT 5780

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SWEET POTATO NACHOS

By: By Between Carpools



Because You Need *That* Gorgeous Side Dish

Sure, sweet potato fries are easy to make. They’re amazing with simply salt, garlic, and smoked paprika (as we seasoned ‘em here). They’re amazing drizzled with silan. But how do you raise the bar even more? And, how do you make them into a gorgeous side dish or appetizer for Yom Tov?

About this avocado cream. We use it on so many things. To make it a day ahead, store it in a sealed piping bag. It’s simply avocado blended with lemon or lime and a little salt. We also recommend serving this dish with some extra avocado cream on the side for dipping.

Sweet Potato Nachos

2-3 sweet potatoes, cut into fry shapes

Salt, garlic powder, and paprika, for sprinkling

1 tomato, seeds removed, diced

1 pepper, diced

½ jalapeno, finely diced

¼ red onion, finely diced

Avocado Cream

1 avocado

Juice of 1 lemon or 2 limes

½ teaspoon salt

  1. Preheat oven to 425⁰F.
  2. Grease a lined baking sheet. Toss sweet potatoes with salt, garlic, and paprika. Spray with cooking spray. Toss to distribute spices evenly and spray again. Bake for 20-30 minutes (exact time will depend on the thickness of your fries. Thick fries may need longer).
  3. Meanwhile, prepare avocado cream. In a blender or food processor, combine avocado, lemon/lime, and salt. If you’re using a blender, the mixture may need a little more liquid to blend completely smooth (if so, you can add a drop of water or more lemon). Add mixture to a piping bag.
  4. To plate, place sweet potato fries on a platter or individual dishes. Sprinkle with tomato, pepper, onion, and jalapeno, if using. Drizzle with avocado cream and serve more cream on the side for dipping.

Sweet Potato Chip Salad

Want a gorgeous salad with a towering mountain of crispy sweet potatoes piled high in the middle? See photos for the technique in prepping the sweet potato crisps.

8 ounces Romaine lettuce

¼ cup or more toasted slivered or sliced almonds, or a combo

1 pomegranate, seeded

1 sweet potato

Dressing

¼ cup mayonnaise

¼ cup oil

2 tablespoons sugar

1 teaspoon lemon juice

1 teaspoon vinegar (optional)

3 tablespoons blue Bartenura wine or any sweet white wine

Salt and pepper to taste

  1. Prepare the sweet potato chips: Peel sweet potato, then using the peeler, peel long strips for the chips.
  2. Heat oil in a frying pan and deep fry the sweet potato strips (keep the color light).
  3. Remove from frying pan and immediately place on a cookie rack with a paper towel underneath. Spread them apart so that they dry and crisp up. Once cool, you can place them in airtight containers in a cool spot. These will last up to 3 days.
  4. Whisk together dressing ingredients or shake together in a jar.
  5. Assemble the salad. In a bowl, combine lettuce and pomegranate. Top with nuts and sweet potato strips. Toss with dressing when ready to enjoy.

Between Carpools is the lifestyle app/site for the busy Jewish woman.  You’ll find home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads. The APP is available at the App Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded. Here’s a taste. Enjoy!

Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman

www.betweencarpools.com