Sweet Potato Chocolate Chip Pancakes

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On this day last year: Mini Okra Frittata Cups (2012)

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GUYS. Yesterday was the first official day of fall- September 23rd.

It has been circled on my calendar for weeks now, because fall is a beautiful, wonderful, delicious season.

Welcome to it.

In celebration of fall, I thought it only appropriate to share this incredibly scrumptious sweet potato pancakes. If you like pumpkin bread, pumpkin pie, sweet potato biscuits, or anything delicious, you’ll love these.

Dig in, do your happy dance, enjoy every bite, and celebrate- because it is the start of a new season, and new starts are always good.

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Ingredients: 

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 Tablespoon brown sugar
  • 1 Cup sweet potato puree
  • 1 Tablespoon vegetable oil
  • Chocolate Chips (as many as you want!)

Directions:

  1. In a large bowl, whisk together the first five ingredients- flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients- egg, milk, brown sugar, and sweet potato puree.
  3. Stir the wet ingredients into the dry ingredients until well mixed.
  4. Heat 1 Tablespoon of olive oil in a large skillet or griddle over medium high heat.
  5. Using a 1/4 cup measuring cup, dole out batter onto the skillet, and cook for about 2 minutes per side. Serve warm and enjoy!

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Notes and Tips!: 

  • Source: Weelicious
  • Like this recipe? Check out these other delicious A Rented Kitchen Pancake recipes! Guaranteed to make your mornings better. (Recipe links found below photos!):

Sweet Potato Hash Browns

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On This Day Last Year: Healthy Mexican Sweet Potato Skins (2014)

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I haven’t posted a sweet potato recipe since November. For those of you who know me, that’s Crazy Talk! I LOVE sweet potatoes!

Thus, I am super excited to share this delicious sweet potato hash brown recipe with you. It’s seriously delicious, and such a fun breakfast recipe!

This recipe is paleo (you’re welcome my paleo friends!). This recipe is also fairly straight forward, which means you can have fun with this! I added garlic to some of these hash browns, for some I added a little cinnamon, and for others I sprinkled the top with some shaved Parmesan. No worries though, these hash browns are delicious enough that you do not need to add anything extra! You will love them either way!

So, whether it’s potluck for dinner, or breakfast in bed, this recipe will be a hit!

Enjoy, and Happy Eating!

With love,

Sarah

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Ingredients

  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour*
  • 2 teaspoons sea salt
  • ¼ cup green onions, chopped (plus some for garnish)
  • ¼ cup coconut oil*

Directions

  1. Pierce one of the sweet potatoes several times around with a fork. Wrap it in a damp paper towel, place it in a small bowl with ½ an inch of water, and microwave for 7-9 minutes, or until soft.
  2. Let this sweet potato cool off for five minutes, and then peel the potato, and mash the flesh in a medium sized bowl.
  3. Clean and peel the other sweet potatoes, and then grate them with a box grater using the largest holes available.
  4. Combine the mashed and grated potatoes, with the eggs, almond flour, sea salt, and green onion into a large bowl.
  5. Heat the coconut oil over medium heat in a large skillet. Drop the sweet potato cakes into the skillet using a ¼ cup measuring cup, and flatten with the back of the measuring cup. Cook the cakes for about five minutes on each side, or until golden brown.
  6. Once cooked, move to a plate with a paper towel to help drain the oil.
  7. Serve hot and enjoy!

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Notes and Tips!:

  • Source: Bravo for Paleo
  • Don’t have almond flour or coconut oil? All purpose and regular olive or vegetable oil will also do the trick!
  • Like this recipe? Try these other delicious breakfast dishes! (Recipe links found below!):

Sweet Potato Crusted Spinach Quiche

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I love sweet potatoes. For those of you that have been loyally following this blog for the last two years, I am aware that I sound like a broken record. Sorry.

(I’m not really sorry.)

However, the leaves have officially changed color, Halloween has come and gone, sweater weather has arrived, and all of these variables make me crave the warmth and fall flavor of sweet potatoes. Tis’ the season, right?!

Thus, when I stumbled upon this delicious gluten free recipe, which just happened to include sweet potatoes, it took all of about ten minutes before I found myself in the kitchen whipping it up.  And oooooooooh buddy, it was good.

Thus, consider this my gift to you, and get cookin’! You will be so glad you did.

Also, if you happen to share in my sweet potato fanaticism, make sure you check out the ‘vegetable’ and ‘Vegetarian Dishes’ portion of my Recipe page. It is a goldmine of sweet potato lovin’.

Come back soon!

Love, A Rented Kitchen

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Ingredients:

  • 2 Sweet Potatoes
  • Olive oil spray + 1 Tablespoon olive oil
  • 1 bunch spinach- rinsed, stems removed, and thinly sliced
  • ½ small onion
  • 1 clove garlic
  • 4 Eggs
  • 1 Cup grated mozzarella
  • 1 Tablespoon organic white miso
  • ¼ cup goat cheese
  • ¼ cup Asiago cheese (to sprinkle on top)
  • Optional:
    • Spring herbs (dill, parsley, chives) to taste
    • Sea salt and pepper to taste

Directions:

  1. Preheat your oven to 400˚F and lightly spray a pie dish with a layer of oil, set aside.
  2. Rinse, peel, and thinly slice sweet potatoes (using either a sharp knife or a food processor).
  3. Arrange the sweet potato slices evenly over the bottom and up the sides of the pie pan in a crust-like fashion. Spray the tops of the potatoes with a light layer of oil and bake for 15 minutes. After the crust has baked, reduce the heat to 375˚F.
  4. Meanwhile, heat olive oil in a medium sized frying pan over medium heat. Once hot, sauté the sliced onion and crushed garlic until light brown, about seven minutes. Add the spinach and sauté until wilted, about four minutes. Drain any excess liquid from the frying pan.
  5. In a medium sized bowl, beat the eggs. Stir in the mozzarella and goat cheese, miso, herbs, and any desired salt/pepper. Then stir in the vegetable mixture until thoroughly combined.
  6. Pour the egg mixture into the potato crush, sprinkle the top with asiago cheese, and bake for 40 minutes at 375˚.
  7. Serve warm and enjoy!

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Notes and Tips!:

  • Source: Fourteen Forty
  • Gluten free? Don’t forget to check out the gluten free section of this blog, found under the Recipe tab.
  • Like this recipe? Try these other scrumptious recipes from ‘A Rented Kitchen’ (Recipe links posted below photos!):

Sweet Potato and Smoked Gouda Grits

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My parents both grew up in the south, and I have spent more years on the south east than anywhere else, so despite currently calling Kansas City my home base, this girl is still pretty southern.

Therefore, to claim the southeast as home, and not have a grits recipe on my blog, is probably a sin. Just guessing, but probably.

I watched my great aunt make cheese grits a few summers ago. She threw in an absurd amount of butter, copious amounts of cheese, and several eggs. I was watching in horror, mentally calculating the amount of fat and calories in this beloved side dish, something that probably could have been rich and flavorful with half of the ingredients she was using. However, as she explained to me, cheese grits used to be a meal during the depression that was designed to sustain you for hours. More often than not, that bowl of grits may be all someone ate in a day, so it was intentionally full of calories and fat.

Today, we often do not need, or want, such high calorie and fat packed side dishes in almost any setting. Therefore, I am keeping true to my southern roots by posting a cheese grits recipe, but have taken my own liberty to eliminate much of the unnecessary butter/fat/calories found in my great aunt’s recipe.

Hold onto your pants, because these grits might just be your new best friend. I know I am biased towards all things sweet potatoes, but daaaang this dish is delicious!

Give it a try! You will never have loved a comfort food so much! And while you enjoy your grits, why not take a second to be grateful for those who came before us.

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Ingredients:

  • 1 large sweet potato
  • 2 Tablespoons milk
  • 1 cup dry instant grits
  • 8 ounces Smoked Gouda, shredded
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt (or to taste)

Directions:

  1. Preheat the oven to 450˚ F.
  2. Rinse the sweet potato and wrap in a layer of aluminum foil. Place the potato directly on the oven rack and cook for 45 minutes.
  3. Remove from the oven, allow to cool enough to be handled, then remove the potato from the skin, transfer the meat into a large bowl, and mash.
  4. Cook the grits as instructed- heating 3 cups of water until boiling, adding the grits to the pot, reducing the heat to low, and allowing to simmer for five minutes.
  5. Once the grits are cooked, turn the heat off, and stir in the mashed potato and shredded Gouda until smooth and creamy.
  6. Serve warm and enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this recipe, try these other dishes from ‘A Rented Kitchen’! (Recipe links found below)

Sweet Potato Biscuits with Maple Butter

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Wow! Hello internet! Several weeks have passed since the last time I wrote, which means, I am officially back in the good ole’ United States, after six crazy and beautiful weeks trekking through Peru.

I have so much to be grateful for.

While I really miss Peru, and absolutely loved my trip with the program Operation Groundswell (I highly suggest this organization for any of you out there that love to travel!), I am very grateful to be back in a position where I can cook again and share some yummy recipes with you all! Thanks for all the views in my absence! You guys are amazing.

Because very few things seem more American and comfort food-ish than sweet potatoes and biscuits, I thought I’d share this yummy biscuits recipe I made  just before my Peru trip.

Fun fact- it turns out Peru has nearly 3,000 native potatoes that grow in the country (Whaaaaaat?), and while I feel like I tasted all 3,000 (slight exaggeration), I never tasted one that rivaled the sweet potato I am used to in the states. Go figure. I think some comfort foods just may never change.

Therefore, despite my recent expansive potato diet, I still find myself craving these delicious muffins.  Hopefully you enjoy them as much as I did- warm with a little maple butter.

Get excited for more fun recipes coming your way this summer!

The girl is back. Let’s get cookin’!

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Ingredients:

  • 1 medium – large sweet potato
  • 1 ¾ cups all-purpose flour, plus more for kneading and shaping
  • 2 Tablespoons light-brown sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 6 Tablespoons chilled unsalted butter, cut into pieces
  • 1/3 cup buttermilk

Maple Butter Ingredients:

  • ½ cup melted butter
  • 2-3 Tablespoons maple syrup

Directions:

  1. Cook the sweet potato by either baking for 45 minutes at 450˚ F, wrapped in aluminum foil, or by peeling and dicing the sweet potato and boiling in a covered saucepan with water until tender.
  2. Once cooked, drain the sweet potato and mash into a puree (you should have about ¾- 1 cup of filling).
  3. Place the sweet potato in the refrigerator for an hour, or until chilled.
  4. Preheat the oven to 425˚ F and lightly flour a clean cooking surface.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  6. Using a fork, press the butter into the mixture and kneed until the batter resembles coarse meal (there may be some small pea-sized lumps of butter remaining).
  7. Gather the scraps, reroll the dough, and repeat in cutting as many additional biscuits as possible.
  8. In a separate small bowl, whisk together the sweet potato and buttermilk. Stir into the flour mixture until just combined.
  9. Place the dough on the lightly floured surface and kneed gently until the dough holds together, but is still slightly lumpy. If the dough is too sticky, add additional flour.
  10. Roll the dough into 1- inch of thickness and cut into circles using a biscuit cutter or the rim of a drinking glass.
  11. Arrange the biscuits snuggly on a greased baking sheet and brush lightly with melted butter.
  12. Bake for 20-24 minutes. Meanwhile, to make the maple butter, melt the butter and stir together the ingredients until completely mixed. Top warm biscuits with butter, eat, and enjoy!

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Notes and Tips!:

  • Source: A Cozy Kitchen
  • Additional delicious toppings, other than the maple butter, include a drizzle of honey or apple butter! You seriously cannot go wrong with sweet potato biscuits.
  • Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):